Randy Chandler
Austria is a country with a rich history of cheese-making and a population that loves its cheese. With a human-to-cow ratio of 4:1, it is no surprise that Austrians have crafted around 400 types of cheese. The average Austrian consumes about 23 kg of cheese per year, and the country produces almost 200,000 tons of cheese annually. From soft cheeses like Mondseer käse to hard cheeses like Bergkäse, Austria has a wide variety of cheeses to offer, each with its own distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Number of cheese types | 400 |
| Milk source | Cow, goat, sheep |
| Population | 8 million |
| Cheese production | 200,000 tons/year |
| Cheese import | Yes |
| Cheese consumption per person | 23 kg/year |
| Cheese specialties | Mondseer Käse, Mostkäse, Graukäse, Moosbacher Käse, Emmentaler, Bergkäse, Vorarlberger Bergkäse, Tiroler Graukäse, Amadeus |
| Cheese texture | Soft, Semi-hard, Hard |
| Cheese flavour | Mild, Tangy, Strong, Nutty, Bitter, Aromatic, Sour, Spicy, Salty, Sweet |
| Cheese colour | White, Red, Green, Grey |
| Cheese mold | White, Red, Blue, Green, Double |
| Production methods | Passed down through generations, GMO-free, Organic |
| Production area | Mountains, Monasteries, Small alpine dairies |
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What You'll Learn
Austrians eat a lot of cheese
Austrians certainly seem to eat a lot of cheese. With a population of only 8 million, Austria produces almost 200,000 tons of cheese per year, and the average Austrian consumes about 23 kg of cheese annually.
Austria's cheesemaking traditions are steeped in history, with some cheeses, such as Tiroler Graukäse, dating back to the ninth century. Austrian cheeses are often made from cow's milk, as Austrian farmers keep over 1.8 million cows. However, Austrian cheesemakers also use sheep's and goat's milk to create a diverse range of cheeses.
Austria's mountainous landscape plays a significant role in shaping its cheese culture. Seventy percent of the country is mountainous, and small family farms in these regions produce high-quality milk from cows grazing on the diverse flora of the alpine pastures. This natural, organic milk is then transformed into unique cheese creations, with each region offering its own specialties, such as Vorarlberger Bergkäse and Mondseer Käse.
Austria boasts a wide variety of cheeses, from soft cheeses manufactured in monasteries or small alpine dairies to hard cheeses like Bergkäse, known for its strong, nutty flavor. Austrian cheesemakers combine tradition with innovation, crafting everything from classic semi-hard cheeses like Gouda to exotic cream cheese creations infused with herbs, fruits, or vegetables.
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Austrians make cheese from cow's milk
Austrians are known to be cheese lovers, with the average Austrian consuming about 23 kg of cheese per year. The country produces almost 200,000 tons of cheese annually, with most Austrian cheeses being made from cow's milk. This is largely due to the fact that Austrian farmers keep over 1.8 million cows.
Making cheese from cow's milk is a popular practice in Austria, and it can be done in various ways. Here is a simple method to make cheese from cow's milk:
Ingredients:
- Cow's milk (preferably fresh and raw)
- Acidifier (apple cider vinegar, white vinegar, or lemon juice)
Directions:
- Start with fresh, raw milk. If using pasteurized milk, you may need to add a starter culture to help with the cheese-making process.
- Cool the milk down overnight, then collect the cream by skimming it off the top.
- Leave the skimmed milk on the counter for a couple of days to sour. This step encourages microbial growth and the development of unique flavours.
- Heat the soured milk to around 45°C (or higher if you prefer a drier, harder cheese). Be careful not to burn the milk.
- Strain the heated milk through a cheesecloth to separate the curds and whey.
- Allow the mixture to strain until it reaches your desired consistency. For a softer cheese, strain for a shorter time, and for a harder cheese, strain for longer.
- You can also add herbs or spices to flavour the cheese or shape it into desired forms.
This process can be adapted and modified to create different varieties of cheese, such as the well-known Austrian cheeses like Mondseer Käse, Amadeus, and Graukäse. The unique techniques and rituals of Austrian cheesemakers, passed down through generations, contribute to the diverse and delicious cheeses the country has to offer.
