Tyrolean cheese. Traditional dishes from Innsbruck and Tyrol. Alpine honey and homemade jam from Galtür

– it turned out to be very piquant. The Austrian Tiroler Bergkäse is a more restrained option in style, although it clearly cannot be called neutral; Moreover, they say that there are also specimens of very strong character. Like Jura Bergkäse, this cheese is made from raw milk obtained from cows that graze in the highlands.

The name of this area is easy to determine by its name: we are talking about Tyrol, a federal state in the western part of Austria. As for the word bergkäse, it is translated into Russian as “mountain cheese” (that is, cheese made in the mountains). Typically, this term is used to refer to cheeses made in the Alps - Swiss, Austrian and Italian.

Typically, such cheeses are made from milk obtained from cows that ate fresh grass or hay, but not silage or some strange feed - and Tiroler Bergkäse is no exception here. Like many high-quality cheeses, Tiroler Bergkäse is protected by name and origin: the corresponding status (PDO, Protected Designation of Origin) was awarded to it in 1997. However, they began making this cheese in Tyrol long before that - around the 1840s.

The energy value of Tiroler Bergkäse is about 390-400 kcal/100 grams, and the fat content is about 30-32%. Mass fraction of fat in dry matter - 45%. Contains only raw cow's milk, starter culture, rennet and salt. The aging period ranges from 14 weeks to 6 months (possibly sometimes even longer). During the aging process, the cheese wheels are regularly washed with a special brine. Aging takes place at a temperature of 12-16 degrees Celsius.

Personal impressions

I liked Tiroler Bergkäse. It has a very pleasant, expressive and at the same time non-aggressive bouquet with notes of sour and baked milk, spices, as well as rustic nuances - but without bias towards the barnyard. Rich but not harsh taste, moderately long and quite expressive aftertaste... - in general, the cheese, in my opinion, is worthy, and I can recommend it for purchase.

Where to buy and how much it costs

Tiroler Bergkäse cannot be sold in Russia due to sanctions, but, to be honest, even before the introduction of sanctions I had never seen this cheese in Russian stores. In Austria, however, it can be bought without problems, including in various supermarkets, as well as in stores that specialize in expensive quality products. The price per kilogram varies from approximately 12 to 26 euros, depending on the manufacturer, store, and aging period.

Outside of Austria, the Tiroler Bergkäse appears to be a rarity.

Innings

In my opinion, Tiroler Bergkäse is great for a cheese plate. It can also be served on its own - of course, not cold, but at about room temperature (about 20 degrees). This cheese should be taken out of the refrigerator half an hour to an hour before serving (however, the packaging should not be unwrapped, otherwise the cheese will dry out and become airy). As an accompaniment, you can serve nuts, pears, and good bread.

There is information that Tiroler Bergkäse is suitable for fondue.

Austrian cuisine is not only about the famous schnitzel and strudel. Austrian cheeses, the manufacturing traditions of which are based on ancient recipes, have earned recognition from gourmets around the world. Today, approximately 150 varieties of cheese are produced in Austria: among them there are traditional hard cheeses and blue cheeses. Which variety should you try first on Austrian soil?

What cheeses to try in Austria

Cheese Saint Severin

Soft cheeses in Austria were traditionally made in monasteries. One of these varieties is Saint Severin, which is produced in the form of small circles weighing up to 200 g. It first appeared in Upper Austria, in the Schlierbach monastery. During ripening, the cheese is treated with a special solution, thanks to which Saint Severin is covered with a yellow-red crust. The inside of the cheese is fatty (about 55%), buttery, with a delicate texture. It is characterized by a spicy taste and aroma of herbs. Saint Severin is served on its own and with wines - both white and red.

Bergkese or "Mountain Cheese"

Hard cheese lovers will love Bergkese, or “Mountain Cheese.” It is made from whole milk from cows that graze on pastures at an altitude of at least 1000 m. To achieve the ideal taste, farmers move to special mountain villages for the summer to produce bergkese. The ripening of the cheese takes 3-6 months, while the heads are constantly turned over and wiped. The resulting cheese has a soft crust and a dense mass with small holes. The cheese has a rich sweetish taste with nutty undertones, but the palette of aromas and flavors varies depending on the grasses that the cows eat.

Bergkese is rich in calcium and Omega-3 fatty acids. You can find several types of bergkese on sale: young with a mild taste, aged for a year - hard, with an oily texture, as well as a piquant cheese aged two years - it should crumble when cut. Bergkäse is served on its own or used to prepare hot dishes.

