Josef Aurel Stadler
Josef Aurel Stadler , also Joseph Aurel Stadler (* December 10, 1778 in Goßholz , today part of Lindenberg im Allgäu ; † July 22, 1837 in Staufen, today Oberstaufen ) was an agricultural reformer and in particular a pioneer of the Allgäu hard cheese production in the Swiss style ( Emmentaler ) .
Life
Josef Aurel Stadler came from a wealthy Lindenberg family who traded in straw hats and cheese. His father Franz Xafer Stadler had founded a trading company in Ulm with Anton Rädler and the older son Philipp Peter Stadler. Josef Aurel Stadler married in Oberstaufen and set up a large grocery store with a cloth trade and an extensive cheese warehouse in what would later become the Hotel Büttner, today's Bayerischer Hof.
In 1821 Stadler produced the first "Allgäu" Emmental cheese in Weiler . He then brought in Johann Althaus, a cheese expert from Langnau in the Emmental , who then set up his production facility in Blaichach near Sonthofen due to insufficient milk supply. Stadler founded milk cooperatives to ensure the supply of the alpine dairies and concluded supply contracts with the farmers.
“[...] The Stadlers were horse and cheese dealers from Lindenberg. They had an important cheese business in Ulm and shipped a large part of their cheese from there to Vienna and Budapest. Josef Aurel Stadler was sitting in Staufen, buying the cheeses that were needed in Ulm here in the Alps and the few farmers who made cheese. However, he was not satisfied with the quantity and quality, he also bought cheese from Switzerland, from the Emmental, where good and long-lasting cheeses were made. Importing was difficult at the time and the customs formalities were cumbersome. So these Swiss business friends [from Langnau im Emmental] advised him to employ a good specialist and successfully found Johann Althaus for him, who then [1827] produced cheese for Stadler for a whole summer. However, Stadler and Althaus were at odds, Althaus opened [his production facility in Blaichach near Sonthofen due to insufficient milk supply] in the Illertal and went into business for himself.
Stadler brought even more herdsmen, relatives and brothers from Althaus to the Allgäu. The demand for these “Swiss cheeses” grew and the Stadler company became very important. Even after Carl Hirnbein and others started trading and manufacturing this new type of cheese, the Stadler company remained a leader. For many years the price that Stadler paid was decisive for the cheese prices.
[Stadler founded milk cooperatives to ensure the supply of the alpine dairies and concluded supply contracts with the farmers.]Stadler was married to Barbara Witzigmann von Staufen and owned a large house in Staufen that had the largest cellar in Staufen, later the Hotel Büttner, now the Bayerischer Hof. He also bought what is now the “Post” inn and built a house next to it that housed the Staufner dairy until 1968, the Hürlimann house in today's Bahnhofstrasse. Josef Aurel Stadler died early, in 1837, 10 years after the Emmentaler was introduced and the rise of his company began. The company continued to flourish for some time, but then died down later, in contrast to the extensive legacy of Karl Hirnbein, which remained after the end of the cheese business, there are no legacies from Stadler in our time.
What remains, however, is his merit of having taken a significant step in converting from flax and grain cultivation to grassland farming before Hirnbein. Even before 1827, attempts were made to produce Emmentaler, in 1821 Stadler had 2 herdsmen in Weiler already had these cheeses for the sake of experimentation, and there were also individual attempts elsewhere. But after Althaus arrived in Staufen and started working at Stadler, production finally increased and grew steadily and spread throughout the Allgäu. In Switzerland, cheese production was already started in the valley and in winter in some places, in the Allgäu it only spread later, and it was not until the second third of the 19th century that the general breakthrough to valley dairies, alpine dairies and thus also production took place larger loaves, weighing over 1 quintals. [...] "
meaning
“[...] Josef Aurel Stadler's initiative to introduce the production of Swiss cheese in the Allgäu has made a significant contribution to securing the livelihood of the Allgäu farmers. The intensification of the livestock and dairy farming brought about the gradual conversion from flax and grain cultivation to pure grassland farming. This is how the image of the green Allgäu, which is still closed today, with its grazing cattle herds was created. "
Almost at the same time, Karl Hirnbein , another pioneer from Wilhams in the Allgäu, started the new beginning of soft cheese production ( Limburger ).
Sources and literature
- Wagner, Georg: Structural change in agriculture ; published in the Heimatbuch Weiler im Allgäu, Verlag Holzer, Weiler im Allgäu 1994, pages 303-316.
- Memorial plaque on Aurel-Stadler-Weg in Oberstaufen.
Web links
Footnotes (individual references, comments)
- ^ Memorial plaque on Aurel-Stadler-Weg in Oberstaufen.
- ↑ after Wagner1994 (see literature) founded by father Franz Xafer Stadler with Anton Rädler and the older brother Josef Aurels, Philipp Peter Stadler
- ↑ Oberstaufen celebrates 1827 as the year of birth of the Emmental cheese dairy in the Allgäu
- ↑ a b according to Wagner1994 (see literature)
- ↑ according to Wagner1994 (see literature) he ran a large grocery store with a cloth trade in addition to the cheese trade
- ↑ according to Wagner1994 (see literature) in Weiler im Allgäu this year 1821 is considered to be the beginning of the Emmental cheese dairy in Allgäu
| personal data | |
|---|---|
| SURNAME | Stadler, Josef Aurel |
| ALTERNATIVE NAMES | Stadler, Joseph Aurel |
| BRIEF DESCRIPTION | German agricultural reformer |
| DATE OF BIRTH | December 10, 1778 |
| PLACE OF BIRTH | Lindenberg in the Allgäu |
| DATE OF DEATH | July 22, 1837 |
| Place of death | Oberstaufen |