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Although Germany is a country with a massive dairy industry, their cheeses remain relatively unknown to those of us outside its borders. One reason for this could be that the majority of German cheeses are simply imitations of its neighbors' specialties. However, there are exceptions. For example, Bruder Basil comes to us from Bavaria and is made in the tradition of Rauchkäse, a smoked cheese typical of the region. Originally, Basils were manufactured by Trappist Monks in the Abbey of Rotthalmunster. In 1902, Basil Weixler founded the Bergader Private Cheese Dairy. Today, Bergader still works in accordance with this old tradition of craftmanship. It is still smoked over selected beech wood, which gives it its special flavor. This semi-soft cows milk cheese has a darker, natural rind and a rich, creamy texture. With its smoky flavor, Bruder Basil is ideal for grilled sandwiches, as an alternative to raclette and gratins, and perfect for snacking with your favorite dark German beer or dry white wine.
Made from pasteurized cow's milk.
We cut and wrap this item by hand.