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Weisslacker
German semi-soft cheese / From Wikipedia, the free encyclopedia
Weisslacker (or Weißlacker (German: [ˈvaɪ̯sˌlakɐ] ⓘ)) (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 | |
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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]