Tiroler Graukäse g.U *

Traditionally produced acid-curd cheese from low fat cow’s raw milk obtained from Tyrolean mountain areas, produced according to the specification as Protected Designation of Origin (PDO) pursuant to EC Regulation 1263/96 OJ. L 163/19 ff/96.
 
Record number: 4
 
 
Disclosure date
In 1879, A. Trientl mentions in „Über die Sauren Käse“ the production of grey cheese on farmsin the Tyrol. Grey-cheese production is known since the middle-age.
 

Photo: EU

Title
Tiroler Graukäse g.U
(Tyrolean grey- cheese PDO)
 
 
 
 
 
Abstract or claim
Traditionally produced acid-curd cheese from cow’s raw milk obtained from Tyrolean mountain areas, whose typical flora affects the taste of the cheese.
Tiroler Graukäse is produced according to the specification as Protected Designation of Origin (PDO) pursuant to EC Regulation 1263/96 OJ. L 163/19 ff/96.
 
Name of product, product class
cheese, milk-products
 
Name of  region
Tyrol, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
----
 
Names of applicant for title  
Verband der Tiroler Käserei- und Molkereifachleute
Brixner Straße 1
6020 Innsbruck
 
Holder of knowledge or associated resources
Dairy farmers in North & East Tyrol
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Verband der Tiroler Käserei- und Molkereifachleute
Brixner Straße 1
6020 Innsbruck 
 
Descriptors
Acid-curd cheese made from Tyrolean cow’s milk, raw or pasteurised, usually low-fat milk, with no added rennet, only lactic acid precipitation.
Appearance: some mould veins surface ripening (from outside inwards), sometimes mould on the surface, added salt and/or pepper.
Form: small loaves or bars from 1 to about 4 kg.
External appearance: thin, bluish-grey rind with slight map-like cracks.
Internal appearance: Colour from outside inwards grey to grey-green, marbled or with white centre; consistency at edges rather dry, when mature yellow and fatty towards the inside.
Taste: tartish, spicy to sharp.
Graukäse has a character specific to parts of Tyrol:
- in the Upper Inn Valley it is fatty and well- matured,
- in the Lower Inn Valley it is curd-like and matures very slowly.

Tiroler Graukäse may only be made by authorised producers/processors as part of farm milk processing in the Federal province of Tyrol (North Tyrol/East Tyrol).
 
The milk is curdled by acidification and not by rennet. Maturation is from outside inwards, the consistency being usually somewhat dry at the edges; when mature the cheese is fatty towards the inside with a few immatured pieces of curd.

The production of Tiroler Graukäse has been a significant element of Tyrolean peasant eating culture for centuries. Making Graukäse has become widespread on farms for the following reasons:
- the cheese-making process is very simple
- production is possible on small farms
- the milk obtained on alpine pastures is excellently suited to this cheese
- the low-fat milk obtained during the production of butter finds a value
  enhancing use
- Graukäse has a firmly established role in many peasant recipes. Apart
  from the production process, it is above all the quality of the (mostly) raw
  milk used, which is derived from its bacteriology and its microchemical
  composition that gives Tiroler Graukäse its delimited, regional character.
 
The description of the specification for the registration as PDO is to be found in the Austrian Patent Office. (National file No: 1190-GR/95) 
 
Key words
Food and Agriculture, Traditional Knowledge, Austria, Tyrol, region, cheese, grey cheese, acid-curd cheese, Tiroler Graukäse
 
Bibliography/ References
Council Regulation (EEC) No 2081/92 Application for Registration: Art 17, PDO. (National application No: 1190-GR/95)
A. Trientl. Über die Sauren Käse, 1879
W.Ginzinger. Die Almen, die Milch, der Käse. In: Der Alm- und Bergbauer 11/98 p 283-286
W.Ginzinger, B. Kupfner. Tiroler Graukäse.In: Der Alm- und Berbauer 7/98 p 133-136.
http://almwirtschaft.com/images/stories/fotos/zeitungsarchiv/98/05_98_art3.pdf
http://www.formaggio.it/tirolergraukaseE.htm 
http://www.graukaese.at/ 
http://www.amtirol.at/index.php?id=7&detail=85  
 
Language code
German
 
Product of www.genuss-region.at  
no
 
Regional contact 
Verband der Tiroler Käserei- und Molkereifachleute
Brixner Straße 1
6020 Innsbruck
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 
* revised version in preparation
 

07.04.2011, Lebensministerium III/4