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Cheese from Germany, the border area of Thuringia, Saxony and Saxony-Anhalt
Altenburger Ziegenkäse is a small soft cheese with a white mould rind, made from cow milk with at least 15 % goat milk and optionally flavoured with caraway. The two milks are pasteurised separately, set with mesophilic starter, white mould and rennet at 32–33 °C, and the curd is moulded, dry-salted and ripened for 8–10 days while a white mould coat grows. It may be sold from 14 days old.
| Cow milk, partly skimmed | From the production area; pasteurised separately[alt-annex1996] |
| Goat milkat least 15 % of the cheese milk | From the production area; pasteurised separately[alt-app1996][kasev-1b][alt-annex1996] |
| Mesophilic starter cultures | [alt-annex1996] |
| White mould (Penicillium candidum) | Added to the milk and again as surface cultures[alt-annex1996] |
| Rennet | [alt-annex1996] |
| Caraway | Optional, mixed into the curd[alt-app1996][alt-annex1996] |
| Boiled (evaporated) salt | For dry salting[alt-annex1996] |
| Starter | mesophilic starter cultures with Penicillium candidum |
Total time across the recorded steps: 8 days – 10 days
What changes: Cow milk and goat milk are pasteurised separately and cooled
Cow milk and goat milk are pasteurised separately, cooled and pre-ripened. The cow milk is partly skimmed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Altenburger Ziegenkäse is a small soft cheese with a white mould rind, made from cow milk with at least 15 % goat milk and optionally flavoured with caraway. The two milks are pasteurised separately, set with mesophilic starter, white mould and rennet at 32–33 °C, and the curd is moulded, dry-salted and ripened for 8–10 days while a white mould coat grows. It may be sold from 14 days old. Made in 6 steps over 8 days – 10 days. The longest step, grow the white mould coat, takes 8–10 days (Bundesministerium der Justiz 1996). Penicillium candidum (white mould), added to the milk and to the surface does most of the fermenting.
| Main step | 8–10 daysSet[alt-annex1996] | Grow the white mould coat |
|---|---|---|
| Temperature | 32–33 °CSet[alt-annex1996] | Mix the milks and add cultures and rennet |
It is a white mould cheese with a Camembert-like bouquet, but the milk is cow milk with at least 15 % goat milk, and caraway may be mixed into the curd. The rules ask for only 30 % fat in dry matter, against at least 45 % for Camembert de Normandie.
The registration says the cow milk and the goat milk are pasteurised separately before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
A document from 1898 already names Altenburger Ziegenkäse as a traditional cheese of the Altenburger Land. It was first made from raw milk on farms; a little goat milk went in because goat milk was mostly drunk. Goats were the poor family's cow in the area. Commission Regulation (EC) No 123/97, published on 24 January 1997, added the name to the register as a PDO.
