GERMAN CHEESE

Cheese, more than any other food, they say is the product of a country and its people. German cheese is very popular outside Germany and is exported to more than 60 countries worldwide.

In much of Germany, the environment for cheese making is perfect. From the lowland plains of the north to the alpine areas of the south, pastures and high quality milk abound.
In some regional cheeses not so different from 1000 years ago are still produced, although with modern techniques the quality has come on in leaps and bounds!

German cheeses – and there is a staggering amount of varieties – range from the mildly sublime to the wonderfully complex and even for the seasoned British retailer, presents a largely untapped market waiting to be exploited.

The CMA is responsible for the promotion of all agricultural products from Germany and publishes consumer recipes for German Cheeses as well as Quark and has a comprehensive trade publication “The German Cheese Guide” available.

Just telephone the CMA UK office, London Tel: 020 8944 0484 for any copies.

Fancy pastries on the cheese plate always look impressive. These can either be served as a separate dish, in smaller portions or as a menu course.		Slightly tangy, yet sweet cranberries taste excellent served with all soft and fresh cheeses.
A Pretzel filled with fresh piped cheese makes a perfect snack.		Mix a marinate of vinegar, salt, pepper, mustard, oil and herbs, sprinkle this over the cheese, salad and tomatoes.
Bavarian blue brie with slices of apple on granary bread.		Allgäu emmental and Bavarian smoked cheese with tomatoes, chilli sauce, sliced apples spring onion, tomato, and mixed green salad, on sun dried tomato bread.
Allgäu emmental and blue brie cheese and sandwich on a bed of bush tomato and chilli sauce, garnished with apple and salad on pumpkin seed bread.		1. Crackers with Bavarian blue brie and smoked salmon 2. Caesar’s salad with bacon and German Emmental 3. Celery boats with Bavarian green pepper brie and pretzel