Remoudou

Romadur is originally Belgian, now widely used soft cheese with a washed rind cow's milk with 20, 40 or 60 percent fat in dry matter. This number will vary from manufacturer to manufacturer. His absolute fat content ranges from 8 to 20 percent. It is available in rod form and is on average smaller than the Limburger. Are commercially available standard sizes 100 grams or 125 grams. According to the German regulations on cheese, its weight must be between 80 and 180 grams.

"A Smooth skin with yellow -brown to reddish goo B -sectional area of the dough matt glossy white, is matured dough to light yellow, in the dough just some broken holes, soft dough racier, but not of flowing texture C mild to slightly piquant "

It tastes depending on the maturity between mild and spicy with strong fragrant aroma, rather milder than Limburger. The cheese is semi-specular, initially white and darkens during maturation over pale yellow to cream-colored.

On the origin of the name, there are two theories. Romadur could even be derived from French remoudre (milking again ), under the name Remoudou was in Belgium a spicy Herve consistently. Another derivation of the name leads back to a Spanish cheese Ramdon which caused the Spaniards to designate the piquant Herve afterwards in their Dutch -Flemish territories. He was introduced as the Limburger in the thirties of the 19th century by Carl brain leg in the Allgäu.

For the production of dairy milk are added to a and rennet. The resulting curd is cut to size hazelnut and bottled without reheating. After repeated turning of the cheese is for 12 to 16 hours in a salt bath, after which it is stored for 8 to 14 days at 14 ° C and 90 % relative humidity and lubricated during this time with liquids containing Rotschmierebakterien, especially Brevibacterium linens. Through colonization with the Rotschmierebakterien he gets a spicy, orange to reddish brown, resilient surface that is slightly sticky and gritty - grainy.

The cheese tastes pure with onions on pumpernickel or lighter bread with pickles or spicy salads. In the warm kitchen, he finds for browning or Käsespätzle use. As an accompanying drink taste due to the rather strong flavor beer or full bodied wine.