Tyrolean gray cheese

In the valleys of the Tyrolean Alps, gray cheese has been produced since the mid-19th century, which got its name from the characteristic color of the crust. It has a low fat content (no more than 0.5%) and a bright aroma of spices. For centuries, Tyrolean gray cheese was the mainstay of the peasant diet - it was made from affordable skim milk, and the manufacturing process itself did not take much time. The variety is distinguished by a rough crust and crumbly light gray pulp, and is served with dessert wine and bread.

Semi-hard Moosbacher cheese

A typical representative of Austrian semi-hard cheeses is Moosbacher. Connoisseurs call it the king among other varieties. Its peculiarity is a rich palette of flavors, which varies from sweet to savory, from honey to nutty. Moosbacher differs from other Austrian cheeses not only in its taste, but also in its production method. And this is the painstaking work of cheese makers. First, walnuts are added to cow's milk, and then the already formed moosbacher heads are wrapped in linen cloth - this storage method promotes the formation of eyes. The cheese acquires a rough crust and delicate yellow flesh. Moosbacher goes well with young wine or beer and is suitable for cooking.

Mondzeer

One of the oldest cheeses in Austria is Mondseer, which has been produced since the beginning of the 19th century. It took its name from the city of Mondsee and became a symbol of the authentic rural flavor of the region. For 200 years, the recipe has hardly changed. Mondseer heads are left in a special mixture until ripe, and then washed regularly with beer. The finished cheese has a light orange color and a soft but elastic structure. Mondseeer is characterized by a rather intense spicy aroma, slightly sour taste and high fat content - more than 45%. This cheese is popular in Austrian cuisine: it is often used to create fillings and added to cheese salads.

Amadeus

Among dozens of cheese varieties, the Austrians themselves prefer Amadeus, which was named after Mozart. Amadeus is classified as a hard cheese, and milk for it is taken only from cows grazing in the meadows in the Alps. While the cheese is ripening, it is washed with wine - this is how noble mold forms on the crust. Amadeus must be stored on spruce boards for 2 months. All these production subtleties must be observed in order for the cheese to receive its signature spicy aroma. The finished cheese is served as an appetizer, combined with pears and grapes.

Blue cheese Osterkron

Among Austrian blue cheeses, the most popular is osterkron. Its homeland is Styria, where cheese has long been produced by hand, but then switched to an industrial method. Osterkron has an oily and greasy texture interspersed with mold. The fat content of the cheese exceeds 55%. It is easy to cut and does not crumble, has a sharp aroma and piquant taste. This variety is widely used in Austrian cuisine. It is not only eaten as an independent snack, but also served with dessert wine, grapes, fresh bread; osterkron is added to pasta, salads and soups, and sauces are made based on it.

The ripening period for sartori is 20 months. The process takes place in special rooms. Currently, this type of cheese is produced in Wisconsin.

Traditional hard Swiss cheese made from fresh cow's milk. Its maturation is very long (can take up to three years), and therefore the cheese dough is hard and requires the use of a special knife for scraping.

The pulp of this cheese is tender in taste and yellowish. The heads are covered with a dark golden brown crust. They are flat, round in shape, weighing about 40 kg.

In the homeland of the variety, Switzerland, it is believed that it is the oldest in Europe, believing that it was sbrinz that Pliny the Elder had in mind when he described the “cheese of the Helvetians.” However, in written sources this variety is mentioned for certain only from the 16th century.

The cheese got its name from the village of Brienz, which is located near the city of Bern.

A variety of hard pressed slice cheese, which was first obtained in the steppe regions of Western Siberia at the end of the 19th century.

According to its characteristics, steppe cheese is similar to Kostroma and Dutch cheese, but differs in a more elastic dough, a saltier and sharper taste and the presence of a sour aftertaste.

A variety of Austrian hard cheese made from unpasteurized skim cow's milk.

Mention of this type of cheese can be found in the Austrian Cheese Directory, published in 1879, and its mass production began in 1929.

The name was given to the variety because of the mold that forms on its crust, as well as the name of the area where it began to be produced (Austria, Tyrol).

Tyrolean gray cheese has a strong aroma and a sharp, spicy, sour taste. A thick crust forms on the heads, the color of which varies from gray to black.

The dough of this cheese is slightly crumbly, light gray with an olive tint. The heads are shaped like wheels, the weight of which ranges from 1 to 4 kg.

A type of Italian hard cheese made from skim cow's milk mixed with sheep's milk. According to some sources, this type of cheese began to be produced during the Roman Empire. Currently it is produced in Piedmont, in the provinces of Asti and Alessandria. Most of the cheese factories are concentrated in the vicinity of Turin.

