Görtschitztaler Milch

 
Record Number: 113 
 
Disclosure Date
As early as the Neolithic, farmers in Carinthia kept cattle and goats as livestock. 
 
 

Photo: BMLFUW/A...

Title
Görtschitztaler Milch
(Görtschitz Valley milk) 
 
 
 
 
 
Abstract or claim
Traditional production and processing of raw cow’s milk in the Görtschitz Valley region in Carinthia.
Görtschitztaler Milch boasts flavour components directly related to the local varieties of alpine plants and herbs.
The health of the cows, their keeping and natural feed, the hygienic conditions during milking and regional processing allow milk products of a special quality to be created.
The extensive dairy cow farming behind the regional production of Görtschitztaler Milch contributes to the preservation of alpine and mountainous landscapes and to the conservation of the biodiversity of meadows and pastures.
 
Name of product, Product class
Milk, fresh milk, milk products
 
Name of region
Görtschitz Valley, Central Carinthia, Austria
 
Field of search
Food and agriculture
 
Name of information provider
Hannes Zechner, Sonnenalm Milch Gen.
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
13 Görtschitz Valley milk farmers from the municipalities of Eberstein, Klein St. Paul, Hüttenberg, Guttaring, and Kappel am Krappfeld.
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
--- 
 
Descriptors
- History:
Dairy farming in general:
Already 9000 years ago, nomads in Central Asia kept sheep and goats for their milk.
 
Clay tablets that were found during excavations in the Sumerian city of Ur prove that the Sumerians also knew how to use and process milk about 5000 years ago. At that time, the Sumerians had dairy cows and were engaged in the production and processing of milk, making certain milk products that we know today such as quark, butter and cheese.
 
However, milk was not only a food. The Egyptians used milk along with wine, beer and water as a sacrificial offering and for medicine. All kinds of powers going far beyond its function as a food were attributed to milk. The Greeks, for example, believed that milk would help their Gods to become immortal.
 
Dairy farming in Carinthia:
In Carinthia, the history of dairy farming can be traced all the way back to the Neolithic age when farmers kept cattle and goats as livestock. Cattle were mainly kept for meat; milk was considered to be a side product and was used primarily for cheese.
 
Since the middle of the 12^th  century a special form of intensive animal husbandry has been reported in Carinthia, the so called “Schwaigen”. “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 for dairy farming (in particular for cheese production).
In Carinthia they have been documented since the early middle Ages.
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".
 
The majority of farms produced milk mainly for their own consumption. A quarter of the milk was used for rearing calves while the rest was used for the household.
 
The importance of dairy farming in Carinthia increased over time as the focus of animal husbandry shifted from the previously dominant production of beef and draft cattle to dairy cattle.
 
Today, dairy farming is one of the most important sectors of agricultural production in Carinthia. Milk and butter (clarified butter) in particular have left their mark on the eating and household habits of the Carinthian population more than in any other province of Austria.
Today, dairy farming is still the most important form of agricultural use of the mountainous regions of Carinthia.
 
Dairy farming in the Görtschitz Valley:
Until the 19^th  century, milk in the Görtschitz Valley region was processed primarily on the farm into quark, butter and Glundner Käse (cooking cheese made from quark, butter and caraway) (LINK). The majority of the milk produced – both fresh and processed – was used on the farm itself for the farmer’s extended family and the drove of servants still common at that time. Surplus amounts of quark, butter and Glundner Käse were sold at regional farmers’ markets.
 
With the founding of the St. Veit dairy cooperative in 1908, milk production in the region experienced an upswing. Milk was delivered to the dairy in cans for further processing.
 
In 1997, the Sonnenalm bäuerliche Vermarktung reg. Gen. m.b.H. dairy was founded. Its objective is to refine and market regional products under the joint trademark “Sonnenalm”.
 
In 1997 the designation “Sonnenalm” was registered as a word/picture trademark.
 
- Region:
Görtschitz Valley, Carinthia, northeastern side valley of the Gurk Valley, runs parallel to the Saualpe mountain range. The Görtschitz Valley extends from the Hörfeld plains in Styria to the town of Brückl, where the River Görtschitz flows into the River Gurk.
The name Görtschitz is derived from the Slovenian name Krčica and means “small river Gurk”.
 
In connection with the Region of Delight, the Görtschitztaler Milch region includes the Görtschitz Valley Sonnenalm milk region with the municipalities of Hüttenberg, Klein St. Paul, Eberstein, Kappel am Krappfeld and Guttaring in the district of St. Veit.
 
Climatic conditions:
The region is located in the temperate zone of Central Europe. As Carinthia is situated south of the Alps, the climate is almost Mediterranean in the summer. It is characterised by relatively constant weather conditions with high solar radiation alternating with thunderstorms and intense precipitation.
 
While summers are hot and moderately wet, winters are long and harsh. In autumn and winter temperature inversion often dominates the climate, characterised by calms, dense fog covering the frosty valleys and mild, sunny weather higher up in the foothills and mountains.
 
