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Steinbuscher is a German cheese made from cow's milk . It originally comes from Mecklenburg, but is also produced elsewhere in northern Germany. It has lost much of its former importance in the past few years.

It is a semi-hard cheese with a proportion of 30% to 50% fat i. Tr. The bark is treated with red smear bacteria. It matures in brick molds for at least three weeks. The weight varies between 200 and 1000 g. The Steinbuscher belongs to the Tilsiter family .


  • Brigitte Engelmann, Peter Holler: The gourmet manual cheese. Ullmann, Königswinter 2008, ISBN 978-3-8331-5023-4 , p. 255.