Photo: BMLFUW/Rita Newman
Murtaler Steirerkäs
Record Number: 64
Disclosure Date
Traditional cheese production in Styria can be traced back to the Middle Ages. As early as in the 17th century Steirerkas was regarded as main staple diet for farm labourers and miners. Originally, many farm holdings and alpine farms produced Steirerkas for farmers’ own consumption.
Photo: BM...
Murtaler Steirerkäs
(Murtaler Styrian cheese)
Abstract or claim
Traditional processing of acid cured cheese in the region of Oberes Murtal (Upper Mur Valley), Styria.
Murtaler Steirerkäs is a sliceable semi-hard cooked cheese. It is made of ripened pot cheese (= quark or curd cheese) with the addition of spices (caraway, pepper), salt and milk. Finally, the cheese is melted by heating.
Murtaler Steirerkäs derives its characteristic taste from the quality of the milk used, which is directly related to the local diversity of alpine plants and herbs of the region as well to the traditional knowledge of artisan cheese making.
Due to the extensive dairy-cow keeping the regional production of Murtaler Steirerkäs contributes to the sustainable preservation of the cultivated landscape and to the conservation of the floral biodiversity of its meadows and pastures.
Name of product, Product class
Acid cured cheese, cooked cheese, cheese, milk products
Name of region
Upper Mur Valley, Styria, Austria
Field of search
Food and Agriculture
Name of information provider
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Name of applicant for title
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Holder of knowledge or associated resources
Numerous dairy farms and farm-dairies in the region of Murau (Upper Mur Valley), mainly in the political districts of Judenburg, Knittelfeld and Leoben
Obersteirische Molkerei (Upper Styrian dairy) Knittelfeld
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
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Descriptors
- History:
The production of acid cured cheese has been known for around 7,000 years. The first acid cured cheese probably originated by chance when Sumerians detected that milk left to stand thickens and gradually develops a firm texture. In ancient times the Romans transferred the knowledge about acid cured cheese processing across Europe.
Cheese production has a long tradition in Styria, which can be traced back to medieval times. In this period cheese was the main product of the former Styrian alpine farming and one of the most important tithes.
Steirerkas is a typical home-made cheese and is typical of alpine stockpiling. Originally, Steirerkas was produced by farm holdings and alpine dairies in order to use surplus skimmed milk and, at the same time, to provide stocks for long and harsh winters.
As early as in the 17th century Steirerkas was regarded as main staple diet for farm labourers and miners.
Cheese production in Styria is demonstrated in a copperplate engraving of Hohberg’s Georgica Curiosa (1682), an encyclopaedically arranged textbook on housekeeping and agriculture.
In 1886 the teacher Karl Reiterer in his notes described Steirerkas as a greasy summer cheese, also called Schmierkäse (spreadable cheese), which was mixed with butter and spread on bread like butter or “Quargel” (a type of acid cured cheese).
In 1992/93 the Obersteirische Molkerei (Upper Styrian dairy), an agricultural cooperative society, was founded, which today is the largest producer of Murtaler Steirerkäs.
- Region:
Photo: BMLFUW/Rita Newman
The Mur valley is bordered by the Low Tauern in the north as well as by the Gurktaler Alps and the Styrian Foothills (Seetaler Alpe, Stubalpe, Gleinalpe).
The alpine to high-alpine region is located in the western part of Upper Styria at altitudes between 800 and 2,700 m.
Climatic conditions:
The region has south-alpine climate. The valley areas show cold continental climate with temperature inversions in winter and modest temperatures in summer.
Compared with the other Styrian landscapes, the Mur valley is among the areas with the least precipitation in Styria (892 mm of annual precipitation in the municipality of Murau).
Flora:
The alpine pastures of the Mur valley are located at altitudes between 800 and 2,700 m.
The mountain flora is the result of the soil and climatic conditions and characterized by a rich diversity of alpine plants such as the oat-grass (Avenula adsurgens), European Michaelmas Daisy (Aster amellus), bitter fleabane (Erigeron acris spp. Macrophyllus), Alyssum montanum, Minuartia glaucina, Silene otites, Rigid Hornwort (Ceratophyllum demersum), the teasel (Dipsacus laciniatus), Southern scabious (Scabiosa triandra), little medick (Medicago minima), bird's-eye primrose (Primula farinosa), cowslip (Primula veris) etc.
The local specific diversity of grasses and herbs in green fodder and the hay produced thereof provide the basis for the unique taste of Murtaler Steirerkäs.
- Murtaler Steirerkäs (Murtaler Styrian cheese):
Murtaler Styrian cheese is an acid cured cheese made from cow’s milk. It belongs to the category of sliceable cooked cheese as it is melted by heating. Murtaler Steirerkäs is defined as “Kochkäse” (cooked cheese) in the Austrian Codex Alimentarius, Chapter B 32, “Milk and milk products”, sub-chapter “Cheese”.
