Austrian Quargel Cheese – A Tangy Delight

Quargel is a distinctly Austrian sour milk cheese with a sharp, tangy character. This small, cylindrical cheese boasts a sticky, orange-red smear rind and a smooth, semi-soft interior. Its pronounced acidity and savory notes make it a unique and unforgettable experience for true cheese aficionados.

Distinctive Features

Quargel is instantly recognizable by its small, cylindrical form. Each cheese typically measures about 5 centimetres in diameter and 3 centimetres in height. It possesses a smooth, glossy, and slightly sticky orange-red to brownish rind. This rind is a result of the characteristic bacterial smear-ripening process.

The interior paste is semi-soft and uniform, lacking any eyes or holes. Its color ranges from a pale ivory to a light yellow. The texture is exceptionally smooth and almost fudgy, offering slight resistance before yielding. The cheese has a high moisture content, contributing to its soft, spreadable consistency when at room temperature.

Quargel Varieties

The classic Quargel is known for its sharp, sour, and intensely savory flavor profile. Some producers offer a milder version for those who prefer a less aggressive taste. This milder variety undergoes a slightly shorter aging period. It retains the characteristic texture but with a more subdued acidity.

Another notable variety is the addition of caraway seeds. The seeds are often mixed into the curd before the cheese is formed. This imparts a distinct, aromatic flavor that complements the cheese’s natural tanginess. This variety is particularly popular in traditional Austrian cuisine. Modern producers have also experimented with coatings like paprika or pepper for added complexity.

History and Traditions

Quargel has its roots in the pastoral traditions of Austria, particularly Lower Austria. Its production began in the early 20th century as a way to utilize soured skimmed milk. This method was economical and reduced waste on dairy farms. The cheese quickly became a staple due to its long shelf life and potent flavor.

The region is also famous for its wine production, particularly Grüner Veltliner and Riesling. These wines provide a classic pairing for the sharp cheese. Quargel is deeply embedded in Austrian Heurigen culture, which are traditional wine taverns. It is commonly served as a hearty snack to accompany young wine. The cheese embodies a rustic, traditional approach to dairy craftsmanship that is cherished locally.

Production Process

Authentic Quargel production starts with pasteurized skimmed cow’s milk. The milk is soured using specific bacterial cultures, which gives the cheese its signature tang. Rennet is added to coagulate the milk into a firm curd. The curd is then cut, gently stirred, and drained of whey.

The drained curds are shaped into their iconic small cylinders. These young cheeses are then brined for a short period to add salt and begin surface fermentation. They are transferred to ripening cellars for the smear-ripening process. Here, they are regularly washed with a brine solution containing Brevibacterium linens. This bacteria encourages the development of the sticky, orange rind and the cheese’s strong, savory flavors. The entire aging process typically lasts three to four weeks.

Wine or Beverage Pairings

The sharp acidity of Quargel demands a beverage that can stand up to it. A classic regional pairing is a crisp, acidic Austrian white wine like Grüner Veltliner. The wine’s peppery notes and citrus tones cut through the cheese’s richness beautifully. A dry Riesling from the Wachau region also provides a fantastic balance.

For beer lovers, a traditional Austrian Märzen or a German-style Helles lager works well. The clean, malty sweetness of the beer contrasts the cheese’s sour punch. A bold, hoppy IPA can also match the intensity of Quargel. For a non-alcoholic option, a tart cherry juice or a sparkling apple cider offers refreshing counterpoints.

Suitable Fruit and Vegetables

Fresh, crisp vegetables provide a wonderful textural contrast to soft Quargel. Sliced radishes, cucumber, and bell peppers are excellent choices. Their high water content and crunch cleanse the palate between bites. Pickled vegetables like cornichons or pearl onions also complement its sourness.

Fruits with a hint of sweetness balance the cheese’s pronounced tang. Slices of crisp apple or firm pear are classic accompaniments. Their sweetness offsets the acidity while their crunch contrasts the creamy texture. Tart berries like red currants or cranberries can also enhance the overall flavor experience.

Suitable Meat and Fish dishes

Quargel pairs wonderfully with robust, savory meats. It is a fantastic addition to a board of Austrian cured meats like Geselchtes or Speck. The cheese’s intensity stands up to the smoky, salty flavors of the charcuterie. It can also be melted over a traditional Wiener Schnitzel for a tangy twist.

