{"id":31987,"date":"2017-11-07T08:00:28","date_gmt":"2017-11-07T13:00:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31987"},"modified":"2017-11-07T15:53:41","modified_gmt":"2017-11-07T20:53:41","slug":"cheese-day-almnas-tegel","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-almnas-tegel\/","title":{"rendered":"Cheese Of The Day: Almn\u00e4s Tegel"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

Almn\u00e4s Tegel<\/h2>\n

\"\"<\/a>|Aam-ny-aeh-S; Tee-guh|<\/p>\n

Sweden\u2019s Almn\u00e4s Bruck, an estate that once held a brick-making factory, is now a cheesemaking farm. Alpine-style <\/span>Almn\u00e4s Tegel<\/span><\/a> pays homage to that history: Each block, copper-colored and imprinted with small footprints<\/a>, is a nod to the days when children playing would run over wet bricks left out to dry.<\/span><\/p>\n

To make Tegel, milk from the farm\u2019s cows is pumped into a <\/span>copper<\/span><\/a> vat and warmed while cultures are added. Warming to 123 degrees F imparts curds a slightly caramelized flavor. The curds are emptied into molds, pressed for 19 hours, given the signature outside stamp, and then brined. Throughout the almost two-year aging period, blocks are washed with salt water, creating a rind that turns coppery-brown like a sun-dried brick. Tegel\u2019s hard interior ranges from pale ivory to golden in color.<\/span><\/p>\n

Tegel\u2019s flavor becomes richer and more complex with age; saltiness gives way to sweetness, with notes of caramel and a hint of grass. On the tongue, expect a slight prickliness, even some grit. A drink that\u2019s crisp and light best suits this wedge\u2014try chardonnay, riesling<\/a>, hard cider, or a bock beer. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our cheese of the day for you is Almn\u00e4s Tegel. This cheese becomes richer with age; saltiness gives way to sweetness, with notes of caramel and grass.<\/p>\n","protected":false},"author":11,"featured_media":32015,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[727,728,1649,1366,1650],"coauthors":[842],"class_list":["post-31987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-almnas-bruck","tag-almnas-tegel","tag-copper-vats","tag-riesling","tag-swedish-cheese"],"acf":[],"yoast_head":"\nCheese Of The Day: Almn\u00e4s Tegel - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-almnas-tegel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Almn\u00e4s Tegel\" \/>\n<meta property=\"og:description\" content=\"Our cheese of the day for you is Almn\u00e4s Tegel. 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