Germany has the perfect environment for cheese making, from the lowland plains of the north to the alpine areas of the south, pastures are abundant producing high quality milk. German cheeses range from the mild to the wonderfully complex.

Edam

A medium-hard cheese made from part-skimmed cows' milk. Edam has a sweet, slightly nutty flavour. Ideal as a table cheese.

Emmental

A traditional unpasteurised hard cheese made from cows' milk. The cheese has a full bodied, fruity flavour. Ideal in fondues as a table cheese or sliced for sandwiches.

German Salad Cheese

The semi-soft cheese made from pasteurised ewe and goats' milk. A solid white cheese with a crumbly texture and a creamy slightly tangy flavour.

Mozzarella

A soft cheese made from pasteurised cows' milk. Mozzarella has a firm, creamy texture cheese and fresh milk, slightly sour taste. It melts well and has a unique stretchiness, making it ideal for pizza topping.