Algunder Butterkäse

Algunder Butterkäse is a type of cheese that originates from Algund, a municipality in South Tyrol, Italy. It is a semi-soft cheese, known for its creamy texture and mild, buttery flavor, hence the name "Butterkäse" which translates to "butter cheese" in English.

History

The production of Algunder Butterkäse in the region of Algund dates back to the early 19th century. The cheese was traditionally made by local farmers using the milk from their own cows. The cheese-making process was a way to preserve the milk and provide a source of protein during the winter months.

Production

Algunder Butterkäse is made from pasteurized cow's milk. The milk is first heated and then rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again to remove the whey. The curd is then pressed into molds and left to age for a minimum of two weeks. The cheese is regularly turned and brushed with a saltwater brine during the aging process to develop its characteristic flavor and texture.

Characteristics

Algunder Butterkäse is a semi-soft cheese with a creamy, smooth texture. It has a mild, buttery flavor with a slight tang. The cheese has a pale yellow color and a natural, edible rind. It is typically sold in small wheels weighing approximately 200 grams.

Culinary Uses

Algunder Butterkäse is a versatile cheese that can be used in a variety of dishes. It can be sliced and served on bread, melted in sandwiches or used in cooking. It pairs well with fruits, nuts and a variety of wines.

See Also

• List of Italian cheeses
• Cheese-making
• South Tyrol