Weißlacker

Weißlacker is a German soft cheese with a distinctive, pungent aroma and flavor. It originates from Bavaria, specifically the Allgäu region, and is made from skimmed cow's milk. The cheese is characterized by its deep red to orange rind, which is a result of bathing in brine and ripening. The interior paste is typically pale yellow and can be crumbly or spreadable depending on its age.

The production process involves a special bacterial culture that contributes to its unique smell and taste. This culture, Brevibacterium linens, is also responsible for the rind's color and aroma in other types of washed-rind cheeses. Weißlacker is often aged for several months, during which its flavor intensifies.

Traditionally, Weißlacker is served with dark rye bread, butter, and often accompanied by a strong beer or schnapps. It is also sometimes spread on pretzels. Due to its strong aroma, it is not a cheese for the faint of heart and is primarily consumed in its region of origin or by those familiar with its particular characteristics. Its name, "Weißlacker," translates to "white varnish," likely referring to the shiny, often reddish-orange appearance of its rind.