The cheese wheels are usually cylindrical in shape and weigh 608 g or 1.8–5.9 kg. A thick edible crust forms on them.

The cheese dough is white, with small, irregularly shaped eyes. The taste is sweetish, milky, soft.

The cheese ripening period ranges from 15 days to 2 months.

A type of hard cheese made from pasteurized milk. It should be noted that the plant for the development of butter and cheese was founded in Uglich in 1935. It produces various types of dairy products, including Uglich cheese, which is usually formed in the form of rectangular bars weighing 2–3 kg or cylinders weighing 1.5–3.5 kg. The cheese is covered with a thin crust and wrapped in film.

The cheese is aged for 1–2 months, during which it acquires a sour, moderately pungent taste.

A variety of French unpressed hard cheese made from unpasteurized cow's milk.

Fol epi began to be produced in 1889 in the north-west of France, at the Perrault cheese factory. The name of the variety is translated from French as “wild stalk of wheat.”

The history of the variety began with complaints from weight department sellers that the heads of hard cheeses with large eyes were so large that they were difficult to cut. This led to the decision being made at the Perrault cheese factory to try to produce small pieces of hard cheese with large eyes. As a result, after much testing, a type of cheese was obtained that became incredibly popular.

The ripening period of this cheese lasts about two months. In this case, the heads are kept in a cold room for the first 2–3 weeks. There they are periodically turned over, washed and cleaned with a brush. The cheeses are aged in a warm room for the next few weeks. During this period, lactic enzymes are introduced into the cheese mass, thanks to which the process of producing carbon dioxide begins. Next, the heads are again placed in a cool cellar.

Fol epi has a round shape with a raised spikelet pattern. The cheese dough is elastic, tender, yellowish in color. This cheese has a delicate, fruity taste.

A variety of Italian hard cheese made from whole cow's milk. The cheese dough is straw-yellow in color, with numerous eyes, elastic, with a soft sweetish taste and aroma of nuts. The heads are covered with a brownish-yellow crust. They are usually cylindrical in shape.

The cheese ripening period is 3–4 months. The process takes place in special rooms at a temperature of 8–12 °C.

This type of cheese began to be produced in Italy back in the 12th century. It is currently produced in Sweden, France and Denmark. Each wheel of cheese is marked with a stamp with a stylized image of the Matterhorn mountain, which is a symbol of the Alps.

A variety of English hard cheese made from pasteurized or raw milk. The cheese dough is plastic, yellowish or ivory-colored. In some cases, it is tinted using the natural dye annatto.

The taste of cheddar is sharp, sour, with nutty tones.

Currently, the variety is the most popular in England. It was first obtained more than 500 years ago in the village of Cheddar, located in Somerset. Since the name of the cheese is not a brand, it is currently released worldwide. In English cuisine, cheddar is traditionally used to make omelettes.

At the end of the 16th century, cheddar was brought to the English colonies, where its production was also established. It is now known in different countries under different names. So, in the USA it is called Daisy Longhorn, in Canada – Store of Bulk.

If cheddar is aged in a dry cellar for two years, it becomes marbled in the center. This type is called blue cheddar.

When producing this variety, the cottage cheese is subjected to heat treatment, which leads to an increase in the level of lactic acid. The process of preparing cottage cheese takes place at a temperature of 38 °C, which is similar to the method of preparing boiled cheeses, which include Gruyère cheese.

Cheddar cheese is typically cylindrical and weighs between 27 and 35 kg. The cheese dough is smooth, with a small number of eyes. The maturation period for cheddar ranges from 6 months to 5 years. During this time, excess moisture is removed from the cheese and the maximum acidity level of the cheese dough is achieved.

A variety of English hard cheese made from cow's milk. Currently, this variety is produced in the counties of Cheshire, Derbyshire, Flintshire and Shropshire.

The cheese ripening period ranges from four to eight weeks. The heads are cylindrical, weighing 8 kg, covered with a dry grey-brown crust.

The cheese dough is yellow, homogeneous, without eyes. The taste of the cheese depends on the length of the ripening period.

The history of this variety can be traced back over many centuries. Mentions of it can be found in the Domesday Book of William I the Conqueror, which dates back to 1086.

A variety of English hard cheese. It is one of the oldest varieties produced in England. Along with Chester, Cheshire is mentioned in the Domesday Book of William I the Conqueror, written in 1086.

It seems that Tyrolean Krautkrapfen is one of your favorite recipes. Therefore, today’s post is dedicated to their homeland - the fabulous Tyrol, and in particular - its cuisine.

