in

Romadur – Strong Soft Cheese

Romadur is a soft cheese with red smear made from cow’s milk. It can have different fat contents. It is manufactured in rectangular sticks that must weigh between 80 grams and 180 grams. It is covered with a slightly sticky layer of red smear. During the 8-14 day maturing period at 14°C and 90% humidity, it is lubricated with liquids containing red smear bacteria (mainly Brevibacterium linens). This creates a spicy orange to reddish-brown surface. It reaches its optimum aroma after a total of 2-4 weeks of aging.

Origin

Romadur is originally from Belgium. It is now also made in other countries.

Season

Romadur is available all year round.

Taste

Depending on the degree of ripeness and fat content, Romadur tastes mild to spicy. It has a strong fragrant aroma.

Use

Romadur tastes pure with onions on both dark and lighter types of bread. It goes well with pickled vegetables or is delicious in spicy salads. You can also use it for gratinating. Beer or strong, full-bodied wines are suitable as an accompanying drink.

Storage

Cheese should generally be stored in the fridge. Temperatures between 6°C and 11°C are optimal. It is best to wrap the Romadur in a piece in special cheese paper, which protects it from drying out and also from absorbing too much moisture. Avoid airtight plastic containers or cheese domes. Take the cheese out of the fridge about 30 minutes before enjoying it to allow the aroma to develop.

Durability

Stored properly, it will keep for 2-3 weeks. Without refrigeration, the cheese should not be kept for more than 1 day.

Nutritional value/active ingredients

Romadur provides calcium, phosphorus, zinc, chloride, and vitamin B12, plenty of folic acid, and vitamin A. 100 g Romadur with 20% fat i. Tr. have 180 kcal or 752 kJ. 100 g Romadur with 60% fat i. Tr. deliver about 380 kcal or 1579 kJ.

Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Can You Eat The Stem And Stalk Of Broccoli?

What Is Ricotta?