Popular Cheese Product Disappears from German Supermarket Shelves

Whether as a base for cheesecake, savory spreads, or light summer dishes – 'Schichtkäse' is a true all-rounder in German kitchens.

But more and more customers are facing empty shelves in supermarkets: This popular dairy product is becoming increasingly difficult to find. Several dairies have stopped production – what’s behind it?

This is why 'Schichtkäse' is disappearing from the shelves

One major reason for the disappearance of 'Schichtkäse' is the closure of a dairy in Schefflenz, which played a crucial role in producing this dairy product. This closure does not only affect the Landliebe brand but also other major dairies such as Andechser and Schwälbchen, which previously produced their 'Schichtkäse' there.

The reasons for this include:

Declining demand: Although 'Schichtkäse' has a long tradition, many consumers now prefer other dairy products such as cream cheese or Quark.

High production effort: Compared to other dairy products, making 'Schichtkäse' is more complex. Several production steps are necessary to create its characteristic layered texture.

Economic pressure: Rising production costs and changing market conditions have made it unprofitable for some dairies to continue offering 'Schichtkäse'.

Rare but not completely gone

While many large suppliers have stopped production, there are still two dairies that continue to produce 'Schichtkäse'. These supply supermarkets near Hanover and in the Odenwald region, meaning customers in these areas can still find it. However, for many others, it’s time to switch to alternatives!

These alternatives work just as well

If you use 'Schichtkäse' for specific recipes, you can switch to similar products.

Low-fat Quark or cottage cheese are particularly suitable as substitutes for savory dishes or as a spread.

Quark or Skyr can serve as a good base for cheesecakes or desserts.

If you don’t want to give up 'Schichtkäse', you can also make it yourself – all you need is milk, an acidic agent (e.g., lemon juice), and some time: The milk is heated with the acidifier of your choice and then left at room temperature for a few hours. Once the milk has curdled, you can heat it to around 40°C so that the whey separates from the cheese mass. Now, it just needs to be poured through a cheesecloth and left to drain. The typical structure of 'Schichtkäse' is achieved by pressing it into a mold.

A traditional product disappears, but alternatives abound

Maybe it is precisely this variety of fresh cheese products that has caused traditional 'Schichtkäse' to fade into obscurity among consumers.

For enthusiasts, this may be a loss, but the good news is that cheesecakes, spreads, or the classic 'Bibbeliskäs' can still be enjoyed without it.