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Smoked cheese

Basils Original Rauchkäse is a splendid representative of this cheese speciality. At Bergader the traditional cold-smoking technique is used to give the semi-hard cheese its typical smoked flavour. This involves smoking the cheese for several hours at 18°C in the smoking chamber using Bavarian beech wood.

Discover your favourite Bergader cheese and look for it in your local supermarket

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