Schlosskäse – A Classic Austrian Alpine Cheese

Schlosskäse is a semi-hard Austrian cheese celebrated for its mild, buttery flavour and smooth, supple texture. This Alpine cheese, whose name translates to ‘castle cheese’, is a staple on traditional Bregenzerwälder cheese platters. Its versatility makes it perfect for both cooking and elegant cheese boards, appealing to chefs and gourmets seeking authentic Austrian dairy craftsmanship.

Distinctive Features

Schlosskäse typically forms into large, cylindrical wheels weighing between 5 to 15 kilograms. It boasts a smooth, pale yellow to ivory rind that is sometimes waxed for protection. The paste is a consistent light yellow colour with a closed texture and very few, small eyes.

Its texture is notably smooth and semi-soft, offering a gentle resistance to the knife. The cheese has a pleasant, creamy mouthfeel that melts evenly. It contains a moderate fat content of around 45% fat in dry matter, contributing to its rich but not overpowering profile.

Cheese Varieties

The classic Schlosskäse is made from pasteurised cow’s milk and aged for three to six months. Some smaller dairies produce a Rahmschlosskäse variant with a higher cream content for a richer flavour. Another variety includes the addition of alpine herbs or peppercorns for a more aromatic experience.

Regional variations exist across Austrian states like Vorarlberg and Tyrol. These local adaptations might use raw milk and follow slightly different aging protocols. The core characteristics of a mild, semi-hard cheese remain consistent across all Schlosskäse varieties.

History and Traditions

Schlosskäse originates from the Alpine regions of Austria, particularly Vorarlberg. It was traditionally made in mountain dairies during the summer months when cows grazed on high-altitude pastures. The cheese provided a valuable source of nutrition through the harsh winter seasons.

The Bregenzerwald region is famous for its centuries-old cheese-making heritage. This area also produces renowned cheeses like Bergkäse and Alpkäse. Local festivals often celebrate dairy traditions with Schlosskäse featuring prominently on cheese boards and in traditional dishes.

Production Process

Producers heat cow’s milk to about 32°C before adding rennet and starter cultures. The curds are cut into small rice-sized grains and stirred gently. This careful process helps achieve the cheese’s characteristic smooth, dense texture.

The curds are then pressed into moulds to form the distinctive wheel shape. The cheese is brined for several hours to develop its rind and enhance preservation. Finally, it ages in cool, humid cellars for three to six months, during which it develops its mild, buttery flavour.

Wine or Beverage Pairings

Schlosskäse pairs beautifully with Austrian white wines like Grüner Veltliner or Riesling. The wine’s acidity cuts through the cheese’s creaminess while complementing its mild flavour. A light Austrian red such as Blaufränkisch also works well with this versatile cheese.

For beer lovers, a Austrian Märzen or Helles lager provides a refreshing counterpoint. The malt character complements the cheese’s butteriness without overpowering it. Non-alcoholic options include crisp apple cider or sparkling water with a squeeze of lemon.

Suitable Fruit and Vegetables

Fresh apples and pears provide a crisp, sweet contrast to Schlosskäse’s creamy texture. Grapes and figs offer a burst of juiciness that cleanses the palate between bites. These fruits work particularly well when served at room temperature.

Vegetables like crunchy radishes and cucumber slices add textural variety. Pickled vegetables such as cornichons or pearl onions provide acidity that balances the cheese’s richness. Roasted bell peppers or grilled zucchini make excellent accompaniments when serving Schlosskäse in cooked dishes.

Suitable Meat and Fish dishes

Schlosskäse melts beautifully in traditional Austrian dishes like Käsespätzle. It adds creaminess to ham and cheese sandwiches or croque-monsieur. The cheese also works well grated over schnitzel or baked into meatloaf for extra moisture and flavour.

For fish dishes, try Schlosskäse in a creamy sauce served with trout or baked into a fish gratin. Its mild flavour doesn’t overpower delicate fish like sole or cod. The cheese also makes an excellent filling for stuffed chicken breasts or veal escalopes.

Presentation

Remove Schlosskäse from refrigeration at least one hour before serving. This allows it to reach the ideal serving temperature of 18-20°C. At this temperature, the cheese releases its full aroma and develops its proper texture.

Present Schlosskäse on a wooden board or slate plate for an authentic Austrian feel. Cut it into wedges or thick slices to show off its smooth texture. Provide a cheese knife with a hole in the blade to prevent sticking, and offer separate knives for different cheeses to avoid flavour transfer.

Recipe Ideas

Traditional Austrian Käsespätzle

Käsespätzle represents the ultimate Austrian comfort food featuring Schlosskäse. This dish combines soft egg noodles with layers of melted cheese and crispy onions. It showcases the excellent melting properties of Schlosskäse while maintaining its distinct flavour.

The cheese’s buttery notes complement the richness of the egg-based spätzle noodles. Traditionally served as a main course, it appears on menus throughout Austrian alpine regions. This recipe stays true to the Vorarlberg method of preparation.

• 300g all-purpose flour
• 4 eggs
• 150ml water
• 1 teaspoon salt
• 300g Schlosskäse, grated
• 2 large onions, thinly sliced
• 50g butter
• Fresh chives for garnish

1. Mix flour, eggs, water and salt to form a smooth batter.
2. Press batter through a spätzle maker into boiling salted water.
3. Cook until spätzle float to the surface, then drain well.
4. Caramelize onions in butter until golden brown and crispy.
5. Layer spätzle and grated Schlosskäse in a buttered baking dish.
6. Bake at 180°C for 15 minutes until cheese melts.
7. Top with crispy onions and fresh chives before serving.

Schlosskäse and Apple Stuffed Pork Loin

This elegant dish combines the mild creaminess of Schlosskäse with sweet apples and tender pork. The cheese melts into a creamy filling that keeps the meat moist during roasting. It represents a modern take on traditional Austrian flavour combinations.

The recipe works beautifully for special occasions or Sunday family dinners. Schlosskäse’s excellent melting properties make it ideal for stuffing meats. The result is a visually impressive main course with balanced flavours.

• 1 kg pork loin, butterflied
• 200g Schlosskäse, diced
• 2 apples, peeled and diced
• 1 small onion, finely chopped
• 2 tablespoons fresh thyme
• Salt and pepper to taste
• 100ml white wine
• 200ml chicken stock

1. Preheat oven to 180°C.
2. Sauté onions until translucent, then mix with apples, cheese and thyme.
3. Season pork loin and spread filling evenly over surface.
4. Roll tightly and tie with kitchen string at 2cm intervals.
5. Sear rolled pork on all sides in a hot ovenproof pan.
6. Add wine and stock, then transfer to oven for 45 minutes.
7. Rest for 10 minutes before slicing and serving with pan juices.

Similar Cheeses and Alternatives

Bergkäse offers a more aromatic alternative with a firmer texture and stronger flavour. This Austrian mountain cheese shares similar production methods but uses raw milk and longer aging. Tilsiter cheese provides another semi-hard option with more pronounced holes and a tangier taste.

International alternatives include French Tomme de Savoie or Swiss Appenzeller. These cheeses offer similar melting properties and mild flavours. For a vegetarian option, some producers make Schlosskäse with microbial rennet while maintaining its traditional characteristics.