Vegetables and cheese – an unbeatable team

Thousands of different types of cheese can be made from milk, salt, rennet and various cheese cultures. It is the oldest method of preserving milk for a long time and is mainly used in western cultures. Whether delicate cream cheese, fruity soft cheese, nutty hard cheese or salty blue cheese - they give the veggie (grilled) cuisine the finishing touch.

The USA is not only the land of barbecues, it is also at the forefront of cheese production - at least in terms of quantity. But Europe also has mastered the art of cheesemaking and the wide range of tastes and consistencies has many fans. Goat's cheese also makes a good dessert and is often served after grilled fish in the South of France, for example. Flambéed with Calvados or absinthe and sweetened with sugar or honey, this little treat pampers all the senses.

A little cheese knowledge
The different types of cheese are divided into six groups according to their water content in the fat-free cheese mass. Hard cheese has the lowest water content at less than 56 percent, followed by sliced ​​cheese, semi-hard sliced ​​cheese, sour milk cheese and soft cheese. With more than 73 percent water content, fresh cheese is creamy and smooth and has many uses. In addition to their water content, the types of cheese also differ in terms of the fat content in the dry mass. There are eight fat content levels, ranging from double cream to low-fat.

Fat content level (fat content in dry matter)

Double cream level (at least 60%)
Cream level (at least 50%)
Full fat content (at least 45%)
Fat content (at least 40%)
Three-quarter fat level (at least 30%)
Semi-fat (at least 20%)
Quarter fat level (at least 10%)
Lean level (less than 10%)

Well-known cheeses and their optimal use
Thanks to its typical properties in terms of taste and consistency, cheese refines numerous dishes. Allgäuer Emmentaler, by far the most popular raw milk hard cheese, is particularly suitable when grated for gratin or as a base for dough. Sliced ​​cheese and semi-hard cheese such as Tilsiter or Weißlacker are versatile - they are often used for gratinating or filling fish, meat, vegetables or pastries. Sour milk and soft cheese are suitable for giving salads that certain something. Garnishing with a red flora cheese such as Romadur makes every salad not only hearty but also nutritious. For example, curd cheese or grainy cream cheese are used as a basis for cheese creams, sauces and dips. Halloumi is a typical grilled cheese. With its fibrous structure, it is reminiscent of mozzarella and has the great advantage that it does not melt on the grill. Grilled and served with salad or put on skewers with pieces of vegetables and mushrooms, it is quick and easy to prepare.

Proper storage
To ensure that cheese is stored as best as possible and retains its flavor, it is kept at a temperature of 10 to 15 degrees. Generally speaking, cheese lasts longer in one piece than in slices. One exception is cream cheese: after it is made, it is ready to eat immediately and should therefore be consumed quickly.

Hole after hole with lots of taste

The spicy Emmentaler, which is also often used in our grill and barbecue recipes, comes from the Swiss canton of Bern in the Emme valley. From there it found its way to the Allgäu. According to legend, in 1821 two Swiss boys made the first "Allgäu" Emmentaler cheese in a cheese dairy in Weiler. Around 1000 kilograms of milk are needed for a 75 kilogram wheel - that's about the daily output of 70 cows. The West Allgäu Cheese Route stretches from Bad Wurzach in the north to Scheidegg in the south and can be explored by bike or on foot. In almost all dairies you have the opportunity to watch a cheese-making demonstration.

Planked Camembert with plum chutney (recipe by Olli Sievers)

Ingredients:
• 1 spicy Camembert, cut into the top in a star shape
• Smoking plank of your choice, depending on how intense you want the smoke flavor to be. We used a homemade plum wood plank.

For the plum chutney (enough for 3-4 glasses):
• 700 g plums, pitted and cut into pieces
• 2 sour apples, peeled, cored and cut into small pieces
• 2 table pears, peeled, cored and cut into small pieces
• 2 tomatoes, peeled and chopped
• 2 hot chili peppers, cut into thin rings
• 30 g fresh ginger, grated
• 2 onions, diced
• 3 garlic cloves, chopped
• 800 g sugar
• 200 ml apple cider vinegar
• 3 tsp mustard seeds
• 1 teaspoon ground coriander
• 1-2 tsp salt

Preparation:
For the plum chutney, put all the ingredients in a pot and bring to the boil while stirring, then reduce the heat and simmer on a medium heat for about an hour. Stir occasionally and season again to taste. Pour into clean jars while still hot and allow to cool.

Briefly grill the top of the unwatered wooden plank over direct, medium heat until it starts to smoke. Turn the plank over and place the cheese on top. Smoke over direct heat for about 15 minutes until the cheese is nice and soft. Serve the hot cheese with the chutney and baguette.