Bruder Basil

Bruder Basil is a traditional cheese hailing from Bavaria, where it was originally produced by Trappist monks. This smoked (rauchkäse-style, smoked over beech wood), semi-soft cheese is made from pasteurized cow's milk. Underneath its washed rind, the texture is smooth, creamy, and open with large irregular eyes distributed throughout the body.

The aromas are intense and smokey, while the flavors are mild, savory, and smokey. It's recommended to use Bruder Basil in raclette, sandwiches, or gratins. Pair it with a glass of dry white wine or a bottle of dark beer.