284: Different types of cheeses in Austria

If you visit one of the retail markets, Christmas markets or even supermarkets in Austria, you will find a wide variety of cheeses with different shapes, colours and smells. It is said that there are about 400 types of cheese in Austria. Some have even counted up to 800 types of cheese! Below is some classified information about cheeses available in the markets:

Ingredients of a cheese:

• Milk
• Salt
• Ferments
  • Enzymes (molds or bacteria secrete enzymes)
• Additions (natural colours, herbs, vegetables, fruits, etc.)

Kinds of milk:

• Cows (Kühe)
• Sheep (Schafe)
• Goats (Ziegen)
• Camels (Kamele) => rarely in AT
• Buffalo (Büffel) => rarely in AT

Classification of cheese based on Ripening:

1- Ripening occurs from the exterior to the interior (Out => In)

2- Ripening occurs from the interior to the exterior (In => Out)

Classification of cheese based on softness:

1- Hard cheese (Hartkäse)

2- Semi-soft cheese (Halbfester Käse)

3- Soft cheese (Weichkäse)

Classification of cheese based on application:

• Butter cheese (Butterkäse)
• Sour milk cheese (Sauermilchkäse)
• Smoked cheese (Rauchkäse)
• Toast cheese (Toastkäse)
• Mountain cheeses (Bergkäse /Alpenkäse) => slightly bitter taste
• Grey cheeses (Graukäse) => low fat

Classification of cheese based on application:

• Loaf (Laib)
• Half Loaf (Halbleib)
• Slices (Scheiben)
• Pole (Stange)

Classification of moldy cheese (Schimmelkäse):

• White mold cheese (Weißschimmelkäse)
• Blue mold cheese (Blauschimmelkäse)

• Fresh bread
• Fruits such as grapes
• White wine
• Nuts

• Tiroler Graukäse => Austria
• Tiroler Bergkäse => Austria
• Tiroler Almkäse (Alpkäse) => Austria
• Vorarlberger Bergkäse => Austria
• Vorarlberger Alpkäse => Austria
• Gmunder Bergkäse => Austria
• Gailtaler Almkäse => Austria
• Salzburger käse - Alpkönig => Austria
• Schärdinger Bergkäse => Austria
• Moosbacher Käse => Austria
• Mondseer Käse => Austria
• Mostkäse => Austria
• Amadeus Käse => Austria
• Österkron => Austria
• Dachsteiner => Austria
• Arlberger => Austria
• Severin => Austria
• Schlierbacher Schlosskäse => Austria
• Staazer Käse => Austria
• Bregenzer Wald => Austria
• Asmonte => Austria
• Bergbaron – Feldkirchen => Austria
• Bergfex => Austria
• Jausenkäse => Austria
• Camembert => French
• Brie => French
• Roquefort => French
• Bonbel => French
• Raclette => French
• Gouda => Netherlands
• Edamer => Netherlands
• Jerome => Denmark
• Mozzarella => Italy
• Ricotta => Italy
• Cheddar => Great Britain, Somerset
• Emmentaler => Switzerland
• Tilsiter => Switzerland/Northern and Central Europe
• Queso fresco => Spain/Mexican

• Der Käse (cheese)
• I.T: Fettgehalt in der Trockensubstanz (fat content in the dry substance)
• Schmackhaft (tasty)
• herstellen (produce)
• pasteurisieren (pasteurization)
  • Kurzzeiterhitzung (short-term heating)
  • Langzeiterhitzng (long-term heating)
• der Schimmel (mold)
• Brettljause (small tray of snack)
• Kalte Platte (cold plate)
• Aus Heublumen (from hay flowers)
• geräuchert (smoked)
• Über Buchenholz fein geräuchert (finely smoked over beech wood)
• Reifung (ripening)
• durch natürliche Reifung laktosefrei (lactose-free due to natural ripening)

• Foods in Austria – Appetizer
• Foods in Austria – Soups
• Foods in Austria – Salads
• Foods in Austria – Main course
• Foods in Austria – Side dishes
• Foods in Austria – Dessert
• Foods in Austria – Snack
• Foods in Austria – Breads, pastries and cakes
• Foods in Austria – Sauce
• Drink in Austria – non Alcoholic
• Drink in Austria – Alcoholic