In German grocery stores, the dairy section is usually quite enormous. There are shelves and shelves of cheese, although Cheddar is very difficult to find. This is the land of Gouda, Edam, and soft cheeses like Brie and Camembert. Many varieties of milk are not refrigerated, having been heat-processed to be shelf stable. In fact, many items found in cold storage in American grocery stores are left at room temperature here, such as margarine, cans of whipped cream, and sometimes even fresh eggs.
The yogurt section is a sight to behold. Although there are much fewer milk-alternative yogurts than I used to be able to find easily in the US (soy, coconut, goat milk). The Germans like their yogurt, flavored quark, and buttermilk yogurt in a wide variety of flavors.
A bit hard to see, but this brand offers “Afrika” yogurt with orange and red tea flavors and “Asien” yogurt with pineapple and dragon fruit.
There’s even alcoholic yogurt! Think rum, champagne, bourbon… That’s one way to start your morning, I suppose, in a land that often serves beer with breakfast.
And my favorite find in the dairy case: pre-dyed hard boiled eggs. Why do we Americans only dye our eggs at Easter? And why go to all the trouble of boiling and dying them ourselves. Genius!