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German Cheese

Although Germany is a large producer of cheese, those of their own development are disappointing and unmemorable. The best are copies from other countries, such as Bavarian Blue, Camboloza (a cross between Brie and Gorgonzola), Emmental, Limburger (based on the Belgium Romadur), Munster and Tilsiter (introduced by the Dutch).

A fresh unripened curd cheese called 'Quark' (meaning 'curds) amounts for about half the total cheese production - German adults consuming about 5 kilos per annum. Various versions have fat contents ranging from 10 to 60 per cent. See 'Limburger'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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