{"id":15651,"date":"2024-06-18T15:47:29","date_gmt":"2024-06-18T13:47:29","guid":{"rendered":"https:\/\/funkygermany.com\/?p=15651"},"modified":"2024-06-18T15:47:31","modified_gmt":"2024-06-18T13:47:31","slug":"black-forest-cheese","status":"publish","type":"post","link":"https:\/\/funkygermany.com\/en\/black-forest-cheese\/","title":{"rendered":"A cheesy trip through the Black Forest"},"content":{"rendered":"\n

The Black Forest is one of the most popular hiking and holiday regions in Germany. But it is also home to some very traditional cheese productions. Our reporter Jasmin made a trip to the south in search of the cheese secrets of the Black Forest<\/strong><\/p>\n\n\n\n

Black Forest ham, Black Forest gateau, Black Forest trout. In the Black Forest<\/strong>, regionality is even built into the culinary name. But it’s not just the locals whose mouths are watering when it comes to less regional delicacies such as Maultaschen, Fl\u00e4dlesuppe or K\u00e4sesp\u00e4tzle.<\/p>\n\n\n\n

Speaking of cheese<\/h2>\n\n\n\n

Admittedly: At first glance, cheese is not the first thing that pops into my head when I think of the Black Forest. I would rather be thinking of the Allg\u00e4u. However, cheese production in the Black Forest <\/strong>is nothing new. Cheese was already being made from cow’s and goat’s milk on many farms in the Middle Ages. But a lot has happened here since then. Even in the Black Forest. Today, cheese is no longer just food, it is a pleasure and, for many, a bit of a lifestyle<\/strong>. It appeals to all the olfactory and taste buds. For better or for worse. It divides minds and unites halves of bread.<\/p>\n\n\n\n

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