Mit den Vätern und dem Stinkekäse hat wohl irgendwie Tradition,kenne viele die damit aufgewachsen sind :-) .Ist Buko nicht Dänisch?Ein sehr guter (stinkt nicht,würzig und sehr cremig) ist der dänische Blue Castello.Der beste Frischkäse ist der Boursin,der ist naturbelassen(nicht aufgeschäumt).Ist zwar krümelig beim streichen,aber super lecker.
it was at new years eve that i learned Cambozola is actually German. Had never tried it before but now it's on my list. It was so good. Soft, a lot of taste, had it with some grapes and a Port wine 🙂
Schmelzkaese is Velveeta, Deana, at least, as close as I've come to finding it. I made copy-cat Velveeta shells and cheese with it and it worked. Schmelzkaese is the base for my favorite German soup, Kaese/Lauch/Hack Suppe. So creamy!
The Harzer Käse is made by using the "waste" of regular cheese making. It was made by the very poor miners who could not afford real milk, but only the "soup" that remains after you dredged it for cheese (or very close to that, I can't remember the detail). The name "Harzer Roller" (im Käfig) is a pun based on the birds the miners used - which have the name Roller.
Quark actually is a type of cheese, in French it's called 'fromage blanc', literally 'white cheese'. Rauchkäse has a typical structure because it's a processed cheese, more precise it's 'Schmelzkäse' (melted cheese). Both are well known in the Netherlands, too. My basic go-to cheese is 'belegen komijnekaas', semi aged Gouda style cheese with cumin seeds.
i had steak and blue cheese sauce (which is just blue cheese melted in cream) at a spanish restaurant. Since then it's my favorite sauce with steak and french fries/potatoes. You'll need a nap after that though
BUKO or other cream cheese with some salt, or even with sugar beet syrup (Grafschafter Goldsaft) or apple syrup (Apfelkraut) or any marmalade is great. The same goes for quark with these additions.
As a 'Niederländer' I've never had Kochkäse but I wonder if it's similar to your dutch "smeerkaas" (the main brand is 'ERU goudkuipje' and is very cheap (around €1 for a little container)). Although that has a distinct harty flavour. As a cheeselover in general and major cheeseconsumer, for sure I'm gonna try the cambozola. My favorite blue cheese probably comes from the UK of all places, being stilton cheese. But every country has it's own lovely cheeses. The Bütterkäse which I usually only eat in hotels, is not that special. To me it sort of looks like a failed 'jonge goudse' ('young gouda') Gouda is not just a type of cheese, the age of it is it's distinct flavour: jong (young), jong belegen (young settled), belegen (settled), oud belegen (old settled) and oud (old). The difference in taste is pretty extreme between jong and oud. I think, especially in germany, what you buy there as Gouda, from 'frau Antje' is mostly jonge gouda (so the young cheese). Thats probably closest to the german taste palette. So if you go and taste dutch cheeses, be sure to taste both the young gouda and old gouda after eachother and experience that difference.
Mein bevorzugter ist der Comté aus Frankreich. Ansonsten noch Almette mit Kräutern. Gabs als Heranwachsender gerne mal mit Crackern, heute als Aufstrich unter die Salami 🙂
OMG! I made Obatzda a few days ago! I was in the library and saw and Austrian cookbook and decided to try a few recipes. I made Obatzda but because I love paprika, I think I put too much paprika in and it is a bit too strong. I eat it on pretzel bread.
Was an obazda connoisseur in Munich. The chunks might be hard boiled eggs. Better with caraway seeds though. There are different ways to make & buy it. Doesn't kümmel translate to caraway seeds and kreuzkümmel to cumin?❤
The chunks are Camenbert. Traditional recipes and the commercial product in the video do not contain eggs. You are right about the translation. Cumin would be very unusual for Obazda, caraway is very typical.
@@verybighomer Correct. I just made a large batch of Obatzda using a recipe a friend who worked at the Seehaus in the Englisher Garten in Munich. It’s addictive!
