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List Of German Cheeses
Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Germany has by far the highest variety of cheeses worldwide with 9,500 cheeses coming from Germany. Cheeses are incorporated in the preparation of various dishes in German cuisine. Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses. German cheeses A * Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.Herbst, Sharon T.; Herbst, Ron (2010)''The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms'' HarperCollins. p. 60. * Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterkäse
Butterkäse ("butter cheese" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin.Fletcher, Janet"Mild Bodensee Butterkäse a buttery delight" SFGate.com. Published 18 April 2014. Accessed 3 August 2017. Description As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly spreadable depending on the firmness desired by the cheese maker. Butterkäse is often sliced and added to rolls and sandwiches or melted for cooking. Butterkäse is light in color, ranging from white to light yellow-orange. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Darmstadt
Darmstadt () is a city in the state of Hesse in Germany, located in the southern part of the Rhine-Main-Area (Frankfurt Metropolitan Region). Darmstadt has around 160,000 inhabitants, making it the fourth largest city in the state of Hesse after Frankfurt am Main, Wiesbaden, and Kassel. Darmstadt holds the official title "City of Science" (german: link=no, Wissenschaftsstadt) as it is a major centre of scientific institutions, universities, and high-technology companies. The European Organisation for the Exploitation of Meteorological Satellites (EUMETSAT) and the European Space Operations Centre (ESOC) are located in Darmstadt, as well as GSI Centre for Heavy Ion Research, where several chemical elements such as bohrium (1981), meitnerium (1982), hassium (1984), darmstadtium (1994), roentgenium (1994), and copernicium (1996) were discovered. The existence of the following elements were also confirmed at GSI Centre for Heavy Ion Research: nihonium (2012), flerovium ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offenbach Am Main
Offenbach am Main () is a city in Hesse, Germany, on the left bank of the river Main. It borders Frankfurt and is part of the Frankfurt urban area and the larger Frankfurt Rhein-Main urban area. It has a population of 138,335 (December 2018). In the 20th century, the city's economy was built on machine-building, leather-making, typography and design, and the automobile and pharmaceutical industries. Geography Subdivision The inner city area of Offenbach is quite large and consists of the historic center of the city and its expansions of the 1800s. Three formerly independent suburbs were incorporated in the first half of the 20th century: Bürgel being the first in 1908, then Bieber and Rumpenheim in 1938 and 1942. South of the inner city area are the suburbs Lauterborn, Rosenhöhe and Tempelsee. Kaiserlei is a commercial district in the far west of the city bordering Frankfurt. In the west Waldheim is a residential neighborhood on the city limits with ''Mühlheim am Mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frankfurt
Frankfurt, officially Frankfurt am Main (; Hessian: , " Frank ford on the Main"), is the most populous city in the German state of Hesse. Its 791,000 inhabitants as of 2022 make it the fifth-most populous city in Germany. Located on its namesake Main River, it forms a continuous conurbation with the neighboring city of Offenbach am Main and its urban area has a population of over 2.3 million. The city is the heart of the larger Rhine-Main metropolitan region, which has a population of more than 5.6 million and is Germany's second-largest metropolitan region after the Rhine-Ruhr region. Frankfurt's central business district, the Bankenviertel, lies about northwest of the geographic center of the EU at Gadheim, Lower Franconia. Like France and Franconia, the city is named after the Franks. Frankfurt is the largest city in the Rhine Franconian dialect area. Frankfurt was a city state, the Free City of Frankfurt, for nearly five centuries, and was one of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harzer
Harzer cheese is a German sour milk cheese made from low fat curd cheese, which originates in the Harz mountain region south of Braunschweig. Harzer is often small and round, in which case it is called ''Handkäse'' or '' Taler'', or cylindrical, in which case it is called ''Stangenkäse''. Frequently, the small and round variety is sold in a cylindrical package, which is then called ''Harzer Rolle''. Harzer cheese is typically flavored with caraway spice. Some varieties are white mold cheeses, others, red mold; the latter type generally has a stronger flavor. Both types develop a strong aroma after maturing for anywhere from a few days to a few weeks. Harzer has both a distinctive strong smell and flavor. Harzer contains very little fat (less than 1%) but extremely high protein (usually around 30%), and is thus often used for special diets and sport nutrition. See also * German cuisine * List of German cheeses * List of cheeses This is a list of cheeses by place of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk Cheese
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms. Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark and cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the milk to between 90 and 92 degrees Celsius to create coprecipitation of casein and whey protein before addition of lactic or citric acid. Production Rennet is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. The list below also shows other geographical indications. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Handkäse
''Handkäse'' (; literally: "hand cheese") is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands. It is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. It is sometimes square, but more often round in shape. Often served as an appetizer or as a snack with ''Apfelwein'' (''Ebbelwoi'' or cider), it is traditionally topped with chopped or sliced onions, locally known as "Handkäse mit Musik" (literally: hand cheese with music). It is usually eaten with caraway on it, but since many people in Germany do not like this spice, in many areas it is served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this, many restaurants have, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium
''Penicillium'' () is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce penicillin, a molecule that is used as an antibiotic, which kills or stops the growth of certain kinds of bacteria. Other species are used in cheesemaking. According to the ''Dictionary of the Fungi'' (10th edition, 2008), the widespread genus contains over 300 species. Taxonomy The genus was first described in the scientific literature by Johann Heinrich Friedrich Link in his 1809 work ''Observationes in ordines plantarum naturales''; he wrote, "''Penicillium. Thallus e floccis caespitosis septatis simplicibus aut ramosis fertilibus erectis apice penicillatis''", where ''penicillatis'' means "having tufts of fine hair". Link included three species—'' P. candidum'', '' P. expansum'', and '' P. glaucum''—all of which produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorgonzola
Gorgonzola (; ) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. History Historically, gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Production Today, gorgonzola is produced worldwide, with high concentrations of production located in the northern Italian regions of Piedmont and Lombardy, as well as production in the United States. Whole cow's milk is used, to which starter bacteria are added with spores of the mould ''Penicillium glaucum''. The whey is then removed during curdling, and the result is aged at low temperatures. During the ageing process, metal rods are quickly inserted and removed, creating air channels that allow the mould spores to grow into hyphae and cause the cheese's characte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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