Photo: BMLFUW/Rita Newman
“Topfen” ("pot cheese") is an Austrian term for the German word “Quark”, a type of fresh cheese typical of Central Europe.
Murtaler Styrian cheese must not be confused with Ennstaler Styrian cheese, which is an acid cured cheese as well. However, the latter is uncooked and crumbly.
Method of production:
Numerous dairy farmers produce milk of the highest quality in the region. Cows are allowed to graze on pastures or are fed mainly with feedingstuff from the farmer’s own holding.
Family farms produce Murtaler Steirerkäs either on-farm or deliver their milk to the Upper Styrian dairy at Knittelfeld for cheese production.
A traditional recipe for home-made Murtaler Steirerkäs is as follows:
1 kg pot cheese
10 g salt
1 tablespoon caraway
100 g butter or butter oil
Milk is curd by acid bacteria without the addition of rennet. Curd and whey are separated and, after that, the curd is pressed in linen sacks in order to remove surplus whey. Then the curd is put into a flat pot made of wood, ceramic or plastic and covered with washable fabric.
The curd is stirred daily and ripened for 2-3 days until it looks glassy and smells pungently. Subsequently, the ripe curd is salted, caraway is added, and the mixture is melted in butter or butter oil under permanent stirring.
The cheese is ready when the mass becomes viscous. Finally, the cheese is filled into pre-rinsed pots and stored until it is cool and firm. A handful of crumbly pot cheese may be stirred into the viscous mixture before filling the mass into the pot.
Specific to the region, the cheese is heated in hot butter or butter oil. When produced in a traditional peasant way, a special pan and open log-fire is used.
Murtaler Steirerkäs is processed without the addition of rennet, preservatives or colours.
Murtaler Steirerkäs is marketed with 1% and 25% fat in dry matter.
Murtaler Steirerkäs contains highly valued proteins, the vitamins A, B and D, important minerals such as calcium, magnesium, sodium, potassium, and phosphorus, numerous microelements as well as water, salt and spices (caraway, pepper).
Appearance and taste:
Murtaler Steirerkäs is pale yellow to greenish. The texture is smooth, elastic and may contain bits of pot cheese.
Murtaler Steirerkäs is a lusty snack cheese which is characterized by hefty flavour.
Quality control, quality labelling:
Murtaler Steirerkäs marketed by the Upper Styrian dairy is entitled to belabelled with the AMA (Agrar Markt Austria) quality label. It is subject to the controls laid down by AMA.
- Marketing:
Murtaler Steirerkäs is marketed by food retailers, direct marketing, farmers’ markets, seasonal wine taverns, mountain inns, little rustic eateries, farm-shops, and by the Upper Styrian dairy at Knittelfeld.
Connection with the geographical area and Traditional Knowledge:
- Specific soil and climate conditions in the alpine region of the Mur valley result in a richness of
native alpine flora, which enables extensive management of the alpine pastures with milk cows.
- Strong link with the area: Milk cows are grazed on alpine pastures - on alpine plants and herbs as
well as on grass and hay produced on the holdings.
- The special, unique flavour and the spicy aroma of Murtaler Steirerkäs are directly related to the
local alpine flora fed to the dairy cows.
- Traditional artisanal cheese production in small-scale cheese dairies.
- The production of Murtaler Steirerkäs is the result of Traditional Knowledge passed on from
generation to generation: The Traditional Knowledge and experience of the dairy cow farmers
(adapting the management of herds to environmental constraints, methods of keeping dairy
cows in mountain areas, methods of fodder production, methods of feeding) as well as of the
alpine dairies (production, ripening, melting, and storage of cheese) and of a commercial dairy.
- Utilization:
In summer Murtaler Steirerkäs can be relished in numerous mountain inns of the Upper Mur Valley. It is best eaten on a slice of bread baked in a wood-fired oven together with a glass of fresh alp milk. It is a delicacy for weight conscious connoisseurs when enjoyed without butter.
Murtaler Steirerkäs is excellently suited for cooking, for example to refine scrambled eggs or fresh salads. A real speciality is the Murtaler Steirerkäs soup.
- Protection:
-
Key Words
Food and agriculture, Traditional Knowledge, Austria, Styria, region, Upper Mur Valley, cheese, acid cured cheese, cooked cheese, Murtaler Steirerkäs, Mur Valley Styrian cheese, Murtaler Styrian cheese, Murtaler Steirerkas
Bibliography / References
- Bezirk Judenburg (District of Judenburg)
http://www.judenburg.spoe.at/b/ju/mp-individuell-1/bezirk-judenburg
- Bezirkshauptmannschaft Murau (District administrative authority of Murau)
http://tgi19.telekom.at/portal/page?_dad=portal&_pageid=173,44936&_schema=PORTAL
- BIRNGRUBER E. Steirerkas is very good. In: GENUSS käse.pur, 02/2008, pp. 27-29.
