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Cheese from Austria, Tyrol
Raw milk from cows on Tyrolean alpine pastures is part-skimmed, soured with cultures and set with calf rennet at 31–32 °C. The curd is cut to pea size and cooked at 50–54 °C, then pressed, brined for up to two days and ripened for about 4½ to 6 months with a brine smear. It is made only in the 90 to 120 days of the alpine grazing season.
| Raw cheesemaking milk from cows grazed on Tyrolean alpine pastures | The evening milk is skimmed the next morning and mixed with the morning milk[almkase-eu1997][almkase-de] |
| Bacterial cultures from the Federal Office for the Alpine Dairy Industry, Rotholz | Often grown on further at the dairy in whey[almkase-eu1997] |
| Calf rennet | No rennet substitute and no genetically produced rennet[almkase-eu1997] |
| Brine, for the bath and for smearing the rind | A red culture (Brevibacterium linens) may be added to the smear at first[almkase-eu1997] |
| Starter | cultures from the Federal Office for the Alpine Dairy Industry, Rotholz, often re-grown in whey |
Total time across the recorded steps: 4.6 months – 6.1 months
What changes: Cream rises on the evening milk and is skimmed off in the morning
The evening milk stands overnight and is skimmed by hand in the morning, then mixed with the morning milk in copper vats.
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 Tyrolean alpine pastures is part-skimmed, soured with cultures and set with calf rennet at 31–32 °C. The curd is cut to pea size and cooked at 50–54 °C, then pressed, brined for up to two days and ripened for about 4½ to 6 months with a brine smear. It is made only in the 90 to 120 days of the alpine grazing season. Made in 8 steps over 4.6 months – 6.1 months. The longest step, ripen in the cellar, takes 4.5–6 months (Application for registration 2081) and runs at 10–18 °C (Application for registration 2081).
| Main step | 4.5–6 monthsSet[almkase-eu1997][almkase-de] | Ripen in the cellar |
|---|---|---|
| Temperature | 10–18 °CReported[almkase-eu1997][almkase-de] | Ripen in the cellar |
Made only from alpine-pasture milk in copper vats, cooked hot at 50–54 °C and ripened with a brine smear to which a red culture can be added at first; west of Innsbruck it is called Alpkäse, in the lowlands Almkäse.
Made from raw milk, with preservatives, nitrates, colourings and other additives not allowed, and matured about 4½ to 6 months. The ministry's description cites a 1992 study at the Rotholz federal dairy institute that found more thiocyanate, part of the raw milk's natural lactoperoxidase system that acts against bacteria, in alp milk than in valley milk.
Every number is labelled with how it is known. How this atlas is made
A Tyrolean land register entry of 1544 records cheese of good keeping quality, and production statistics have been kept since 1955; 294 tonnes were made in 1969. The ministry's description of the 1544 entry (Urbar 93/5) says it concerns cows driven to the Wildschönauer Holzalm and the sharing of cheese and butter among the farmers. It reads the entry's "guet Käß" as full-fat cheese and reasons that cheese kept until the next spring must have been a form of today's Almkäse. It adds that many alpine dairies existed in Tyrol in the second half of the 19th century. The EU registered the name as a PDO in 1997.
