Alva is a Lactique cheese made from cow's milk. The word "Lactique" is French and means matured sour fresh cheese. Alva is crafted traditionally, and the fresh cow's milk we collect from Gunnarrödsgård in Stockmöllan is allowed to sour overnight to promote the natural bacterial flora of the milk, which imparts character. The cheese is matured to allow mold to develop, which is an important process that creates aromas and also develops a beautiful rind.
The taste is aromatic, with notes of acidity, grass, and fresh cow's milk. With lower aging, the flavors develop, and the character becomes stronger. The texture is firm yet creamy, and the surface is beautifully covered in Geotrichum and white mold. With proper care, the cheese can be aged for up to 60 days from production. If the cheese remains in its packaging throughout its shelf life, it may become soft and runny towards the end. If the cheese is stored outside its packaging at a humidity of 85% and a temperature of +4 to +6°C, it will become drier and firmer. The cheese should be brought to room temperature for about 30 minutes before serving. Alva is an excellent cheese to try melting as well.
German: Alva - Frisch käse, 225 g
Alva ist ein Lactique-Käse aus Kuhmilch. Das Wort "Lactique" stammt aus dem Französischen und bedeutet gereifter saurer Frischkäse. Alva wird traditionell hergestellt, und die frische Kuhmilch, die wir von der Gunnarrödsgård in Stockmöllan beziehen, wird über Nacht sauer, um die natürliche bakterielle Flora der Milch zu fördern, die dem Käse Charakter verleiht. Der Käse wird gereift, damit sich Schimmel bilden kann, was ein wichtiger Prozess ist, der Aromen entstehen lässt und auch eine schöne Rinde entwickelt.
Der Geschmack ist aromatisch, mit Noten von Säure, Gras und frischer Kuhmilch. Bei geringerer Lagerung entwickeln sich die Aromen, und der Charakter wird kräftiger. Die Textur ist fest, aber dennoch cremig, und die Oberfläche ist wunderschön mit Geotrichum und weißem Schimmel bedeckt. Bei richtiger Pflege kann der Käse bis zu 60 Tage nach der Herstellung gereift werden. Wenn der Käse während seiner Haltbarkeitsdauer in seiner Verpackung bleibt, kann er gegen Ende weich und cremig werden. Wenn der Käse außerhalb seiner Verpackung bei einer Luftfeuchtigkeit von 85% und einer Temperatur von +4 bis +6°C gelagert wird, wird er trockener und fester. Der Käse sollte etwa 30 Minuten vor dem Servieren auf Raumtemperatur gebracht werden. Alva ist auch ein ausgezeichneter Käse zum Schmelzen.
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