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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). ...
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".
The tanks are then brought to a cheese factory (today near Hittisau), where cheese production starts. [6] When Austria joined the European Union in 1995, the Bregenz Forest received funds from EU programs, for example LEADER II (today LEADER+), for the development of the economy in rural areas. Without the Käsestraße Bregenzerwald, economic ...
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.
Raclette (/ r ə ˈ k l ɛ t /, French: ⓘ) is a dish of Swiss [1] [2] [3] origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in ...
Vorarlberger Bergkäse ("Vorarlberg mountain cheese") is a regional cheese specialty from the Austrian state of Vorarlberg.It is protected within the framework of the European designation of origin (PDO).
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
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 ...