Bruder Basil is a smoked Bavarian cheese, originally produced by the Trappist monks in the Abbey of Rotthalmunster. In 1902, Basil Weixler of Bergader Private Cheese Dairy learnt the art of making the cheese from the monks and today, it still continues to be made at his dairy in Waging am See. Made from partially skimmed cow’s milk, this mild, smokey cheese is recognized by the large, uneven distribution of tiny holes. The semi-soft, smooth yellow paste is ideal with sandwiches, raclette, gratins or just for snacking with a dark German beer or dry white wine.

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Todd

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