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2011-11-19T17:56:22Z

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{{#seo:
|title=Tiroler Graukäsecheese suppliers, pictures, product info
|titlemode=replace
|keywords=#tirolergraukase #cheese #curd #cowsmilkcheeses #cheeses #austriancheeses #butter #dairyproducts
|hashtagrev=12032020
|description= Tiroler Graukase is a g.U.
}}


[[Image:Tiroler Graukäse cheese.jpg|300px|thumb|right|Tiroler Graukäse]]

*Description
Tiroler Graukäse is a [[g.U.]] (Geschützte Ursprungsbezeichnunghard) acid [[curd]] [[cheese]] made from Tyrolean cows’ [[milk]], raw or pasteurised, usually low-fat [[milk]], with no added [[rennet]], only lactic acid precipitation.

Appearance: some mould veins, surface ripening (from outside inwards), sometimes mould on the surface, added [[salt]] and/or [[pepper]].

Shape: small loaves or bars from 1 to about 4 kg.

External appearance: thin, bluish-grey to green-grey rind with slight map-like cracks.

Internal appearance: Colour from outside inwards grey to grey-green, marbled or with white centre; consistency at edges rather dry, when mature yellow and fatty towards the inside.

Taste: tartish, spicy to sharp.

Graukäse has a character specific to parts of the Tyrol: in the Upper Inn Valley it is fatty and well-matured, in the Lower Inn Valley it is curd-like and matures very slowly.

*Geographical area
The [[cheese]] may only be made by authorised producers/processors as part of farm [[milk]] processing in the Austrian Bundesland of Tyrol (North Tyrol/East Tyrol).

*Method of production
The [[milk]] is curdled by acidification and not by [[rennet]]. Maturation is from outside inwards, the consistency being usually somewhat dry at the edges; when mature the [[cheese]] is fatty towards the inside with a few unmatured pieces of curd.

*Link
The production of Tiroler Graukäse has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse making has become widespread on farms for the following reasons:

-the [[cheese]]-making process is very simple

-production is possible on small farms

-the [[milk]] obtained on alpine pastures is excellently suited to this [[cheese]]

-the low-fat [[milk]] obtained during the production of [[butter]] finds a value enhancing use

-Graukäse has a firmly established role in many peasant recipes

Apart from the production process, it is above all the quality of the (mostly) raw [[milk]] used, which is derived from its bacteriology and its microchemical composition, that gives Tiroler Graukäse its delimited, regional character.

Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=706 The European Commission]'''

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[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Austrian cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Tiroler Graukäse - Revision history

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