What is Beerkaese?
Beerkaese is a semi -cured shelves cured cow's milk cheese that has a spicy walnut taste. It also has an intense odor as aging, which some consumers consider to be outputs. The cheese is also marked as "Kaese beer". Cheese is a specialty of dairies in the American heart and is available in many food and special stores throughout the United States. People outside the United States can order cheese specially or buy a similar variety created by a local dairy. It was developed at the age of 30 when the abolition of the ban caused alcohol drinking again. The cheese was designed to pair with strong beers and beers, so it was created to be very robust. Beerkaese also pairs well with dark breads such as rye and pumpernickel, along with ornaments like pickled onions. The strong taste of cheese is less suitable for pairing with wines and a gentle taste.
cheese bear is a great similarity to many Swiss and German cheeses. On Beerkaes can develop a bark to cure, cIt results in cheese with cream interior of ivory and yellowish to tanned hard cortex. Beerkaese is usually produced in the form of brick cheese. Consumers cut pieces of bricks as needed and leave the bark into unused cheese to keep it as black as possible.
When Beerkaese is young, it has a finer creamy taste. The cheese is usually left to age, develop an intense taste and odor that leads to a comparison with a limburger, classically smelling cheese. Like other American cheeses, Beerkaese is made from pasteurized milk and along with other "brick" cheeses is traditionally pressed bricks during the forming process.
When selecting Beerkaese or any half -room cheese, try to get a cheese sample if you buy it all. If you buy -Klín, carefully explore. Beerkaese should have a smooth texture and even color. Discard any cheese with signs of cracking, mold or colorof it. The texture of Beerkaese may vary slightly depending on the dairy, but in general the cheese should not be a cold.
After bringing the cheese home and open it, back it into parchment or waxed paper to prevent the introduction of harmful bacteria or fungi. Keep the cheese under cooling, preferably in a closed fridge area, so that the cheese does not get odors or tastes from other foods. Beerkaese can also be double, so its odor does not penetrate the refrigerator.