Delicious cheese from South Tyrol

Enjoyment on Vacation: Delicious Cheese from South Tyrol

In South Tyrol, cheese is an essential part of the cuisine, as it is included in every platter meal or in traditional dishes such as Kasnocken. There are now more than 90 types of cheese produced in South Tyrol, 10 dairies, and more than 70 farm dairies.

South Tyrolean cheese is made only from the best milk and often produced using traditional methods. Especially in the Hochpustertal region, cheese has been produced for a long time. In the past, cheese, cream, and butter were made on the farm, but today, milk is collected and taken to dairies, where it is processed into delicious products.

Famous Cheese Variety: Graukäse

A slimy surface, a grayish-yellow outer color, and a very distinct smell – that is the famous South Tyrolean Graukäse, made from sour milk. The intensely aromatic specialty may be a bit of an acquired taste for someone unfamiliar, but those who overcome their hesitation to get to know the cheese better will quickly realize that it has its advantages. In the past, Graukäse was primarily a food for the poor, with its production first documented in the 14th century. Even today, skim milk, which is usually a by-product and often disposed of, is used to produce Graukäse. Additionally, no rennet is used in the production, and the so-called Tschotten are obtained by adding whey or sour milk. The curdled cheese mass is then filled into square or round molds and allowed to ripen in a warm place for several weeks. During the ripening process, green-gray mold cultures develop on the surface, which are responsible for the taste and appearance of the cheese.

Mountain Cheese from South Tyrol

Also well-known is the Stilfser g. U. cheese, a designation given only to products whose characteristics depend on the region in which they are produced and promise unadulterated authenticity. The Stilfser is a mountain cheese made from milk sourced from mountain farms located at over 1000 meters above sea level. After a ripening period of 60 days, a cheese is produced that is very flavorful and pairs perfectly with a South Tyrolean Marende.

Cheese Events

You can also get to know South Tyrolean cheese varieties through various events. Once a year, the Cheese Festival is held in the Tauferer Ahrntal, and you can also participate in tours at businesses like the Three Peaks Cheese Dairy or the Capriz Experience Dairy to learn a lot of interesting facts about cheese production.


Production of Graukäse and Mountain Cheese from South Tyrol

Production of Graukäse

Graukäse is a traditional South Tyrolean cheese made from sour milk. The production process is as follows:

1. Obtaining Sour Milk:
   • Skim milk, a by-product of butter production, is used to make Graukäse. This milk is not discarded but used sensibly.
2. Acidification:
   • The skim milk is acidified by adding whey or sour milk, which leads to the curdling of the milk.
3. Curd:
   • The curd is obtained by carefully cutting the acidified milk.
4. Molding:
   • The curd is filled into rectangular or round molds. These molds help give the cheese its typical shape.
5. Ripening:
   • The cheese molds are stored in a warm room for several weeks to ripen. During this time, green-gray mold cultures develop on the surface of the cheese.
   • These mold cultures are responsible for the intense flavor and characteristic appearance of Graukäse.
6. Care:
   • During ripening, the cheese is regularly turned and cared for to ensure even ripening and improve the flavor.

Production of Mountain Cheese (Stilfser g.U.)
Mountain cheese, like Stilfser g.U., is a strong, flavorful cheese made under special conditions:

1. Milk Collection:
   • The milk comes exclusively from mountain farms located at altitudes of over 1000 meters. This elevation influences the quality of the milk and the flavor of the cheese.
2. Pasteurization:
   • The collected milk is pasteurized to kill harmful bacteria and ensure consistent quality.
3. Coagulation:
   • Rennet is added to the pasteurized milk to cause it to curdle. This process takes several hours and leads to the formation of the cheese curd.
4. Cutting and Stirring:
   • The cheese curd is cut and stirred to separate the whey from the curd. This helps achieve the desired texture and consistency of the cheese.
5. Molding and Pressing:
   • The cheese curd is filled into molds and pressed to remove excess whey and give the cheese its final shape.
6. Salting:
   • The molded cheese is either dipped in a brine solution or salted dry. The salt helps preserve the cheese and adds flavor.
7. Ripening:
   • The cheese is stored in aging rooms at controlled temperature and humidity. The ripening process lasts at least 60 days.
   • During this time, the cheese develops its characteristic spicy flavor and firm yet smooth texture.
8. Care:
   • During ripening, the cheese is regularly turned and rubbed with brine to promote the formation of an even rind and intensify the flavor.

Through these traditional production processes, the unique Graukäse and the characteristic Stilfser mountain cheese are created, both of which are an important part of the South Tyrolean cheese tradition.