Weisslacker

Weißlacker is made ​​from cow's milk semi -hard cheese from the Upper Allgäu.

Origin and Distribution

Weißlacker was invented in 1874 by Joseph and Anton Kramer in Wertach. It should be the first patented cheese in the world. The cheese has its origin in the Upper Allgäu and is often referred to as beer cheese. The name Weißlacker, formerly known as White greaser, he owes to his appearance, a white, paint -like goo on the surface. Today it is produced only by the now belonging to Arla Foods Allgäuland dairies in Sonthofen. The annual production is about 50-60 tons.

Features

The Weißlacker has no bark. The cheese is crisscrossed bright and with a few fractions holes. The mass is due to mature evenly. The loaves are 1 to 2 kg. The cheese is packaged but also in 60 -gram blocks for the self-service counter.

Production

Weißlacker is made ​​from pasteurized cow's milk and with an addition of 25 per cent of raw milk. After refreshment, crushing, the exploitation and a two-day soak in a brine of the cube-shaped cheese for 3 months comes in the refrigerated ripening room. Regularly sprinkled with salt and lubricated, it matures, pre-packed in aluminum foil, for another 3 to 4 months after.

Flavor

The Weißlacker has a strong piquant to sharp and salty taste. Its fat content is 45% dry matter, its salt content by 5%.

Use

Weißlacker is like - cut into bite-sized cubes - eaten for beer with a pretzel or in a vinaigrette of vinegar, oil and lots of onions. However, it can mitgebacken also as a filling for puff pastry or rolled mitgebraten in a rustic pan.

Weißlacker is also often used for the production of the cheese mixture for Allgäu cheese noodles.