Photo: BMLFUW/Rita Newman
Pinzgauer Bierkäse
Record Number: 70
Disclosure Date
Since the 17th century Bierkäse (beer cheese) has been produced in Austria.
Photo: BM...
Pinzgauer Bierkäse
(Pinzgauer beer cheese)
Abstract or claim
Traditional processing of low-fat cheese in the region of Pinzgau, Salzburg.
Pinzgauer Bierkäse is a semi-hard cheese made of skimmed cow milk and, optionally, added goat milk. The rind is treated with red smear cultures during the ripening period of six weeks.
Pinzgauer Bierkäse derives its characteristic taste from the quality of milk 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 Pinzgauer Bierkäse contributes to the preservation of the alpine and mountainous landscape and the floral biodiversity of its pastures.
Name of product, Product class
Cheese, milk products
Name of region
Pinzgau, Salzburg, Austria
Field of search
Food and Agriculture
Name of information provider
Pinzgau Milch Produktions GmbH
5751 Maishofen
Name of applicant for title
---
Holder of knowledge or associated resources
More than 1,200 farmers in the mountain region of Pinzgau, Pongau and the bordering Tyrolean region of Kaiserwinkl
Pinzgau Milch Produktions GmbH
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
---
Descriptors
- History:
Dairy farming and cheese production have an ancient tradition in today’s Austrian Federal Province of Salzburg.
As early as in the Middle Ages cheese was produced from hay-milk on "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 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 12th century. Later, the term “Schwaige” was sometimes used to refer to alpine pastures used only during the summer months. Dairymen and dairymaids are also referred to as "Schwaiger" and "Schwaigerin". Farmers had to deliver a part of their cheese as a due to the landlords.
Bierkäse (beer cheese) has been known in Austria since the 17th century. It was produced from skimmed milk as the cream obtained from milk was needed for the production of butter.
“Bierkäse” derives its name from the fact that the cheese was wrapped and then stored in fabrics drenched in beer.
In 1951 Pinzgauer Bierkäse was recognized in the International Convention on the Use of Appellations of Origin and Denominations of Cheeses (Stresa Convention) in 1951 as typical Austrian cheese type.
- Region:
Photo: BMLFUW/Rita Newman
Pinzgau is a High-Alpine area which is encompassed by the mountain ranges Hohe Tauern in the south, Kitzbüheler Alpen and Steinernes Meer in the north. Pinzgau holds the largest portion of the National Park Hohe Tauern.
The landscape is dominated by bedrock zones called “Steinberge” (“stone mountains”; Limestone Alps), “Grasberge” (“grass mountains” with green, lush alpine pastures and gentle hill tops) and “Keesberge” (glaciated mountains - “Chees” is an Old High German word meaning glacier or ice).
The Pinzgau area encompasses 20 lakes of various sizes.
Climatic conditions:
The alpine climatic conditions in the region of Pinzgau vary and are strongly dependent on topography and altitudes.
Short, rather chilly summers and long-lasting, cool winters are typical.
The Alpine divide acts as a meteorological divide and rain falls only either south or north of the mountain ridge, depending on the meteorological conditions. The average precipitation is about 1,150 -1,200 mm, the average annual temperature is 6 o C. The area is covered with a snow mantle for about 142 days.
Flora:
Alpine pastures in the region are situated up to an altitude of 2600m.
The mountain flora is subject to the local soil and climatic conditions and is characterized by plants like Spotted Gentian (Gentiana punctata), Clusius Gentian (Gentiana clusii), Monk's Hood (Aconitum napellus), glacier crowfoot (Ranunculus glacialis), potentilla (Potentilla frigida) or the orchid Nigritella nigra and large populations of larches (Larix) and Swiss Pine (Pinus cembra).
This specific diversity of grasses and herbs in the green fodder and the hay produced therefrom provide the basis for the unique taste of the Pinzgauer Bierkäse.
- Bierkäse (beer cheese):
Photo: BMLFUW/Rita Newman
Bierkäse is a semi-hard cheese made from pasteurized cow milk with the addition of mesophilic lactic acid bacteria. The addition of goat milk is permitted.
The curd is washed, hardly heated and slightly pressed.
Bierkäse is produced with two different fat contents: 15 % fat and
< 15 % fat in dry matter. Maximum water content is 55 % for cheese with 15 % fat in dry matter.
The rind of the cheese is smooth and characterized by moist to dry, well distributed, yellow to red-brown smear. The rind may be strewn with pepper too. The matrix is yellow-green to ivory, semi-hard, smooth, and has slot holes up to the size of a barley grain.
- Pinzgauer Bierkäse (Pinzgauer beer cheese):
Pinzgauer Bierkäse is a hearty, low-fat semi-hard cheese made from fresh, pasteurized milk obtained from cows kept appropriate to the species and fed with fodder that was produced without the use of genetic engineering. Goat milk is not added, although the addition of goat milk would be permitted.
From May to September the dairy cows graze on the numerous alpine pastures of the National Park Hohe Tauern.
In compliance with the requirements of the Codex Alimentarius Pinzgauer Bierkäse is exclusively produced by Pinzgau Milch Produktions GmbH in the municipality of Maishofen. Nevertheless a similar Bierkäse is processed on regional alpine dairies, but it deviates from the standards applying to Pinzgauer Bierkäse (e.g. as regards the fat content).
