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Cheese from Germany — the Allgäu
Pasteurised Allgäu cow milk is set with rennet at 28–32 °C, cut to walnut-sized curd and dipped out after 2–3 hours. The cubes are brined for 2 days, smeared and salted again and again for 6–8 weeks, then ripened 12–15 months in a cold store until a runny, white, lacquer-like smear covers them.
| Pasteurised cow milk from the Allgäu area | At least 70 % of the cows' feed must come from the production area[weiss-oj2014] |
| Rennet | [weiss-dpma2011][weiss-oj2014] |
| Specific cultures (psychrophilic lactic acid bacteria kept in the region) | [weiss-oj2014] |
| Salt, as a 20–22 % brine and sprinkled on during smearing | [weiss-dpma2011] |
| Starter | specific psychrophilic lactic acid bacteria cultures used only in the region |
Total time across the recorded steps: 13 months – 17 months
What changes: Rennet goes into the pasteurised milk, cooled to about 30 °C, and it sets
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
Pasteurised Allgäu cow milk is set with rennet at 28–32 °C, cut to walnut-sized curd and dipped out after 2–3 hours. The cubes are brined for 2 days, smeared and salted again and again for 6–8 weeks, then ripened 12–15 months in a cold store until a runny, white, lacquer-like smear covers them. Made in 6 steps over 13 months – 17 months. The longest step, ripen in the cold store, takes 12–15 months (Deutsches Patent- und Markenamt 2011) and runs at 6–8 °C (Deutsches Patent- und Markenamt 2011). Salt is 20–22 % (Deutsches Patent- und Markenamt 2011). Psychrophilic lactic acid bacteria cultures kept in the region; at the end of ripening they form the white, varnish-like smear does most of the fermenting.
| Main step | 12–15 monthsSet[weiss-dpma2011][weiss-oj2014] | Ripen in the cold store |
|---|---|---|
| Temperature | 6–8 °CSet[weiss-dpma2011][weiss-oj2014] | Ripen in the cold store |
| Salt | 20–22 %Set[weiss-dpma2011] | Brine for two days |
Weißlacker is made like a smear cheese but ripens far longer, 12–15 months in a cold store, and carries about 5 % salt. Its smear stays white and runny like lacquer, and no real rind forms. It began as a way to make a brick cheese keep longer by salting it harder.
Made only from pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The Kramer brothers, Josef and Anton, first made Weißlacker in Wertach in the Oberallgäu in 1874, to make a brick cheese keep longer by raising its salt for Munich buyers who wanted a sharper cheese. In 1876 they won a royal patent for 15 years, which the application calls the world's first patented cheese. It was once made flat and called Weißschmierer; the cube shape came later.