I prefer Gouda and Bresso at home. When we are going out for breakfast I sometimes have Camembert as well. It tastes better than I had emagined before I tried it. ;-P.
When my Dad was young , him and some of his buddies placed slices of Lindberg Cheese on the manifold of a friend's wedding car and even before the Bride & Groom got to their hotel, they had to stop the car and get out because the rancid smell was coming through the air vents !
You guys are awesome, thank you for fixing a bad day, waiting on medical results. I ate too much Italian "Picant" Gorgonzola today with Ranch dressing on a salad and as a lactose intolerant citizen, I cannot recommend. Unless you're lactose tolerant, then go for it! Your descriptions were perfect. Butterkaese is the least interesting cheese, and the stinky ones are for professionals. Bergkaese tasting like Swiss is also my opinion, I love them. The cheese I buy regularly is Emmentaler, Irish Cheddar, and for my husband, Edamer (butterkaese?). So very little true German cheese in this house. I visited the Harz and they made me try the cheese rolls and I was like, um.....eh. I wish I could afford the fancier cheeses at Aldi, I know they've got to be great. Goat cheese as a normal grocery item is awesome, I agree. And I use Quark whenever a recipe calls for either sour cream/creme fraiche/yogurt/cream cheese. Quark has simplified my life. 40% fat, always: )
I’m from the Netherlands so I love cheese in almost every way, but I don’t know many German cheeses. The only one I do buy regularly is the cambozola, love that. Goat cheese is really not my thing to be honest but I do love the smelly cheeses except indeed when I open my fridge 🤣, so I try to eat that asap after buying it. My favorite cheese is St. Agur, this is also a blue cheese.
Bin auf meiner Käse Reise schon etwas fortgeschritten, aber noch nicht bei den echt heftigen Sorten angelangt, aber genieße die Reise schon sehr. Mehr Leute sollten sich auf den Weg machen, finde ich. Es gibt viel zu entdecken … 😀
Frischkäse flavors here in Germany are far superior to those in the US. Meerrettich cream cheese for the win! And Obatzda is 🔥🔥🔥 And Limburger is amazing with Pellkartoffeln and butter 🤤
Deana:you didn't use the right knive to slice brad/Brotmesse. The best cheese , I've eaten in Germany/Hamburg, was a Silberberg Tilsitter. It stunk a lot, you could have a whole train by yourself😆(Satire)
Perhaps a tip from a Käse-eater who lives in the Netherlands near the German border ( bei Aachen): try some chopped chives topped on a slice of bread with Frischkäse or Hüttenkäse.
Folks, you'll need a vinaigrette loaded with minced onions (that's the music) to go with Harzer cheese. Don't forget the crushed caraway seeds. I'd recommend to eat it before it becomes stinky. When buying, squeeze it a little. If it feels slightly firm, it's best IMHO. On no-meat days my Mom boiled potatoes in their jackets and prepared Harzer cheese in vinaigrette to be had at supper. Or , we'd have the Limburger instead of the Harzer, also with potatoes. I agree with Deana, potatoes and Quark (spiced with finely minced onions, salt, pepper, and chives) is a solid meal. The smoked cheese is rather similar to American cheese slices, rather an artificial dairy product than a true cheese.
Öhöhö. So much cheese. Oh boy. I like Edamer, Tilsiter, Gouda, Butter Cheese, sheep cheese, toast cheese (Scheiblettekäse), cream cheese (Sahnekäse) with herbs and also some nutty Maasdammer. 🤗😋🙂
Ich hab' da so ne Idee. Wie wäre es, wenn ihr mal weird Essenskombinationen testet? Wie wäre es mit Salami und darunter Remoulade? Oder Nutella mit und ohne Butter? Oder einfach mal verrücktes Essen, was eure Follower gern essen, einfach mal ausprobieren und ein Video davon machen? Ich stelle mir das sehr lustig vor. 🤭
Sorry, smoked cheese, Rookkaas, is originally from the Netherlands, just looked it up to be sure, but like I thought, it's Dutch, not Deutsch😉 Ohhh if you can, try the Dutch cheese, The Taste of Sjaak, De smaak van Sjaak. Soooo tasty
@@sk.43821 with an added caveat: fresh Koriander is _not_ called coriander but cilantro in American-based and/or Spanish-influenced English... similar to paprika (dried) and bell pepper (fresh). Cilantro I think is actually more common than coriander in contemporary cooking parlance
Mein Vater hat auch immer Handkäs gegessen, aber mit Musik. Ich glaub ich kenne niemanden, der den Handkäs nicht angemacht ist. Ich mag den gar nicht. Vermisse Quark hier in den USA...
