Though literally translated as beer cheese, there is no beer in Beerkaese. This German cheese got its name from being paired with beer. Some connoisseurs dip the cheese directly into their drink! Despite it's German roots, this cheese has become a favorite among cheesemakers in Wisconsin. This semi-soft pale white cheese is known for being boldly pungent. Much like Limburger cheese, Beerkaese ripens for seven or more months in highly humid conditions giving it a distinctly strong smell. The salted and surface-ripened flavor of Beerkaese might remind you of its close cousin; Brick Cheese. Despite its alarming smell, this cheese has a delightfully mild taste. Similar to Limburger, this cheese is robust, full-bodied, earthy, and slightly tangy. For fans of Limburger, Beerkaese is a must-try. It pairs well with lager beers and merlot wines. Try Beerkaese on pumpernickel bread!
THE BASICS
Region: Monroe, WI
Milk Type: Cow
Pasteurization: Pasteurized
Rennet Type: Vegetarian