Say cheese

Mare’s milk has been considered to be nourishment and a remedy for thousands of years by the Greeks, Egyptians, Mongolians and Chinese. It is supposed to strengthen the immune system and have a positive effect on the digestive system. Mare’s milk is low in fat but rich in healthy, unsaturated fatty acids at the same time. It contains less allergenic substances and has a subtle, delicate, almost sweet taste. It naturally does not have enough of the milk protein casein to make cheese out of it though. The no less beneficial goat’s milk does though, knows Alexander Huber. “At the start we had to experiment a bit until we found the right mixing ratio of 60 percent goat and 40 percent mare.”
The intensive and slightly bitter goat’s milk is perfectly complemented by the mild, nutty flavour of the mare’s milk. Even people who have not been able to acquire a taste for pure goat’s cheese so far like the St. Georg’s Camembert, soft cheese marinated in oil and cream cheese, knows the dairy master. Only the new  “ruhpoldinger goasskas”, a strong hard cheese, is made exclusively from natural organic goat’s milk and matures for three months in cool storage. The goat’s milk comes from organic farmers from the Chiemgau region. The mare’s milk comes exclusively from horses owned by the Abfalter family of entrepreneurs, who also own the St. Leonhards Quellen mineral water business. The mares and foals kept in a herd have as much exercise as they like and are only fed organic food. Every foal is allowed to drink from its mother until it is completely full up. Only the excess mare’s milk is used for production. This is supplied weekly frozen as it is very sensitive and would turn sour after just two to three days. Experience, sensitivity and a careful hand are called for – just like those of dairy master Alexander Huber.