Certain regions in Thuringia and Saxony have been producing this soft cheese according to traditional recipes since 1867. Formerly produced only on farms, its production shifted to larger dairies around 1900. Cow's milk, at least 15% goat's milk, and caraway seeds form the basis of this cheese specialty.
Manufacturers mix pasteurized cow's milk with goat's milk and add lactic acid bacteria. After 20 minutes of acidification, the mixture is heated and rennet is added. The milk curdles and is cut into larger chunks using a special cheese knife. After seasoning with caraway seeds, the cheese mass is placed into pre-made molds. The manufacturers turn the cheese wheels every two hours until the following day.
Altenburger cheese matures for 14 days
Staff dry-salt the moist cheese or submerge it in a brine bath. Further drying at 16 degrees follows for three to four days. Then, the Altenburger goat cheese matures for 14 days in special rooms with high humidity. During this time, the typical white mold slowly forms. After seven days, a so-called red smear layer forms on the cheese, encouraged by brushing it with whey.
As it matures, the flavors intensify
Altenburger goat cheese is round and has a diameter of 11 to 12 cm. With a height of approximately 3 cm, it weighs 250g. Its consistency is smooth without holes. Due to the natural maturation process, it is lactose-free. Relatively mild in aroma, the note of caraway is clearly distinguishable. The flavors intensify as it matures. Traditionally, Altenburger goat cheese is served on bread with pickles and beetroot.
Only the districts of Altenburger Land, Burgenland, Leipzig, the Muldental district, and the cities of Gera and Greiz are permitted to produce Altenburger goat cheese.
