{"id":5275,"date":"2025-09-18T03:02:01","date_gmt":"2025-09-18T03:02:01","guid":{"rendered":"https:\/\/www.sutyo.com\/9-austrian-cheeses-you-should-know\/"},"modified":"2025-09-18T03:02:01","modified_gmt":"2025-09-18T03:02:01","slug":"9-austrian-cheeses-you-should-know","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/9-austrian-cheeses-you-should-know\/","title":{"rendered":"9 Austrian Cheeses You Should Know"},"content":{"rendered":"
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Austria photo credit Tom Def<\/p>\n<\/figcaption><\/figure>\n

Traditional Austrian cheese is deeply tied to the country\u2019s long-standing dairy traditions and shaped by its diverse geography. From the country\u2019s alpine pastures to the rolling lowlands, these are cheeses that reflect artisanal practices passed down through generations.<\/p>\n

While modern, large-scale cheese production has moved to harder varieties, smaller dairies and farms continue to specialize in robust, unique cheeses defined by regional terroir. A unique feature is that many of the best mountain cheeses are still heumilchk\u00e4se varieties, or cheeses made using hay milk. The traditional method means cows are fed only on fresh pasture grass, herbs, and hay, and never silage or fermented feed. It\u2019s a way to preserve the natural flavors of the Alpine regions, and to allow those tastes and aromas to come through in the cheese.<\/p>\n

This guide highlights Austria\u2019s most notable cheeses, with insight into their production and the regional traditions that sustain them.<\/p>\n

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Alpk\u00e4se<\/h2>\n
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Alpk\u00e4se<\/p>\n<\/figcaption><\/figure>\n

Alpk\u00e4se is a seasonal hard cheese made only in the summer months when cows graze on high alpine pastures. This contributes to the unique flavor profile of the cheese, although there are some flavor similarities across the cheeses on this list.<\/p>\n

\u201cAustrian cheese lies somewhere between the strongly flavored high-alpine Swiss and French cheeses and the mild, rounded, spicy to milky flavor of Mediterranean Italian cheeses,\u201d said Karl Frai\u00dfler, a council member and Austria representative with the Farmhouse and Artisan Cheese & Dairy Producers European Network<\/a> (FACEnetwork). Overall, the cheese \u201chas a distinctive, slightly spicy character and therefore pairs very well with the region’s fruity wines,\u201d he said.<\/p>\n

Mountain dairies tend to produce their own variations of Alpk\u00e4se, with differences in taste and texture depending on altitude, local techniques, and what their cows are actually eating. For most, that means fresh alpine herbs and grasses, although plant flora differs by region.<\/p>\n

PDO varieties include Tiroler Alpk\u00e4se, produced in the Tyrol region, and Vorarlberger Alpk\u00e4se, produced in the alpine meadows of Vorarlberg. This tangy, herbal cheese is often enjoyed sliced on a cheese board with fresh fruit, nuts, and Alpine honey, or as part of traditional gratin dishes.<\/p>\n

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Bergk\u00e4se<\/h2>\n
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Bergk\u00e4se<\/p>\n<\/figcaption><\/figure>\n

Bergk\u00e4se, or \u201cmountain cheese,\u201d is a semi-hard cheese traditionally made from hay-fed raw cow\u2019s milk. Unlike Alpk\u00e4se, these cheeses can be made year-round, often from milk sourced from lowland farms during the winter months. (That means all Alpk\u00e4se is Bergk\u00e4se, but not all Bergk\u00e4se is Alpk\u00e4se, as Bergk\u00e4se isn\u2019t limited to summer alpine grazing!)<\/p>\n

This cheese is produced in large wheels and aged to develop a firm, pale yellow paste and a robust, nutty flavor. The long alpine grazing season gives the milk notes of wild herbs and flowers, which can add complexities to the end result.\u00a0<\/p>\n

Tiroler Bergk\u00e4se is a PDO variety made exclusively in the Tyrolean Alps. Its production is more strict and regulated, including specific curd handling and aging practices that highlight the terroir of Tyrol. Vorarlberger Bergk\u00e4se is another PDO variety made in Vorarlberg, in western Austria.\u00a0<\/p>\n

While generic versions are certainly more widely available and still flavorful, the PDO versions are defined by specific methods and complex flavors. Bergk\u00e4se pairs well with rye bread, and can also be blended into traditional dumplings like k\u00e4sekn\u00f6del or pan-fried kaspresskn\u00f6deln.\u00a0<\/p>\n

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Ennstaler Steirerkas<\/h2>\n
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Ennstaler Steirerkas<\/p>\n<\/figcaption><\/figure>\n

Ennstaler Steirerkas is a PDO-protected sour milk cheese produced in Styria, a region of Austria bordering Slovenia. Made from raw, hay-fed, skimmed cow\u2019s milk, it\u2019s a matured, low-fat cheese that reflects centuries-old farmhouse cheesemaking traditions.\u00a0<\/p>\n

