Tyrolean grey cheese

The Tyrolean gray cheese is a specialty cheese from the Tyrol region. It tastes spicy and sour, becomes sharper with increasing maturity. The gray cheese is very low in fat and contain between 0-2 % fat IDTR. He has a thin cracked bark, which usually has a greenish gray white mold lawn, the cheese paste is whitish greasy and dry up. In the commercial he comes into loaf, bread or rod form, weighing 1-4 kilograms. Use he found for example in the Tyrolean Kaspressknödeln, the Zillertal donuts or with vinegar, oil and spices dressed ( Saurer gray cheese ). It goes well with dark bread or eaten in a 1:1 ratio with butter.

Production

• Currently: is Made of gray cheese made from cow's milk usually lean from silage feeding. The curdling occurs with lactic acid bacteria and causes without rennet a cheese curd. This plug ( quark ) is filled into molds and is ready-to-serve by at least ten weeks of maturation cellar.
• Historic: gray cheese was once a poor man's food, because skim milk was in the Alpine region after skimming the cream usually in abundance there. The curd was often matured right next to the wood stove, so fast a tastier gray cheese could arise.

Designation

This traditional food is protected by a European origin. The name " Tyrolean gray cheese " may be translated into any other language, and must be placed on the label in legible and indelible characters and clearly stand out from any other label. The term " protected designation of origin " or the abbreviation " PDO " must immediately follow it.

Graukäse from Styria is popularly known also Murtaler Steirerkas, but this term is not protected. Murtaler (or Murbodner ) Steirerkas is not to be confused with the Ennstaler Steirerkas, a brittle sour milk cheese with mold and 0.5 % fat.