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Cheese from Austria, Carinthia
Dry low-fat quark is crumbled and left covered at room temperature for two to three days until it turns glassy and smells sharp. It is then salted, spiced with caraway and melted in hot clarified butter while it is stirred hard ('linden'), until it flows as one mass. Poured into a bowl and chilled, it sets to a spreadable or sliceable cheese.
| Dry crumbly quark (Bröseltopfen, dry home-made Topfen)1 kg | [bmluk-glundner] |
| Clarified butter (Butterschmalz) or butter100 g | [bmluk-glundner] |
| Salt10 g | [bmluk-glundner] |
| Caraway2 teaspoons | [bmluk-glundner] |
| Fresh quark, folded in at the enda handful (optional) | [bmluk-glundner] |
Total time across the recorded steps: 2 days – 3 days
What changes: The crumbled quark ripens for two to three days until it turns glassy and smells sharp
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dry low-fat quark is crumbled and left covered at room temperature for two to three days until it turns glassy and smells sharp. It is then salted, spiced with caraway and melted in hot clarified butter while it is stirred hard ('linden'), until it flows as one mass. Poured into a bowl and chilled, it sets to a spreadable or sliceable cheese. Made in 4 steps over 2 days – 3 days. The longest step, crumble and ripen the quark, takes 2–3 days (Bundesministerium für Land- und Forstwirtscha…). Salt is 1 % (Bundesministerium für Land- und Forstwirtscha…). Lactic acid bacteria does most of the fermenting.
| Main step | 2–3 daysReported[bmluk-glundner] | Crumble and ripen the quark |
|---|---|---|
| Salt | 1 %Reported[bmluk-glundner] | Salt and spice |
The ripened quark is melted in hot butter with caraway and stirred until it flows, instead of being shaped and ripened as small cheeses; the Codex groups it with the spreadable Kochkäse.
For a related German-origin cooked cheese, Brazilian Kochkäse, one study of three ripening temperatures (15, 25 and 35 °C) found 15 °C gave the best ratio of lactic acid bacteria to undesirable groups, and another reports that final cooking at 90 °C was crucial for reducing the microbial load. The 2020 study notes that raw milk presents some safety concerns. These are findings on that cheese, not on Glundner.
Every number is labelled with how it is known. How this atlas is made
The register says Carinthian farmers kept cattle and goats in the Neolithic and also used the milk to make sour-milk cheese.
