A detailed review of Hobelkaze cheese: chemical composition, cooking features, useful properties and contraindications for use. How is Hobelkaze eaten and what dishes can be prepared using it in the home kitchen?
Hobelkaze is an extra hard cheese made from cow's milk with a spicy taste reminiscent of the aroma of green and dried herbs. Produced only in Switzerland, in the regions defined by law. It has a high fat content - 50%. It has an unusual shape - thin cheese plates wrapped in tubes. There are two stages of maturation, the total duration of which can be up to 30 months.
Features of the preparation of Hobelkaze cheese
The Hobelkaze cheese recipe was developed around 1500 in Bern, and the first written mentions of it date back to 1548. Then the manufacture of this product was strategically important for the region. The townspeople made a good profit from the sale of cheese. Since then, entire generations of Swiss cheesemakers have been making the product without changing the original technology. In modern Switzerland, about 1000 tons of Hobelkase are produced annually.
Among gourmets, it is generally accepted that Hobelkaze gets a special taste of herbs thanks to the milk of cows that are grazed on alpine meadows rich in herbs.
This type of cheese is allowed to be produced exclusively in the territories designated by the Swiss Ministry of Agriculture. Therefore, cheesemakers from other regions of Switzerland who know how to make Hobelkase cheese cannot sell it under this name.
Hobelkaze is produced exclusively by hand on farms. This significantly affects the cost of cheese, which is not available to every person with an average level of income.
For Hobelkaze, only unpasteurized milk is used. It is brought to the cheese-making shop no later than 18 hours after milking. Before making cheese, masters mix morning milk with evening milk. This is necessary to achieve the maximum fat content of the raw materials and the final product. After all, it is known that in the morning cows give more fatty milk than during the day.
The main stages of making Hobelkaze cheese:
- The mixture of morning and evening milk is heated to a temperature of 33 ° C.
- Special bacteria and rennet are added to the resulting mass for fermenting milk.
- The resulting whey is heated slightly to kill the inoculated bacteria.
- The whey is filtered to separate the cheese flakes from it.
- The layers of cheese are pressed and shaped for at least 15 hours. As a result, cheese makers get cylindrical Hobelkase heads with a diameter of 28 to 48 cm. The weight of one serving of cheese is 5-14 kg.
- Cheese heads are placed in salt baths for a day.
- Hobelkaze ripens in special rooms with high air humidity for 6-18 months.
- The product is transferred for a year to another room with a dry microclimate for final ripening. After such drying, the moisture level in the cheese head is 27%.
Due to the long drying period, the cheese becomes incredibly hard, and it is impossible to cut it with a regular knife. That is why cheesemakers sell it pre-cut in the form of twisted tubes.
Interesting! Only 25% of the produced Hobelkase cheese is exported to the Swiss market and exported. The remaining 75% is sold by farms or left by cheese makers for their own needs.
Composition and calorie content of Hobelkaze cheese
According to the standard recipe, Hobelkase cheese contains high-fat cow's milk, rennet and salt.
The calorie content of Hobelkaze cheese per 100 g is 454 kcal, of which:
- Protein - 29 g;
- Fat - 33 g;
- Carbohydrates - 1 g;
- Dietary fiber - 0.1 g.
100 g of the product contains vitamins useful for humans (A, F, B, E, PP, etc.) and minerals (Calcium, Iron, Potassium, Sodium, Zinc, etc.).
Useful properties of Hobelkaze cheese
The most significant benefit of Hobelkase cheese is due to the presence of polyunsaturated fatty acids, which are abundant in the product. Our body is not able to produce these substances on its own and can only get them from food. It has been scientifically proven that these acids have a beneficial effect on the human cardiovascular system. Therefore, doctors advise people suffering from heart problems, blood vessels or blood pressure to eat foods rich in polyunsaturated fatty acids.
Other beneficial properties of Hobelkaze cheese:
- Quickly satisfies hunger - the product has a high calorie content, so a few slices of cheese will help a person quickly replenish energy reserves.
- Cheers up - cheese is made from cow's milk, which in turn consists of substances that provoke the synthesis of hormones of joy and happiness.
- Has a beneficial effect on the entire body - Hobelkase contains a rich vitamin and mineral complex, vital for the body for healthy functioning.
- Improves the functioning of the central nervous system - contains B vitamins, which are necessary for the normal conduction of nerve impulses and the functioning of the entire central nervous system.
- Strengthens adherent tissue - cow's milk contains a lot of calcium, which is present in high concentration in hard cheeses. That is why Hobelkaze is useful for strengthening bones and nails. It can be included in the diet of a person who has broken a limb or is in a phase of active growth.
See also the benefits of Gloucester cheese.
