“GenussRegion” – Grossarltal Hill-Farm Cheese

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.