I SHOULD have eaten cooked cheese once decades ago during a children's summer holiday. I then buried it in a large flower pot behind me at a suitable moment. Disgusting, that stuff!
I love cheese and do not have problem with smelly cheeses, but sour milk cheeses like Harzer or Handkäse are yucky. The additional sour smell is awful.
Brought back a memory, I was having a cocktail party with appetizers and went to the cheese department asking what they would recommend, this older woman said, we have a nice ‘ripe’ Boursalt, which she said was from Germany (she was wrong, it was France). When I opened it at home, it instantly made the whole flat smell like a rotten carcass, needless to say I put it in the trash outside,lol. The only cheese I recognized here was Limburger (which people said was the stinkiest back in the 70’s) and quark, which really has no taste. But I saw a couple you tried that I’d be willing to give a go. Thanks Phil and Deana for the mini class in German Cheese, have a great weekend.🧀💕👍
German breakfast? What the heck is that? I know the chinese one, and the english one, but what the hech goes with the german one? All I have experienced is a coffee and bretzel in a Coffee Shop.
@@mikkorenvall428 german breakfast can be sweet: a wheat roll (or other types of rolls or bread) with jam and honey or Nutella. Or you choose ham and cheese. Sometimes Salami, eggs and special sausages. ;-)
The United States is the largest cheese producing country in the world. It produces 30% of the world's cheese. The USA has won many world awards, 2 years best cheddar, I year best bleu cheese, and many other contest winners.😊
wow. Phil, are you German? Certainly not from the south! Maybe a "Preis" or worse? Don't use the fancy Vollkornbrot. Regular Holzofenbrot. Your Limburger is weak in taste? Ripen it for a few day and eat it when it is up to room temperature. That is when it has its proper flavor! I will stop here.....
Dads and stinky cheese, what is up with that? 🤣
Mit den Vätern und dem Stinkekäse hat wohl irgendwie Tradition,kenne viele die damit aufgewachsen sind :-) .Ist Buko nicht Dänisch?Ein sehr guter (stinkt nicht,würzig und sehr cremig) ist der dänische Blue Castello.Der beste Frischkäse ist der Boursin,der ist naturbelassen(nicht aufgeschäumt).Ist zwar krümelig beim streichen,aber super lecker.
it was at new years eve that i learned Cambozola is actually German. Had never tried it before but now it's on my list. It was so good. Soft, a lot of taste, had it with some grapes and a Port wine 🙂
@@DeanaandPhil mein dad liebt alten tilsiter und ich find den bis auf den geruch (nach füßen) auch echt nice😂😄
@@therealnscary Tilsiter ist echt lecker.
Mit ner Scheibe Tomate auf Brot total lecker 😋
@@therealnscary Und es sind doch tatsächlich die gleichen Bakterien,welche Füße so wie diesen Käse stinken lassen.
Regarding the Quark, instead of adding cheese on top, use the regular Quark without herbs, put it on some bread, and add some marmalade on top.
Schmelzkaese is Velveeta, Deana, at least, as close as I've come to finding it. I made copy-cat Velveeta shells and cheese with it and it worked. Schmelzkaese is the base for my favorite German soup, Kaese/Lauch/Hack Suppe. So creamy!
I loooove your german food related videos! 🤩❤️ thank youuu!
