Wielkopolski ser smażony
The Wielkopolski ser smażony (German as ' Wielkopolska fried cheese') is a Polish raw milk cheese from the Greater Poland Voivodeship .
properties
The cheese with a ribbed surface is offered with and without caraway seeds.
Its consistency is firm, homogeneous and plastic, the cheese mass is light cream-colored to yellow.
The fat content is at least 7.5% FiTr. and the dry matter is 35%.
Manufacturing
- At the beginning, the raw milk is heated for a maximum of 24 hours at a temperature of max. Stored at 6 ° C.
- The milk is then defatted to a maximum of 1% using a centrifuge .
- The milk is then heated to 70 to 75 ° C for at least 30 seconds.
- The fermentation (lactococcal culture) takes place at 25 ° C and takes eight to ten hours.
- After adding 2% ferment, acidification takes place at 20 to 23 ° C.
- The mass is heated to 32 to 33 ° C for 2 hours and cut and turned.
- Then the whey is removed and the curd is squeezed out on a press, where it is dewatered at a temperature of 20 ° C until it reaches a water content of approx. 64%.
- This is followed by size reduction and distribution on metal sheets
- Maturation takes place on metal sheets at 16 to 27 ° C until a glassy curd mass is formed. This takes two to three days
- The roasting process takes place with the addition of fat (butter), sometimes with caraway seeds (at least 90 ° C for about 15 minutes).
Manufacturer region
Wielkopolski ser smażony has been a product with a protected geographical indication since August 8, 2008 . The region defined in the EU regulation on cheese includes the administrative borders of the Wielkopolski Voivodeship.
history
In the west of Greater Poland, the form of colonization known as Hauländereien developed from the end of the 18th century . Presumably these settlers introduced the frying of cheese.
Both the Hauländer and the Bamberg interest farmers (Catholic settlers from Upper Franconia) founded the dairy farming, land management and milk production that predominated in this region.