Austria · Fermentation craft; Dairy craft; Tyrolean heritage
Tiroler Graukäse — Sauermilchkäse
The Tiroler Graukäse tradition — the making of the distinctive acid-curd gray rind cheese of the Tyrolean Inn valley and Zillertal, which unlike all other cheeses in the CRAFT European archive is made without rennet — using only the natural acidification of raw milk (Sauermilch) to form the curd. The Graukäse Senn reads the correct acid curd readiness through a finger-stir-and-break assessment — stirring the acidified milk with a finger and reading the specific curd break that indicates the correct isoelectric point has been reached for acid-curd cheese formation.
Risk level: Stable · Not listed; PDO Tiroler Graukäse
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