Description
The Altenburger Ziegenkäse PDO is a cheese obtained from raw cow's milk with a small quantity of goat's milk, cumin and rennet.
Production Area
The production area of the Altenburger Ziegenkäse PDO is in the rural districts of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Wurzen, and Borna. It is also possible to produce it in the rural districts of Altenburg, Greiz and Muldentalkreis and in the districts of Burgenlandkreis and of Leipzig, in the federal states of Thuringia, Saxony and Saxony-Anhalt.
Production Method
The goat's and cow's milk are mixed with a yeast culture. Afterwards, when the mass has been brought to a temperature of 32-40°C, it is cut and the whey is drained. Once this operation is concluded, cumin is added. The moulds are immediately turned repeating this operation two more times every six to eight hours. After this operation, the cheese remains until the following morning in temperate rooms and, successively, once removed from the mould, it is washed with a salt solution for 60-90 minutes. The successive stage is the drying operation, which takes place at a temperature of 16°C and extends over three to four days. When a superficial layer of white mould can be made out, the cheeses are placed in a more ventilated room with medium temperature, so the mould can fully develop.
Appearance and Flavour
The Altenburger Ziegenkäse PDO is an aromatic cheese, slightly spicy and fragrant. It has a cylindrical shape with a diameter of approximately 11-12 cm and is 3 cm high, with variable weight. The external surface is covered with mould. The inside is light yellow, with scattered holing.
History
The origins of the Altenburger Ziegenkäse PDO date back at least to the 19th century. In fact, already in 1862, it is first mentioned in literature thanks to a producer. Originally, this cheese was only produced in agricultural companies, but around 1900, the proper production in cheese factories started.
Gastronomy
The Altenburger Ziegenkäse PDO can be preserved for a maximum of 14 days at a temperature of 10-12°C. It is eaten fresh, and is particularly appreciated cut in pieces as ingredient to season salads. A typical recipe proposes that the Altenburger Ziegenkäse PDO is coated with breadcrumbs and eggs, then fried until golden, and after that added to the salad, served with beer or wine.
Marketing
The product is sold as Altenburger Ziegenkäse PDO. It is marketed prevalently whole, and also portioned, wrapped in aluminium foil and packaged in wooden boxes.
Distinctive Features
The particular taste of the Altenburger Ziegenkäse PDO is given by the component of goat's milk used in its production, which has to be at least 15% of the total milk. The goat's milk, with its more aggressive taste compared to cow's milk, blends in harmonically and develops the characteristic flavour of the cheese.