Tyrol is probably one of the most famous and beautiful Austrian regions. Located in the west of the country, Tyrol is a land of picturesque mountains and lakes, small villages and yodels. Local residents in national costumes often walk along the streets, and this can only surprise tourists. In general, the Bavarian spirit is very strong in Tyrol, and this is no coincidence - the Bavarians appeared on these lands as early as the 6th century! Therefore, these two cultures are similar in many ways - from national clothing to cuisine.

Diversity and adherence to tradition are the main principles of Tyrolean cuisine. Dumplings (Knödel) of imaginable and unimaginable types, noodles (Nudeln), gnocchi (Nocken), Krapfen (Krapfen), the famous Tyrolean lard, spicy Graukäse cheese, flavored with aromatic apricots and elderflower schnapps - this is just a small list of gastronomic pleasures that Tyrol offers. It may seem that, in general, nothing special, ordinary peasant food. Partly, yes. But in fact, in Tyrolean dishes you can find not only local features, but also Bavarian and even Italian influences, giving them a special touch.

Roots of Tyrolean cuisine
The Tyrolean culinary tradition has a long history. Basically, it developed, quite logically, from peasant cuisine, the secrets of which were passed down from generation to generation, from mother to daughter. But Tyrol was famous throughout Europe for its classic court cuisine. This is the merit of Philippine Welser (1527-1580), daughter of a burgher and wife of Archduke Ferdinand II. She was not only smart and beautiful, but also an excellent cook who managed to turn Tyrol (in particular, Innsbruck) into the culinary citadel of Europe. She also published the first Austrian cookbook, and today this collection of handwritten recipes is kept in the National Library.

Cuisine of mountain peasants
The geographical location determined the two main occupations of the Tyroleans - hunting and agriculture. Mountain peasants have traditionally been good farmers. Today the mountainous landscape enchants tourists with its beauty, but for generations of locals it has often meant a hard life. The harsh life in the mountains tempered people and strengthened them in their faith and traditions. And to this day this can be seen in national clothing, customs and, of course, in cuisine.

As you can imagine, rural work in the mountains is extremely difficult and exhausting work, which is why the food had to be filling and nutritious. In the summer there was an abundance of milk, butter and cheeses, as well as smoked bacon, which was saved from winter slaughter for the summer. It is these ham and bacon products that have always played a huge role in Tyrol, especially bacon and pancetta. To this day, despite generally accepted preferences, in Tyrol they love bacon with a thick layer of lard.

Like lard, dumplings (Knödel) in all their variations occupy a special place in Tyrolean cuisine - with lard (Speckknödel), spinach (Spinatknödel), the so-called Kaspressknödel from the Tyrolean Graukäse. Dumplings are served both as a side dish and in soup. Some more old and nutritious Tyrol dishes are the famous Gröstl, noodles and krapfen. Meat dishes used to be prepared mainly on Sundays and holidays.

A special place in the daily routine of the Tyroleans is occupied by the so-called Marenten or Märende, essentially a hearty afternoon snack. If you find yourself in Tyrol and decide to take a walk in the mountains, then such an afternoon snack will come in handy. In numerous boarding houses you can treat yourself to traditional cheese and lard dishes: Tiroler Speck, dry smoked Dauerwürste sausage, Almbutter Alpine butter, Graukas, Tilsiter and Bergkäse cheeses.

Return to tradition
Since the 90s, an active revival of traditions began in Tyrolean cuisine. This led to the fact that local products and traditional dishes, which were almost in danger of being forgotten, began to be remembered everywhere. Spatzln, a local “pasta”, another “relative” of our Schlutzer dumplings, and a variety of dumplings have returned to Tyrolean tables and restaurant menus. And today these are the favorite dishes of both local residents and guests of the region.

Käseparadies, or cheese heaven
From time immemorial, cheese production has been an integral part of Tyrolean culture. Cheeses are made from cow's milk (for example, the famous varieties Tilsiter, Bergtilsiter, Edeltilsiter and Alpentilsiter), but the most refined and sophisticated varieties are made from goat and sheep milk. They are enjoyed as an afternoon snack and used to prepare countless wonderful dishes.

One of the most famous and rare Tyrolean cheeses is Graukäse/Graukas, which was once made from leftover milk, the so-called Restmilch. These leftovers were collected during the day and the milk turned sour. It was then heated, salted and pressed in wooden molds, after which it was left to mature in the cellar. After a while, the cheese began to crack. Through these cracks, mold penetrated into the cheese, giving the cheese its gray-blue color and, accordingly, its name.

Some Tyrolean recipes are on my blog:

- a cousin of our cabbage and bacon dumplings
Tiroler Gröstl - Tyrolean Gröstl
— T Irolean soup with barley
— garlic soup from Innsbruck