Cheese has been produced in Grossarltal, both in the valley and, in summer, at mountain huts, for longer than anyone can remember. Every farmer has his or her own secret recipe for making their favorite varieties. Whether sour cheese, very typical for Grossarltal, sweet and semi-soft cheeses in all variations, cheese in oil or cream cheese – in other words, in Grossarltal you will encounter every type of cheese imaginable.
17.09.20176: "GenussHüttenFest" on the Loosbühelalm
Sour cheese (known here as “Sauakas”) is a typical specialty of Grossarltal in Salzburg, produced only in this valley as well as at some 40 hill farms. It is a special type of grey cheese, made without use of rennet or other coagulants or maturing agents.
How it’s made:
Skimmed milk is collected and allowed to stand until it turns sour. The milk coagulates, the curd collects at the top. Afterwards, the curd is heated to 45 – 55°C, the exact temperature varying from producer to producer. The next morning, the curd is removed and pressed into a special porous wooden vessel lined with a linen cloth, allowing as much of the liquid to be removed as possible. This dry curd is then seasoned with salt, pepper and a mix of other secret spices.
Then, the curd is pressed into a container, lined again with linen. A number of holes have been drilled into the container to allow even more fluid to drain off. After 1 ½ - 2 days, the cheese is removed and placed in the cellar to ripen. After 4 – 6 weeks, the cheese is ready to enjoy, eaten with bread and lots of butter, since the cheese is on the dry side. That said, the cheese also tastes outstanding with vinegar, oil and onion.
The cheese keeps for as much as one year, though it becomes harder and harder over time. The hotter the milk is heated, the faster the cheese matures. However, a cheese that has ripened faster (2 – 3 weeks) must also be eaten sooner and is not suitable for lengthier storage.
Austria’s GENUSSREGIONS are culinary regions that boast a unique interplay of local food traditions that make eating an absolute joy. These regions are not only about outstanding regionally produced and processed foods, but also embody a wonderful mix of nature and a rich cultural tradition.
Products from the GenussRegionen guarantee a traceable origin, absolute safety and high quality standards, along with a taste that is quite unique.
Participating GenussRegionen are active supporters of sustainable food production, so that consumers can enjoy specialty products of unsurpassed quality.
In Grossarltal, too, foods are produced of unsurpassed quality and distinctive flavor. Ample reason, then, for us to become a participating partner of GENUSSREGION AUSTRIA. Our contribution since 28.01.2014: GROSSARLTAL HILL-FARM CHEESE.
You simply have to taste for yourself just how delicious these home-produced specialty cheeses really are.
Producers in GenussRegion Grossarltal Hill-Farm Cheese
|Doris and Martin Aichhorn||Tel.: +43 (0) 664 / 1290458||Bauernladenstüberl|
|Elisabeth und Hubert Gruber||Tel.: +43 (0) 664 / 3517118||Gut Grub and Schiedstein|
|Anna and Josef Kreuzer||Tel.: +43 (0) 664 / 7868717||Bio-Hofkäserei Kreuzer / Mitterhub|
|Johann Rohrmoser||Tel.: +43 (0) 6414 / 408||Klausbauer and Loosbühelalm|
Your benefits as a friend of GenussRegion Grossarltal Hill-Farm Cheese:
- Golden GENUSSREGION AUSTRIA pin
Cookbook "Österreich kocht - die Genuss Wirte des Jahres empfehlen” valued at € 24.99
- Exclusive invitation to a surprise event in our culinary region
|Participating restaurants in Grossarltal|
|Hotel Alte Post||Tel.: +43 (0) 6414 / 207||www.altepost.cc|
|Hotel Edelweiss||Tel.: +43 (0) 6414 / 300||www.edelweiss-grossarl.com|
|Hotel Großarlerhof||Tel.: +43 (0) 6414 / 8384||www.grossarlerhof.at|
|Hotel Johanneshof||Tel.: +43 (0) 6414 / 8204||www.hotel-johanneshof.com|
|Hotel Lammwirt||Tel.: +43 (0) 6414 / 400||www.lammwirt.at|
|Hotel Nesslerhof||Tel.: +43 (0) 6414 / 81200||www.nesslerhof.at|
|Hotel Tauernhof||Tel.: +43 (0) 6414 / 264||www.tauernhof.com|