The Odenwälder Frühstückskäse PDO is a cheese produced exclusively with calf rennet and pasteurised cow's milk from the 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.
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.
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.
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.
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.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1997
No
Partial
No
162 kcal per 100 gr.
26.7 gr. per 100 gr.
10 - 45 %
2 gr. per 100 gr.
31 %
58 %
100 mg. ( + 14% )*
800 mg. ( – 1% )*
*(the difference from the average value)
16,8 - Individual visits per month (average)
934 - All individual visits
14 09 2016 - Date of publication of this article
29 01 2017 - Date of last edit
