List of German cheeses

German cheeses

• Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.

  B

• Backstein – similar to Limburger, it is processed in a brick shape.
• Bergader - similar to italian Gorgonzola or french Roquefort.
• Bonifaz – a soft, white mold cheese.
• Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world.

  C

• Cambozola – patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese was invented circa 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as Blue brie.

  E

• Edelpilzkäse – Edelpilzkäse is a fine blue-veined cheese with a pale ivory paste. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Penicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining traveling vertically throughout and a tangy flavor. It is available in 45%, 50%, and 60% fat level.

  H

• Handkäse – a German Protected designation origin regional sour milk cheese and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen and all other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands.
• Harzer – a sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.
• Hirtenkäse – or "herder's cheese", is a distinctive golden-colored, hard cow's milk cheese made in the Allgäu area of Southern Germany.
• Hohenheim – a soft cheese, produced in a round form.

• Limburger – originally created in Belgium by Trappist monks, production began in Germany in the 19th century.

  M

• Milbenkäse – a specialty cheese made from quark and produced using the action of cheese mites. Historically, the cheese was produced in the Saxony-Anhalt/Thuringia border region of Zeitz and Altenburg districts; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt. Mites clinging to the cheese rind are consumed along with the cheese.

  O

• Obatzda – a Bavarian cheese delicacy prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter.

  Q

• Quark - a fresh, mild cheese, in Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark, "regular" quark and Sahnequark with added cream. In addition to that, quark is sold lightly sweetened with a variety of fruits as a dessert.

  R

• Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. The most famous variety is Bruder Basil, named for dairy entrepreneur Basil Weixler.
• Romadur – This is a cow's milk cheese with pungent flavor. It is one of the most popular cheeses in Germany.

  S

• Spundekäs – a spiced cream cheese, originally from the region of Northern Rhenish Hesse. Nowadays, it is often enjoyed in the areas of Rhenish Hesse and the Rheingau area. It is especially popular in wine houses in the region, served with soft pretzels, accompanying regional wine. It is classically made of cream cheese and quark, and seasoned with salt, pepper and paprika. It is somewhat similar to Obatzda.

  T

• Tilsit cheese – a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.

  W

• Weißlacker – or Beer cheese is a type of cow's milk cheese that originated in Germany, but is now known worldwide. It is a pungent and salted surface-ripened cheese that starts out much like brick cheese.

  Z

• Ziegel – prepared from cow's milk.