Rauchkase is a German for smoked cheese, normally being semi-soft with a smoky brown rind. The most famous variety is Bruder Basil, named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today.
Bruder Basil (Brother Basil), is a smoked cheese made from pasteurised cows' milk. It is smoked over beech wood, which gives it its special flavour. It has a creamy texture and goes well with dunkels (dark German beer) or white wine.
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