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Cheese from Italy, Trentino-Alto Adige, province of Bolzano
Algunder Ziegenkäse is a small, semi-cooked, raw-milk goat cheese from Algund near Merano, made from April to October from pasture-fed goats. The milk is set with starter and rennet at 32 °C, the curd is cooked at 40 °C, moulded, brined for 8 hours and ripened 6 weeks to 3 months at 15 °C, its rind washed weekly with salt water until it turns yellow-red. Made in 6 steps over 43 days – 3 months. The longest step, ripen and wash the rind, takes 42 days – 3 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 15 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Added lactic starter cultures does most of the fermenting.
| Main step | 42 days – 3 monthsReported[onaf-sheet] | Ripen and wash the rind |
|---|---|---|
| Temperature | 15 °CReported[onaf-sheet] | Ripen and wash the rind |
| Raw whole goat milk · From local Alpine breeds grazing on pasture[onaf-sheet] |
| Lactic starter cultures[onaf-sheet] |
| Kid or calf rennet powder[onaf-sheet] |
| Salt · Brine, then weekly washes with salt water[onaf-sheet] |
| Starter: lactic starter cultures |
Total time across the recorded steps: 43 days – 3 months
What changes: Starter and kid or calf rennet go into raw goat milk at 32 °C
Output: rennet curd.
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
Unlike the cow-milk Algund cheeses, it is a raw goat-milk cheese, made only in the grazing season and given a weekly salt-water wash that builds a reddish rind.
Made from raw goat milk and ripened at least 6 weeks.
Every number is labelled with how it is known. How this atlas is made
Known since 1960. The cheesemaker Josef Gruber says he took up the method in 1960 and passed it on in 1995 to the present cheesemaker.