- Die besten Spezialitäten aus steirischen Hofmolkereien
http://www.gutes.at/images/content/pdfs/kaesebroschuere.pdf
- Die forstlichen Herkunftsgebiete Österreichs Herkunftsgebiet 1: 1.3 Subkontinentale Innenalpen –
Ostteil
http://bfw.ac.at/100/1461.html
- EU-Fettpunkt-Konzept
http://www.propatient.info/content/B_30.pdf
- Gelbe Palette
http://www.oml.at/produkte/g7.htm
- Griaßdi in der Urlaubsregion Murtal
http://www.steiermark.com/de/page.asp?id=9
- H. FOISSY. Technologie Tierischer Lebensmittel
http://www.dlwt.boku.ac.at/uploads/media/TTLSkriptum_01.pdf
- Hasitschka, J. (2004): Butterschmalz und Steirerkas zur Zeit Erzherzog Johanns.
Da schau her 25 (1): 9–11.
- Jontes G. Kayserfleisch und Steirerkas; Streifzüge durch die kulinarische Vergangenheit der
Steiermark. Steirische Verlagsgesellschaft 1998, pp. 166-167
- Käse aus dem grünen Herzen Österreichs
http://www.steiermark.at/cms/beitrag/406736/398496/
- Klimaregion Murtal (Climate region of the Mur valley)
http://www.umwelt.steiermark.at/cms/beitrag/10023606/25206/
- Landeskammer für Land- und Forstwirtschaft Steiermark. Murtaler Käse-Fondue. In:
Landwirtschaftliche Mitteilungen, Graz, No 14, 15 July 2006, p. 7.
http://www.agrar-net.at/netautor/napro4/wrapper/media.php?id=%2C%2C%2C%2CZmlsZW5hbWU9YXJjaGl2ZSUzRCUyRjIwMDYuMDcuMTMlMkYxMTUyNzY4NTYxLnBkZiZybj1MTV8xNF8xNS43LjA2d2ViLnBkZg%3D%3D
- Murtaler Steirerkäs
http://www.genuss-region.at
- Mur (river)
http://de.wikipedia.org/wiki/Murtal
- Murtaler Steirerkäs` - in der Genuss Region Österreich
http://stmk.agrarnet.info/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1229350%2C%2C
- Murtaler Steirerkäs` - in der Genuss Region Österreich
http://www.agrar-net.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1229350%2C%2C
- Murtaler Steirerkäsesuppe (Murtaler Steierkäs soup)
http://www.kochenundkueche.com/Rezeptdatenbank/zutaten-rezeptkochen-Murtaler-Steirerkaesesuppe-,3,1535.html
- Obersteirische Molkerei
http://www.oml.at/
- Naturschutz in der Steiermark- Geschütze Pflanzen
(Conservation of nature in Styria – Protected plants)
http://www.umwelt.steiermark.at/cms/dokumente/10218136_1563917/b8e60aa5/Gesch%C3%BCtzte-Pflanzen.pdf
- Presseinformation Obersteirische Molkerei (Information for the press by the Upper Styrian dairy)
http://www.oml.at/presse/OM%20-%20050302_Basispressemappe_korr_designed.pdf
- Quark (cheese)
http://en.wikipedia.org/wiki/Quark_(cheese)
- Rauminformationssystem Steiermark. Regionsprofil Knittelfeld: Ein Projekt im Rahmen der Initiative
Regionext.
http://www.raumplanung.steiermark.at/cms/dokumente/10479348_14143456/9efe28a6/08_Knittelfeld.pdf - Sauermilchkäse – Geschichte (History of acid cured cheese)
http://www.vorarlbergkaese.at/index.php?option=com_content&task=view&id=81&ItemID=67
- Steirerkäs Tour Murtal
http://www.bergfex.at/sommer/steiermark/bike/663/
- Steirische Käse- und Joghurtprämierung 2008 (2008 awards for Styrian cheeses and yoghurts)
http://www.gutes.at/images/content/pdfs/kaese_folder_2008.pdf
- Steirische Milchstraße (Styrian Milk Road)
http://www.genuss-magazin.eu/netautor/napro4/appl/na_professional/index.php?id=2500%2C1058625%2C%2C
- T.7 OBERES MURTAL (valleys)
http://www.umwelt.steiermark.at/cms/beitrag/10029083/845054/
- Urlaubsregion Murtal (Mur valley holiday region)
http://www.murtal.at/
- Urlaubsregion Murtal (Mur valley holiday region)
http://www.urlaubambauernhof.at/uploads/kataloge/katalog_stmk_alm.pdf
- Versuch einer Verdunstungskarte der Steiermark auf empirischem Weg
http://www.kfunigraz.ac.at/geowww/geo/geoweb_magazin_artikel_detail.php?recordID=97
All internet references last accessed 19th of September2008
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Brigitte Edlinger
Bezirkskammer für Land- und Forstwirtschaft Murau
St. Egidi 110, 8850 Murau
Phone: 043 664 60 25 96 52 13
Fax: 043 03532 2168-5251
E-mail: racz@murau.lk-stmk.at
www.oml.at
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
31.03.2011, Lebensministerium III/4