Odenwald breakfast cheese
The Odenwald breakfast cheese is a soft cheese with red culture made from pasteurized cow's milk, which is produced in the Hessian Odenwald . While this type of cheese used to be produced by several dairies in the Odenwald, today only the Hüttenthal dairy in Mossautal remains , whose traditional sales area is limited to a radius of around 80 km.
The name "Odenwälder Breakfast Cheese " is a protected geographical designation of origin according to Section 8 of the Cheese Ordinance and has also been registered as a protected designation of origin (PDO) under European law since November 25, 1997. It may only be used for products that were manufactured in the Odenwaldkreis or in the Bergstrasse district , and the processed milk must also come from this area. The protected name comes from the earlier tradition, according to which the cheese was consumed for breakfast vespers after the morning milking.
description
Odenwälder breakfast cheese is a soft cheese (dry matter content 31–42%). The loaves are small and cylindrical with a manufacturing weight of 100 g. They have no bark, but rather supple skin with a brownish-yellow smear; the dough is ivory to yellowish, smooth and closed with a few broken holes. The cheese smells spicy to piquant, the taste is described as strong.
The cheese is at least quarter fat - at least 10% fat i. Tr. - manufactured. The product specification also includes a variant with 45% fat i. Tr. before, which is referred to as "fat level" (in fact, from 45% fat i. Tr. the designation full fat level is relevant), but the manufacturer apparently does not offer this.
Manufacturing
The milk is first skimmed, pasteurized and pre- matured to 7.5 ° SH at 34 ° C by adding acidic cultures . Then it is thickened with natural calf rennet for about 60 minutes and then cut into 1.5–2 cm cubes with a cheese harp , stirred several times and finally scooped out by hand into preheated molds. The cheese is turned several times in the molds and finally, after the whey has drained sufficiently, which should take about 6 hours, it is salted by soaking it in a 20% salt bath at 18 ° C for two hours. Before the cheese is smeared and actually ripened, it is pre-ripened at a relatively high temperature (20 ° C), during which yeasts form on the surface and deacidify the cheese. The actual ripening takes 14 days at 14 ° C and high humidity (90%); meanwhile the cheese is smeared four to five times with red smear cultures and turned.
According to the traditional production method, in which the cheese is shaped by hand, the name " hand cheese " is also common for Odenwälder breakfast cheese ; it is the unusual case of a hand cheese that is thickly coated with rennet - usually this term is usually used to mean sour milk cheese .
Web links
Individual evidence
- ↑ Appendix 1b Cheese Ordinance
- ↑ a b c Entry on Odenwald breakfast cheese in the Database of Origin and Registration (DOOR) of the Directorate-General for Agriculture and Rural Development of the European Commission .
- ^ Website of the manufacturer. Retrieved September 11, 2016 .