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Cheese from Austria, Salzburg
A lean semi-hard cheese of pasteurised skimmed cow milk, made with mesophilic lactic acid bacteria. The curd is washed, barely warmed and lightly pressed, and the cheese ripens six weeks while its rind is treated with red-smear cultures. The name is said to come from cloths soaked in beer that once wrapped it.
| Pasteurised skimmed cow milk | [bmluk-pinzgauer] |
| Mesophilic lactic acid bacteria cultures | [bmluk-pinzgauer][codex-b32] |
| Red-smear cultures (Rotschmierkulturen) for the rind | The register entry names no species[bmluk-pinzgauer] |
| Pepper, optional, sprinkled on the rind | [bmluk-pinzgauer] |
| Starter | mesophilic lactic acid bacteria; red-smear cultures on the rind (species not named) |
Total time across the recorded steps: 42 days
What changes: Lactic cultures go into the pasteurised skimmed milk
Pasteurised skimmed cow milk gets mesophilic lactic acid bacteria. Skimmed milk was used because the cream went to butter.
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
A lean semi-hard cheese of pasteurised skimmed cow milk, made with mesophilic lactic acid bacteria. The curd is washed, barely warmed and lightly pressed, and the cheese ripens six weeks while its rind is treated with red-smear cultures. The name is said to come from cloths soaked in beer that once wrapped it. Made in 5 steps over 42 days. The longest step, ripen under red smear, takes 42 days (Bundesministerium für Land- und Forstwirtscha…). Mesophilic lactic acid bacteria cultures sour the curd; the sources do not name the species does most of the fermenting.
| Main step | 42 daysReported[bmluk-pinzgauer] | Ripen under red smear |
|---|---|---|
| Temperature | 36 °CReported[meurer-bierkaese] | Warm the milk and set it with rennet |
A low-fat washed-curd cheese with a red-smear rind, made from skimmed milk; the curd is barely warmed and only lightly pressed.
The register entry says the cheese is made from pasteurised cow milk and names traceability controls from farm to consumer and yearly IFS certification at the dairy. The Schaunberghof farm account, which gives this page's 36 °C and one-hour figures, does not say its milk was pasteurised.
Every number is labelled with how it is known. How this atlas is made
Bierkäse has been made in Austria since the 17th century from skimmed milk. In 1951 Pinzgauer Bierkäse was recognised as a typical Austrian cheese under the Stresa Convention.
