Author Topic: Allgäuer Bergkase?  (Read 3217 times)

Stinky

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Allgäuer Bergkase?
« on: March 19, 2015, 12:40:48 AM »
This is a lovely cheese that is made in Bavaria.

I know:
It differs from Emmental by not having many eyes, and from better milk only from cows up in the high Alps
It has a higher fat content
It's aged for at least four months
Washed rind


But I'd more than anything love to reproduce this thing, as it is above all my favorite cheese I've ever had.

Do you all have any ideas?

EDIT:Found this poorly translated document which still tells a lot...

Allgäu mountain cheese is produced from morning and evening milk. The evening milk is left standing overnight then skimmed in the morning and the morning milk added and mixed. Then the milk is warmed to 30 -32 °C with cultures and rennet added. Starting after about half an hour, the milk thickens and is then cut into pea to hazelnut sized curds with the cheese harp. This preliminary cheese making stage lasts around 30 to 40 minutes. Afterwards, depending on the amount of milk and the degree of ripening, it is reheated over about ½ hour up to 50 °C then stirred for 20 to 40 minutes. Finally, the cheese is removed from the kettle in a cloth and pressed over a whole day with an increasing pressure of from 5 to 8 kg per kg cheese, whereby it is also turned three times. On the following morning the cheese is immersed in a 20% brine bath for at least one day. Subsequently it is cellar-matured for two months at 16 °C during which time the cheese round is washed with brine and turned two to three times per week. After maturing for a month at 12 °C the cheese has reached the correct maturity for consumption. Minimum age for Allgäu mountain cheese is four months.

So maybe 1 gallon whole, 1 2% or 1%...
« Last Edit: March 19, 2015, 12:57:17 AM by Stinky »

Alpkäserei

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Re: Allgäuer Bergkase?
« Reply #1 on: March 20, 2015, 05:00:30 PM »
This looks pretty much identical to Berner Alpkäse, or at least very very similar.

So you could look at my instructions for that cheese and go from there.

Stinky

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Re: Allgäuer Bergkase?
« Reply #2 on: March 20, 2015, 05:12:01 PM »
Ah, thank you. :D

Questions:
Whole milk? 50% 2 or 1%?
Could it be made in a brick shape, or is it better just to do a wheel?

Alpkäserei

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Re: Allgäuer Bergkase?
« Reply #3 on: March 20, 2015, 05:20:55 PM »
Make it whatever shape you want

i'd personally go with reduced fat, about 50% or a little more

Stinky

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Re: Allgäuer Bergkase?
« Reply #4 on: March 20, 2015, 05:46:36 PM »
So all 2% or so?

Offline Al Lewis

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Re: Allgäuer Bergkase?
« Reply #5 on: March 20, 2015, 05:54:02 PM »
2% milk is 36%.  Sounds silly but it's a fact.  It's on the label of the milk.
« Last Edit: March 20, 2015, 06:00:50 PM by Al Lewis »
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Stinky

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Re: Allgäuer Bergkase?
« Reply #6 on: March 20, 2015, 06:13:49 PM »
Okay. Soooo the ratio you decided on in your Emmental.

A half gallon whole and three half gallons 2%?

Offline Al Lewis

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Re: Allgäuer Bergkase?
« Reply #7 on: March 20, 2015, 06:18:47 PM »
I actually used a gallon of whole milk to three gallons of 2%.
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Stinky

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Re: Allgäuer Bergkase?
« Reply #8 on: March 20, 2015, 06:20:30 PM »
Yes, but I have little molds.

Offline Al Lewis

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Re: Allgäuer Bergkase?
« Reply #9 on: March 20, 2015, 06:42:06 PM »
Your ratio would be the same as mine with half the volume.
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Stinky

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Re: Allgäuer Bergkase?
« Reply #10 on: March 20, 2015, 06:45:50 PM »
Sooo what you're saying is the ratio I posted is correct...  ???

Offline Al Lewis

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Re: Allgäuer Bergkase?
« Reply #11 on: March 20, 2015, 06:47:05 PM »
Yes
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Stinky

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Re: Allgäuer Bergkase?
« Reply #12 on: March 21, 2015, 07:38:43 PM »
Also, Alp, should I use a small amount of PS but not ripen it in the warm phase? Unlike the Alpkäse, this is definitely sold with small holes in.

Could I age it for shorter because it's smaller?

How much wine do you use in your wash?

« Last Edit: March 21, 2015, 08:28:08 PM by Stinky »

Stinky

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Re: Allgäuer Bergkase?
« Reply #13 on: April 07, 2015, 10:35:04 PM »
Going to make this tomorrow. Let's see.  :)