German Food Guide
Also Known As: Bierkäse
Weisslacker cheese was first created by brothers Josef and Anton Kramer in 1874 in the city of Wertach (in southern Bavaria). In 1876, the brothers obtained the world's first cheese patent. The name "Weisslacker" originates from its white color (Weiss) and the shiney film on its surface (Lackartig).
Before the cheese is formed it is soaked in salt water for 2 days. During its ripening period, it is regularly smeared with salt. Because of this, the cheese has a very salty taste. Its fat content is 45-50%, with a 5% salt content.
Weisslacker is produced only by a small number of cheese factories in Oberallgäu (a region in Bavarian Swabia)
Cheese Category: Semi-Hard, Sliced Cheeses
Country of Origin: Germany
Specialty of: Bavaria (Bayern)
Main Ingredient(s): Cow's milk from local farms, salt
Age (Ripening Period): 7-9 months
Flavor: Bold, tangy, salty
Consistency: Shiney surface, white; cube formed; no rind
Use for melting? No
Dessert cheese? No
Cooking and Preparation Tips
Traditionally, Weisslacker is eaten in small pieces on top of buttered bread (Butterbrot), complimented with some radishes, pepper, or slices of Bockwurst.
Weisslacker can be marinated in vinegar, oil, and onions. It is also often used in Swabia for Käsespätzle.
Because of its saltiness, Weisslacker is ideally consumed with a good glass of German beer. In many parts of Bavaria it is actually dunked in beer.