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Category: Austrian cheeses. 15 languages. ... Tyrolean grey cheese; V. Vorarlberger Bergkäse This page was last edited on 2 March 2018, at 18:09 (UTC). ...
It replaced the old "Regeln für die deutsche Rechtschreibung nebst Wörterbuch", a standard work for the German orthography that dated back to pre-World War I times (1879 and 1902), although during Austria's Nazi years 1938-1945, the German Duden works were "gleichgeschaltet", i.e. supplanted the 1902 Austrian rulebook. The first edition had ...
Chorherrenkäse, also known as Prälatenkäse, is a semi-hard cheese made from cow's milk and sometimes buttermilk. The cheese, which is matured in lactic acid, is made in the Tyrol state of Austria. Chorherrenkäse translates from German as "canons' cheese".
Österreichisches Wörterbuch (ÖWB), 42nd edition (2012): The official dictionary of the German language for Austria. It is published by the Austrian Federal Publisher in Vienna. It is published by the Austrian Federal Publisher in Vienna.
Tyrolean grey cheese (Tiroler Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell.
In Germany and Austria, producers of genuine mountain cheese in some regions have recently started to have the designations of their cheese protected and/or to have the authenticity confirmed by a seal of a monitoring association or similar (geographical indication) in order to enable consumers to buy high-quality alpine cheese even far away ...
Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.
The production of cheese has a long tradition in the Bregenz Forest. The Celts first brought the region into contact with livestock and alpine agriculture. They used alpine pastures and already practiced professional Alpine cheese making. [7] However, until the second half of the 17th century, mainly sour cheese was made.