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Cheese from Austria, Tyrol, the Paznaun valley and its side valleys
Raw milk from cows on high alpine pasture is skimmed by hand to the wanted fat level, given calf rennet and lactic bacteria, and the curd is heated to 35–52 °C. The pressed wheels are brined or dry-salted and ripen at least six weeks in natural cellars, smeared with salt water, sometimes with a red-smear culture. It is made only during the 90–120 days of the alpine summer.
| Raw cow milk | Hay milk; cows fed only grass and hay, no silage[bmluk] |
| Calf rennet | Rennet substitutes and genetically made rennet are not allowed[bmluk] |
| Lactic acid bacteria | [bmluk] |
| Salt | As brine or dry salt, and in the salt water used to smear the rind[bmluk] |
| Red-smear cultureoptional | Added to the salt water early in ripening[bmluk] |
| Starter | added lactic acid bacteria |
Total time across the recorded steps: 42 days
What changes: Cream rises on the raw milk and is skimmed off by hand
Milk is traditionally poured into low wooden vessels (Stotzen) and skimmed by hand to the wanted fat level.
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
Raw milk from cows on high alpine pasture is skimmed by hand to the wanted fat level, given calf rennet and lactic bacteria, and the curd is heated to 35–52 °C. The pressed wheels are brined or dry-salted and ripen at least six weeks in natural cellars, smeared with salt water, sometimes with a red-smear culture. It is made only during the 90–120 days of the alpine summer. Made in 6 steps over 42 days. The longest step, smear and ripen in a natural cellar, takes at least 42 days (Austrian Federal Ministry of Agriculture (BMLUK)). Added lactic acid bacteria does most of the fermenting.
| Main step | at least 42 daysReported[bmluk] | Smear and ripen in a natural cellar |
|---|---|---|
| Temperature | 35–52 °CReported[bmluk] | Heat the curd |
Under the Austrian food code the name Alm or Alp normally belongs to hard cheeses; Paznauner Almkäse is a semi-hard cheese ripened only six weeks, though its curd is heated to hard-cheese temperatures. Cheese made on the valley farms outside the alpine season is sold as Paznauner Käse instead.
Made from raw milk and ripened at least 6 weeks. The Austrian ministry text says the wide heating range of 35 to 52 °C gives a hygienic safety almost equal to that of hard cheese. CDC says eating products made from raw milk can expose people to germs. Its Listeria guidance tells pregnant women, newborns, adults 65 and over and people with weakened immune systems to avoid any cheese made from raw milk 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
The ministry register says high and late medieval sources call alpine cheese 'casei alpini' or 'alpchaese', and that a 1544 record in the Tyrolean state archive attests the making of a long-keeping cheese in the region. The Paznaun tourist board says that for centuries alpine milk in the region went mainly into butter, with cheese a by-product of the skimmed milk. In October 2007 it was named a GENUSS REGION ÖSTERREICH at the Innsbruck autumn fair.
