Cheeses have played a significant role inGerman cuisine, both historically and in contemporary times. Cheeses are incorporated in the preparation of various dishes in German cuisine.^[1] Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses.^[1]

• AllgäuerBergkäse – Prepared inAllgäu fromunpasteurizedcow's milk, it isripened for a minimum of four months and has a smooth texture.^[2]

• AllgäuerEmmentaler – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for more than 3 months and has a firm texture. Because of its protected designation of origin, the cheese may only be produced in the German state ofBavaria.^[3]

• Altenburger Ziegenkäse – a soft cheese from cow's milk andgoat's milk with caraway seeds in the cheese dough. The surface is covered with whiteCamembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts ofAltenburger Land,Burgenland andLeipzig and the independent city ofGera.

• Backstein – similar to Limburger, it is processed in a brick shape.^[4]
• Bergader - similar to Italian Gorgonzola or FrenchRoquefort.
• Bonifaz – a soft, white mold cheese.^[5][6][7]
• Butterkäse – translated as "butter cheese" inGerman, it is a semi-soft, cow's milk cheese that is moderately popular inGermanic Europe, and occasionally seen throughout the rest of the world.

• Cambozola – patented and industrially produced for the world market by largeGerman company Champignon in the 1970s. The cheese was invented circa 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as Blue brie. It is a “hybrid” of Camembert andGorgonzola cheeses, hence the name.

• Edelpilzkäse [de] – Edelpilzkäse is a fine blue-veined cheese with a pale ivory paste. It is similar toRoquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk withPenicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining traveling vertically throughout and a tangy flavor. It is available in 45%, 50%, and 60% fat level.

• Handkäse – aGermanProtected designation origin (PDO) regionalsour milk cheese (similar toHarzer) and is a culinary speciality ofFrankfurt am Main,Offenbach am Main,Darmstadt,Langen and all other parts of southernHesse. It gets its name from the traditional way of producing it: forming it with one's own hands.^[8]
• Harzer – a sour milk cheese made from low fatcurd cheese, which contains only about one percentfat and originates in theHarz mountain region south ofBraunschweig.
• Hirtenkäse – or "herder's cheese", is a distinctive golden-colored, hardcow's milk cheese made in theAllgäu area of SouthernGermany.^{[9][10][11][12]}
• Hohenheim – a soft cheese, produced in a round form.^[13]

• Kochkäse – a runny sour milk cheese similar to FrenchCancoillotte. It is made from quark, butter, soda, salt and caraway seeds.

• Limburger – originally created inBelgium byTrappistmonks, production began in Germany in the 19th century.^[1]

• Milbenkäse – a specialty cheese made fromquark and produced using the action ofcheese mites. Historically, the cheese was produced in the Saxony-Anhalt/Thuringia border region ofZeitz andAltenburg districts; today it is produced exclusively in the village ofWürchwitz, in the state ofSaxony-Anhalt. Mites clinging to the cheese rind are consumed along with the cheese.
• Milkana [de] – processed cheese.

• Nieheimer – asour milk cheese made in and named afterNieheim, a town inHöxter district inNorth Rhine-Westphalia, Germany.^[14]

• Obatzda – aBavarian cheesedelicacy prepared by mixing two thirds aged soft cheese, usuallyCamembert (Romadur or similar cheeses may be used as well), and one thirdbutter.

• Quark - a fresh, mild cheese,^{[citation needed]} in Germany, quark is sold in small plastic tubs and usually comes in three different varieties,Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat in dry mass) andSahnequark (creamy quark, 40% fat in dry mass) with addedcream. In addition to that, quark is sold lightly sweetened with a variety of fruits as a dessert (similar to yoghurt).

• Rauchkäse – a German variety ofsmoked cheese, known for being semi-soft with a smoky brown rind.^[15] The most famous variety is Bruder Basil,^[15] named for dairyentrepreneur Basil Weixler.
• Romadur – This is a cow's milk cheese with pungent flavor.^[16] It is one of the most popular cheeses in Germany.^[16]

• Spundekäs – a spicedcream cheese, originally from the region of NorthernRhenish Hesse. Nowadays, it is often enjoyed in the areas of Rhenish Hesse and theRheingau area. It is especially popular in wine houses in the region, served with softpretzels, accompanying regional wine. It is classically made ofcream cheese andquark, and seasoned with salt, pepper and paprika. It is somewhat similar toObatzda.

• Tilsit cheese – a light yellow semi-hardsmear-ripened^[17] cheese, created in the mid-19th century by Prussian-Swiss settlers in Tilsit (East Prussia), the Westphal family, from theEmmental valley.

• Weißlacker – (German for "whitewashed" due to the rind color) or Beer cheese is a type of cow's milkcheese that originated inGermany, but is now known worldwide. It is a pungent and salted surface-ripened cheese that starts out much likebrick cheese.

• Ziegel – prepared from cow's milk.^[18]

• List of cheeses
• List of cheesemakers
• List of German dishes

• German cuisine-related lists
• German cheeses
• Lists of cheeses

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