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Weisslacker or
beer cheese is a German cheese made with pasteurized cow's milk. This cheese is
often enjoyed by dipped in beer and consumed with pretzels.
In addition, this cheese is
also used in the manufacture of bread and cakes. In Bavaria, this cheese is
grated on top of spaetzle, which is noodles derived from Germany. This cheese
was developed by two brothers Josef Kramer and Anton Kramer from Wertach in
Allgau.
They modified the
Backsteinkäse cheese recipe in 1876 by increasing the amount of salt used,
increasing the fat content and prolonging the maturation process. During the
process of maturation, the cheese is wrapped in aluminum paper. This cheese has
no skin and weighs between 1 to 2 kilograms.
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