Flora:
The alpine pastures in the Görtschitz Valley are located between 1100 to 2000 metres above sea level. The mountain flora is the result of local soil and climatic conditions and is characterised by a variety of alpine plants such as the Carinthian scabious (Knautia carinthiaca), giant hog fennel (Peucedanum verticillare), yarrow (Achillea millefolium agg.), stemless gentian (Gentiana acaulis), Austrian nigritella (Nigritella nigra subsp. austriaca), alpine primrose (Primula minima) and alpine snowbell (Soldanella).
 
This particular species diversity of grasses and herbs in the green fodder and the hay produced from this provides the basis for the unique taste of Görtschitztaler Milch.
 
- Görtschitztaler Milch (Görtschitz Valley Milk):
Method of production:
The milk for Görtschitztaler Milch comes from about 200 cows (5 % Kärntner Blondvieh, 70 % Fleckvieh, 25 % Schwarzbunte) from the Görtschitz Valley region. 80 - 90 % of the milk comes from the region around Wieting (cadastral community of Klein St. Paul).
Farmers from the Görtschitztaler Milch Region of Delight have made it their goal to preserve old and rare cattle breeds such as the Kärtner Blondvieh. This is why every farmer keeps at least one milk cow from this breed.
 
Feeding the animals:
During the summer, the cows graze on plants and herbs in the sustainably cultivated meadows and pastures. In winter, the cows are fed crops grown on the farm, such as hay, grass silage and coarsely ground cereals (barley, oats, and triticale). 
 
Between the beginning of May and mid-June, the cattle are driven up to the meadows and alpine pastures and stay there until mid-September or the end of October.
The regional production of Görtschitztaler Milch thus contributes to the conservation of alpine and mountainous landscapes and the preservation of the diversity of meadows and pastures. In addition, it safeguards the farmers' incomes and creates jobs for the region.
 
The quality of the milk depends on the cows’ health, their keeping, natural feed as well as hygienic conditions during milking. Fresh milk and milk products are possible thanks to short transport distances.
 
Processing:
13 milk farmers, 7 of whom are organic farmers, deliver about 1 million litres of raw milk (55 % organic milk) every year to a small dairy cooperative in Klein St. Paul (Milchhof Sonnenalm). This is where the traditional Görtschitz Valley milk, yogurt and quark specialities are produced.
 
Immediately after milking, the farmers cool the fresh milk and take it to the Milchhof Sonnenalm where it first undergoes a quality check that determines the bacteria count, cell count, inhibitors and composition. Then the milk is pasteurised for 15 seconds at 72 °C and cooled again to 6 °C.
 
The pasteurised milk is either bottled as fresh milk or processed into various milk products.
The finished products are filled into milk bottles, school milk bottles or yogurt pots. 
 
Traditional Carinthian Bröseltopfen (quark with natural fat content) is produced manually according to an old, simple recipe – and in contrast to industrial production without adding rennet. The coagulation of pasteurised milk is triggered by adding a pure starter culture of lactic acid bacteria.
To produce quark, the pasteurised milk must ripen in the quark maker for 20 hours. After this process, the gel is cut with a cutting harp and warmed up again. The quark is then pressed into a perforated basket and the whey is pumped off. Bröseltopfen from Carinthia is bagged into curd cheese bags by hand.
 
Quality control:
The quality (consistency, aroma and flavour) of Görtschitztaler Milch and the products made from it is controlled by the dairy cooperative in Klein St. Paul during the production process.
 
Samples of the raw milk and the products made from it are checked every week in the Quality Laboratory St. Michael (Styria), where the total viable count, coliform bacteria (e.g. Escherichia coli), and yeast and mould fungi are determined.
 
The food supervisory bodies of the Government of the Province of Carinthia carry out additional inspections. 
  
- Marketing:
Görtschitztaler Milch and the products made from it are directly marketed via the food wholesale and retail trade with the Sonnenalm word/picture trademark.
 
Every day, a variety of school milk products from the Görtschitztaler Milch Region of Delight including fresh milk, chocolate milk, fruit milk, and children’s yogurt are delivered to 120 schools and kindergartens in Central Carinthia and neighbouring Styria.
 
Connection with the geographical area and traditional knowledge
-The special soil and climatic conditions in the alpine region of the
  Metnitz Valley result in a rich native alpine flora which enables the
  pastures to be extensively grazed by dairy cattle.
- In harmony with the native soil: The dairy cows graze on alpine
  plants and herbs and/or are given home-grown feed (grass silage, hay
  and coarsely ground cereals).
- The special and unique taste of Görtschitztaler Milch is directly connected
  to the local alpine flora that provides the food for the dairy cows.
- The production of Görtschitztaler Milch is the result of traditional knowledge
  which has been passed on from generation to generation: traditional
  knowledge and the experience of dairy farmers (adapting the keeping of
  the herd to environmental conditions, methods of dairy cattle breeding in
  mountainous regions, methods of hay and silage production, methods of
  grass and hay feeding) and of dairies (milk processing).
 
