German Picnic Salad with Weissbier Cheese Recipe by Kimberly Killebrew

Name: German Picnic Salad with Weissbier Cheese
Prep time: 4 h
Total time: 4 h
Yield: 6
Cuisine: German
Ingredients: 6 oz (170 g) Weissbier cheese, cut into 1/2 inch cubes; 1 large onion, chopped; 1/2 cucumber, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 3 Roma tomatoes, diced; 2 cups (480 ml) finely chopped iceberg lettuce; 1/2 can drained kidney beans; 1/2 can drained corn; 5 tbsp (75 ml) canola oil; 3 tbsp (45 ml) apple cider vinegar; 1 1/2 tsp salt; 3/4 tsp sugar; 1/4 tsp freshly ground black pepper; 1 1/2 tsp German or yellow mustard; 2 tbsp (30 ml) chopped fresh parsley; 2 tbsp (30 ml) chopped fresh chives; 1 tsp chopped fresh marjoram

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SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
A summer salad punctuated by German cheese recalls the food and culture of the Alps.
By Kimberly Killebrew

Though I do try to exercise self-control, I’m a bit of a cheese addict. Growing up in Europe with regular access to the world’s best cheeses rendered me into something of a cheese snob. I can’t help it. The ability to appreciate fine cheeses was cultivated within me from childhood. From my geographical vantage point in southern Germany, I could jump in the car and, within just a few hours in any direction, could be tasting cheese in France, Italy, the Netherlands, Luxembourg, Hungary, Switzerland, etc. Then, when I moved to England, I fell in love with English cheddar (what cheddar is supposed to taste like) and a whole variety of cheeses from the British Isles. So when I was offered the opportunity to sample some cheese from Castello, a Danish family-owned dairy, and to post about my “Castello Moment,” I readily accepted. Castello is the producer of the #1 premium blue cheese in the U.S., the winner of dozens of international awards, and I couldn’t wait to try their Alps Collection. Thank you, Castello, for sponsoring this post. As always, all opinions expressed are my own. I’m going to share my Castello Moment with you along with an authentic German recipe you are going to love!

Something that especially got me excited was seeing the following words on the back of the cheese labels: ”Product of Germany.” I was liking it already. All three of the cheeses I had the pleasure of sampling were from the area I grew up in and comprise Castello’s Alps Selection. In order of mildness and texture, there was Weissbier cheese, Classic cheese, and Hirten cheese. All three delicious and all three from southern Germany. Oh, how I love Germany. I love and miss its landscape, its culture, customs and traditions, its architecture, its food. And so with some exquisite German cheese on hand, I decided to make a recipe that I would have enjoyed eating in Germany on a warm summery day.

A fresh, healthy, flavorful and colorful summer salad that will serve as the perfect accompaniment to your evening meal or garden picnic. Packed full of 6 different vegetables, beans, corn and – the crowning touch – cheese! I used Castello’s Weissbier cheese for this recipe, but could have easily used their Classic and Hirten cheese as well. Choose a cheese based on your strength preference.

Win a Castello Alps Selection Cheese Tasting

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Frequently Asked Questions

What is Weissbier cheese, and can I use a different cheese?

Weissbier cheese is a German cheese from the Alps made with wheat beer, giving it a mild, slightly yeasty flavor. The article says the Castello Alps Selection also includes Classic and Hirten cheeses — you can choose based on your strength preference — so substituting one of those or another semi-firm German cheese works well.

Why does this salad need to chill for at least 3 hours before serving?

The dressing — made from 5 tbsp canola oil, 3 tbsp apple cider vinegar, mustard, and fresh marjoram, parsley, and chives — needs time to penetrate the vegetables and meld the flavors. The instructions also call for letting the salad stand at room temperature for at least 30 minutes after the refrigeration period before serving.