The Altenburger Ziegenkäse PDO is a cheese obtained from raw cow's milk with a small quantity of goat's milk, cumin and rennet.
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.
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.
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.
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.
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.
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.
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
248 kcal per 100 gr.
24 gr. per 100 gr.
17 gr. per 100 gr.
8,7 - Individual visits per month (average)
240 - All individual visits
19 12 2016 - Date of publication of this article