Bachensteiner in Foil

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For those who don't fear the funk, there's Bachensteiner. This Limburger-esque block of pungent, meaty goodness begins with pasteurized milk from a dairy cooperative in a teeny tiny mountain village located in western Austria. Surrounded by nothing but forest and meadows, there is plenty of nutrient-rich greenery to nourish these 20 herds of happy Brown Swiss cows, resulting in some seriously delicious cheese that boasts complex flavors with notes of grass and onion. This washed rind funkmaster first came about in the 1970s when grocery store owners were looking for a smaller, grab & go version of the well known and in-demand German cheese, Backsteiner. Although Bachensteiner was originally created to imitate something else, it has since taken on a popularity of its own and made a name for itself in the American market. Wash Bachensteiner down with a Belgian Pale Ale, or a classic Austrian wine like Grüner Veltliner.

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Just the Facts

Milk Type
Rennet Type
6 Weeks

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.