We use cookies for your personalized browsing experience, to personalize content and ads, to provide social media features, and to analyze traffic to our website. We also share information about your use of our website with our social media, advertising and analytics partners. Our partners may combine this information with other data that you have provided to them or that they have collected as part of your use of the Services. (incl. US providers)

Tourismusverband Großarltal

+43 6414 281info@grossarltal.info

Sour Cheese

the Specialty from Grossarltal

Skim milk is collected and left to sour. The milk curdles, and the curd rises to the top. Then, it's heated to 45 - 55°C, depending on the producer. In the morning, the curd is removed and pressed into a specially designed wooden frame, which is permeable to water and lined with a linen cloth, to expel as much liquid as possible. This dry curd is then seasoned with salt, pepper, and a blend of spices that remain each producer's secret.

Next, the curd is pressed into a vessel lined with linen. The mold has several holes to allow the remaining liquid to escape. After about 1 1/2 to 2 days, the cheese is removed from the mold and placed in a cellar to mature. After approximately 4 - 6 weeks, the sour cheese is ready for consumption and is typically enjoyed with bread and plenty of butter, as it tends to be quite dry. However, it also tastes excellent with vinegar, oil, and onions.

Sour cheese can keep for up to a year but becomes harder as it ages. The hotter the milk is when heated, the quicker the cheese matures. Cheese that ripens quickly (2 - 3 weeks) should be consumed soon and is not suited for long-term storage.

Ski Amadé
Salzburger Land
Nationalpark Hohe Tauern