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Cheese from Austria, Lower Austria
A fresh rennet cheese of sheep milk, or sheep and cow milk with at least 51 % sheep milk, made mainly from April to October. The lightly warmed milk gets a souring culture and a few drops of rennet and is poured straight into round cup moulds, where it sets and the whey separates. After a day's rest the rolls are sold floating in their whey.
| Sheep milk, or a blend with cow milk holding at least 51 % sheep milk, all from the Mostviertel; raw or pasteurised | [bmluk-schofkas] |
| Souring culture (formerly natural souring) | [bmluk-schofkas][codex-b32] |
| Rennet (formerly from the stomachs of milk-fed calves)a few drops | [bmluk-schofkas] |
| Starter | souring culture of lactic acid bacteria (formerly natural souring) |
Total time across the recorded steps: 24 h
What changes: A souring culture goes into the lightly warmed sheep milk
The milk is warmed a little and usually gets a special souring culture to prevent faulty fermentation. The old natural souring depended strongly on the weather.
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
A fresh rennet cheese of sheep milk, or sheep and cow milk with at least 51 % sheep milk, made mainly from April to October. The lightly warmed milk gets a souring culture and a few drops of rennet and is poured straight into round cup moulds, where it sets and the whey separates. After a day's rest the rolls are sold floating in their whey. Made in 4 steps over 24 h. The longest step, shape the rolls and rest, takes 24 h (Bundesministerium für Land- und Forstwirtscha…).
| Main step | 24 hReported[bmluk-schofkas] | Shape the rolls and rest |
|---|
Set straight in the cup moulds with lactic culture and a few drops of rennet, and sold after one day floating in its own whey; served with chives, pumpkin-seed oil or pear vinegar.
The milk may be raw or pasteurised. Souring by the milk's own bacteria depends strongly on temperature, which made summer batches hard, so a souring culture is now usually added to prevent faulty fermentation. Cheese sold from the farm keeps about one week in its whey; special packs keep longer. One farm's profile recommends serving at 6 °C. When the milk is raw, the US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid the cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Sheep cheese appears in medieval Lower Austrian tax rolls. The Ybbs valley narrow-gauge railway was nicknamed the 'Schofkas-Express' because farmers took the cheese on it to market in Waidhofen an der Ybbs.
