Page 1 of 1

Weisslacker cheese?

PostPosted: Wed Oct 24, 2007 2:03 pm
by nell
Does anyone know how to make this cheese?

PostPosted: Wed Oct 24, 2007 4:33 pm
by BlueCheese

"Weisslacker or Beer cheese is a type of cheese that originated in Germany, but is now known worldwide. Also produced in America, mostly in Wisconsin, it is a pungent and salted cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world. Weisslacker is also known as bierk�se, bierkaese, beer kaese and beer cheese. In addition, Weisslacker is a common ingredient in various breads, soups, and dips."


Weisslacker, so named because of its white, smeary, lustrous surface, is a soft, ripened, cow's-milk cheese similar to Limburger and Backsteiner, that is made in Bavaria. In some localities it is well ripened and has a strong flavor and is called Bierk�se. The cheeses are 4 to 5 inches square and 3� inches or more thick, and they weigh from 2⅔ to 3⅓ pounds.

Usually evening milk is skimmed and mixed with morning whole milk. Enough rennet is added at a temperature of 82� to 86� F. to form curd firm enough to cut in from 60 to 80 minutes. The curd is handled in the same way as in making Limburger except that in making Weisslacker the curd is cut into larger cubes and it is not drained so completely. It is customary to transfer the curd to large molds that are divided into sections to form the individual cheeses. As the curd settles, the molds are turned frequently. When the cheeses are removed from the molds, they are salted on the surface. They are cured at a temperature of about 53� and a high relative humidity; cool, moist conditions are essential for the proper development of surface smear. The cheeses are placed in contact with one another for several days after they are placed in the curing room and then they are separated. They are turned frequently. They are wrapped in parchment after about 3 months, and the flavor is well developed within 4 months. About 12 pounds of cheese is obtained from 100 pounds of milk containing 2.8 percent of fat.

PostPosted: Wed Oct 24, 2007 7:16 pm
by nell
Could you quote me the source for this recipe? Nell