Oktoberfest began as a 16-day celebration more than 200 years ago when Bavaria’s Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on Oct. 12, 1810. The wedding celebration included multiple days of feasting, drinking, and horse races. Oktoberfest is now celebrated every year in Bavaria – and Annapolis! To help you celebrate Oktoberfest, we’ve got a wonderful assortment of cheeses for you to try — and a flavorful and amazing salami. You’ll love how our cheeses pair beautifully with beer. Stop by and get ready for Oktoberfest! Here are some great cheeses for your Oktoberfest cheeseboard.

Kaaslust Beer Gouda

Kaaslust’s motto is “because honest tastes delicious,” and you can taste the craftsmanship and tradition in every bite of this cheese. Kaaslust Beer Gouda is made with strong pale ale known as Tripel, which has three times the malt of most other beer. The beer imparts an unmistakable slightly fruity beer flavor. Known for his unique organic cheeses, Jan Craens runs Kaaslust, this small, traditional cheese company in Veenhuizen in the Netherlands.   By keeping the operation small, Craens is able to try new techniques and cheese types. “I can’t make cheap cheese for Aldi supermarkets,” he says, “but I can make more unusual kinds of cheese very well.” Origin: The Netherlands (Veenhuizen) Producer: Kaasmakerij Kaaslust Milk: Cow (organic) Rennet type: Animal Rind: Natural Age: Few months Look: Color is between ivory and golden Feel: Firm Smell: Like salt and beer Taste: Has a super dark rich beer finish Tastes good with: Pretzels, red grapes, nuts, salami Pairs well with: Beers

Berggenuss

Berggenuss, literally “mountain treat,” is made in the village of Entlebuch, which is a UNESCO-designated biosphere, ensuring that the village and its high-altitude landscape are rigorously protected. That’s important because a pristine environment with lush meadows makes good milk. The high altitude vegetation is what creates the unique taste of the milk, and the quality of the milk expresses itself in this fine cheese. The cheese gets its tacky orange rind from its occasional rubs with brine, which also gives it a beefy taste. Alpine cheese lovers will go gaga over Berggenuss. If you like Gruyere, have we got a cheese for you! It tastes a bit like Der Scharfe Maxx or Red Dragon with its spiciness. This big, bold cheese is a terrific melter, but we know what you’ll want to do: put it on a snack plate and scarf it up! Origin: Switzerland (village of Entlebuch) Producer: Franz Renggli, Kaeserei Oberberg Milk: Thermized cow — not fully pasteurized so that flavor is maintained Rennet type: Animal Rind: Smear-rinded, thin Age: 6 months + Look: Tacky, orange rind; buttery colored paste Feel: Semi-hard, a bit silky Smell: Aromatic, creamy, hint of spice Taste: Complex flavors. Buttery, tangy, beefy. A taste of toasted walnuts provides a lovely finish. Tastes good with: Melted on breads or over meats Pairs well with: Beers, especially rich malty ales. Wines: Barbera, Pinot Noir

Rougette Bavarian Red

This decadently creamy, soft cheese is a triple cream, washed rind cheese that is extremely buttery and mild. And the natural red color from the paprika on the rind will make this a stunning addition to your cheese board. Plus, it’s highly spreadable, and so don’t forget to pick up a baguette! If you’re a lover of Brie-style cheeses, you owe it to yourself to try Rougette. As it ages, the flavors deepen and it becomes less creamy but more complex. Its high butterfat content makes it ideal for melting on top of steak, bread, or potatoes. Because it is made from microbial rennet and is free of gluten and rBGH, Rougette is lactose free! Here’s a quick appetizer you can make featuring Rougette. The strawberries add depth and sweetness. Or spread Rougette on a baguette, top it with a thin slice of apple, and add a tiny drizzle of honey. Yum! Origin: Germany (Allgäu region in Bavaria) Producer: Käserei Champignon Milk: Pasteurized cow Rennet type: Vegetarian Rind: Washed, red with white dusting Age: Few months Look: Pale yellow. Paprika extract adds red color to the rind. Feel: Soft, spongy, spreadable Smell: No sharp, pungent smell like many washed-rind cheeses Taste: Buttery, slightly sweet Tastes good with: Kiwis, berries, walnuts or hazelnuts Pairs well with: Champagne, Gewürtztraminer, California Chardonnay, Côtes du Rhône, Tawny Port [ctct form=”4243″]