Austria's Cheesy Delights: Exploring The Country's Top Varieties

Austria is known for its cheese culture, with around 400 types of cheese created in the country. The mountainous landscape of Austria is home to GMO-free dairy production, with cows grazing on wild herbs and grasses in alpine pastureland. Austrian cheesemakers work in harmony with the environment and animals to produce natural, organic, GMO-free cheese. The country's cheese varieties can be divided into three categories: soft, semi-hard, and hard. Soft cheeses are often made in monasteries, with flavours ranging from delicate and mild to robust and tangy. Semi-hard cheeses are the most common style in Austria, with strong or mild varieties, and are often named after the region. Time and tradition distinguish the character of Austrian hard cheeses, with flavours ranging from mild to intense.

Austrian cheese history

Austria's mountainous landscape is home to a rich dairy heritage. Three-quarters of the country is rugged mountain terrain that's difficult for growing crops, but perfect for alpine dairy farming. The country's cows graze on clover, dandelion, meadowsweet, marigold, thistle, and countless other wild herbs and grasses that blanket the alpine pastureland.

Austria's cheese culture is older than the country itself. Their mountain cheeses descend from caseus alpinus, which was developed under Emperor of the Holy Roman Empire Charlemagne in the ninth century. Even before the Romans arrived in the area, itinerant wanderers had been crafting sour milk cheeses like Tyrolean Gray Cheese (or Tiroler Graukäse), Glundner Käse, Montafoner Sura Käse, Ennstaler Steirerkäse, Murtaler Steirerkäse, and many others as far back as the Stone Age.

The creation of many soft cheese specialties dates back to the previous century, when they were produced in the country's numerous monasteries. Soft cheeses can be found in Upper Austria and Styria, where they are manufactured in monasteries or small alpine dairies. Depending on the recipe and degree of ripening, the flavor ranges from mild-fine to tangy-strong. The ripening occurs from the exterior to the interior during a period of 2 to 4 weeks, and can result in white mould skin, red culture rind, blue or green inner mould, or double mould.

Semi-hard cheese has a long tradition in Austria, with manufacturing widespread throughout the country. This style of cheese includes classics such as Gouda and Tilsiter, as well as regional specialties like Dachsteiner, Arlberger, and Gmundner Bergkäse. Semi-hard cheeses are evenly ripened, with a firm, smooth consistency and small slit- or grain-shaped eyes, or a broken eye formation depending on the breaking strength of the cheese.

Time and tradition distinguish the character and uniqueness of Austria's hard cheese. Hard cheeses like Emmentaler and Bergkäse are known for their incomparably natural flavor, which is thanks to their long storage. Other hard cheeses include Vorarlberger Bergkäse, Tiroler Almkäse / Tiroler Alpkäse, and Gailtaler Almkäse.

Austrian cheese-making process

Austria is a country with a rich cheese-making history and is known for its diverse range of cheeses. The process of making cheese in Austria involves traditional methods and a focus on using high-quality milk, often from cows that graze on mountainous pastures. While each region has its own unique techniques and recipes, there are some common steps involved in Austrian cheese-making.

Milk Collection and Preparation

Austrian cheesemakers collect milk, primarily from cows, but also from sheep and goats. In the mountainous regions, such as the Austrian Alps, cows are allowed to roam freely and graze on alpine herbs and grass. This milk is believed to be especially flavourful due to the cows' diet, and it forms the basis for many Austrian cheeses.

Once collected, the milk is placed in wooden vessels called "Gebsens" or large copper vats. The milk is then skimmed and cooled, and the evening milk is left overnight to slightly sour, encouraging more cream to rise. The next morning, the milk is heated to around 32°C (90°F) and combined with fresh morning milk.

Coagulation and Cutting

After heating the milk, cheesemakers add cultures and rennet to the mixture. The rennet is often prepared from the abomasums of young calves, giving the cheese a firm, jelly-like texture. Once the mixture has coagulated, it is cut using a "harp," a large press with wires. This step helps to further develop the cheese's texture.

Heating and Moulding

Following the cutting process, the cheese mixture is heated again to around 52°C (126°F) and then cooled with a small amount of cold water. This temperature adjustment aids in separating the curds from the whey. The curds are then carefully skimmed and placed into moulds, where they are pressed and shaped.

Salting and Maturation

After moulding, the cheese is immersed in a salt bath for several days to enhance its flavour and promote preservation. Subsequently, the cheese is transferred to wooden racks or cellars, where it matures and develops its unique characteristics. During this maturation period, cheesemakers carefully monitor the cheese, turning it and rubbing it with salt water to prevent mould formation. The maturation period can vary depending on the type of cheese being produced, ranging from a few weeks to several months.

Regional Specialties and Innovations

Austria's regions each have their own cheese specialties, such as Dachsteiner, Arlberger, and Gmundner Bergkäse. These cheeses often carry the names of their places of origin and reflect the traditions and ingredients of their respective regions. Additionally, Austrian cheesemakers are known for their innovation, creating unique cream cheese combinations with herbs, fruits, or vegetables.

