Hirtenkäse (literally "herder cheese") is a German term used to describe varieties of cheese.
Hirtenkäse is used as a generic term in German-speaking countries to describe cheese in brine such as feta, sirene and beyaz peynir. These varieties originated in various countries on or near the Mediterranean and Black Seas. They share similar properties in pale colour and crumbly consistency. They may be made from milk from cows, sheep and/or goats, either alone or mixed in varying proportions.
Allgäuer Hirtenkäse is the name of a specific variety of hard cheese from the Allgäu area of Southern Germany.[1] [2] Traditionally, herders in the Allgäu region drive their cows from pastures on the slopes of the Alps to farmers' stalls in the valleys, in order to spend the winter sheltered from the elements. This moving of the livestock is termed the Almabtrieb, which describes driving the animals downhill from their summer grazing areas. This happens in September or October, varying by locality in the region, and is accompanies by traditional celebrations. Hirtenkäse is made from the milk from these cows. It is usually aged for eight months.
| Hirtenkäse | |
| Country: | Germany |
| Region: | Allgäu |
| Source: | Cows |
| Pasteurized: | No |
| Texture: | Hard cheese |
| Aging: | varies, usually 8 months |
This cheese is "golden" and "buttery yellow in color...."Its texture and taste are "rustic, savory and firm textured... with a rugged, earthy aroma."
A writer for the San Francisco Chronicle compared it to other hard cheeses of Europe:
See main article: Wine and food matching.
Hirtenkäse's nutty, earthy flavors can be complemented or contrasted.
A reviewer at the San Francisco Chronicle prefers complementing the cheese, writing, "I want a nutty, slightly sweet wine with it, such as an oloroso sherry or a Madeira."
iGourmet suggests contrasting the cheese:
Like the bacon-and-chicken liver rumaki, this cheese can be combined with other foods in interesting ways to mix salty and savory flavors.