Allgäu Sennalp cheese
The Allgäu mountain alpine cheese is a raw milk - hard cheese from the Allgäu , in the Alps - and foothills of the Alps in traditional alpine farming is made. The name is a protected designation of origin under European law, which was registered on June 14, 2016.
description
According to the specification, Allgäuer Sennalp cheese is a hard cheese with a fat content of at least 45% fat i. Tr. (Full fat level). The loaves are cylindrical, have a weight of 5–35 kg, a diameter of 30–70 cm and a maximum height of 15 cm. The dried rind is orange-yellowish to brown, the dough is ivory-colored to yellowish, cut-resistant to supple and typically slightly perforated with pea-sized holes.
Both young and mature Allgäu Sennalp cheese is produced:
- Young cheese is made from small loaves weighing up to 15 kg. It can be cut and sold after just 3 months of ripening and must have a dry matter content of at least 55%. It has a milder taste and is less firm.
- Aged cheese is aged for at least 4 months and has a dry matter content of at least 62%. It tastes spicy to strong and is firmer than the young cheese.
origin
Allgäuer Sennalp cheese must come from the alpine farming of the Bavarian districts Ostallgäu , Oberallgäu and Lindau in locations at least 800 m above sea level . It is only produced during the grazing season; the milk comes exclusively from the typical Allgäu Brown Swiss or Brown Swiss crossbreeds, is processed as raw milk and thickened with natural rennet enzyme . The animals' food is mainly the grass of the respective Alps; According to the specifications, 60% of the feed must come from the production area.
Individual evidence
- ↑ a b c Entry on Allgäuer Sennalp cheese in the Database of Origin and Registration (DOOR) of the General Directorate for Agriculture and Rural Development of the European Commission .