Description
The Odenwälder Frühstückskäse PDO is a cheese produced exclusively with calf rennet and pasteurised cow's milk from the production area.
Production Area
The production area of the Odenwälder Frühstückskäse PDO is in the southern part of the Hessischer Odenwald area, in the regions of Hessen, Bavaria and Baden-Württemberg.
Production Method
The milk is skimmed and pasteurised at 72°C, is then cooled to 34°C and placed in a tub where it is left for a few hours. The calf rennet is then added to originate the curd, which will be left to rest for roughly an hour. The mass obtained is then cut into dices of 1.5-2 cm, and placed in previously heated moulds, where it will be left for a few hours in order to let the whey leak. After a brief resting period of 30 minutes, the moulds are turned and the operation is repeated after 30, 60 and 120 minutes. At this point, the whey is fully drained and the cheese is immersed in a sodium chloride solution at 18°C for approximately two hours. This process allows the formation of the rind and contributes to creating its aroma and flavour. The last stage of the production is the maturation, which initiates with the cleaning of the external rind, followed by a break of 14 days in a room with optimal humidity and a constant temperature of 14°C.
Appearance and Flavour
The Odenwälder Frühstückskäse PDO is a soft cheese, with a cylindrical shape, a dark yellow rind and an ivorycoloured soft inside. The flavour is characteristic and spicy.
History
The production of the Odenwälder Frühstückskäse PDO has a secular tradition. Documents dated back to the 18th century show that the bailiffs paid part of taxes due to their feudal lords with moulds of Odenwälder Frühstückskäse.
Gastronomy
The best place to keep the Odenwälder Frühstückskäse PDO is the refrigerator. It is recommendable to wrap it with aluminium foil or greaseproof paper, making sure to make it adhere well to the cut part of the cheese, in order to maintain its humidity. It is consumed fresh, matches all cold dishes well and is traditionally eaten for breakfast, served with milk.
Marketing
The product is sold as Odenwälder Frühstückskäse PDO. It is marketed in portions of 100 gr; if seasoned, it is packaged in aluminium foil in portions of 200 or 500 gr.
Distinctive Features
The Odenwälder Frühstückskäse PDO distinguishes itself through its typical spicy taste, which is the result of the nourishment of the animals from which the milk is taken. In fact, these feed on the grazing lands of the production areas, lending the cheese a special flavour. The name Odenwälder Frühstückskäse, literally the breakfast cheese from the Odenwald, comes from the tradition of eating it for breakfast along with milk.
