Top 13 Southern German Cheeses

Baldauf Käse is a family-owned dairy based in the Allgäu region of Bavaria, founded in 1862 and now managed by the fifth generation of the Baldauf family. The company specializes in traditional Alpine hard and semi-hard cheeses made from locally sourced hay milk (Heumilch), obtained from cows fed on grass and dried hay rather than silage. This feeding method contributes to the milk’s aromatic purity and directly influences the depth and clarity of flavor in the finished cheeses. The range includes classic Bergkäse and Alpkäse, as well as the premium “1862 Meisterstück” line and specialty cheeses refined with wine, herbs, or spices. The wheels mature in carefully controlled cellars where they are regularly turned and cared for, developing firm textures and layered, nutty, slightly spicy profiles. Baldauf combines long-standing cheesemaking tradition with modern quality standards, maintaining a strong focus on regional identity and sustainable production. Their cheeses are distributed both within Germany and internationally, recognized for their consistency and distinct Alpine character.Expand

Käserei Champignon Hofmeister is a German cheese producer located in Bavaria. The company was established in 1908, and it specializes in producing soft cheeses, including the famous Cambozola, a blue-veined cheese that blends characteristics of Gorgonzola and Camembert. Käserei Champignon Hofmeister uses traditional handcrafting techniques alongside modern technology to ensure the quality of their products. Their cheeses are made using milk from local farms, ensuring high freshness and quality standards.Expand

Bio-Schaukaeserei Wiggensbach is located in Wiggensbach, Bavaria, Germany. It specializes in producing organic cheese using traditional methods. The facility includes an exhibition area where visitors can observe the cheese-making process. Their products are known for being made from locally sourced, organic milk.Expand

Andechser Molkerei Scheitz is a traditional family-owned organic dairy based in Andechs, Bavaria, with roots dating back to 1908. Over more than a century, the company has developed into one of Germany’s leading producers of organic dairy products, built on a strong commitment to raw material quality, regional sourcing, and sustainable agriculture. Since 2009, its entire production has been fully organic and marketed under the Andechser Natur brand. The dairy works closely with hundreds of certified organic farms from the Bavarian Alpine and pre-Alpine regions, relying on pasture-based milk and natural animal husbandry. Its portfolio includes a wide range of products, from milk, yogurt, cream, and butter to cheeses and goat’s milk specialties, all recognized for their clean taste and consistent quality. Andechser Molkerei Scheitz is positioned as a producer that successfully combines family tradition, modern ecological standards, and transparency toward consumers, making it a benchmark name in Germany’s organic dairy sector.Expand

Willamette Valley Cheese is a company located in Salem, Oregon, that specializes in producing organic, handmade cheeses. The company is a family-owned business and operates as part of the larger Volbeda Dairy Farm. They offer a variety of cheese types, including gouda, havarti, and jack cheeses, all made from the milk of pastured cows.Expand

Hochland is a family-owned company specializing in cheese production, founded in 1927. Initially, Hochland started as a small regional cheese producer, but over time, it has grown into a major player in the European market. Today, the company produces high-quality cheeses that are available in supermarkets and stores across Europe, and it has an expanding presence in international markets. The company specializes in producing a variety of cheeses, including processed cheeses, soft cheeses, and spreadable cheeses, with a constant focus on innovation, quality, and sustainability.Expand

Bavaria Blu is a German blue cheese that was originally introduced to the market by Bergader in 1972. The cheese is handmade from high-quality pasteurized cow's milk coming from the Bavarian Alps. The rind is mold-ripened and the texture is soft and creamy. The aromas are rich and intense, while the flavors are sharp, creamy, and strong. There are also other versions of this cheese such as Bavaria Blu Rich and Creamy and Bavaria Blu Fitness, with a lower fat content. It's recommended to pair Bavaria Blu with aromatic reds such as Lagrein or Dornfelder, or whites such as Silvaner or Riesling.Expand

Allgäu mountain cheese is made with raw, silage-free and untreated cow milk from local dairies in the Bavarian Alps. Often called 'Emmentaler's baby brother', Allgäuer Bergkäse is made in the Allgäu Alps during the spring months, and after about 4 weeks it is brought down to the Allgäu valley where it is left to mature for at least 3-4 months. It is classified as a hard cheese and, depending on its age, it has a mildly piquant flavor ranging from mellow with fruity and nutty notes in less mature varieties to more complex, pungent flavors when fully aged.Expand

