Romadur Romadur is a soft cheese with origins in Belgium. It was introduced into Germany, specifically Bavaria (Bayern), in the 1830's. During its aging period, Romadur is regularly washed in salt water, making its surface permeable to a certain reddish-orange bacteria. This process gives the cheese a reddish-brown rind, a distinctive flavor, and a very strong aroma. Romadur cheese usually comes in a small, retangular log. Its fat content varies from 30% to 60%. Cheese Category:  Soft Cheese with Washed-Rind Country of Origin:  Germany  Specialty of:  Bavaria (Bayern)  Cheese Characteristics Main Ingredient(s): Cow's milk Age (Ripening Period): 8-10 days Flavor: Mild to lightly tangy. Strong, spicy aroma. Consistency: Creamy soft. Yellow to reddish surface (no rind). Pale, slightly shiney dough when young; becomes yellow with age. Sliceable? Yes Spreadable? Yes Crumbles? No Use for melting? Yes Cooking and Preparation Tips Romadur tastes very good with white bread toast, Pumpernickel bread, and Laugenbrötchen. In cooking, Romadur can be used in casseroles or for Käsespätzle. It also pairs nicely with a full-bodied wine or a strong beer.