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Edelpilzkäse

Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat levels.

Cheese Category:  Blue Vein Cheeses

Country of Origin:  Germany 


Cheese Characteristics

Main Ingredient(s): Cow's Milk

Age (Ripening Period): 5+ weeks

Flavor: Mildly tangy to very tangy

Consistency: Slightly crumbly; White-yellow in color; Blue veins throughout dough. Fully ripe when blue veins spread to surface.

Sliceable? Yes

Crumbles? Yes

Use for melting? Yes


Cooking and Preparation Tips
Edelpilzkäse works well in warm dishes, for example in sauces and dressings or melted in casseroles. It also works well on cheese platters and can be marinated for salads. Pairs well with red wine or port wine. 







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