Top 10 GERMAN CHEESE You have to try when visiting Germany! (American Wife reacts)

This video is all about cutting the cheese. We got some of Germany's most popular types of cheese that you should try when visiting (if you are into cheese, but who isn't?). Some of these we had for the first time.
#germancheese #cheesetastetest #top10germany

► Check out “American Girlfriend Tries German Bakery Items!

Timestamps:
00:00 - Cheese in Germany
00:50 - The better butter
01:41 - The Goat
02:55 - The most basic German Cheese
04:11 - Every German Dad's favorite smelly cheese
06:22 - Bavarian Spread
08:00 - Smelly, blue & fancy
09:56 - Limburger
11:02 - Quark?
12:45 - Allgäuer hard cheese
13:47 - Very important!
14:28 - Smoked Cheese
15:39 - Cambozola
17:09 - German Nacho Cheese?
18:19 - Honoring the USA
18:28 - Summary and final thoughts
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DEANA AND PHIL STUFF ►

DEANA’S STUFF ►

PHIL’S STUFF ►

[DeanaandPhil]

Dads and stinky cheese, what is up with that? 🤣

[markusdebus]

Regarding the Quark, instead of adding cheese on top, use the regular Quark without herbs, put it on some bread, and add some marmalade on top.

[ronschafer]

Grew up in Canada With German parents and we always had handkase . Love the stuff! I still eat pellkartoffel mit quark.

[LythaWausW]

Schmelzkaese is Velveeta, Deana, at least, as close as I've come to finding it. I made copy-cat Velveeta shells and cheese with it and it worked. Schmelzkaese is the base for my favorite German soup, Kaese/Lauch/Hack Suppe. So creamy!

[NataliaBelikov]

I loooove your german food related videos! 🤩❤️ thank youuu!

[steemlenn]

The Harzer Käse is made by using the "waste" of regular cheese making. It was made by the very poor miners who could not afford real milk, but only the "soup" that remains after you dredged it for cheese (or very close to that, I can't remember the detail).
The name "Harzer Roller" (im Käfig) is a pun based on the birds the miners used - which have the name Roller.

[AbeIJnst]

Quark actually is a type of cheese, in French it's called 'fromage blanc', literally 'white cheese'.
Rauchkäse has a typical structure because it's a processed cheese, more precise it's 'Schmelzkäse' (melted cheese).
Both are well known in the Netherlands, too. My basic go-to cheese is 'belegen komijnekaas', semi aged Gouda style cheese with cumin seeds.

[sobhironi]

i had steak and blue cheese sauce (which is just blue cheese melted in cream) at a spanish restaurant. Since then it's my favorite sauce with steak and french fries/potatoes. You'll need a nap after that though

[ranasaneh]

These trying series are very interesting I am really enjoying them 😊

[Steeler-wgzo]

BUKO or other cream cheese with some salt, or even with sugar beet syrup (Grafschafter Goldsaft) or apple syrup (Apfelkraut) or any marmalade is great. The same goes for quark with these additions.

[Kutchulu]

Kochkäse isn't that unhealthy. It has just 120 calories (20% version) and delivers a lot of vitamins especially B2.

[bearoscar]

Kochkäse is actually made by boiling and melting Harzer or Handkäse with cream and sometimes eggs and spices like caraway.

[ichselbst]

Try "Blauschimmelkäse" (blue cheese) warmed in a bain-marie and add some creame. Stir regularily.

[clarew]

Quark is called quark in English. We have it in the UK but I think we would mainly use it in baking etc

[TheSmakodak]

well the first cream cheess was not German but Danish :) BUKO from Arla is a Scandinavian brand.

[crantheman]

Cheese daddy!! Love you guys! Thanks and much appreciated

[timriehl]

OMG! I made Obatzda a few days ago! I was in the library and saw and Austrian cookbook and decided to try a few recipes. I made Obatzda but because I love paprika, I think I put too much paprika in and it is a bit too strong. I eat it on pretzel bread.

[BearStar]

WOW ! I have never seen a Cheese Display Case in a grocery store like that anywhere in the U.S. !! Amazing !

[phanorkner]

Quark mixed with Schlagzahne (whipping cream), a little sugar and mandarin oranges! Delicious!!

[ichselbst]

Rauchkäse plus Bamberger Rauchbier.... YUMMMMIIII