The Harzer Käse is made by using the "waste" of regular cheese making. It was made by the very poor miners who could not afford real milk, but only the "soup" that remains after you dredged it for cheese (or very close to that, I can't remember the detail).
The name "Harzer Roller" (im Käfig) is a pun based on the birds the miners used - which have the name Roller.
Quark actually is a type of cheese, in French it's called 'fromage blanc', literally 'white cheese'.
Rauchkäse has a typical structure because it's a processed cheese, more precise it's 'Schmelzkäse' (melted cheese).
Both are well known in the Netherlands, too. My basic go-to cheese is 'belegen komijnekaas', semi aged Gouda style cheese with cumin seeds.
Grew up in Canada With German parents and we always had handkase . Love the stuff! I still eat pellkartoffel mit quark.
i had steak and blue cheese sauce (which is just blue cheese melted in cream) at a spanish restaurant. Since then it's my favorite sauce with steak and french fries/potatoes. You'll need a nap after that though
These trying series are very interesting I am really enjoying them 😊
BUKO or other cream cheese with some salt, or even with sugar beet syrup (Grafschafter Goldsaft) or apple syrup (Apfelkraut) or any marmalade is great. The same goes for quark with these additions.
Kochkäse is actually made by boiling and melting Harzer or Handkäse with cream and sometimes eggs and spices like caraway.
Kochkäse isn't that unhealthy. It has just 120 calories (20% version) and delivers a lot of vitamins especially B2.
Try "Blauschimmelkäse" (blue cheese) warmed in a bain-marie and add some creame. Stir regularily.
Quark is called quark in English. We have it in the UK but I think we would mainly use it in baking etc
Cheese daddy!! Love you guys! Thanks and much appreciated
As a 'Niederländer' I've never had Kochkäse but I wonder if it's similar to your dutch "smeerkaas" (the main brand is 'ERU goudkuipje' and is very cheap (around €1 for a little container)). Although that has a distinct harty flavour.
As a cheeselover in general and major cheeseconsumer, for sure I'm gonna try the cambozola. My favorite blue cheese probably comes from the UK of all places, being stilton cheese. But every country has it's own lovely cheeses.
The Bütterkäse which I usually only eat in hotels, is not that special. To me it sort of looks like a failed 'jonge goudse' ('young gouda')
Gouda is not just a type of cheese, the age of it is it's distinct flavour: jong (young), jong belegen (young settled), belegen (settled), oud belegen (old settled) and oud (old). The difference in taste is pretty extreme between jong and oud. I think, especially in germany, what you buy there as Gouda, from 'frau Antje' is mostly jonge gouda (so the young cheese). Thats probably closest to the german taste palette.
So if you go and taste dutch cheeses, be sure to taste both the young gouda and old gouda after eachother and experience that difference.
Quark mixed with Schlagzahne (whipping cream), a little sugar and mandarin oranges! Delicious!!
WOW ! I have never seen a Cheese Display Case in a grocery store like that anywhere in the U.S. !! Amazing !
Mein bevorzugter ist der Comté aus Frankreich. Ansonsten noch Almette mit Kräutern. Gabs als Heranwachsender gerne mal mit Crackern, heute als Aufstrich unter die Salami 🙂
Cheese is like a good whisky.
If you offer a beginner something that is too strong, he will lose the fun of it.
OMG! I made Obatzda a few days ago! I was in the library and saw and Austrian cookbook and decided to try a few recipes. I made Obatzda but because I love paprika, I think I put too much paprika in and it is a bit too strong. I eat it on pretzel bread.
Was an obazda connoisseur in Munich. The chunks might be hard boiled eggs. Better with caraway seeds though. There are different ways to make & buy it. Doesn't kümmel translate to caraway seeds and kreuzkümmel to cumin?❤
The chunks are Camenbert. Traditional recipes and the commercial product in the video do not contain eggs. You are right about the translation. Cumin would be very unusual for Obazda, caraway is very typical.
@@verybighomer Correct. I just made a large batch of Obatzda using a recipe a friend who worked at the Seehaus in the Englisher Garten in Munich. It’s addictive!
