VIDEO: Make Harz cheese yourself

make Limburger cheese itself - for real cheese connoisseur

Limburger cheese is one of the tastiest cheeses for all cheese lovers. You'll be amazed how delicious you will taste this Limburger cheese, if you make it yourself. Before you start brewing, make best all the necessary ingredients for the cheese ready so you can save yourself constantly together Search and can fully and completely on the preparation focus.

1. Important for the success of the preparation of the Harz cheese is that the cheese is completely dry. Fill the curd as a first step in a burlap bag and squeeze, as much as possible, all of the liquid from the curd.
2. To the curd completely "dry up", hang the bag now for 48 hours in a dark, dry place. Place a bowl under the bag, so as to catch the drippings.
3. After expiration of the 48 hours you enter the cottage cheese in a large ceramic bowl or in a clay jar and add add the baking soda and the cumin. Mix together all the ingredients you well.
4. Let rest for two to three hours the well durchmengte mass now. During this time the soda neutralizes the curd present in excess acid.
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5. After expiry of the rest period, stir the curd again vigorously and then form three small rolls from the curd mass.
6. Insert the three cheese rolls on a wooden board and leave it to on a breezy cool place about twelve hours (eg. B. dry overnight), so that the rollers are dimensionally stable.
7. Finally, after the drying time has ended, clean the clay jug or ceramic bowl with hot water water.
8. Now Dissolve the salt with the water in a large bucket. Then set a bowl upside down in the water.
9. In the bowl place the wooden plate with cheese rolls and cover the bucket with a now soaked in salt water cloth. Let the cheese now for four to six days in the covered bucket mature.
10. During the ripening period, remove the rolls once a day and rub in the brine from the clay jug.
11. Place the rolls after rubbing back into the bucket and cover the bucket again with the soaked cloth.
12. At the end of the ripening period, the cheese should have a slightly yellow color, it should not mold may be present. Now remove the cheese from the vessel and leave it before eating the best two or three hours in the kitchen to rest, so that its flavor can fully develop.

Your guests will not only have this idea that you make Limburger cheese himself, amazed but also be delighted by the taste. Fresh bread with lard, a glass red wine or a fresh glass beer completes the enjoyment. Bon Appetit.