HORNKÄSE
HORNKÄSE
| LAIT: | thermized COW’S MILK |
| CATÉGORIE: | Semi-Hard |
| MATIÈRE GRASSE TENEUR: | F.i.Tr. 50% |
| AFFINAGE: | 5 months |
| PRODUCTEURS: | DEMTER Dairy Farmer and Hofkäserei Kraus |
| RÉGION: | Allgäu (BY) |
| PAYS: | Germany |
| REMARQUES: | An atomic bomb of flavor, rich creaminess and clear notes of hay shine through at first. A strong umami flavor then takes over, notes of truffles and mushrooms coating the mouth. |
Hornkäse is a special project from cheesemaker Albert Kraus. Unlike his other cheeses, milk for Hornkäse does not come from his brother’s neighboring farm, but rather a co-op of biodynamic farmers raising herds of horned cows. Choosing to leave the horns on their animals not only shows a priority towards animal welfare, but also helps to improve the quality and flavor of the milk they produce.
In working with this milk, Albert is able to produce a different profile of cheese than he has been known for. Hornkäse receives the same wash as Alex, a mixture of Elderflower cordial and ash from burnt hay.
Sandra & Andreas Aufmuth recently took over his family’s organic farm in the Allgau. His father converted the farm to biodynamic practices in the early 1990’s
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