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

References

  1. 1 2 Encyclopedia of Cheese , igourmet.com
  2. ↑ "10 German Cheese Essentials That You Need to Try". German Pulse. April 12, 2018. Retrieved November 6, 2018.
  3. ↑ 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 article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.