Method of production:
Photo: BMLFUW/Rita Newman
Both mountain and valley milk are directly transported from the farms to the Pinzgau Milch Produktions GmbH at Maishofen for the production of Bierkäse.
The specific taste of Pinzgauer Bierkäse is developed during the six-week maturing period in maturing cellars where the rind is regularly treated with read smear cultures.
Appearance and taste:
Pinzgauer Bierkäse is a low-fat cheese with 15 % or less fat in dry matter (8 % absolute fat). Maximum water content is about 55 %.
The rind is smooth with yellow to red-brown smear.
The matrix is semi-hard and has slot holes up to the size of a barley grain. The hearty taste is lightly tangy to piquant, with typical red smear character.
Quality control:
The traceability from farm to consumers is ensured by voluntary, strict controls.
Pinzgau Milch Produktions GmbH has been certified pursuant to IFS (at a higher level) and ISO 9001:2000.
- Marketing:
Pinzgauer Bierkäse is marketed as blocks or loafs weighing between 2 and 5 kg, as three-cornered pieces and sliced pieces.
Distinct quality linked to origin and Traditional Knowledge
- Specific soil and weather conditions in the alpine region of Pinzgau result in a richness of native
alpine flora which enables extensive management of milk cows on alpine pastures.
- A strong link with the area: Milk cows are grazed on alpine plants and herbs and/or are fed with
grass and hay produced on the holding.
- Pinzgauer Bierkäse has a unique aroma and flavour which is directly related to the local alpine flora
on which the milk cows are fed.
- The production of Pinzgauer Bierkäse is the result of Traditional Knowledge passed down to the
partners in the sector: the Traditional Knowledge and expertise of dairy cow farmers (adapting the
management of herds to environmental constraints, methods of keeping dairy cows in mountain
areas, methods of feed making, methods of feeding) and of alpine dairies (curdling, maturing and
storage of cheese).
- Utilization:
Pinzgauer Bierkäse is the basis for traditional dishes like“Pinzgauer Kasnock´n” and “Kaspressknödel”. (LINKS) Moreover, as the name implies, it goes well with beer.
- Protection:
The characteristics of Austrian “Bierkäse” (beer cheese) are defined in the Codex Alimentarius Austriacus, Chapter B 32: Milk and milk products, subchapter Cheese.
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Salzburg, region, Pinzgau, cheese, Bierkäse, beer cheese, milk, Pinzgauer Bierkäse, Pinzgauer beer cheese
Bibliography / References
- Gesetzblatt für das Land Österreich, 1940
http://books.google.at/books?id=R1YxAAAAIAAJ&q=Pinzgauer+Bierk%C3%A4se+1940&dq=Pinzgauer+Bierk%C3%A4se+1940&pgis=1
- Gmundner Milch
www.gmundner-milch.at/picture/upload/gm_sortiment_screen.pdf
- Käsehof
http://www.kaesehof.at/index.php?id=406&L=0
- Nationalpark Hohe Tauern
http://www.hohetauern.at/
- Pinzgauer Bierkäse
http://www.pinzgaumilch.at/px_pdf//downloads/Pinz_Bierkaese.pdf
- Pinzgau Milch
http://www.pinzgaumilch.at/
- Pinzgauer Bierkäse
www.genuss-region.at
- Original Pinzgauer Bierkäse
http://www.schlemmer-atlas.de/lexica.php?kaese?OriginalPinzgauer
- Region Pinzgau
http://aeiou.iicm.tugraz.at/aeiou.encyclop.p/p475460.htm
- Bierkäse
http://recipes.wikia.com/wiki/Bierk%C3%A4se
- Salzburg Portal
http://www.salzburg-portal.at/salzburg_info/highlights.asp?SP=de&KID=8&ThemaID=40
- NUTS-3 Region Pinzgau-Pongau (Österreich)
http://tirolatlas.uibk.ac.at/places/show.py/index?lang=de;id=152
- Der Pinzgau- Gemeinden
http://www.regpi.at/de/pinzgau/gemeinden/gemeinden.asp
- Pinzgau
http://www.almliesl.com/deu/regionen/?6
- ZELL AM SEE
http://www.zamg.ac.at/fix/klima/oe71-00/klima2000/daten/stationsinfo/15010.htm
- RÄUMLICHE GEGEBENHEITEN- CHANCEN UND RISIKEN
http://www.univie.ac.at/geographie/fachdidaktik/FD/Buchbeispiele/rgw7neu_Sitte2-12.pdf
- Käsehof- Geschichte
http://www.kaesehof.at/index.php?id=283&L=0
- Käse- Geschichtlicher Hintergrund
http://www.ama-marketing.at/index.php?id=1020
All internet references last accessed on 22 September 2008.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Pinzgau Milch Produktions GmbH
Michaela Moritz
Saalfeldnerstraße 2
A-5751 Maishofen
Tel.: 0043-6542/68266-316
Fax: 0043-6542/68266-338
E-Mail: m.moritz@pinzgaumilch.at
www.pinzgaumilch.at
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
07.03.2011, Lebensministerium III/4