Tiroler Graukäse
- Description
Tiroler Graukäse is a g.U. (Geschützte Ursprungsbezeichnunghard) acid curd cheese made from Tyrolean cows’ milk, raw or pasteurised, usually low-fat milk, with no added rennet, only lactic acid precipitation.
Appearance: some mould veins, surface ripening (from outside inwards), sometimes mould on the surface, added salt and/or pepper.
Shape: small loaves or bars from 1 to about 4 kg.
External appearance: thin, bluish-grey to green-grey rind with slight map-like cracks.
Internal appearance: Colour from outside inwards grey to grey-green, marbled or with white centre; consistency at edges rather dry, when mature yellow and fatty towards the inside.
Taste: tartish, spicy to sharp.
Graukäse has a character specific to parts of the Tyrol: in the Upper Inn Valley it is fatty and well-matured, in the Lower Inn Valley it is curd-like and matures very slowly.
- Geographical area
The cheese may only be made by authorised producers/processors as part of farm milk processing in the Austrian Bundesland of Tyrol (North Tyrol/East Tyrol).
- Method of production
The milk is curdled by acidification and not by rennet. Maturation is from outside inwards, the consistency being usually somewhat dry at the edges; when mature the cheese is fatty towards the inside with a few unmatured pieces of curd.
- Link
The production of Tiroler Graukäse has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse making has become widespread on farms for the following reasons:
-the cheese-making process is very simple
-production is possible on small farms
-the milk obtained on alpine pastures is excellently suited to this cheese
-the low-fat milk obtained during the production of butter finds a value enhancing use
-Graukäse has a firmly established role in many peasant recipes
Apart from the production process, it is above all the quality of the (mostly) raw milk used, which is derived from its bacteriology and its microchemical composition, that gives Tiroler Graukäse its delimited, regional character.
Reference: The European Commission
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Tiroler Graukäse is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Tiroler Graukäse.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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