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Weichkaese

Weichkaese
GFDL / Eva K.
  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: Germany

  • Type: soft, smear-ripened

  • Fat content: 42%

  • Texture: creamy and smooth

  • Rind: mold ripened

  • Colour: pale yellow

  • Flavour: buttery, creamy

  • Vegetarian: no

  • Synonyms: Weichkäse

Weichkaese is German for "soft cheese". It is a generic term for all soft cheeses with a relatively high water content of around 50% and above. Weichkaese may be made from pasteurised milk, thermized milk or from raw milk and has a maturity period of few weeks. There are two varieties of Weichkaese: white cheese with a velvety white coating of a mould such as Brie, Camembert Suisse or Tomme and soft cheese with brown smeared rind, like Reblochon, Limburger, Muenster or Vacherin Mont-d'Or AOP.

Weichkaese is a popular dessert cheese that pairs well with fruits and bread as a snack. It is also suitable for baked dishes or for browning vegetables and potatoes. If stored in a cool place, soft cheese lasts for one week.

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