Toggenburger Goat
Toggenburger Goat
| MILK: | thermized GOAT’S MILK |
| CATEGORY: | Hard |
| FAT CONTENT: | F.i.Tr. 48% |
| RENNET: | traditional calf stomach |
| AGE: | 4 months |
| PRODUCER: | Güntensperger Käse |
| REGION: | Saint-Gallen |
| COUNTRY: | Switzerland |
| NOTE: | The fine, crunchy salt crystals mingle with the aromatically strong spiciness. The balanced sweetness gives the cheese its full-bodied aroma. The cheese was created to promote the keeping of the local Toggenburger goats. |
| HS: | 0406 9091 920 |
Who does not know them, the light brown and white Toggenburger goats, which have their origins in Obertoggenburg. This is where you still feel most comfortable today.Just «local», there is nothing to complain about. It is important to take care of these funny, clever and resilient originals. Tradition and craftsmanship is also lived in the cheee production in the small specialty cheese dariy Güntensperger in Bodmen. The cheese makers (most of the time Reto Güntensperger) warm the fresh Toggenburg goat milk in the traditional copper kettel and enrich the milk with rennet and lactid acid cultures. When the consistency is perfect, they cut the thick milk with the harp and, as in the good old days, pull out the small cubes of cream cheese with the cheesecloth. The cheesmakers tend the goat cheee by hand for around 4 months in the cheese cellar. A fine typical goat aroma teases the nose, and gives an idea of the unique character and its homeland.
The Güntensperger cheese dairy is located in the lower Toggenburg and is run as a family business by the Güntensperger family
| Ingredients | |
|---|---|
| cow's MILK: 98.1%; salt: 1.80%; starter cultures: 0.09%; rennet: 0.01% | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1863 kJ/ 450 kcal |
| Fat | 34 g |
| of which saturates | 27.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 25 g |
| Salt | 1.63 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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