Weisslacker (or Weißlacker, pronounced [ˈvaɪsˌlakɐ] ; German for 'whitewashed', due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste.
| Weisslacker | |
|---|---|
 | |
| Other names | Beer cheese, Beer kaese, Bierkäse, Bierkaese, |
| Country of origin | Germany |
| Source of milk | Cow |
| Pasteurised | Yes |
| Texture | Semi-soft |
| Aging time | 7 months |
Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine.[1] This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world.[2] This cheese[3] is a common ingredient in various breads, soups, and dips.
In the EU as of 2015, Weißlacker and Allgäuer Weißlacker are protected with a protected designation of origin indication.[4]
References
edit- ^ Semi-Firm Cheeses. Cook's Thesaurus.
- ^ Per Capita Beer Consumption by Country (2004) Archived 2008-06-23 at the Wayback Machine. Kirin Holdings Company.
- ^ Review of Weisslacker. The Nibble.
- ^ EU PDO Registration information (accessed 28/10/2015)
 | This German cuisine-related article is a stub. You can help Wikipedia by expanding it. |