The independent guide to Bavarian cheese in America
Every beer garden in Bavaria serves it. Nobody agrees on the exact recipe. And it was invented in the 1920s by a hostess trying to use up overripe Camembert. Obatzda…
Bavaria smokes its cheese the way it brews its beer: with conviction and local wood. Rauchkäse — smoked cheese — is semi-soft cow’s-milk cheese aged a few weeks, then smoked…
Every intimidating cheese deserves a gentle introduction, and Limburger has Romadur: its smaller, milder little brother. Same smear-ripened brick family, same orange rind, same southern-German soul —