Weißlacker owes its name to its smeary surface, which is reminiscent of varnish. Only one specialized dairy in Sonthofen in the Allgäu region still produces this semi-firm, sliced cow's milk cheese. The Kramer brothers invented Weißlacker in 1870 in Wertach in the Upper Allgäu. They even received a royal patent for their cheese, which was previously also known as "Weißschmierer" (white smearer). Weißlacker is likely the first patented cheese in the world.
Weißlacker matures for up to 15 months
The basis for this Allgäu cheese consists of pasteurized cow's milk and 25% raw milk. After the addition of rennet, the milk thickens. Using a special knife, the cheese mass is cut into walnut-sized pieces. The cheese is placed manually into a pre-made mold and bathed in brine for two days. The cube-shaped cheese is stored for eight weeks. Twice a week, employees rub it with salt. It is then wrapped in aluminum foil and left to mature for up to 15 months in cold storage.
Piquant, sharp, and salty in flavor
Weißlacker cheese has no rind and is barely riddled with holes. Originally, it had a butter-soft consistency. Today, the cheese specialty is somewhat crumbly. A loaf weighs up to 2 kg. The smell of the cheese is very pungent; its taste is piquant, sharp, and salty. The fat content is 45% in dry matter. The salt content is 5%.
Traditionally, Weißlacker is served cubed with pretzels and beer. It is even colloquially referred to as "Bierkäse" (beer cheese). The cheese specialty is also served in a vinaigrette of vinegar, oil, and onions. It is excellent for filling puff pastry pockets and is a must for Allgäu Kässpatzen (cheese spaetzle).