For fish dishes, Quargel works best with oily, strong-flavored varieties. It can be crumbled over a smoked mackerel or herring salad. The cheese adds a creamy, acidic element that cuts through the fish’s oiliness. It is not typically paired with delicate white fish, as its flavor would overpower them.

Questions and answers

Presentation

Always remove Quargel from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius. At this temperature, its aromas fully develop and its texture becomes perfectly spreadable. Serve it on a neutral-colored slate or wooden board to highlight its color.

Arrange the whole cylinders or halve them to show off the interior paste. Provide a separate small cheese knife for serving to prevent the sticky rind from transferring. For eating, a standard cheese knife or a butter knife is sufficient. Include accompaniments like rye bread, butter, and radishes on the side for guests to compose their own bites.

Recipe Ideas

Quargel and Onion Spread (Quargelaufstrich)

This traditional Austrian spread is a staple in Heurigen and homes alike. It highlights the sharp flavor of Quargel in a creamy, versatile form. The spread is perfect on dark rye bread or as a dip for fresh vegetables. It is incredibly easy to make and can be prepared in advance.

The key to its flavor is the combination of softened onions and the tangy cheese. Using a high-quality Quargel is essential for an authentic taste. This recipe yields a robust spread that can be stored in the refrigerator for several days. It is an ideal offering for a casual gathering or a hearty breakfast.

• 200g Quargel cheese
• 1 medium yellow onion, finely diced
• 100g cream cheese, at room temperature
• 2 tablespoons sour cream
• 1 tablespoon chives, finely chopped
• Freshly ground black pepper to taste

1. Finely dice the onion and gently sauté in a pan until soft and translucent. Allow to cool completely.
2. In a medium bowl, combine the Quargel, cream cheese, and sour cream. Mash with a fork until smooth.
3. Stir in the cooled onions, chopped chives, and black pepper until well incorporated.
4. Transfer the spread to a serving bowl, cover, and refrigerate for at least one hour to allow the flavors to meld.
5. Remove from the refrigerator 30 minutes before serving. Enjoy on dark rye bread or with vegetable sticks.

Austrian-style Quargel Dumplings (Quargelknödel)

These savory dumplings are a comforting and traditional main course. They transform Quargel into a warm, melting center surrounded by a fluffy potato dough. The dish is a celebration of Austrian peasant cuisine, utilizing simple, hearty ingredients. It is often served with a fresh green salad or sautéed mushrooms.

The contrast between the soft dumpling exterior and the tangy, molten cheese inside is delightful. This recipe requires a light touch when forming the dumplings to prevent them from becoming dense. They are best enjoyed immediately after cooking while the cheese is still wonderfully gooey. It is a perfect dish for a cold autumn or winter evening.

• 500g starchy potatoes (e.g., Russet), cooked and riced
• 150g plain flour
• 1 large egg
• 1 teaspoon salt
• 100g Quargel cheese, cut into 12 small cubes
• 50g butter
• 2 tablespoons breadcrumbs
• Fresh chives for garnish

1. Combine the riced potatoes, flour, egg, and salt in a large bowl. Knead gently to form a smooth dough.
2. Divide the dough into 12 equal portions. Flatten each portion and place a cube of Quargel in the center.
3. Carefully enclose the cheese within the dough, rolling it into a smooth ball. Ensure the cheese is completely sealed inside.
4. Bring a large pot of salted water to a gentle simmer. Carefully lower the dumplings into the water.
5. Cook for 12-15 minutes, or until the dumplings float to the surface and are cooked through.
6. Meanwhile, melt the butter in a small pan and toast the breadcrumbs until golden brown.
7. Remove the dumplings with a slotted spoon, drain well, and roll them in the toasted breadcrumb mixture.
8. Serve immediately, garnished with fresh chives.

Similar Cheeses and Alternatives

Limburger cheese is perhaps the most famous relative of Quargel. It shares the same smear-ripened process and boasts a similarly assertive aroma and flavor. Hailing from the historical Duchy of Limburg, it is now produced in Germany, Belgium, and the United States. Its paste is slightly softer and its flavor can be even more pungent than Quargel.

Another close alternative is German Handkäse. This sour milk cheese is also small and has a distinctive translucent appearance. It is often served with music, a dressing of oil, vinegar, and onions. For a less intense but still tangy option, French Crottin de Chavignol provides a goat’s milk alternative with a sharp, nutty flavor. While different in milk type, its acidity offers a comparable taste experience for those exploring similar profiles.