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Austrians make cheese in monasteries
Austrians certainly seem to like cheese, with the average Austrian eating about 23 kg of cheese per year. The country produces almost 200,000 tons of cheese annually, and has a rich dairy heritage, with cheesemaking practices dating back to the Stone Age.
Austrian cheesemaking is a family-oriented industry, with 90% of the country's cheese-producing companies being family-owned. Austrian cheeses are typically made from cow's milk, as Austrian farmers keep over 1.8 million cows. However, some cheeses are also made from goat's or sheep's milk.
Austrian monasteries have played a significant role in the country's cheesemaking history, with many soft cheese specialties being produced in these religious institutions. The creation of soft cheeses in monasteries dates back to the previous century, and these cheeses often have unique flavours and characteristics due to the use of moulds and cultures.
One example of a cheese with monastic origins is Mondseer Käse, a soft cheese from the Salzburg region. It was originally sold in small boxes, earning it the name "box cheese from Mondsee" or Mondseer Schachtelkäse. Today, it is produced all over Austria and is known for its spicy, strong taste. It is commonly used in cheese salads, cheese plates, and Bretteljausen, a traditional Austrian cheese dish.
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Austrians make cheese in the mountains
Austrian mountain cheese is made in mountain chalets called Berghütte, where the curd is cooked in copper kettles over fires made with fresh-chopped wood. This process coaxes out flavours of brown butter and toasted nuts. The wheels of cheese are then aged on spruce shelves in centuries-old ripening cellars. This hyper-local production line is as sustainable today as it has been for centuries.
Austrian cheesemaking is older than Austria itself. Their mountain cheeses descend from caseus alpinus, which was developed under Emperor Charlemagne of the Holy Roman Empire in the ninth century. Even before the Romans arrived in the area, itinerant wanderers had been crafting sour milk cheeses. Today, Austrian cheesemakers produce around 400-450 types of cheese.
Austrian mountain cheeses are made from the milk of cows that graze on natural grasses and flowers in the Alps. The cows' milk, combined with traditional cheesemaking techniques, gives Austrian mountain cheese its richness and unique flavour. The creation of many soft cheese specialties dates back to the previous century when they were produced in the country's numerous monasteries.
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Austrians make a lot of different cheeses
Austrians sure do love their cheese, and they make a lot of it too—nearly 200,000 tons per year! The country has a rich history of cheese-making, with around 400 types of cheese to choose from. Most Austrian cheeses are made from cow's milk, as Austrian farmers keep over 1.8 million cows. However, some cheeses are also made from goat's and sheep's milk.
Austria's cream cheeses are renowned for their creativity and sensory delight. The country's master cheesemakers blend cow's, goat's, and sheep's milk with herbs, fruits, or vegetables to create unique cream cheese varieties. Each region has its own specialities, often based on century-old recipes that have been adapted to modern tastes.
Austria boasts a wide range of soft cheeses, particularly in Upper Austria and Styria. These cheeses are typically produced in monasteries or small alpine dairies, resulting in distinctive flavours and textures. The ripening process, which can take up to four weeks, contributes to the development of moulds that give Austrian semi-hard cheeses their unique character, ranging from mild to tangy and robust.
The country also has a strong tradition of hard cheeses, such as Emmentaler and Bergkäse, known for their aromatic and tangy flavours. Some of the oldest varieties of Austrian cheese include Tiroler Graukäse, a natural, low-fat cheese with a sharp and slightly sour taste, and Vorarlberger Alpkäse, a hard cheese with a rich, aromatic flavour developed during summer months in the high Alps.
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Frequently asked questions
Yes, Austrians love their cheese. The average Austrian consumes about 23 kg of cheese per year.
There are around 400 types of Austrian cheese.
Austrians have been making cheese for centuries, resulting in a wide variety of options. Some popular Austrian cheeses include Mondseer Käse, Amadeus, Mostkäse, Graukäse, and Bergkäse.
Most Austrian cheeses are made from cow's milk due to the large number of cows in the country. However, some cheeses are also made from sheep's and goat's milk.
