Allgäu Emmentaler is a yellowish Bavarian cheese with large round eyes. It is mild tasting when young; stronger when aged. It is often now sold sliced in packages for sandwiches.
Bergkäse is the generic name for a group of cheeses made in the Alps. Typically cheeses in this grouping are taken to be firm, pliable, and pale yellow, with a texture similar to Emmenthal.
Cambozola Cheese is a cow’s milk blue cheese that is a cross between Gorgonzola and Camembert cheeses.
Most German cheese tends to be semi-firm or firm, rather than soft, and mild, rather than pungent. More than 600 different types of cheese are made. Germany is both Europe’s largest cheese exporter and the world leader in cheese-making machinery.
Limburger cheese has a brown rind and a strong smell, both of which come from the bacteria that grows on the cheese. Inside, the cheese is cream-coloured and mild tasting.
Muenster is a washed-rind, semi-firm cheese with a red sticky rind. European versions are very smelly; American versions are milder and less aromatic.
Quark is a soft, unripened white cheese that usually comes in tubs or vacu-packs. The curds are usually homogenized so that it is smooth and looks like sour cream, though some styles leave the curds intact. The cheese has a tang similar to sour cream.
Tilsit cheese is a creamy, semi-firm cheese with a rich taste. It is made from cow’s milk in many countries.