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Cheese from Austria, Tyrol
Skimmed Tyrolean cow milk, raw or pasteurised, is soured with 2–3 % starter at 20–25 °C and set by acid alone, with no rennet. The sour curd is heated to 50–55 °C, drained, seasoned with salt and pepper and pressed into loaves or bars. It ripens from the outside in for about 10–21 days in a warm room at 18–20 °C, under yeasts and grey moulds.
| Skimmed cow milk from Tyrolean alpine or valley farms with silage-free feeding | Raw or pasteurised; traditionally the skim milk left from butter-making[grau-de][grau-eu1996] |
| Souring culture (Säurewecker)2–3 % | [grau-de] |
| Salt and pepper, and other spices | Added to the drained sour curd before pressing[grau-de][grau-eu1996] |
| Starter | 2–3 % souring culture (Säurewecker); ripening yeasts such as Geotrichum may be sprayed on the curd |
Total time across the recorded steps: 10 days – 21 days
What changes: Lactic starter sours the skim milk until it sets without rennet
The milk thickens by acid alone; no rennet is 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
Skimmed Tyrolean cow milk, raw or pasteurised, is soured with 2–3 % starter at 20–25 °C and set by acid alone, with no rennet. The sour curd is heated to 50–55 °C, drained, seasoned with salt and pepper and pressed into loaves or bars. It ripens from the outside in for about 10–21 days in a warm room at 18–20 °C, under yeasts and grey moulds. Made in 5 steps over 10 days – 21 days. The longest step, ripen from the outside in, takes 10–21 days (Antrag auf Eintragung 'Tiroler Graukäse g.U.'…) and runs at 18–20 °C (Antrag auf Eintragung 'Tiroler Graukäse g.U.'…). Yeasts, milk mould (Geotrichum) and grey mould strains ripen the cheese from the outside in does most of the fermenting.
| Main step | 10–21 daysSet[grau-de] | Ripen from the outside in |
|---|---|---|
| Temperature | 18–20 °CSet[grau-de] | Ripen from the outside in |
An acid-set skim-milk cheese with no rennet, heated after souring and ripened in about two to three weeks by yeasts and grey moulds from the outside in.
The application allows raw or pasteurised milk and says the bacteriology of the mostly raw milk gives the cheese its regional character. The cheese ripens only about 10–21 days. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing [fda-rawcheese2016]. ANSES advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté [anses2022].
Every number is labelled with how it is known. How this atlas is made
Sour-milk cheeses were made in Tyrol before rennet cheesemaking spread around 1830, and Graukäse used the skim milk left from butter-making. About 450 000 kg were made in Tyrol in 1996.
