List of German cheeses

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A wheel of young Milbenkäse, a German specialty cheese made from quark and produced using the action of cheese mites.

Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Cheeses are incorporated in the preparation of various dishes in German cuisine.[1] Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses.[1]

German cheeses


Allgäuer Bergkäse


Cambozola cheese
  • Backstein – similar to Limburger, it is processed in a brick shape.[3]
  • Bonifaz – a soft, white mold cheese.[4][5][6]
  • 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.


  • 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.


  • Edelpilzkäse – Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat level.



Limburger and bread


  • 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.



German Quark in its usual creamy form
  • Quark - a fresh, mild cheese, in Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat in dry mass) and Sahnequark (creamy quark, 40% fat in dry mass) with added cream. In addition to that, quark is sold lightly sweetened with a variety of fruits as a dessert (similar to yoghurt).


  • Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind.[13] The most famous variety is Bruder Basil,[13] named for dairy entrepreneur Basil Weixler.
  • Romadur – This is a cow's milk cheese with pungent flavor.[14] It is one of the most popular cheeses in Germany.[14]



  • Weisslacker – (German for "whitewashed" due to the rind color) 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.


  • Ziegel – prepared from cow's milk.[16]

See also