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Cheese from Austria, north-western Styria
Skimmed cow milk, raw or pasteurised, is left to sour with no rennet, helped by lactic cultures when needed. The sour milk is heated in the vat to 75–100 °C so curd and whey separate, and the curd is grated, salted and shaped into truncated cones of up to 4 kg. Mould grows over the surface as the cones ripen at least three weeks at 6–14 °C.
| Skimmed cow milk from the Liezen district, raw or pasteurised | [ens-sd] |
| Lactic acid bacteria cultures, if needed to start the souring | [ens-sd] |
| Salt, usually the only seasoning | [ens-sd] |
| Very small amounts of pepper, spices, herbs or berries (optional) | [ens-sd] |
| Starter | none required; lactic cultures may be added to stimulate souring, more in bad weather |
Total time across the recorded steps: 21 days
What changes: Lactic bacteria sour the skimmed milk until it thickens
The milk curdles by acid alone, with no rennet; colour and preservatives are banned.
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
Skimmed cow milk, raw or pasteurised, is left to sour with no rennet, helped by lactic cultures when needed. The sour milk is heated in the vat to 75–100 °C so curd and whey separate, and the curd is grated, salted and shaped into truncated cones of up to 4 kg. Mould grows over the surface as the cones ripen at least three weeks at 6–14 °C. Made in 4 steps over 21 days. The longest step, ripen under mould, takes at least 21 days (European Commission 2021) and runs at 6–14 °C (European Commission 2021). Lactic acid bacteria that sour the skimmed milk, sometimes added as cultures; no source names the species and Noble mould (green or white on the surface) and yeasts, which ripen the cheese over several weeks (Austrian ministry sheet); no source names the species do most of the fermenting.
| Main step | at least 21 daysSet[ens-sd] | Ripen under mould |
|---|---|---|
| Temperature | 6–14 °CSet[ens-sd] | Ripen under mould |
An acid-curd cheese set with no rennet, heat-split at 75–100 °C and grated before shaping, so it is far drier and more crumbly than the sliceable cooked sour-milk cheese of the Murtal.
The milk may be raw or pasteurised; the specification bans colouring and chemical preservatives.
Every number is labelled with how it is known. How this atlas is made
The Admont Urbar records a levy of 100 cheeses in 1434. A schoolmaster, Karl Reiterer, described its traditional making in 1886. The Gröbming cheese co-operative was founded on 15 August 1900 by 27 dairy farmers. On 18 January 1963 the dairywomen of the Sölk alpine pastures and the Gröbming cheesemaker met to work out a common production process, the first one defined. The specification says it was made on the alpine pastures for a long shelf life and has been made industrially only for a few decades; many steps are still done by hand.
