Furnace cheese one calls a whole cheese loaf baked in the baking-oven in the German linguistic usage. For this usually a soft cheese is used like e.g. Camembert. The cheese is baked afterwards in the furnace and the crust is cut open above.

The furnace cheese is enjoyed, peppered with herbs and a shot Kirschwasser, by immersing small bread bits the melted inside the cheese loaf.

In the and in the Swabian one the furnace cheese is also as well-known and with Obstler is prepared there.

See also

• Fondue
• Raclette

Articles in category "Furnace cheese"

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