Altenburger Ziegenkäse 
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
Key Facts
| Country of Origin | Germany |
| Specific Origin | Saxony/Thuringia border area, including rural districts of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, and the town of Gera; after reorganization, Altenburger Land, Greiz, Muldentalkreis, parts of Leipziger Land, Burgenlandkreis, and the town of Gera. |
| Protection | PDO (1997) |
| Milk Type | Cow's milk with at least 15% goat's milk |
| Milk Treatment | Originally raw milk |
| Fat Content | At least 30% by weight in the dry matter |
| Texture | Close texture with few eyes |
| Forms | Cylinder of 250 g, 11.5 cm (4.5 in) diameter and about 3 cm (1.2 in) high, or halved cylinder |
What is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese that originated in the border area between Thuringia and Saxony. It belongs to both Thuringian and Saxon cooking, and it holds a protected designation of origin. Production is limited to the districts of Altenburger Land and Greiz, the former Muldentalkreis, parts of the Burgenland and Leipzig districts, and the town of Gera. The milk has to come from that same area.
The recipe has been followed since 1897. Two dairies make it: Käserei Altenburger Land in Hartha, Thuringia, and Käsemanufaktur Falkenhain GmbH in Falkenhain near Wurzen, Saxony, formerly Feinkäserei Zimmermann. Falkenhain has been a subsidiary of Heinrichsthaler Milchwerke GmbH since 2017.
Cow's milk is used with at least 15 percent goat's milk added. The small share of goat's milk goes back to the days when goat's milk was drunk straight. The milk is set with rennet and the curd is cut to the size of walnuts. Caraway goes in before the loaves are moulded. Ripening takes ten days. The cheese was originally made as a raw milk cheese on the farm where the milk was produced.
The round loaf measures 11.5 cm (4.5 in) across and stands about 3 cm (1.2 in) high, weighing 250 g; it is also sold as a halved cylinder. A white Camembert mould covers the surface. Inside, the paste is pale yellow and supple with a few small holes. The fat content is at least 30 percent in the dry matter, with 38 parts dry matter per 100 parts by weight, and Falkenhain also offers versions at 45 and 60 percent fat in dry matter. Taste is mild but distinct, and the caraway comes through clearly, showing up as brown flecks in the paste.
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