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All cheese, or what?

2022-08-16T16:10:59.114Z


As part of the Pastetten holiday program, children were initiated into the secrets of cheese production.


As part of the Pastetten holiday program, children were initiated into the secrets of cheese production.

Pastettes

– children from the Gaßner family learned how cheese is made from milk and natural ingredients.

The course is popular, both days were fully booked.

Gisela Gaßner explained with a smile that there were only six children: "We are the Kleine Hofkäserei, we don't have that much space."

(By the way: everything from the region is now also available in our regular Erding newsletter.)

On the first of the two dates, only boys wanted to know how cheese works.

So cheese is also a thing for men, and the guys from Patetten are obviously old hands when it comes to that.

Some of them weren't there for the first time.

Gassner explained how she and her husband Hans produce the cheese, showed the large double-walled kettle, where the milk from their own cows is pumped in directly from the stable and where the whey comes out.

The boys learned two important factors: the cheese needs warmth and needs to be handled with patience.

The young participants were already real professionals and asked specific questions, for example about the diet of the cows.

"And where is your silo?" one wanted to know.

Gassner said they didn't have any more because the cows got fresh grass in the summer and hay in the winter.

If cows do not get silage, it is called hay milk.

"It tastes better to me," came a dry comment from the children's group.

After it was clarified how the grown-ups make the cheese, the children were allowed to do it themselves.

Six children, three pots, nine liters of milk, and off we went.

First, yoghurt cultures were added to the milk, and later the second ingredient - "our magic drops," says Gassner with a wink.

"That's rennet," one of the boys knew and revealed the secret of the 30 drops that were dribbled into each pot and stirred in.

The rennet thickens the milk, but that also takes a while.

The little group used the time to stock up on fragrant herbs in Gassner's house garden.

The boys were also able to sniff the rather less well-known stalks such as hop marjoram, wild dost, borage blossoms and cola herb.

Then it was time to wash hands before it was everyone's turn to cut the solid milk in the pots into cubes.

"That's the jelly," Gassner explained.

The children also tasted the whey that separated and thought "it actually tastes delicious".

Everyone carefully scooped the cheese curd into molds, from which it was thrown and turned several times.

The children had a lot of fun decorating with the herbs.

Everyone could then take their cheese home with them.

"Can I make a reservation for next year?" one of the boys asked.

Obviously, cheese is great fun.  

Source: merkur

All news articles on 2022-08-16

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