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Cheese groups

The world of cheese contains a large variety of mild or spicy cheeses and hard or soft cheeses. The variety of cheeses is divided into cheese groups in order to provide a better overview. In Germany there are different cheese categories depending on the water content of the fat-free cheese matter and also specific characteristics of the production process in some cases. German legislation has established eight groups in order to maintain an overview of the variety. Each group is distinguished by typical characteristics. Hard cheeses are in the cheese group with the lowest water content for example. Semi-soft cheese has a smooth surface and soft cheeses have blue or white mould on the surface.

Cheese group Examples:
Hard cheese Emmental, Chester, Bergkäse, Cheddar
Semi-hard cheese Gouda, Edam, Tilsiter, Wilstermarscher, mild, nutty Bergbauern and Bergader Almkäse Nussig
Semi-soft cheese Steinbuscher, Edelpilzkäse, Butterkäse, Weißlacker, Biarom, Basils Rauchkäse, Bianco, Bergader Edelpilz, Caciotta delle Alpi bavaresi
Soft cheese Camembert, Brie, Romadur, Limburger, Münsterkäse, Bavaria blu, Bonifaz, Bergader Almkäse
Cream cheese Schichtkäse, Rahmfrischkäse, Doppelrahmfrischkäse
Pasta filata cheese Provolone, Mozzarella, Caciottina, Kashkaval
Sour milk cheese Harzer Käse, Mainzer Käse, Handkäse, Korbkäse, Spitzkäse, Olmützer Quargel

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