Pronunciation: [SHLOSS; SHLOSS-kai-zer (-kah-zeh)]

Though also produced in Germany, Switzerland and the United States, Schloss originated in Austria and was inspired by the more famous limburger. It's made from either whole or partially skimmed pasteurized cow's milk and is ripened for 3 to 4 weeks. Though not as odoriferous as Limburger, Schloss is smooth, creamy and supple with a savory, spicy and pungent flavor. Also called Schlosskäse or Schlosskaese ("castle cheese").

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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