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2011-11-19T17:54:49Z

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|title=Gailtaler Almkäsecheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #gailtaleralmkase #dairyproducts #mixedmilkcheeses #cheeses #fat #lentils #cowsmilkcheeses #austriancheeses #brine
|hashtagrev=12032020
|description=Gailtaler Almkase is a g.U. (Geschutzte Ursprungsbezeichnunghard) hard cheese and is made from pasteurised milk.
}}


[[Image:Gailtaler Almkäse cheese.jpg|300px|thumb|right|Gailtaler Almkäse]]

Gailtaler Almkäse is a [[g.U.]] (Geschützte Ursprungsbezeichnunghard) hard [[cheese]] and is made from pasteurised [[milk]]. It is characterised by the following production and product characteristics:

-The cooking temperature of the [[cheese]] is a fraction less than 47° C.

-The water content cannot exceed 40%.

-The dry matter must be at least 60%.

-The [[fat]] content is at least 45%

-The minimum maturation period is seven weeks but when sold on the spot or if there is a special need, a shorter maturity of at least five weeks, is permissible.

The shape of the [[cheese]] is round, and weighs 0.5 to 35 kg. It has a natural rind which must be sealed, dry and free of mould with a golden yellow colour. It must also bear the date or the [[cheese]] producer number. The interior is pale yellow in colour, has a smooth texture, mostly with no cracks and has small, round and regular holes.

Cows’ [[milk]] is normally used but it can be topped up with goats’ [[milk]] if necessary. The proportion of goats’ [[milk]] is limited to a maximum of ten percent. Before milking, the cheese maker checks the health of each animal and the [[milk]] quality is regularly monitored because good Almkäse needs the highest quality [[milk]]. The evening [[milk]], fresh from the cow is cooled and placed in round containers, called ‘stotz’. Overnight, the natural [[milk]] ripening begins. The next morning the [[milk]] is mixed with fresh morning [[milk]]. It is then slowly heated to about 32 degrees C and [[rennet]] is added. The curd is cut into pieces the size of [[lentils]], then and cooked until the right temperature is reached. The curd is drained in a cheese cloth, poured into moulds and pressed. The [[cheese]] is left for two days in a [[brine]] bath, where it develops its natural rind. Finally the [[cheese]] is allowed to mature slowly until it is spicy and supple.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Austrian cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Gailtaler Almkäse - Revision history

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