@@ryangies4798 Enjoy! It's the best Bavarian invention ever.
Stinkkäse was for me, coming from Schleswig-Holstein just Tilsitter! Or only Tilsitter!
well the first cream cheess was not German but Danish :) BUKO from Arla is a Scandinavian brand.
Non herbal Quark mixed with honey on Toast is the best❤❤❤
That sounds awesome. Drat, my doctor said no sugar.
Limburger with Grapes tastes great!
I prefer Gouda and Bresso at home. When we are going out for breakfast I sometimes have Camembert as well. It tastes better than I had emagined before I tried it. ;-P.
When my Dad was young , him and some of his buddies placed slices of Lindberg Cheese on the manifold of a friend's wedding car and even before the Bride & Groom got to their hotel, they had to stop the car and get out because the rancid smell was coming through the air vents !
I did the same thing to someone as revenge who gave me ex-lax in a dessert while camping(smores). Other drivers even called them out on it.
You guys are awesome, thank you for fixing a bad day, waiting on medical results. I ate too much Italian "Picant" Gorgonzola today with Ranch dressing on a salad and as a lactose intolerant citizen, I cannot recommend. Unless you're lactose tolerant, then go for it! Your descriptions were perfect. Butterkaese is the least interesting cheese, and the stinky ones are for professionals. Bergkaese tasting like Swiss is also my opinion, I love them. The cheese I buy regularly is Emmentaler, Irish Cheddar, and for my husband, Edamer (butterkaese?). So very little true German cheese in this house. I visited the Harz and they made me try the cheese rolls and I was like, um.....eh. I wish I could afford the fancier cheeses at Aldi, I know they've got to be great. Goat cheese as a normal grocery item is awesome, I agree. And I use Quark whenever a recipe calls for either sour cream/creme fraiche/yogurt/cream cheese. Quark has simplified my life. 40% fat, always: )
I love the Bergkäse. No Käsespätzle without it 😉
Rauchkäse plus Bamberger Rauchbier.... YUMMMMIIII
I’m from the Netherlands so I love cheese in almost every way, but I don’t know many German cheeses. The only one I do buy regularly is the cambozola, love that. Goat cheese is really not my thing to be honest but I do love the smelly cheeses except indeed when I open my fridge 🤣, so I try to eat that asap after buying it.
My favorite cheese is St. Agur, this is also a blue cheese.
Bin auf meiner Käse Reise schon etwas fortgeschritten, aber noch nicht bei den echt heftigen Sorten angelangt, aber genieße die Reise schon sehr. Mehr Leute sollten sich auf den Weg machen, finde ich. Es gibt viel zu entdecken … 😀
Pellkartoffen mit Quark!!
It's criminal how much good cheese costs in the USA. Plenty of cheap blocks of Monterey Jack or Cheddar. Thank goodness ALDI gives us deals sometimes.
Absolutely agree. I want my Tillamook but who can afford that.
Another good one! Feta and extra mature British cheddar!
And I see you player, I saw that grocery store footage. 😅
Frischkäse flavors here in Germany are far superior to those in the US. Meerrettich cream cheese for the win! And Obatzda is 🔥🔥🔥
And Limburger is amazing with Pellkartoffeln and butter 🤤
Deana:you didn't use the right knive to slice brad/Brotmesse. The best cheese , I've eaten in Germany/Hamburg, was a Silberberg Tilsitter. It stunk a lot, you could have a whole train by yourself😆(Satire)
It's SO GOOD.
Perhaps a tip from a Käse-eater who lives in the Netherlands near the German border ( bei Aachen): try some chopped chives topped on a slice of bread with Frischkäse or Hüttenkäse.
Vintner's cheese (Winzerkäse) is also very underrated. It is served with wine.
Your channel makes me hungry and I'll have to check out Dusseldorf when I visit my girlfriend who is helping her best friend in Duisburg.
