Distinctive Features
Sauermilchkäse typically forms into small, low cylinders or rectangular blocks. Its colour ranges from pale white to a light yellowish hue. The texture is firm, dense, and often slightly crumbly.
This cheese possesses a very low fat content, usually below 10% fat in dry matter. It has a high protein content and low moisture level. The defining characteristic is its pronounced, sharp, and acidic flavour profile.
Cheese Varieties
Several regional varieties of Sauermilchkäse exist across Austria. The most famous is Tyrolean Grey Cheese or Tiroler Graukäse. This variety holds PDO status, protecting its traditional production method.
Other regional adaptations include Vorarlberg’s version and varieties from Salzburg. These differ slightly in shape, salt content, and aging time. Some producers add caraway seeds or other mild spices for variation.
History and Traditions
Sauermilchkäse originated in the Alpine regions of Austria as a peasant food. Farmers developed this cheese to preserve skimmed milk after butter production. Its creation represents a brilliant example of traditional food preservation.
The Tyrolean region, particularly the Zillertal valley, is most famous for this cheese. This area is also renowned for its speck, schnapps, and mountain agriculture. Traditional methods have been passed down through generations of Alpine farmers.
Production Process
Producers make Sauermilchkäse from raw, skimmed cow’s milk that naturally sours. They heat the soured milk gently until curds form. The curds are then drained and pressed into traditional moulds.
The cheese ages for three to eight weeks in cool, humid cellars. During this time, it develops its characteristic greyish surface mould. No added rennet is used, relying solely on lactic acid fermentation.
Wine or Beverage Pairings
Austrian Grüner Veltliner provides an excellent pairing for Sauermilchkäse. This wine’s peppery notes and acidity complement the cheese’s sharpness. A dry Riesling from the Wachau region also works beautifully.
For beer lovers, a crisp Austrian Märzen or Helles lager balances the acidity. Traditional Austrian schnapps, particularly pear or apple varieties, cut through the cheese’s intensity. Buttermilk or ayran also make refreshing non-alcoholic pairings.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears provide a sweet contrast to Sauermilchkäse’s sharpness. Their juicy texture helps cleanse the palate between bites. Choose slightly tart varieties for the best balance.
Radishes, celery, and cucumber offer refreshing crunch against the dense cheese. Pickled vegetables like gherkins or onions complement its acidic nature. Fresh tomatoes and bell peppers also work well in salads.
Suitable Meat and Fish dishes
Sauermilchkäse enhances simple cured meats like Austrian speck or ham. Its sharpness cuts through the fat of richer sausages. Grate it over traditional Tyrolean bacon dishes for added flavour.
The cheese works well crumbled over freshwater fish from Alpine lakes. It complements trout particularly when baked or grilled. Avoid pairing it with delicate seafood which it might overpower.
Presentation
Remove Sauermilchkäse from refrigeration about thirty minutes before serving. Serve it at cool room temperature, around 15°C, to maximize its aroma. Present it on a wooden board or slate plate to enhance its rustic character.
Cut the cheese into thin slices or small cubes for easy tasting. Provide a cheese knife with a sharp blade for slicing. Include separate utensils for different cheeses to prevent flavour transfer.
Recipe Ideas
Tyrolean Sauermilchkäse Salad
This traditional Austrian salad showcases Sauermilchkäse’s sharp flavour perfectly. It combines fresh ingredients with the cheese’s distinctive tang. The recipe comes from the Zillertal region where the cheese originated.
The salad makes an excellent light lunch or hearty starter. It pairs wonderfully with dark rye bread and Austrian beer. Prepare it just before serving to maintain the vegetables’ crispness.
- 200g Sauermilchkäse, cubed
- 1 head of lettuce, torn
- 2 medium tomatoes, diced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 4 tablespoons pumpkin seed oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 2 tablespoons toasted pumpkin seeds
- Wash and prepare all vegetables, placing them in a large bowl.
- Add the cubed Sauermilchkäse to the vegetable mixture.
- Whisk together pumpkin seed oil and apple cider vinegar.
- Pour dressing over salad and toss gently to combine.
- Season with salt and freshly ground black pepper.
- Sprinkle toasted pumpkin seeds over the top before serving.
Alpine Sauermilchkäse Spread
This creamy spread highlights Sauermilchkäse’s versatility beyond slicing. It makes an excellent appetizer for gatherings or parties. The recipe transforms the crumbly cheese into a smooth, spreadable consistency.
Serve this spread with dark bread, crackers, or vegetable sticks. It keeps well refrigerated for up to three days. The addition of fresh herbs enhances the cheese’s natural flavours.
- 200g Sauermilchkäse, crumbled
- 100g cream cheese
- 2 tablespoons sour cream
- 1 small shallot, finely minced
- 1 tablespoon fresh chives, chopped
- 1 teaspoon caraway seeds
- Freshly ground black pepper
- Place Sauermilchkäse, cream cheese, and sour cream in a food processor.
- Blend until smooth and well combined.
- Transfer mixture to a bowl and stir in minced shallot.
- Fold in fresh chives and caraway seeds.
- Season with black pepper to taste.
- Chill for one hour before serving to allow flavours to meld.
Similar Cheeses and Alternatives
Harzer Käse from Germany shares similar production methods with Sauermilchkäse. It also uses soured skimmed milk and has a comparably sharp flavour. However, Harzer typically comes in smaller rounds and often includes added caraway.
Tyrolean Grey Cheese represents the most famous variety of Sauermilchkäse itself. For those seeking less acidic options, fresh quark or cottage cheese provide milder alternatives. French fromage frais offers a different texture but similar freshness.