Romadur
Romadur is an originally Belgian , but now widespread soft cheese with red smear made from cow's milk with 20, 40 or 60 percent fat in the dry matter . This number varies from manufacturer to manufacturer. Its absolute fat content is between 8 and 20 percent. It is offered in stick form and is on average smaller than the Limburger . The usual sizes in stores are 100 grams or 125 grams. According to the German Cheese Ordinance , its weight must be between 80 and 180 grams.
"A supple skin with yellow-brown to reddish smear
B cut surface of the dough matt-glossy white, matured dough mass to light yellow, only a few broken holes in the dough, soft-cut dough, but not of flowing texture
C mild to slightly spicy"
Depending on the degree of ripeness, it tastes between mild and piquant with a strong, fragrant aroma, rather milder than the Limburger. The cheese dough is matt-glossy, initially white and darkens from light yellow to cream-colored as it matures.
There are two theories about the origin of the name. Romadur could be derived from the French remoudre (to milk again) , a spicy Herve was common in Belgium under the name Remoudou . Another derivation leads the name back to a Spanish cheese Ramdon , which prompted the Spaniards to name the savory Herve after it in their Dutch - Flemish territories. Like the Limburger, it was introduced in the Allgäu by Carl Hirnbein in the 1830s. Another etymological assumption derives the name Romadur from the Limburg roem (cream) and the French adjective doux (tender).
An acid alarm and rennet are added to the vat milk for production . The resulting curd is cut to the size of a hazelnut and bottled without reheating. After turning the cheese several times, it is placed in a salt bath for 12 to 16 hours, after which it is stored at 14 ° C and above 90% relative humidity for 8 to 14 days and lubricated with liquids that contain red smear bacteria, especially Brevibacterium linens . Colonization with the red smear bacteria gives it a spicy, orange to reddish brown, elastic surface that is slightly sticky and gritty.
The cheese tastes good straight with onions, on pumpernickel or with lighter breads with pickled cucumbers or in spicy salads . In the warm kitchen it is used for gratinating or with cheese spaetzle . As an accompanying drink, beer or full-bodied wine taste good due to their rather strong aroma .
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References and comments
- ↑ Appendix 1 (to Section 7 Cheese Ordinance) standard varieties