According to Swedish folklore, if you pick seven different wildflowers on Midsummer’s Eve and place them under your pillow, you’ll...



Almnäs Tegel - Brick, Matured Cheese app 300g
Almnäs Brick (Almnäs Tegel) is a hard-pressed “scalded” cheese, its square shape inspired by the handmade bricks manufactured by the Almnäs brick factory from the 1750’s onwards.
On the rind, you can see the imprint of a small child’s foot, a historical reference to real footprints found in the brick floor in the attic of the manor house. Hundreds of years ago as the bricks dried in the sun, the farm workers’ children ran over them, leaving their footprints. Since then, a child’s footprint has been imprinted on every clay brick manufactured at Almnas. Brick production ended in 1976, but we continue the tradition today: the same logo is imprinted in the rind of every Almnäs Brick cheese.
Each cheese weighs between 20 and 23 kilograms (57 and 59 pounds) and measures 52 x 45 centimeters (20 by 18 inches). The rind is a rustic, brick red, achieved by washing the cheese in salt water. This process benefits a bacterial culture called Brevibacterium linens, which provides the reddish colour.
The cut surface of the cheese is smooth, showing occasional small holes and cracks. The cheese colour ranges from ivory to straw, depending on the season. Almnäs Brick has a sweet, fruity aroma, reminiscent of butterscotch. The rind sometimes smells of orange or pineapple. The taste is fruity, with a slightly granular mouth-feel. We store the Almnäs Brick between 16 and 22 months.
Scalded cheeses are unusual in traditional Swedish cheese making. At the end of the cheese-making process, we scald the curds by increasing the temperature to more than 50 degrees Celsius (122 degrees Fahrenheit). This gives the cheese a caramelized effect and promotes the Thermophile bacteria, which is also found in yogurt. Parmesan and many of the big cheeses from the Swiss Alps, such as Gruyere, are produced according to this method.
At The World Cheese Awards 2018 held in Bergen, Norway, there were 3472 cheeses from 41 countries ans Almnäs Tegel ended up at 4:th place and recived a Supergold.
World Cheese Awards 2019, the judges gave Almnäs Tegel a Gold. Held at Bergamo, Italy.
German: Almnäs Bruk Tegel - Ziegel - Gereifter Käse
Almnäs-Ziegel (Almnäs Tegel) ist ein hartgepresster „Brühkäse“, dessen quadratische Form von den handgefertigten Ziegeln inspiriert ist, die ab den 1750er Jahren in der Ziegelfabrik Almnäs hergestellt wurden.
Auf der Rinde ist der Abdruck eines kleinen Kinderfußes zu sehen, ein historischer Hinweis auf echte Fußabdrücke, die im Ziegelboden auf dem Dachboden des Herrenhauses gefunden wurden. Als die Ziegel vor Hunderten von Jahren in der Sonne trockneten, überrannten sie die Kinder der Landarbeiter und hinterließen ihre Fußabdrücke. Seitdem ist auf jedem bei Almnas hergestellten Lehmziegel der Fußabdruck eines Kindes eingeprägt. Die Ziegelproduktion endete 1976, aber wir führen die Tradition bis heute fort: Das gleiche Logo ist in die Rinde jedes Ziegelkäses von Almnäs eingeprägt.
Jeder Käse wiegt zwischen 20 und 23 Kilogramm (57 und 59 Pfund) und misst 52 x 45 Zentimeter (20 x 18 Zoll). Die Rinde ist rustikal und ziegelrot, was durch das Waschen des Käses in Salzwasser erreicht wird. Dieser Prozess kommt einer Bakterienkultur namens Brevibacterium Linens zugute, die für die rötliche Farbe sorgt.
Die Schnittfläche des Käses ist glatt und weist vereinzelt kleine Löcher und Risse auf. Die Farbe des Käses reicht je nach Jahreszeit von Elfenbein bis Stroh. Almnäs Brick hat ein süßes, fruchtiges Aroma, das an Butterscotch erinnert. Die Schale riecht manchmal nach Orange oder Ananas. Der Geschmack ist fruchtig mit einem leicht körnigen Mundgefühl. Wir lagern den Almnäs Brick zwischen 16 und 22 Monaten.
Brühkäse ist in der traditionellen schwedischen Käseherstellung ungewöhnlich. Am Ende des Käseherstellungsprozesses brühen wir den Käsebruch, indem wir die Temperatur auf über 50 Grad Celsius (122 Grad Fahrenheit) erhöhen. Dies verleiht dem Käse einen karamellisierten Effekt und fördert die thermophilen Bakterien, die auch in Joghurt vorkommen. Parmesan und viele der großen Käsesorten aus den Schweizer Alpen, wie zum Beispiel Gruyere, werden nach dieser Methode hergestellt
Bei den World Cheese Awards 2018 in Bergen, Norwegen, gab es 3472 Käsesorten aus 41 Ländern, und Almnäs Tegel landete auf dem 4. Platz und erhielt ein Supergold.
Bei den World Cheese Awards 2019 verlieh die Jury dem Almnäs Tegel Gold. Findet in Bergamo, Italien, statt.
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