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OUR CHEESE

THAT’S HOW IT ALL STARTED

Good cheese needs to age. Ours does just that, since the year 1887 when we started out as a cheese dairy. For this reason alone it has been our passion since the beginning. It tastes like first-rate milk, and like the Alpine foothills terroir. In a word: it tastes like Bauer.

CHEESE KNOWLEDGE: FAT CONTENT

FARMER MAKES YOU SMARTER ABOUT CHEESE!

When buying cheese, people often base their decision on the fat content of the cheese – this is stated in the cryptic form i.tr. According to the German cheese regulations, this means nothing other than fat content in the dry matter (fat i. tr.). If you want to calculate the actual fat content of the cheese you have bought, the following rule of thumb will help: multiply the stated fat content of hard cheese by a factor of 0.7, semi-hard cheese by a factor of 0.6, soft cheese by a factor of 0.5 and cream cheese by a factor of 0.3 – this gives you the corresponding amount of fat in 100 g of cheese.

CHEESE AND LACTOSE

MANY CHEESES ARE LACTOSE-FREE!

Keyword lactose: If you don't tolerate lactose, you don't have to give up cheese completely. Long-ripened cheeses are generally well tolerated. During the ripening period, the lactose in the processed milk is gradually converted into lactic acid. Cheese therefore contains less and less lactose as it matures. Long-ripened cheeses naturally contain less than 0.1 g of lactose per 100 g and are therefore even considered lactose-free by definition.

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Is cheese rind always edible?

SURFACE PROTECTION AND A SIGN OF CHEESE QUALITY

Can you always eat cheese with its rind, or should you rather cut off the cheese rind? That’s a question many people will ask, seeing the many different types of cheese there are. What to look out for here? For many cheeses, the rind is simply an integral part, since it prevents the cheese from drying out and protects it from mould and outward damage. If a cheese rind is not fit for consumption, this will be printed quite legibly on the package – as e.g. with cheese that has a wax rind. A cheese rind that has formed naturally and that has not been treated in any way can be eaten without a second thought.

Incidentally, the rind is a surface protection which forms during the production process once the cheese loaf is put into a brine bath or turned in dry salt. Salt extracts water from the cheese, which lets it dry faster, and it protects the cheese against undesirable mould. Some types of cheese get some special treatment after salting. A case in point is the so-called red smear, like with our “Limburger”, “Romadur”, or “Weinkäse”: there, special bacterial cultures (red cultures) are smeared onto the cheese rind. It thus becomes perfectly edible and is in fact a connoisseur treat.

 

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IS CHEESE HEALTHY ALL AROUND?

CHEESE CONTAINS HIGH-QUALITY PROTEIN AND LOTS OF MINERALS

Since cheese is strictly speaking nothing but concentrated milk, it contains nearly all the healthy and important ingredients of milk. Among them are fat, carbohydrates, protein, minerals, and vitamins. As an indispensable energy source, fat provides the human body with the energy it needs. Even the comparatively few carbohydrates in cheese are important for energy supply. Minerals the body needs as it were as building blocks and process agents are plentiful in cheese: alongside calcium, magnesium, and phosphorous, cheese also contains the vital micronutrients iron, copper, and zinc.

Let’s not forget the vitamins contained in cheese: cheese contains 13 water- or liposoluble vitamins in different concentrations – with a particularly high content of vitamin A and eight different B vitamins, especially B2 and B12. All in all, cheese can be regarded as a healthy food indeed. And of course, it’s delicious. 

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CHEESE LIVES, MATURES, AGES, CHANGES

CHEESE HAS TO BE STORED WITH CARE

Cheese can develop its very special aroma only when all the conditions are really ideal. That’s why it has to be treated with care. Detrimental influences on cheese are light, heat, and draughts – quite particular, such a cheese. Light is harmful to cheese because light changes the fat contained in the milk – which in turn changes the aroma of the cheese, and vitamins may get lost.

The ideal storage temperature for cheese is between 10°C and 12°C. If cheese is stored at too warm temperatures, it matures too fast. If it is stored too dry, it will desiccate. So a refrigerator is no ideal place to store cheese. It would be better to keep it covered by an earthenware cheese dome with unglazed surfaces: thus the inside surface can absorb moisture from the cheese and release it on the outer surface of the dome. Tip: Put some apple slices under the dome next to the cheese, this will prevent the cheese from drying out.

 

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