Mondseer
Mondseer , also known as "Mondseer Schachtelkäse", is an Austrian semi-hard cheese .
history
According to legend, French soldiers tried to make Munster cheese on an estate near Hüttenstein Castle during the Napoleonic Wars . The result is said to have been what was later called the “Mondseer”. Production is first mentioned in a document in 1830, when Prince Carl Philipp von Wrede (1767–1838) used this method in the dairy of Mondsee Castlecheese was made, hence the name of the cheese. The second name "Mondseer Schachtelkäse" established itself around 1900, when it was marketed under this name according to its packaging. Castle and Gut Mondsee were owned by Wrede's descendants from the Almeida family until 1985, after the last name bearer to reside there, Princess Ignatia von Wrede, died in 1905. For a long time they produced and sold the cheese in monopoly production in their own farm.
Description of the cheese
The Mondseer is made from pasteurized cow's milk. It is a semi-hard semi-hard cheese with a soft batter and slotted holes, similar to Munster cheese or Limburger . The surface is brushed by hand with salt water red smear , the maturation takes four to six weeks, the fat content is 45% fat i. Tr. It has a mild to slightly pungent aroma and a sweet and sour taste, the natural rind is yellow-orange in color. Usually loaves of one kilogram are produced.
Today Mondseer is not only produced in Mondsee , but also under license in other Upper Austrian and Salzburg dairies.
literature
- Vene Maier: cheese in Austria . Falter Verlag, Vienna 1993, ISBN 3-85439-110-2 . (Pages 166f., 172, 298)
Web links
- Short portrait in the Schlemmer Atlas ( Memento from February 11, 2013 in the Internet Archive )