Oh man, next trip to Germany going on a cheese hunt. Especially the smoked with ham
Folks, you'll need a vinaigrette loaded with minced onions (that's the music) to go with Harzer cheese. Don't forget the crushed caraway seeds. I'd recommend to eat it before it becomes stinky. When buying, squeeze it a little. If it feels slightly firm, it's best IMHO.
On no-meat days my Mom boiled potatoes in their jackets and prepared Harzer cheese in vinaigrette to be had at supper. Or , we'd have the Limburger instead of the Harzer, also with potatoes.
I agree with Deana, potatoes and Quark (spiced with finely minced onions, salt, pepper, and chives) is a solid meal.
The smoked cheese is rather similar to American cheese slices, rather an artificial dairy product than a true cheese.
I love blue chees. I take it right out of the refrigerator and take a bite out of it. Thanks for the video!
You forgot romadur 😩 best Cheese of all time
All the food and top 10 German chess you featured looks so good.. I like your video.. 😋
I love Kraueter Quark - especially on a nice piece of pork.
Ohhhhhh Kochkaese is the best. It used to come in a see through container. I so miss that.
the texture of Kochkäse comes from special salts. Not too artifical and actually healthier and less calories
Nice video, but.... Cumin -> Kreuzkümmel, Caraway -> Kümmel. "Same same but different ;-)"
Living in Munich, one of the most popular cheeses was Emmental. Used in many Bavarian dishes. Obatzda while drinking in a Biergarten.
Emmentaler is from switzerland
This reminds me of my late Great Grandfather eating stinky cheese - Limburger. He was from Ober-ramstadt.
I absolutely love bleu cheese but some people thinks it taste like baby throw up. 😮
IF it smells bad, I DON'T EAT IT regardless of what the item is !!
The first time I encountered Quark, it was subbed in for sour cream on top of latkes. Delicious, but is hard to find where I am in TX
Fun stuff guys. Phil keeps saying cumin seeds on the cheese but I think he means caraway. 😊
Hey Phil, Kümmel is NOT cumin but caraway. They are similar, but not the same!
Hi Phil, you can't translate Kümmel to cumin, cumin is Kreuzkümmel, caraway is Kümmel
Öhöhö. So much cheese. Oh boy. I like Edamer, Tilsiter, Gouda, Butter Cheese, sheep cheese, toast cheese (Scheiblettekäse), cream cheese (Sahnekäse) with herbs and also some nutty Maasdammer. 🤗😋🙂
Deana since you're from the south do you like pimento cheese???
@@jeffhampton2767 i love pimento cheese !!! I had the chance to try it during my Travel to the us. Unfortunatly we dont have it in Germany 😫😩
@pinkhope84 You can probably make it. 😊
The Germans have always concentrated on Wine, Beer and Bread - dabble in cheese. The French concentrate on Wine and Cheese - dabble in Beer and Bread.
I just Googled and found a recipe for that cheese spread 😆
A specialty cheese I like is Italian Roccolo.
German cheese is awesome, love it all
For stinky cheese, I recommend Danish Esrom.
And the song "Virus Alert" by Weird Al Yankovic.
Ich hab' da so ne Idee. Wie wäre es, wenn ihr mal weird Essenskombinationen testet? Wie wäre es mit Salami und darunter Remoulade? Oder Nutella mit und ohne Butter? Oder einfach mal verrücktes Essen, was eure Follower gern essen, einfach mal ausprobieren und ein Video davon machen? Ich stelle mir das sehr lustig vor. 🤭
Sorry, smoked cheese, Rookkaas, is originally from the Netherlands, just looked it up to be sure, but like I thought, it's Dutch, not Deutsch😉 Ohhh if you can, try the Dutch cheese, The Taste of Sjaak, De smaak van Sjaak. Soooo tasty
Hi Guys
Kumel is caraway not cumin .
Fun video as always
Machs Gut
I think it would be interesting to do British cheeses.
Kuemmel are Caraway seeds , Cumin is Koriander
Cumin is Kreuzkümmel, not Koriander.