Rauchkäse is a German smoked cheese that's typically made in Bavaria, but it's also popular throughout the country. The most famous variety is produced by Basils, named after a dairy entrepreneur Basil Weixler. The cheese is semi-soft and has a natural rind. Its texture is dense, soft, and compact, while the aroma is smoky. The flavors are smoky, spicy, and salty, which is a result of smoking the cheese over Bavarian birch and spruce. Made from high-quality cow's milk, Rauchkäse is suitable for a variety of hot and cold dishes, and it's especially great for melting in au gratin or raclette dishes.Expand

Cambozola is an unusual German triple-cream cheese made from cow's milk. The cheese is produced in the region of Allgäu since the early 1970s by Käserei Champignon, although it first appeared in the 1900s. This cross between Camembert and Gorgonzola (hence the name) has a bloomy rind that hides a creamy and smooth texture of the paste underneath. On the exterior, grey mold is clearly visible, and on the inside, there are pockets of blue veins. The aroma is strong, while the flavors are sharp, nutty, and slightly sweet. It's recommended to pair Cambozola with a glass of Chardonnay and serve it with honey, crackers, and fruit.Expand

Emmentaler cheese originates from the Swiss Emmental Valley in the Bern canton. Originally, this 'King of the Mountain Cheeses' used to be produced as a pure mountain cheese only during the summer months. Today, Allgäu Emmentaler is available year round. It is made with raw cow's milk, and thanks to the amazing flora of the Allgäu Alps, each cheese wheel develops its own distinctive flavor. Younger Emmentalers are quite mild and have a nutty finish, but as the cheese ages, the flavors and aromas become stronger and more refined.Expand

Hirtenkäse is a German cow's milk cheese produced in the Allgäu region. This hard mountain cheese has aromas of orange peel and butterscotch, while its waxy texture and milky, caramel-like flavor can best be described as a cross between aged Gouda and Parmigiano-Reggiano. Traditionally, herders from the region bring the cows from the Alps to the valley each fall, and that's where the name comes from – hirtenkäse means herder's cheese. It is recommended to pair it with a nutty, slightly sweet wine, apples, figs, or wholegrain bread.Expand

Although romadur is nowadays considered a German cheese, some believe that it originated in Belgium and was brought over to Germany in the 1830s. Regardless of the origin, today it is considered a specialty of Bavaria. This soft cheese is made from raw cow’s milk, and it is usually shaped into small, rectangular logs. During the aging period (anywhere from 8-10 days) it is regularly washed in salt water, a process that gives the cheese its characteristical reddish-brown rind. Romadur also has a strong, spicy aroma and a distinctive flavor that ranges from mild to slightly tangy. Its texture is soft and creamy, making it great for slicing or spreading on bread. It is recommended to pair it with crusty bread, strong beer, or a glass of full-bodied red wine.Expand

Bonifaz is a traditional cheese made from cow's milk in the Bavarian Alps. The cheese has a natural rind that hides a creamy and soft texture underneath. Due to the fact that there are many versions of the cheese, the flavors can range from creamy, mild, and milky to garlicky, mushroomy, spicy, and herbaceous. Bonifaz is available in the following versions – garlic, garden herbs, chili, wild mushrooms, original, green pepper, and yogurt. It can be enjoyed on rustic bread, as a part of cheese platters, or it can be added to sauces, dressing, and salads. It's recommended to combine it with fruit jellies such as orange, lime, or ginger jelly. Interestingly, the cheese is named after the archbishop Bonifatius, who adored Bavarian cheeses and was a patron of Bavarian Benedict monasteries.Expand

Bruder Basil is a traditional cheese hailing from Bavaria, where it was originally produced by Trappist monks. This smoked (rauchkäse-style, smoked over beech wood), semi-soft cheese is made from pasteurized cow's milk. Underneath its washed rind, the texture is smooth, creamy, and open with large irregular eyes distributed throughout the body. The aromas are intense and smokey, while the flavors are mild, savory, and smokey. It's recommended to use Bruder Basil in raclette, sandwiches, or gratins. Pair it with a glass of dry white wine or a bottle of dark beer.Expand

This firm cheese comes from the Allgäu region of Bavaria in Germany. This Alpine cheese is made with raw milk from Swiss brown cows, and is produced only in the summer months in the Allgäu mountains. Apart from its high carotene and Omega-3 content, Sennalpkäse has a strong, spicy flavor with a pronounced smoky aroma. Traditionally, this artisan cheese is sold directly on the pastures to hikers, climbers, and tourists passing through the Allgäu Alps.Expand