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Cheese from Austria, Upper Austria
Milk from local organic farms is pasteurised, pre-soured with lactic bacteria and set with rennet the next day. The cut curd drains in moulds for about 12 hours, is brined, then sprayed with red-smear bacteria and ripened at 12–18 °C. The Schlosskäse, the dairy's oldest cheese, is a finely spicy soft cheese ready in about two weeks.
| Milk, pasteurised and centrifugedAbout 7 litres per kg of cheese | [bmluk] |
| Lactic acid bacteria | To pre-sour the milk before it is made into cheese the next day[bmluk] |
| Rennet | [bmluk] |
| Brine of about 20 % salt | [bmluk] |
| Red-smear culture (Rotkultur) | Smeared or sprayed on before ripening[bmluk] |
| Starter | lactic acid bacteria for pre-souring and a red-smear surface culture |
Total time across the recorded steps: 15 days
What changes: Starting material: raw milk from organic farms around the abbey
A tanker collects raw milk from the farms every second day. The dairy now makes its cheese only to organic rules.
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
Milk from local organic farms is pasteurised, pre-soured with lactic bacteria and set with rennet the next day. The cut curd drains in moulds for about 12 hours, is brined, then sprayed with red-smear bacteria and ripened at 12–18 °C. The Schlosskäse, the dairy's oldest cheese, is a finely spicy soft cheese ready in about two weeks. Made in 8 steps over 15 days. The longest step, ripen, takes 14 days (Austrian Federal Ministry (BMLUK) 2025) and runs at 12–18 °C (Austrian Federal Ministry (BMLUK) 2025). Salt is 20 % (Austrian Federal Ministry (BMLUK) 2025). Lactic acid bacteria and Red-smear culture bacteria on the rind do most of the fermenting.
| Main step | 14 daysReported[bmluk] | Ripen |
|---|---|---|
| Temperature | 12–18 °CReported[bmluk] | Ripen |
| Salt | 20 %Reported[bmluk] | Brine |
Schlierbacher is a monastery red-smear soft cheese made without a break since 1924. Unlike long-aged washed-rind cheeses, the Schlosskäse is brined, smeared and ripened for only about two weeks.
The milk is pasteurised and centrifuged before it is pre-soured. The register lists a HACCP system with laboratory checks of the milk and of the finished cheese. The cheese is brined in about 20 % salt and ends at 1.5–2 % salt, with ripening rooms at about 90 % humidity and 12–18 °C [bmluk].
Every number is labelled with how it is known. How this atlas is made
Brother Leonhard Kitzler founded the abbey dairy in 1924 with recipes from the Benedictine abbey of Sankt Ottilien, which underlie the Schlosskäse. Five varieties were made by 1931. A supply agreement with the Upper Austrian dairy association followed in 1956, when the "Schlierbacher" word mark was registered. Austria's first show dairy opened there in 1994–95, and the farmers' organic cooperative was founded in 1999. The register lists the switch to fully organic production under 2012. German Wikipedia calls the dairy the only monastery dairy in Austria [wiki-de-stift].
