Bruder Basil

Bruder Basil is a smoked Bavarian cheese that was originally produced by Trappist monks in the Abbey of Rotthalmunster. In 1902, Basil Weixler of Bergader Private Cheese Dairy learned the art of making this cheese from the monks. Made from partially skimmed cow’s milk, this smoky cheese is characterized by its large, uneven distribution of tiny holes. It features a semi-soft texture, smooth yellow paste pairs and smoky flavor. It perfectly goes with sandwiches, raclette, and gratins, or can be eaten as a snack alongside a dark German beer or a dry white wine.