Bavaria (Allgäu) · Germany
Weisslacker.
Weisslacker announces itself with an uncompromising barnyard funk—a sticky, amber-hued rind that clings to your fingers like a dare. Beneath the aggressive aromatics lies a surprisingly soft paste with a sharp, meaty bite and peppery spice that builds on the palate. This is a cheese that demands attention, not politeness.
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The story
How it's made.
Why it tastes that way.
Weisslacker (white lacquer) is an Allgäu specialty known for its sticky, pungent washed rind.
Created in the mid-19th century, it was called 'Bierkäse' (beer cheese) for its traditional pairing with lager. Its aggressive aroma and sharp flavor made it popular in Bavarian taverns.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 3–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Weisslacker's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Weisslacker.
22 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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