Kreuzkümmel = cumin
Koriander = coriander
@@sk.43821 with an added caveat: fresh Koriander is _not_ called coriander but cilantro in American-based and/or Spanish-influenced English... similar to paprika (dried) and bell pepper (fresh). Cilantro I think is actually more common than coriander in contemporary cooking parlance
Müritzer/Tilsiter, Emmenthaler? - und wenn Kräuterquark, dann Milram Frühlingsquark ;)
Buko and Arla are danish!!! Stinky Cheese has much Aroma.
I miss the "Milbenkäse" I cite the german wikipedia "Beim Verzehr des Käses leben die Milben noch und werden mitgegessen." 🙂
So mag ich die Kommentare vom @Likr666 🤗 Immer einen Schalk im Nacken. 😅👋
Alles Gute für Sie und beste Grüße!
I'm used to eating Mit Musik melted on something or other.
Try Cambozola.
Deana:Or yyou could eat it as Käse Fondue or Raclette, then it's melted.
try these strong cheeses with figmustard, it will change your world
Kochkäse immer mit Senf!
cheese is why I stopped being vegan
Try vegan food from German supermarkets next time!❤
Harzer ❤
handkäs please alway s very ripe and in a vinegrette with lot of raw onions..
Limburger muss man vor dem verzehr putzen. 😱
I love German meat, bread and of course cheese 🧀
I don't get it? Cream cheese is a great addition to butter - why would it be a substitute?
eat a lot of cheese}Up tight Germans}"Bound -Up"
Mein Vater hat auch immer Handkäs gegessen, aber mit Musik. Ich glaub ich kenne niemanden, der den Handkäs nicht angemacht ist. Ich mag den gar nicht. Vermisse Quark hier in den USA...
Cheese please!
I SHOULD have eaten cooked cheese once decades ago during a children's summer holiday. I then buried it in a large flower pot behind me at a suitable moment. Disgusting, that stuff!
I love cheese and do not have problem with smelly cheeses, but sour milk cheeses like Harzer or Handkäse are yucky. The additional sour smell is awful.
Cambozola a German gongozola?!
Brought back a memory, I was having a cocktail party with appetizers and went to the cheese department asking what they would recommend, this older woman said, we have a nice ‘ripe’ Boursalt, which she said was from Germany (she was wrong, it was France). When I opened it at home, it instantly made the whole flat smell like a rotten carcass, needless to say I put it in the trash outside,lol. The only cheese I recognized here was Limburger (which people said was the stinkiest back in the 70’s) and quark, which really has no taste. But I saw a couple you tried that I’d be willing to give a go. Thanks Phil and Deana for the mini class in German Cheese, have a great weekend.🧀💕👍
German breakfast? What the heck is that? I know the chinese one, and the english one, but what the hech goes with the german one? All I have experienced is a coffee and bretzel in a Coffee Shop.
@@mikkorenvall428 german breakfast can be sweet: a wheat roll (or other types of rolls or bread) with jam and honey or Nutella. Or you choose ham and cheese. Sometimes Salami, eggs and special sausages. ;-)
The United States is the largest cheese producing country in the world. It produces 30% of the world's cheese. The USA has won many world awards, 2 years best cheddar, I year best bleu cheese, and many other contest winners.😊
Ok?? But they’re talking about German cheese.
@@wandac396We have 50 million people in the United States with German ancestry. 230 million Americans have European ancestry 😊
Oh bitte nicht automatisch übersetzen,ist ja furchtbar anzuhören!!!🤷
Limburger or Romadur is the cheese which smells more ugly than Harzer cheese
Blauschimmelkäse ist Liebe 😋😍
Harzer is disgusting but very high in protein and low fat
i like it and its really not that stinky. Limburger is a lot worse if aged.
wow. Phil, are you German? Certainly not from the south! Maybe a "Preis" or worse? Don't use the fancy Vollkornbrot. Regular Holzofenbrot. Your Limburger is weak in taste? Ripen it for a few day and eat it when it is up to room temperature. That is when it has its proper flavor! I will stop here.....
Reactions, really? Bring back travel stuff.