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Rauchk�se is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. Today, there are many versions of Rauchkase being produced in Bavaria. The most well known version is Bruder Basil. Like Bruder Basil, Rauchkase is also smoked over select beechwood embers. But, Rauchkase is a more artisanal cheese with more body and texture in comparison to the smoothness of Bruder Basil. The rich, buttery Bavarian cow's milk complements the smoking, creating a robust, smoky aroma with a delicate smoky flavor. <br>You can cook with Rauchkase, but we recommend doing as the Bavarians do; just cut slices and eat with your favorite breads, cold cuts, and raw veggies. If you are not having it for breakfast, then don't forget the beer!<ul><li>Made from pasteurized cow's milk. Aged for 4 months.</li><li> Photo depicts whole 7 lb. form.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li>
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