This is a Bavarian original - made according to a recipe from Trappist Monks who developed this cheese in the Abbey of Rotthalmunster. It's named after Basil Weixler, who established a dairy in 1902 to make this cheese - the Bergader Private Cheese Dairy, which is still making it today with the same traditional recipe.
This German cheese is cold-smoked over beech wood, which gives the wheel, shaped like a big brick, a dark orange-brown rind. It has a dense smooth texture, dotted with tiny holes, and a rich and smoky flavor.
In Germany this cheese is used in au gratin and raclette dishes. We recommend Basils Original Rauchkase on your burger, melted on vegetables, mixed in your next fondue, or on its own with bread, crackers and fruit. Pair it with a dry white wine, a soft red wine or ideally a big cold glass of beer.
We hand-cut and wrap this cheese in pieces of 8 ounces and 1 pound and you can purchase the entire loaf of approximately 4 pounds.
Ingredients:cultured milk, salt, calcium chloride, enzymes, smoke, natamycin (a natural mold inhibitor), egg white lysozome (preservative).