The name and the size of Hessen Handkäse are both derived from its traditional manufacturing method, in which the cheese was molded by hand. Handkäse is a German regional sour milk cheese produced in Frankfurt Rhine-Main and Rheinhessen.
It has a fat content of less than 1% and an impressive protein content of 25%. Hessen Handkäse is a delicious cheese with quite a pungent aroma, and it is usually served sprinkled with caraway seeds and topped with sliced onions. Traditionally, this cheese is served either plain or as 'Hessen Handkäse mit Musik', seasoned with salt and pepper and marinated with onions in oil and vinegar, occasionally with some water or a dash of cider or wine added to the marinade.
Harzer is a German cheese made from cow's milk. It hails from the Harz mountain region, hence the name. The cheese ripens for a few days up to a week before it's ready for consumption. It contains only 1% fat, which is why it's often used in the world of sport and fitness.
Harzer has a strong and pungent aroma, it is often flavored with caraway, and it is usually shaped into small or long logs which are typically wrapped in cellophane before being sold. There are two types of Harzer – one is smeared with yellow bacteria, and the other one with red bacteria, in a version that is spicier than the yellow variety.
Pair with
Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture.
Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts.
Pair with
Originating from the Val-Dieu Abbey in Belgium, Bouquet des Moines is a semi-soft cheese made from pasteurized cow’s milk. Underneath its bloomy white rind, it hides a delicately creamy texture. The cheese is characterized by its unusual shape, similar to an upside-down flower pot, and during the maturation period, it gradually ripens towards its center.
It can be consumed melted, grilled, or as it is from a cheese platter.
Mondseer is an Austrian cheese made from pasteurized cow’s milk. It originates from the town of Mondsee, hence the name. This semi-hard cheese has a pale yellow color, and its rind is washed, while the texture of the cheese is firm, smooth, open, and creamy.
It has a strong aroma and its flavor can be described as sweet, spicy, and slightly acidic or sour due to the infusion of red cultures and salt water. Mondseer is quite popular in Austrian cuisine, and it is recommended to use it in au gratin dishes and cheese salads.
Pair with
Lajta is a traditional cheese made from cow's milk. It is rectangular in shape and usually comes wrapped in gold foil. The cheese has a washed rind with a reddish mold appearing on the surface. Its texture is creamy, with small eyes dispersed throughout it.
Lajta's aromas are strong and pungent, while the flavors are piquant. As the cheese matures (4-6 weeks), the aromas become reminiscent of animal odors. It's recommended to pair it with full-bodied red wines such as Pinot Noir, Zweigelt, and Cabernet Franc.
Pair with
Characterized by its pungent smell, Limburger is a semi-soft, smear-ripened cheese made from cow’s milk. It was first produced in the 19th century by Trappist monks in the Duchy of Limburg, which is nowadays divided between Germany, the Netherlands, and Belgium.
Today, most of Limburger cheese is produced in Germany. It has a straw-colored washed rind, while the flavor can best be described as mild, grassy, and reminiscent of mushrooms. The texture changes as it ripens – in the beginning, it is crumbly and firm, but after six weeks it becomes smooth and creamy.
This semi-hard cheese is produced from either raw or pasteurized cow’s milk. It is shaped into a wheel or a loaf with a thin, yellow-brown rind, and it can only be spiced with caraway. The body of the cheese is light-yellow in color, while its texture is supple and springy and features eyes and cracks.
Depending on the aging, the flavor of the cheese ranges from mild and aromatic to sharp and spicy. The production of Holsteiner Tilsiter started in the late 19th century in the Schleswig-Holstein region, and all steps in the production process must take place in the same geographical area.
Prima Donna is a Dutch parmesan-style cheese made from pasteurized or raw cow's milk. Underneath the natural rind, the texture is firm, crystalline, grainy, and crumbly. The flavors are full, sweet, and nutty. This cheese is aged until it reaches the pinnacle of flavor, meaning that it's not aged for a set period of time, but until it develops a particular flavor profile.
Those stages are classified as fino, maturo, forte, and leggero. It's recommended to pair Prima Donna with Pinot Noir, Zinfandel, Syrah, or Cabernet Sauvignon.
Pair with
Edelpilz is a German blue cheese that's often compared with Danish Blue Cheese (Danablu). The cheese is made from cow's milk and has a fat content of 22%. The rind is soft, and underneath it the texture is semi-soft and creamy.
The aromas and flavors are strong, savory, and slightly spicy. Edelpilz is great for melting over au gratin dishes or as a stuffing for fish, meat, and vegetables, as well as sauces and dressings. It's recommended to pair it with robust red wines such as Dornfelder or white wines with residual sweetness such as Pinot Gris from Alsace.
Pair with
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “24 Worst Rated Central European Pasteurized Milk Cheeses” list until April 19, 2025, 3,219 ratings were recorded, of which 2,468 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.