This rich, buttery German-style semi-soft cheese is cured for three weeks and surface-washed with brine to create a toasty brown rind.


Creamy and soft interior.


Coated with brewer's yeast to impart an earthy and assertive flavor.

Goes Well With

Cabernet Sauvignon, Red Zinfandel, Stout Beer, Brown Ale Beer, whole grain or wheat breads and crackers, water crackers, butter crackers, poultry, pork, vegetables, pears, grapes, dried fruits, nuts.