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Cheese from Austria, Styria
Cow milk is soured by acid bacteria without rennet, and the quark is pressed out in linen sacks. The quark ripens two to three days in a covered bowl, stirred daily, until glassy and pungent; it is then salted, mixed with caraway and melted in hot butter with constant stirring. Poured into a bowl, it cools to a sliceable, elastic cheese.
| Quark (Topfen), pressed out1 kg | [bmluk-murtaler] |
| Salt10 g | [bmluk-murtaler] |
| Caraway (pepper is also used)1 tablespoon | [bmluk-murtaler] |
| Butter or clarified butter (Butterschmalz)100 g | [bmluk-murtaler] |
| Crumbly quark, stirred in before pouringa handful (optional) | [bmluk-murtaler] |
| Starter | Acid bacteria set the milk; no rennet is added. |
Total time across the recorded steps: 2 days – 3 days
What changes: Acid bacteria alone set the milk, with no rennet
The milk is set by acid bacteria alone, with no rennet added.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is soured by acid bacteria without rennet, and the quark is pressed out in linen sacks. The quark ripens two to three days in a covered bowl, stirred daily, until glassy and pungent; it is then salted, mixed with caraway and melted in hot butter with constant stirring. Poured into a bowl, it cools to a sliceable, elastic cheese. Made in 5 steps over 2 days – 3 days. The longest step, ripen the quark, takes 2–3 days (Bundesministerium für Land- und Forstwirtscha…). Salt is 1 % (Bundesministerium für Land- und Forstwirtscha…).
| Main step | 2–3 daysReported[bmluk-murtaler] | Ripen the quark |
|---|---|---|
| Salt | 1 %Reported[bmluk-murtaler] | Salt, spice and melt in butter |
Melted in butter after the quark ripens, so it is sliceable and elastic; the Ennstaler Steirerkas from the same province is not cooked and stays crumbly.
For a related German-origin cooked cheese, Brazilian Kochkäse, one study of three ripening temperatures (15, 25 and 35 °C) found 15 °C gave the best ratio of lactic acid bacteria to undesirable groups and that the cooking step cut the microbial counts; another reports final cooking at 90 °C was crucial for reducing the microbial load. The 2020 study notes that raw milk presents some safety concerns. These are findings on that cheese, not on Murtaler Steirerkäs.
Every number is labelled with how it is known. How this atlas is made
Steirerkas was a staple for farmhands and miners by the 17th century; a copperplate in Hohberg's Georgica Curiosa (1682) shows Styrian cheesemaking. The Obersteirische Molkerei, founded in 1992/93, is now the largest maker. The Murtal tourism site says some direct sellers add butter and fold in pieces of spiced quark by hand, which show as white spots, and that the region has been the Genussregion Murtaler Steirerkäse for ten years.
