Smoked Austrian Cheese: Vegetarian Or Not?

Austrian smoked cheese is a delightfully nutty, spicy, full-flavoured, and aromatic cheese when melted. It is made from pasteurized cow's milk and is smoke-cured. The smoke-curing process can be done in one of two ways: cold-smoking and hot-smoking. The cheese typically has a yellowish-brown outer pellicle, which is a result of the curing process. Austrian smoked cheese is available in the United Kingdom at supermarkets such as Morrisons, Sainsbury's, and Asda.

Austrian smoked cheese ingredients

Austrian smoked cheese is made from a variety of ingredients, depending on the brand. Here is a list of common ingredients found in Austrian smoked cheese:

• Cheese (milk)
• Water
• Butter (cow's milk)
• Cow's milk protein
• Emulsifying salts (polyphosphates)
• Sodium phosphates
• Smoke flavouring
• Salt
• Skimmed milk concentrate
• Smoked cheddar cheese (milk)
• Smoked butter (milk)
• Acidity regulators (citric acid)

The specific quantities and percentages of these ingredients may vary between different producers and brands of Austrian smoked cheese. Additionally, some brands may include other ingredients not mentioned in this list. It's always a good idea to check the product label for the most accurate and up-to-date information.

Vegetarian status

Austrian smoked cheese is made from cow's milk and is therefore not vegan. However, its vegetarian status is unclear.

Some sources list the product as having "unrecognised ingredients" and therefore state that its vegetarian status is unknown. However, the ingredients listed for Austrian smoked cheese are:

• Cheese (Cows Milk)
• Water
• Butter (Cows' Milk)
• Cows' Milk Protein
• Emulsifying Salts (Polyphosphates)
• Sodium Phosphates
• Smoke Flavouring
• Salt

None of these ingredients are derived from meat or fish, and therefore, at first glance, Austrian smoked cheese would be considered suitable for vegetarians. However, the potential presence of unrecognised ingredients means that this cannot be confirmed.

It is worth noting that the product is listed as having a high environmental impact, with a score of D.

Smoking methods

Smoking is a process that adds an extra layer of flavour to cheese and was originally developed as a preservation method. The smoking process typically involves using wood chips or natural smoke from beechwood or oak to infuse the cheese with a smoky flavour. This can be done through cold-smoking or hot-smoking methods.

Cold-smoking is the most common smoking method and can take up to a month, depending on the food. It involves smoking the cheese at temperatures between 20° and 30° C (68° and 86° F). This process gives the cheese a golden brown or yellowish-brown outer pellicle and a mild smoky flavour.

Hot-smoking, on the other hand, involves higher temperatures ranging from 40° to 90° C (104° to 194° F). This method partially or completely cooks the cheese, resulting in a stronger smoky flavour.

Another method used for less expensive cheeses is to use artificial smoke flavouring and food colouring to mimic the flavour and appearance of traditionally smoked cheese. However, these cheeses may not have the same depth of flavour or the golden brown rind that indicates a genuine smoked cheese.

The smoking process, particularly when using natural smoke from beechwood or oak, imparts a mild smokiness to Austrian smoked cheese, enhancing its creaminess and resulting in a robust yet balanced flavour profile. This distinct smoking process, combined with the quality of milk from pasture-raised cows in the mountainous regions of Austria, contributes to the unique characteristics of Austrian smoked cheese.

Health concerns

The process of smoking cheese involves curing it with smoke, which results in a yellowish-brown outer pellicle. This can be done via cold-smoking or hot-smoking. Cold-smoking is done at temperatures between 20°C and 30°C and can take up to a month, while hot-smoking involves cooking the cheese at temperatures ranging from 40°C to 90°C.

Smoked cheese is associated with several health concerns, mainly due to the presence of polycyclic aromatic hydrocarbons (PAHs). PAHs are formed during the smoking process, particularly at higher temperatures, and can contaminate the food. Traditional smoking techniques that involve direct contact between smoke and food can lead to extensive PAH contamination. PAHs have been linked to mutagenic and carcinogenic effects, with benzo(a)pyrene identified as a compound of concern.

To address this issue, commercial smoking practices have been developed to control PAH deposition. Additionally, regulations have been set to limit PAH concentrations in smoked foods. Germany, Austria, and Poland have established a maximum limit of 1 µg/kg for benzo(a)pyrene in smoked meat and meat products, as well as smoked cheese and cheese products. The European Union has also set maximum limits for PAHs in foodstuffs as a result of using smoke flavorings.

Another health concern related to smoked cheese is the presence of N-nitroso compounds, which are formed during the smoking process. These compounds are among the most carcinogenic substances and are particularly prevalent in heavily smoked foods.

Furthermore, smoked cheese may be contaminated by insects, such as the cheese skipper (Piophila casei), which can infest cured meats and cheeses. These insects can survive ingestion and may even pupate and emerge as adults within the host.

Where to buy

Austrian smoked cheese can be purchased from a variety of retailers, both in-store and online.

In-store

Some in-store options include:

• Sainsbury's
• Morrisons

Online

Austrian smoked cheese can be purchased online from:

• Amazon.co.uk
• Edelweiss Imports (for pick-up or delivery in Calgary only)

Frequently asked questions