Allgäuer Braunvieh cattle
The Allgäu Braunvieh is an irreplaceable supplier of our high-quality cheese – a centuries-old, particularly robust and adaptable dairy cow breed that has always been described as particularly balanced.
Due to their low weight, the animals cause significantly less trampling damage than other breeds and thus protect the sensitive swards from erosion. On average, they produce 7,000 kg of milk per year and live almost twice as long as their high-yielding counterparts. Usually only 20 to 30 animals are kept on small farms.
Mother-bonded calf rearing is a big topic at the moment. Sustainable dairy farming and the respectful treatment of animals and nature are not only an ongoing learning process, but are also very close to our hearts. At our pasture milk farmers, the Kempters, the calves are already allowed to stay with their mothers. We are absolutely behind the model and are currently working to convince the other farmers, but without coercion, pressure or regulations. It is particularly important to us that the Baldauf pasture milk farmers are convinced of the merits of mother-based calf rearing, so we bring everyone together to exchange ideas and discuss.
As the name suggests, the "brown" comes in shades of colour from light to dark brown. The cows spend as much time as possible outdoors on lush meadows, which promotes their health, vitality and resilience. They feel good and that's exactly how their milk tastes.
Dairy farmers
All our farmers are pasture milk farmers, because this form of milk production is the most original and natural. This requires inner conviction and a good dose of idealism, because it means more work for the farmers. However, we are happy to compensate for the additional work involved with a higher milk payment. It is small, family-run farms that supply our pasture milk. With fewer cows, the farmers here have more time for the cattle and a bond with the animals. For vital and productive cows, animal satisfaction is the top priority – because only those who feel good can give their best.
We rely on a direct, close connection to our farmers. This partnership secures the livelihood of farmers and preserves our Allgäu cultural landscape. When it comes to promoting biodiversity, our pasture milk farmers are also ahead of the game in terms of sustainability. Meadows and pastures can mature longer because they need one or two cuts less. Mowing only takes place when grasses and herbs are in full bloom and the diversity is at its greatest. In addition, mountain areas and the Alps are not used for other purposes, but are utilised traditionally and economically.
Pasture milk
We produce exclusively with pasture milk. Despite the clear advantages, the proportion of pasture milk in Germany is only 5%, as this form of milk production is much more expensive. With our pasture milk, we rely on a closed, natural nutrient cycle: The diet of a pasture milk cow includes lots of different grasses and herbs: in summer there is a variety of forage plants in meadows and pastures, and in winter healthy, farm-grown hay. This guarantees unadulterated flavour and natural milk quality.
With this type of feeding, farmers not only help to reduce greenhouse gases, but the flavour- and species-rich feed also guarantees optimum milk quality. For us, this is the ideal starting point for producing high-quality cheese – silage-free, without preservatives and intensive mechanical treatment. Incidentally, products made from pasture milk contain around twice as much omega-3 fatty acids and conjugated linoleic acids (CLA) as conventional dairy products. Omega-3 fatty acids are among the polyunsaturated and vital fatty acids that our body cannot produce itself.
Dairyman's craft
For our "heavenly piece of Allgäu" – a wheel of Baldauf Alpkäse cheese – you need 300 litres of the best pasture milk. We collect fresh milk from our regional farms in our own tanker and deliver it to the village dairies every morning.
Pasture milk is not skimmed, but carefully heated immediately in a copper kettle and slowly thickened. Calf rennet and home-grown lactic acid bacteria bring the milk to "sweet coagulation". The thickened milk is divided evenly with the cheese harp and stirred so that the curd separates from the whey. The filled mass is pressed into block moulds. Over the next 48 hours, the blocks are soaked in a saturated saline solution, which helps the rind to form.
The young cheese is then placed in the fermentation cellar to mature under balanced care. The block is lubricated with salt water several times a week to develop its delicately spicy flavour and golden yellow rind. The holes in the cheese also appear during the ripening process. Lactic acid bacteria, which are added to the milk, break down lactose in the cheese, producing gases and causing holes to form.
Alpine dairy
Our first own dairy on the premises of the headquarters in Gossholz replaced the sites in Grünenbach and Gestratz in 2020 and by the beginning of 2021, both production and all employees had moved to the new, sustainable Baldauf cheese dairy.
Here, we process both organic pasture milk and conventional pasture milk from our local farmers. Production processes will be bundled in the new cheese dairy, transport routes shortened and our energy efficiency optimised. In this way, we have created an environment in which the best quality can be produced under sustainable, environmentally friendly conditions. Cheese has been made in the co-operative dairy in Hopfen for over 100 years. Alois Keck, a multiple award-winning master cheesemaker, manages our production there and processes the fresh pasture milk together with his employees.
Appreciation for the traditional cheese-making trade is not only a matter close to our hearts at Baldauf, but also a cornerstone of our company philosophy.
"We make cheese in the old tradition but with state-of-the-art technology. It goes without saying that we do not use genetic engineering, additives or preservatives," – says master cheesemaker Alois Keck.
Maturing cellar
Once the cheeses have arrived as "young specimens" from the dairies in the maturing cellars, they are professionally cared for. The blocks are stored for several weeks to several months at different temperatures and humidity levels. They are treated with salt water several times a week by master professionals until they have developed their unmistakable flavour.
Cheese care requires a lot of flair and experience. Long-ripened cheeses in particular, such as our mountain cheese from the Hochalpe, do not forgive mishandling. Despite all the technical support, we decide for each cheese on site how it should be cared for. Because every cheese is a fascinating, living microorganism.
Affinage
Refining cheese requires a great deal of skill. We are one of the few cheese producers who have mastered this art. In our cheese factory, sliced cheeses are refined by hand with the finest herbs, flowers and spice blends, wheels are coated with selected ingredients and subjected to a special maturing process for several days.
A balanced ratio of all ingredients is important when refining. The wonderful flavour unfolds through the edible natural rind and into the cheese. Flowers, herbs and spices should harmonise with each other without masking the basic flavour of the cheese and create a stimulating taste experience for the palate when combined.