Salzkammergut Käse

 
Record Number: 65
 
Disclosure Date
The tradition of cheese production in the region of Salzkammergut can be traced back to the 14^th  century. Cheese as a means of payment to the convent Traunkirchen was mentioned in a document as early as in the year 1390.
 

Photo: BM...

Title
Salzkammergut Käse
(Salzkammergut cheese)
 
 
Abstract or claim
Traditional processing of various types of cheese in the region of Salzkammergut.
Salzkammergut Käse 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 Salzkammergut Käse contributes to the sustainable preservation of the alpine and mountainous landscape and to the conservation of the floral biodiversity of its pastures.
 
Name of product, Product class
Cheese, milk products
 
Name of region
Salzkammergut, Salzburg, Upper Austria, Styria, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Gmundner Molkerei reg.Gen.m.b.H.
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
Numerous dairy farmers, Gmundner Milch reg.Gen.m.b.H.
 
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
---
 
Descriptors
- History:
Dairy farming and cheese production have a long tradition in the region of Salzkammergut.
As early as in the Middle Ages cheese was produced on so-called "Schwaighöfen" (farmhouses) in the foothills and mountains of Salzburg and Tyrol.
“Schwaig” is a Middle High German word which refers to a special type of settlement and, even more, farming, in Alpine regions. Often "Schwaighof" farmhouses were established as permanent settlements by sovereigns themselves and were used for breeding cattle and sheep, especially for the purpose of dairy farming (in particular for cheese production).
In Tyrol and Salzburg they have been documented since the 12^th  century. Later, the term “Schwaige” was sometimes used to refer to the alpine pastures used only during the summer months. Dairymen and dairymaids are also referred to as "Schwaiger" and "Schwaigerin". Farmers had to deliver part of their cheese as a due to the landlords.
 
Dairy farming and cheese production have an ancient tradition in the Salzkammergut. Cheese as a means of payment to the convent Traunkirchen was mentioned in a document as early as in the year 1390. Back then, the modest farmsteads of the area had to deliver up to 12 pieces of one-pound cheese loaves every Sunday from April until September as a rent for their leased land.
 
Whereas back in 1931 40 farmers from Altmünster and Traunkirchen joined up to form the dairy cooperative of the Salzkammergut, nowadays around 4,000 farmers from Upper Austria and bordering areas of Salzburg and Lower Austria deliver their raw milk to Gmunden or one of the three branch factories at Wartberg, Sattledt and Freistadt.
 
- Region:
The region of “Salzkammergut” is situated on the northern edge of the Alps; it is located in three Austrian Federal Provinces (Upper Austria, Salzburg and Styria) and encompasses 54 municipalities.
 
The region stretches from the City of Salzburg in the west to the Almtal (Federal Province of Salzburg) in the east. It borders the line of the lakes Irrsee-Attersee-Traunsee (Federal Province of Upper Austria) in the north and the mountain range Dachstein and the Ausseerland (Federal Province of Styria) in the south. Often also the lakes Mattsee and Wallersee are attributed to the region of Salzkammergut.
 
The name “Salzkammergut” means "Estate of the Salt Chamber". It was first documented in 1656 and refers to the rich occurrence of salt in a “Kammergut”, which means a direct Estate of the sovereign, in that case of the House of Habsburg.
 
The Salzkammergut area has three distinct types of landscape: the predominantly flat pre-alpine area, the low mountain range which is part of the flysch-zone, and the high-alpine Northern Limestone Alps.
 
The landscape is characterized by 76 picturesque lakes of various sizes, all with crystal clear water.
 
Climatic conditions:
The oceanic climate of the Salzkammergut is regarded as particularly humid. Rain falls on more than 130 days per year, which results in an annual precipitation of up to 2.000 mm.
In summer the region of Salzkammergut is famous for its so-called ‘string rain’, a soft yet drenching rain which boosts the flourishing of the lush vegetation.
Summers tend to be quite warm, with an average temperature of 15 °C to 25 °C. During winter (mid-November to February) the average temperature is around 4 °C.
In winter the region is rich in snow and is favoured by fair weather.
 
Due to the influence of the numerous lakes on the regional climate, temperatures are about 1 ^° C lower in summer and 1 - 2 ^° C higher in winter than in the rest of Austria.
 
Flora:
The region of Salzkammergut is located at altitudes between 400 - 2000m.
The different soils and the climatic conditions at different altitudes result in a high plant biodiversity, mainly with regard to the alpine to high-alpine grasses and herbs.
This particular species diversity of grasses and herbs in the green fodder and the hay produced therefrom provide the basis for the unique taste of Salzkammergut Käse.
 
- Salzkammergut Käse:
The term Salzkammergut Käse is used in the context of the Austrian Regions of Delight for hard cheeses and semi-hard cheeses.
 