In conclusion, the Austrian cheese-making process is a combination of traditional techniques, regional influences, and a focus on high-quality milk. The result is a diverse array of cheeses that showcase the country's culinary heritage and passion for cheese-making.

Austrian cheese varieties

Austria is home to a rich variety of cheeses, with around 400 to 450 types of cheese produced in the country. The cheeses of Austria are shaped by the country's mountainous landscape, with three-quarters of the country being rugged mountain terrain. This terrain is ideal for dairy farming, with cows grazing on wild herbs and grasses such as clover, dandelion, meadowsweet, marigold, and thistle. The result is an array of cheeses with unique flavours and characteristics.

Austrian cheeses can be broadly categorised into three types: soft, semi-hard, and hard. Soft cheeses have a heritage that dates back to the country's monasteries, where many are still made today. These cheeses offer a range of flavours, from delicate and mild to robust and tangy. Semi-hard cheeses are the most common style in Austria and are produced throughout the country. They can be strong or mild and may have a smooth texture or eyes (holes). Time and tradition distinguish Austrian hard cheeses, with flavours ranging from mild to intense.

Some popular Austrian cheese varieties include Bergkäse, also known as Alpkäse or Alpine cheese, which is a fairly hard cheese with a strong, slightly bitter taste. Tiroler Graukäse, or Tyrolean Grey Cheese, is a low-fat cheese known for its sharpness and slightly sour style. It is one of the oldest cheese varieties in Austria. Vorarlberger Bergkäse, a regional speciality, is known for its fine-tangy taste developed over at least six months of ripening.

Austrian cheesemakers are renowned for their innovation, transforming cream cheese into unique creations made from cow's, sheep's, or goat's milk, combined with herbs, fruits, or vegetables. Each region has its own specialties, often based on century-old recipes. The country's cheese culture is deeply embedded in its history, with Austrian mountain cheeses dating back to the ninth century and the reign of Charlemagne.

Austrian cheese-based dishes

Austria is a country known for its cheeses, with around 400 types of cheese created in the country. Most Austrian cheeses are made from cow's milk, but some are made from goat's or sheep's milk. The average Austrian eats about 23 kg of cheese per year.

One traditional Austrian dish is the "Bretteljause" or "Kalte Platte", a rustic dinner consisting of a selection of cheeses, sausages, ham, and dark bread. This dish is distinctively served on a wooden cutting board rather than a plate and can also be found in rustic bars and mountain huts.

Austria has a variety of cheese-based dishes and products, including:

• Cream cheese: Austrian cheesemakers create unique cream cheese products by combining cow's, sheep's, or goat's milk with herbs, fruits, or vegetables. Each region has its own specialties, often based on century-old recipes that have been adapted to modern tastes.
• Soft cheeses: Soft cheese specialties are found throughout Upper Austria and Styria, manufactured in monasteries or small alpine dairies. The flavors of these cheeses range from mild-fine to tangy-strong, with ripening occurring from the exterior to the interior over 2 to 4 weeks.
• Semi-hard cheese: Semi-hard cheese has a long tradition in Austria and is manufactured throughout the country, often with strong regional associations reflected in the names of the cheeses. Examples include Dachsteiner, Arlberger, and Gmundner Bergkäse.
• Hard cheese: Austrian hard cheeses are known for their distinctive character and uniqueness, developed through time and tradition. Examples include Vorarlberger Bergkäse, Tiroler Graukäse, Vorarlberger Alpkäse, and Tiroler Almkäse/Tiroler Alpkäse.

Austrian cheese shops

Austria is a country known for its cheeses, with 8% of all cheeses in the world coming from this small mountainous country. With its lush grassland and over 1.8 million cows, Austria has created around 400 types of cheese.

Austrian cheesemakers are known for their innovation, creating unique cream cheeses from cow's, sheep's, and goat's milk, combined with herbs, fruits, or vegetables. Each region has its own specialties, often based on century-old recipes.

Alpine Cheese

The Alps are known for their dairy products, and Alpine cheese is no exception. This cheese is made from hay milk and can be found in various levels of spiciness, from mild to extra spicy, depending on the maturation period, which ranges from 4 months to 16 months.

Vorarlberger Bergkäse

This hard cheese is a regional specialty made in the small province of Vorarlberg. It has a fine-tangy taste that develops during a ripening period of at least 6 months.

Tiroler Graukäse

This cheese, also known as grey cheese, comes from the Tyrol region. It is one of the oldest and healthiest varieties in Austria due to its low-fat content and lack of chemical additives or rennet. It has a lively sharpness and a slightly sour taste.

Mondseer Käse

This soft cheese is a delicacy from the Salzburg region. It is known for its spicy and strong taste and is commonly used in cheese salads, cheese plates, and the traditional Austrian dish "Bretteljause."

St. Severin Cheese

This soft cheese gets its name from the Austrian monastery where it was first produced. It has a softly melting texture and a slightly sour aroma.

Schlierbacher Schlosskäse

Another soft cheese created by monks, this time in the north of Austria. It takes about two weeks to mature and is known for its strong and substantial taste.

In addition to these specialties, Austrian cheese shops may also offer classics like Gouda and Tilsiter, as well as unique creations from local cheesemakers.

Frequently asked questions