- Utilisation:
Görtschitztaler Milch is available both as fresh milk and in processed form as plain yogurt, fruit yogurt, children’s yogurt, iced coffee, chocolate milk, fruit whey drinks, herb gervais, creamy quark, Bröseltopfen quark with natural fat content and Topfentraum (quark/yogurt preparation, e.g. with Kärntner Reinling flavour). 
 
Two special treats are Kärntner Bröseltopfen (quark with natural fat content), which is ideal for making Käsnudeln and other specialities from Carinthia, and Glundner Käse (cooking cheese). (LINK)
 
- Protection:
“Sonnenalm” word/picture trademark (Austrian Patent Office, registry no. 172028, 14 October 1997)
 
Key Words
Food and agriculture, traditional knowledge, Austria, Carinthia, region, Görtschitz Valley, milk products, milk, Görtschitztaler Milch, Görtschitz Valley milk, Bröseltopfen from Carinthia
 
Bibliography / References
- Dieser Topfen ist doch kein Quark. In: Blickpunkt Mittelkärnten,
  Bezirksnachrichten St.Veit/Feldkirchen, 2004, S. 15
  http://media2.pixelpoint.at/ppm_3dak_btvblickpunkt/ztg_041001_145___upload_0.pdf
- Erlebnisregion Görtschitztal
  http://www.goertschitztal.at/
- DINKLAGE, K. Geschichte der Kärntner Landwirtschaft, Verlag
  Johannes Heyn, Klagenfurt, 1966, S. 20, 234, 248f. 281-284, 304-306
- ERKER, K. Kärntens Landwirtschaft unter dem Einfluss von Technik und
  Markt, Verlag Johannes Heyn, Klagenfurt, 1966, S. 57-61
- FERTSCHEY, E. Garantie der Ernährung fordert auch die Almbauern,
  17.07.2008,
  http://www.agrar-net.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1389093%2C%2C%2CbnBmX3NldF9wb3NbaGl0c109NA%3D%3D
- Geschichte der Milch
  http://www.igfsek2.de/nahrung/milch.htm
- GRIMMER, W.; WEIGMANN, H. Handbuch der Milchwirtschaft,
  Julius Springer, Wien, 1936, S. 593-614
- Görtschitztal
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.g/g574550.htm
- Görtschitztaler Milch
  http://www.genuss-region.at/article/archive/15105
- Kärtner Bröseltopfen bei SPAR. In: Blickpunkt Mittelkärnten,
  Bezirksnachrichten St.Veit/Feldkirchen, 2005, S. 20
  http://media2.pixelpoint.at/ppm_3dak_btvblickpunkt/zeitung_01_05_internet___upload_0.pdf
- Klimatographie von Österreich
  http://www.boku.ac.at/imp/education/Klima-b/STKAP4CO.DOC
- Milch
  http://de.wikipedia.org/wiki/Milch
- Mittelkärnten
  http://www.mittelkaernten.com/index.htm
- Mittelkärnten- Eckdaten zur Region
  http://www.verwaltung.ktn.gv.at/4737_DE-k%e4rnten%3amitte-Region.64D66462983897385235eba64b300edb2a57ab6
- Region Mittelkärnten
  http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN293506at,curr,EUR,season,at1,selectedEntry,home/home.html
- Saualpe
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.s/s133682.htm
- Sonnenalm Milch mit der Energie der sonnigsten Berge
  http://members.aon.at/sonnenalm-milch/
- Spatenstich für Schau- und Erlebnismolkerei Sonnalm
  http://www.bauernzeitung.at/index.php?id=2500%2C42328%2C%2C%2CeF9JTklUX0ZVTExURVhUWzBdPXllcyZ4X0ZVTExURVhUX1NFQVJDSF9JTlBVVFswXT1kaXJla3R2ZXJtYXJrdHVuZw%3D%3D
- Volle Unterstützung für die Kärntner Milchbauern
  http://www.lawinenwarndienst.ktn.gv.at/27987p_DE-ktn.gv.at.?newsid=12312
- WEISSEL et al. Zur Hydrologie des Görtschitztales, Carinthia
  II 174/94. Jahrgang, Naturwissenschaftlicher Verein für Kärnten,
  Klagenfurt, 1984, S. 287-314
  http://www.biologiezentrum.at/pdf_frei_remote/CAR_174_94_0287-0314.pdf
- Wie die Milch entdeckt wurde – Die Geschichte der Milch
  http://www.ratgebergesund.de/gesundheit/artikel/1_340.html
- Wiki: Quark (Lebensmittel)
  http://wapedia.mobi/de/Quark_(Lebensmittel)
- WOHLFAHRT, W. Ein Heimatbuch und ein Gästeführer, Görtschitztal,
  Krappfeld, Carinthia, Klagenfurt, 1977, S. 18-21
 
All internet references last accessed on 29 October 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Sonnenalm Milch Gen.
Hannes Zechner
Marktstraße 1
9373 Klein St. Paul
Phone.: 04264/27160
Mobil: 0650/2716100
Email: h.zechner@sonnenalm-milch.at
 
Authors: Doris Reinthaler, Eva Sommer, Erhard Höbaus 
 

03.11.2011, Lebensministerium III/4