Salzkammergut Käse is produced by alpine farm dairies and by the commercial dairy “Gmundner Molkerei”.
The milk is mainly obtained from the cattle breeds Fleckvieh and Holstein. Most of the milk is from valleys and only few farms deliver milk from the Alps. It is permitted to use silage fodder.
 
Method of production:
The production methods of Salzkammergut Käse differ depending on the respective cheese variety and, subsequently, the cheese products have specific matrices, forms, sizes, and characteristic flavours.
Cheeses are sold under trademarks such as Gmundner Berg, Traunstein König, Gosauer Jausenkäse, Traunkirchner Raclette, and Stoderer Rauchkäse.
 
Taste:
Nuances of taste range from aromatic (Gmundner Berg) to delicate walnut flavour (Traunstein König) and to a pleasant smoky taste (Stoderer Rauchkäse).
Most stringent quality and hygienic requirements guarantee the constantly good flavour of the products. This fact has been testified, for instance, by the “Traunstein König”, which was chosen World Championship Cheese in Wisconsin, U.S.A., in spring 2006.
 
Quality control:
Salzkammergut Käse is produced at the dairy “Gmundner Milch” subject to the requirements of the HACCP concept. Gmundner Molkerei meets the International Food Standard (IFS), Version 5, at a higher level.
 
Quality labelling:
Salzkammergut Käse bears the AMA Seal of Approval and is subject to independent controls. Moreover, the AMA quality label stands for outstanding, above-average quality criteria and traceable origins.
 
Connection with the geographical area and Traditional Knowledge:
- Specific soil and climate conditions in the region of Salzkammergut result in a richness of native
  alpine flora, which enables extensive management of milk cows.
- Strong link with the area: Milk cows are grazed on pre-alpine and alpine plants and herbs.
- The special, unique flavour and the spicy aroma of Salzkammergut Käse are directly related to the
  local flora fed to the dairy cows.
- Traditional artisanal cheese production in small-scale alpine dairies.
- The production of Salzkammergut Käse is the result of Traditional Knowledge passed on from
  generation to generation: The Traditional Knowledge and experience of dairy cow farmers
  (adapting the management of herds to environmental constraints, methods of keeping dairy
  cows in mountain areas, methods of feeding) as well as of the alpine dairies and the dairy
  Gmundner Milch (production, ripening and storage of cheese).
 
- Utilization:
The different cheese varieties are marketed as loafs (250 g), bars, pieces of different size, or in sliced form.
 
- Protection:
-
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Salzburg, Upper Austria, Styria, region, Salzkammergut, Käse, milk, Salzkammergut Käse, Salzkammergut cheese.
 
Bibliography / References
- BOROWSKI, B.; BACHER, I.; EISENSCHMID R. (2006): Klima. In: Salzburger Land-Salzburg-
  Salzkammergut, 6th edition, Karl Baedeker  Verlag, Ostfildern, 20-21
- Gmundner Milch
  http://www.gmundner-milch.at/index.php?home
- Gmundner Milch. The finest from the Salzkammergut
  http://www.gmundner-milch.at/index.php?english
- Gutem aus dem Salzkammergut auf der Spur
  http://www.gmundner-milch.at/picture/upload/file/Gmundner%20Milch%20News%202008.pdf
- Klimastationen um den Dachstein
  http://www.sbg.ac.at/geog/studenten/roth/se/elke/elke.html
- Salzkammergut
  http://de.wikipedia.org/wiki/Salzkammergut
  http://en.wikipedia.org/wiki/Salzkammergut
- Salzkammergut
  http://www.referate10.com/referate/Geographie/11/Salzkammergut-reon.php
- Salzburg Hinweise
  http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN18at,adviceObjectId,ADV472164at,folder,ADVICE,season,at1,selectedEntry,hint/hint.html - Salzkammergut Käse
  www.genuss-region.at
- Salzkammergut - ORTE / STÄDTE
  http://www.tiscover.at/at/guide/147079sy,de,SCH1/objectId,RGN107623at,curr,EUR,folder,CITY,selectedEntry,city,_main,3,_sub,15/city.html - The Salzkammergut
  http://www.lonelyplanet.com/shop_pickandmix/previews/austria-5-salzkammergut-preview.pdf
- Wuchsgebiet 7.1: Nördliches Alpenvorland - Westteil
  http://bfw.ac.at/300/1197.html
 
All internet references last accessed on 11^th  of November 2008.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Mag. Michael Waidacher
Gmundner Molkerei reg.Gen.m.b.H.
4810 Gmunden, Theresienthalstraße 16
Phone: 0043 7612 782-0
Fax: 0043 7612 782-39
E-mail: office@gmundner-milch.at
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 

12.07.2010, Lebensministerium III/4