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Life und Style

Käse, the Kaiser *

By Miss-Verständnis ⋅ April 11, 2008 ⋅ Post a comment

Cheese. Source: SXC

One thing about life in Europe that I’ve really taken in my stride is the omnipresence of cheese in everyday life. Now, for born-and-bred German natives, this may sound odd. Of course cheese is a part of everyday life! It’s a foundation of all comestibles! World is a wonderland of goodness (or, for the lactose intolerant, a horror house).

Never in New Zealand would you see such an array of cheese in the supermarket. Dutch Gouda and Emmental, French Camembert and Brie, Italian Parmesan and Mozzarella. De-lecker-table. But the interesting thing is that none of these cheeses in the German supermarkets seem to be of German origin. How curious! Does anyone know any German famous fromage that I have overlooked?

*Translation “Cheese, the emperor” (pronounced “Kay-zer the Kai-zer ” )

Discussion

8 comments for “Käse, the Kaiser *”

  1. cma’s käsefinder (cheesefinder) knows about 523 types of cheese…
    http://www.cma.de/content/kaese/kaesefinder.php

    wer hat da grade “was für ein käse?” gesagt? ;-)

    Posted by dr. huch | April 12, 2008, 6:22 pm

  2. Reicht dir das? :D

    Posted by Ich | April 16, 2008, 9:35 am

  3. http://germannotes.com/travel/germany.php?products_id=304&osCsid=996a32cf02cef0d3f6cc7ebbcf9df595

    =)

    Posted by Mika | April 17, 2008, 5:56 pm

  4. Dr. Huch: The Cheese-finder is pretty much the best website I’ve seen this week. Excuse me while I waste some hours there…

    Ich: Yes, thanks. Das reicht voellig. (if you’re talking about the cheese-finder).

    Mika: So Germans do make specialty cheese. Although I don’t know about eating cheese fermented with the fecal matter of cheese mites! Ew!

    Posted by Miss-Verständnis | April 18, 2008, 10:09 am

  5. try this! its like eating a rotten feet. :)

    aber mit zwiebeln, schwarzbrot und senf eine echte delikatesse!

    Posted by meier | April 18, 2008, 2:18 pm

  6. ok.. i just checked the cheese site, they are made by german companies but probably not german origin. Best example is “Emmentaler”. The Swiss guys actually forgot to copyright it (I “believe”), so now it can be from everywhere. not sure about Gouda…it sounds not german as well, and Parmesan is for sure Italian ;o)

    German cheese that I know off is “Altenburger Ziegenkaese” (please place the umlaut ;) and “Allgaeuer Bergkaese”. I think one can really recommend the latter. If you ever get the chance, than have a look on Swiss “Gruyere”. The best cheese on Earth.. by now for me as I eat it over 3 years without having it over (is that correct translated?), but unfortunaetly thousends of miles away from my current place (btw. nothing against the local Cheddar but CA cheeses turn out to play in a different league than French, Danish and Swiss cheese :| (uhhh.. seems like I found my topic ;o)

    Posted by mentaer | April 20, 2008, 10:54 am

  7. Für einen guten Käse kann ich sterben (und töten). :-)

    Posted by 42317 | April 20, 2008, 5:52 pm

  8. I didn’t know about that Spinnenkäse. But there is a similar famous cheese from Sardinia (with fly larvae rather than mites):
    http://en.wikipedia.org/wiki/Casu_marzu

    In the article also the German Milbenkäse is mentioned and it seems that the French have something like that as well…

    It all seems quite disgusting, but on the other hand if you think about how honey is produced…

    There is usually also controversy about food made out of blood: For instance Blutwurst (or Blunzen as we say in Austria); in Italy they have a sweet made out of blood (sanguinaccio dolce), mixing it with chocolate. I think that similar dishes exist in many cultures.

    Posted by Wolfgang | June 14, 2008, 11:57 pm

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Comments for this post will be closed on 14 August 2008.

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