Contraindications and harm to Hobelkaze cheese
The harm of Hobelkaze cheese, like its benefits, lies in its high calorie content. If you use the product occasionally and in small quantities, it will certainly have a healing effect on the human body. However, if you eat regularly a large amount of Hobelkaze, you may encounter problems such as:
- obesity and cellulite;
- swelling of the limbs;
- increased blood cholesterol levels;
- pressure problems.
Pediatricians do not recommend giving large amounts of Hobelkaze to children. For babies under the age of 1 year, this product is completely prohibited for use.
Also, all adults and children who are allergic to cow's milk should stop using Hobelkaze.
Hobelkaze Cheese Recipes
It is quite difficult to imagine the national cuisine of Switzerland without cheese dishes - the country is famous for a huge variety of cheeses. Here, this product is added to first, second courses and even desserts. It is customary to use Hobelkaze cheese as an independent dish in combination with fruits or for preparing various salads, cheese spreads, creamy sauces and more. Hobelkaze gets its special taste in omelets, casseroles and various types of lasagne. It is usually served with red and white wine.
A few simple recipes for culinary dishes with Hobelkaze cheese:
- Risotto with Hobelkase cheese and hazelnuts … Chop 2 shallots finely. Simmer the resulting mass in butter until the onion softens. Add 280 g of rice to the onion. Fry the mixture over low heat for several minutes, stirring constantly. Please note that rice does not need to be rinsed before use. Add 100 ml of white wine to the rice and wait for it to evaporate. Now add 2-3 scoops of chicken stock (hot) to the pan. Pour 30 g butter and 150 g cheese into the risotto. Stir the resulting mixture until it melts. Remove skillet from heat. Add 50 g whole hazelnuts, a bunch of finely chopped parsley and some allspice to the rice. Mix the ingredients thoroughly and garnish with fresh parsley sprigs. Bon Appetit!
- Potato gratin … Cut 1 kg of peeled potatoes into thin slices. Place the potatoes in a baking dish and sprinkle with salt and pepper (to your liking). Stir the potatoes and sprinkle with 60 g of Hobelkaze. Place 300 g frozen green peas on the cheese. Pour the resulting mass with 400 ml of milk and sprinkle with 60 g of cheese again. Also, sprinkle the future casserole with grated nutmeg. Bake the gratin for 45 minutes.
- Spaghetti Carbonara … Heat 2 tablespoons in a skillet. l. olive oil. Sauté 100 g of leeks, chopped into rings. Fry greens preferably no longer than 1 minute. Add 100 g of finely cut dry-cured beef to the onion. Fry the mixture for another 1 minute. Cook 300 g of spaghetti al dente. Do not pour out all the water from the spaghetti; you need to leave 150 ml for making the sauce. To make the sauce, mix 200 g of any cream cheese with 4 chicken eggs. Add to the resulting mixture 100 g of Hobelkase and the prepared water remaining after cooking the pasta. Stir the sauce thoroughly to make it a smooth consistency. Place the spaghetti in a skillet with leeks and meat. Pour the prepared sauce over all the ingredients. Stir the spaghetti thoroughly and heat over low heat (so that they are not cooked, but only warmed up). Place dish on serving plates.
- Stuffed pepper … Pick 2 medium sweet peppers for this dish, cut off the top (about 3 cm) and remove the seeds. In a deep bowl, mix 200 g of cottage cheese with 100 g of frozen green peas. Add chopped Hobelkase (100 g) to the resulting mixture. Salt the mixture a little and mix thoroughly - the filling for the pepper is ready. Stuff the prepared peppers and cover with the cut tops of the "lids". Now start cooking the rice - this is where you will serve the stuffed peppers. Boil 350 ml of water and add 1 tbsp. l. pre-prepared vegetable broth (concentrated). Pour 1 tbsp into the resulting mixture. l. curry. As soon as the water boils, add 120 g of long grain rice to it. At the same time, place the stuffed peppers on top of the rice. Bring the water to a boil in a saucepan and cook the ingredients for 20 minutes. After this time, serve the dish to the table.
See also recipes with Keshel Blue cheese.
Interesting facts about Hobelkaz cheese
Hobelkaze cheese is allowed for sale only if it has an AOC certificate. It is customary to issue such a document in Switzerland and France for products that meet certain quality criteria and are manufactured in an area permitted by law. Certification is carried out by a specific subdivision of the Ministry of Agriculture. Hobelkaze was added to the list of products subject to AOC certification in 2004.
Watch a video about Hobelkaz cheese:
Hobelkaze is a cheese with a traditional creamy flavor that will appeal to even the untrained consumer. The product is suitable for preparing a wide variety of culinary dishes, however, to taste its true taste, you should serve slices of cheese without additional ingredients, paired with red or white wine.
