Graukäse

Its German name means ‘Grey cheese’ and it is produced by letting the milk acidify naturally and then filtering it.  It can be eaten in both fresh and ripened versions although the latter has a much more distinctive flavour due to the lack of rennet.  It is traditionally eaten in Alto Adige accompanied by beer and slices of raw onion.

Organoleptic characteristics

Aspect and texture
yellowish tending to grey, soft and grainy paste
Taste
intense with traces of hay and stables
Serving suggestions
White wines, lagers and beers. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears), sliced onion. Soft bread or rolls.

Technical characteristics

Milk
full fat, raw, cow’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
at least 5 days
Production period
throughout the year
Fats
45 % F-Dm
Weight
1-2 kg
Dimensions
variable
Producers
dairies in the Valle Aurina and other Alto Adige valleys
Codice forma
n.d.
Codice tagliato
n.d.

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