Gourmet Retailer Magazine Personnel Trainer 2008 - (Page 16) GERMAN CHEESES heesemaking in Germany extends back into antiquity. The ancient Teutonic tribes were wise enough to know that fermented milk not only tastes good, but it lasts a lot longer than fresh milk. Beginning with their own beloved quark and sauermilchkäse, German traders in medieval times collected cheese recipes found throughout Northern Europe, including Holland, Belgium and the Germanic departments of Alsace and Lorraine in France. These recipes evolved over the centuries, resulting in many of the signature cheeses for which Germany is known, including unique, proprietary cheeses such as the soft-ripened, blue-veined Cambozola. Modern Germans, among the healthiest people in Europe, still consider cheese to be part of a healthful diet, and fortunately, they now share their cheeses with the rest of the world. l How is it made? German cheesemakers adhere to traditional methods for crafting their cheeses, and they insist on the highest quality of milk. Germany has abundant pastureland for the grazing of dairy cattle, some hewn from the forests in the north; others culled out of the rocky marshland in the southern areas. Dairy farms in Germany tend to be small — especially by American standards — and, therefore, pasture-grazing and other traditional methods are easier to maintain. Most German cheeses begin with fresh, whole, pasteurized milk to which is added a starter culture and rennet. The curds are cut and shaped and sent to mature in rooms in which the temperature and humidity are closely monitored. Some German cheeses are consumed very soon after they are made, requiring almost no aging at all, while others age for many months or years before they are sent to market. C Historical Highlights • Limburger, one of Germany’s most famous cheeses, is originally from Liège, Belgium, and was made by Trappist monks. • In the 14th century, Romadur was used as currency to pay taxes. • German Münster cheese (with the umlaut) is named for a town in Westphalia, and the spelling also distinguishes it from Munster d’Alsace. • Cambozola, Germany’s best-known cheese, is named for a settlement in the Allgäu region called Cambodunum that existed in 300 AD. l Does Germany make flavored cheeses? Yes. Many of their well-known triple-cream, soft-ripened cheeses are flavored with such ingredients as walnuts, herbs, mushrooms, garlic and peppers. The German preference for healthful eating demands only the freshest ingredients are used to flavor cheeses. One experiences this when eating the cheeses as the fresh flavors are pronounced and blend perfectly with the cheeses. cheese sauce. Limburger is traditionally enjoyed after a meal with strong coffee, bread or crackers, and fruit. A real German tradition is to eat Limburger with beer, bread and fresh-cut onions that have been dipped in vinegar. l What beverages should I serve with German cheeses? Like most cheese, German varieties go well with all sorts of alcoholic and non-alcoholic beverages. Germany also has a grand tradition of both beer-making and wine-making, so there are many options for pairing. In general, beer, cider, red and white wines, and still and sparkling wines match up with German cheeses quite well. Specifically, try and match drinks with similar body to the cheese. For example, use a full-flavored beer or a hearty red wine with stronger cheeses like limburger or Emmentaler. Opt for lighter beers and white wines for softer cheeses like Dorblu or Rougette. Some, like Cambozola and Montagnolo can change in character with different wines, and depending on what else is served with the cheese or what dish it is incorporated into. German cheeses are extremely versatile and can complement a wide variety of beverages. l How should I use German cheeses? The possibilities for using German cheeses are endless, and can span every mealtime or occasion. Soft, fresh cheeses like Quark are great for breakfast with fruit, cereal or honey, similar to how one would use yogurt, or for dessert. Mild, creamy blue cheeses like Dorblu are great to put on top of salads, to use in pasta, in sauces, dressings and for soup. More assertive blues like Montagnolo, a triple-cream, softripened blue, are wonderful as a dessert cheese drizzled with a bit of honey. Rougette, another striking triple-cream, soft-ripened cheese, has very good melting properties and can be enjoyed melted over a grilled steak or toast. Cambozola is very versatile as well and marries well with all sorts of foods. Try it on toast with roasted garlic, cut up into cubes to top a salad or pasta, or blended into a creamy 56 The Gourmet Retailer Magazine | February 2008
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