Altenburger goat cheese

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Altenburger goat cheese

The Altenburger goat cheese is a German soft cheese . It has its origin in the Thuringian - Saxon border area. It has been produced according to a traditional recipe since 1897 in the Altenburger Land cheese dairy in Hartha and in the "Käsemanufaktur Falkenhain GmbH" formerly "Feinkäserei Zimmermann" in Falkenhain near Wurzen. It contains 30 percent fat in the dry matter . Käsemanufaktur Falkenhain GmbH also offers Altenburger cheese with 45% and 60% fat in dry matter.

Protected Designation of Origin

The cheese, which is included in both Thuringian and Saxon cuisine, may only be produced in the districts of Altenburger Land , Burgenland and Leipzig and the independent city of Gera .

Appearance

The round loaf of cheese has a diameter of 11.5 centimeters, a height of about 3 centimeters and weighs 250 grams. The surface is covered with white noble mold of Camembert . The dough is pale yellow, pliable and has few broken holes . The caraway seeds are noticed as brown spots in the cheese batter.

Manufacturing

Altenburger goat cheese is made from cow's milk with the addition of at least 15 percent goat's milk. The milk is thickened with rennet and the curd is cut up to the size of a walnut. The caraway seeds are added before the cheese is formed. The cheese matures within 10 days. The Altenburger Land cheese dairy produces according to organic standards , but does not have this certified , as this does not have a positive effect on sales due to Thuringian and Saxon consumer habits and the company would otherwise make a loss.

The goat's milk is obtained exclusively from regional companies, primarily from the Altkirchen area .

taste

The mild taste of Altenburger goat cheese has a distinctive note, the caraway can be clearly tasted.

consumption

Altenburger goat cheese is traditionally eaten on bread. With a few pickled cucumbers or beetroot , it makes a filling snack between meals.

literature

  • Gerhard Waltmann, Annerose Sieck: Lexicon of cheese . Komet, Cologne 2005, ISBN 3-89836-446-1 , p. 62.
  • Brigitte Engelmann, Peter Holler: The gourmet manual cheese. Ullmann, Königswinter 2008, ISBN 978-3-8331-5023-4 , p. 265.

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