Rauchkäse (smoke cheese) is a German variety of smoked cheese, known for being semi-soft with a smoky brown rind.[1][2] The most famous variety is Bruder Basil,[1] named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today. It is typically smoked using birch or spruce woods.[3]
See also
edit
References
edit- ^ a b Encyclopedia of Cheese , igourmet.com
- ^ "10 German Cheese Essentials That You Need to Try". German Pulse. April 12, 2018. Retrieved November 6, 2018.
- ^ Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke. DK Publishing. p. pt22. ISBN 978-1-4654-5050-0. Retrieved November 6, 2018.
 | This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |