Pleasure shopping at the Tennengau Alpine dairy
When you enter the small Kaslad’n of the Pötzelsberger family in their village cheese dairy in Adnet and are warmly greeted by senior chef Melitta Pötzelsberger, you immediately notice: there is a lot of passion in it! Just like in the homemade cheeses that are ready for tasting. We visited the Dorfkäserei Pötzelsberger in Adnet and talked to cheese master Franz Pötzelsberger to elicit a secret from him. Namely, how new varieties of cheese are created.
The secret: passion you can taste
The history of the village cheese dairy began in 1886. Since then, the Pötzelsberger family in Adnet has been producing organic cheese of the highest quality. The secret of success isa mixture of family tradition, loving craftsmanship, harmony with nature, regionality and, above all, the joy of work. No wonder customers come from far and wide to Waidach in Adnet to shop at Kaslad’n. The choice is not easy. Twelve varieties, from the classic village cheese to the special hay flower cheese, are there to be discovered. And in addition, other homemade natural products from our own cheese dairy and from the agriculture of the Adnet farm women. Like for example the herbal salts from Christine Brunnauer from Unteregg`s Kräutergartl!
Mein EinkaufsTipp: Freitags gibt es weitere Haus-Spezialitäten wie Grammelschmalz, Topfenaufstriche und Kaspressknödel im Kasladn. Und hier könnt ihr auch die Tennengauer Genuss-Gutscheine einlösen!
From the bedroom to the plate: how a cheese is made
The idea for a new cheese often arises quite by chance. “It sometimes happens that I have a good idea in a dream,” the master cheesemaker reveals to us. Sometimes, however, the next flash of inspiration is right at hand. As with Magdalenenkäse, which was created to celebrate the birth of Franz Pötzelsberger’s daughter Magdalena. Or the marble cheese, whose red-brown surface reminds of the famous Adnet marble.
From the idea to the “product
Once the idea is born, Franz Pötzelsberger’s motto is: experiment! In order to find the perfect taste for a new cheese creation, family, friends and customers of Kaslad’n actively help with the tasting. The master does not want to reveal too much about the production. After all, the old family recipe should stay in the family! But one thing is certain: “We use only natural organic hay milk from the mountain and alpine meadows of our Adnet farmers.”
Personal recommendation from the master cheesemaker
Incidentally, Franz Pötzelsberger’s favorite cheese is the mildly sweet Emmentaler, which has already won numerous awards: “I love its nutty flavor and could eat endless amounts of it.” His current favorite, however, is called “pumpkin pearl” made from silage-free organic hay milk. This is a spicy-hot cheese, refined with pumpkin seeds and particularly creamy. Tip from the master: “It tastes especially good with a glass of red wine.” I must also confess that I have fallen in love with the pumpkin pearl. Already the “Alpenperle” without pumpkin seeds, was always a MUST in the shopping basket. But since there is the pumpkin pearl, a piece of it always has to go home! Without butter bread and grapes – just let a piece of pumpkin pearl melt in your mouth – simply delicious. Because you have to try!
Cheese enjoyment at the Culinary Festival
If you’ve also got a hankering for cheese and want to try one of Franz Pötzelsberger’s unique creations, then come to the Kasladn in Adnet or to the traditional GenussFesten in the Tennengau! For example, at the Tennengauer Almkäse Festival in mid-July or at the Lammertaler HeuART Festival. There, you can look forward to a gourmet market organized by the Tennengauer Almkäse & Berglamm gourmet region and great supporting programs.
Tip for reading: In 2016, all cheese lovers met for the Tennengauer Almkäse Fest at the Rottenhofhütte in Annaberg-Lungötz!
