A Bavarian original, this Basils Original Rauchkase is made according to a traditional recipe. Trappist Monks in the Abbey of Rotthalmunster developed this cheese and now it is made by a modern, Bavarian cheese manufacturer Bergader Private Cheese dairy, which was founded by Basil Weixler in 1902. No surprise that this cheese was named after him.
This German cheese is shaped like a big brick, cold smoked over beech wood as it develops a dark orange-brown rind. The texture of the cheese is dense with small holes and it has a rich, creamy smoky flavor.
Try Basils Original Rauchkase on your burger, or top your vegetables and melt it, or mix with your next fondue cheese. Pair it with a dry white wine, a soft red wine or a cold glass of beer.
We hand-cut and wrap this cheese in pieces of 8 ounces and 1 pound.
Ingredients: milk, salt, lactic acid cultures, rennet extract, smoke.