The independent guide to Bavarian cheese in America
If Cambozola is Bavaria’s most famous blue, Bavaria Blu is its most German one: the triple-crème blue from Bergader, the family-owned soft-cheese market leader, introduced in 1972 — a full…
“Butter cheese” is a promise, and this one keeps it. Butterkäse is the mild, creamy, endlessly meltable semi-soft cheese that Germany invented in 1928 by borrowing an Italian idea —…
A Camembert–Gorgonzola hybrid named for a Roman settlement, sold to Americans as “blue brie,” and crowned Grand Champion at the 2012 World Cheese Awards. Cambozola shouldn’t work — it’s a…
The most famous smelly cheese in the world is a Bavarian immigrant. Limburger was born in the Duchy of Limburg — the Herve area of what is now Belgium, where…
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…