This one is similar in production style to Grauk\u00e4se, another cheese on this list. The milk is naturally acidified, curdled, and lightly pressed, then left to mature over several weeks. During that time, it develops a surface layer of green or white mold. The inside is marbled like a classic blue cheese, and the texture is crumbly. Thanks to that maturation process, the result is intensely earthy and tangy. Some producers add herbs, spices, or alpine berries into their recipes.<\/p>\n

Ennstaler Steirerkas is traditionally served on top of fresh buttered bread, but you may also find it over pasta and salads or as a filling for savory pancakes or dumplings.<\/p>\n

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Gailtaler Almk\u00e4se<\/h2>\n
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Gailtaler Almka\u0308se<\/p>\n<\/figcaption><\/figure>\n

Gailtaler Almk\u00e4se is a hard raw-milk cheese produced on alpine pastures in Carinthia\u2019s Gailtal valley. Historically, the cheese was produced by mountain farmers as a way to use milk during the summer grazing season. Its production remains closely tied to the tradition of transhumance, or moving cattle to high pastures in the summer months.\u00a0<\/p>\n

Today, this PDO-protected cheese, which is also in the Slow Food Ark of Taste<\/a> continues to follow traditional production methods. Made primarily from raw cow\u2019s milk, some artisanal producers add a small proportion of goat\u2019s milk to enhance its flavors. The milk is gently warmed and curdled with rennet, the curds are cut and pressed into large wheels, and it\u2019s all salted and aged in cool mountain cellars for up to a year. The result is a rich, nutty cheese with a firm, slightly crumbly texture. It\u2019s most often served sliced as an appetizer or on cheese platters, or grated over alpine dishes and casseroles.<\/p>\n

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Mondseer<\/h2>\n
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Mondseer<\/p>\n<\/figcaption><\/figure>\n

Mondseer is a semi-soft washed-rind cheese made from pasteurized cow\u2019s milk. Its origins are unclear, but most claim that it comes from either Salzburg in the 1810s or the town of Mondsee around 1830. Cheese lovers tend to either love this one or hate it. Its strong aroma is often compared to a slightly more approachable Limburger, but visually and texture-wise, it\u2019s similar to Muenster. Its flavor is tangy, creamy, and even sometimes a little spicy.<\/p>\n

Production on this one involves brining and regular washing to grow the bacteria responsible for its orange-red rind. It\u2019s traditionally sold in wheels or blocks. Mondseer is paired most often with crusty bread, fruit, or in cheese salads, but it also melts well, making it a good choice for sandwiches and gratins.<\/p>\n

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\u00d6sterkron<\/h2>\n
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O\u0308sterkron<\/p>\n<\/figcaption><\/figure>\n

\u00d6sterkron is one of Austria\u2019s most popular blue cheeses. Produced mainly from pasteurized cow\u2019s milk, this mold-ripened cheese is visually distinct from the others with blue-green veins that run throughout. The production process is similar to that of other blue cheeses. The milk is first curdled using rennet and starter cultures, then cut and drained to form curds. Salt is added to enhance its flavor and preserve the cheese. The curds are inoculated with mold for those distinctive veins. \u00d6sterkron is then aged for several weeks, where it develops its creamy texture.<\/p>\n

The flavor is salty and tangy, with an aroma that is strong but usually not as overpowering as other cheeses in the blue family.\u00a0<\/p>\n

This one is quite versatile in Austrian households. It can be spread on fresh bread, crumbled on salads, or melted into sauces to add a hint of that sharp flavor.<\/p>\n

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R\u00e4\u00dfk\u00e4se (R\u00e4ssk\u00e4se)<\/h2>\n
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Ra\u0308\u00dfka\u0308se<\/p>\n<\/figcaption><\/figure>\n

R\u00e4ssk\u00e4se is a traditional hard cheese most often found in Vorarlberg. Its name comes from the Alemannic German word “r\u00e4\u00df,\u201d which means sharp, sour, or biting. That\u2019s exactly how this one should taste. Unlike milder alpine cheeses, this one is more intense, with tangy, almost spicy characteristics courtesy of its long aging process.<\/p>\n

Production begins with carefully heated pasteurized cow\u2019s milk, rennet, and starter cultures that form curds. After cutting and pressing the curds, the cheese wheels are salted and left to mature for several months. During aging, natural molds develop on the rind, enhancing the cheese\u2019s flavors. R\u00e4ssk\u00e4se is firm and slightly crumbly, and can range from pale yellow to deeper golden hues.<\/p>\n

Traditionally, it\u2019s enjoyed sliced on fresh bread or melted in regional dishes like k\u00e4sefladen, a savory flatbread topped with cheese. It’s also a favorite on its own or on cheese platters.<\/p>\n

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Sura Kees<\/h2>\n
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Sura Kees sliced with bread<\/p>\n<\/figcaption><\/figure>\n

Also known as Vorarlberger Sauerk\u00e4se or Montafoner Sauerk\u00e4se, this PDO-protected cheese is a low-fat, hard, sour-milk cheese produced in the Montafon valley of Vorarlberg. It\u2019s been important to the region\u2019s traditions for centuries, and is similar in texture to Tiroler Grauk\u00e4se.<\/p>\n

Sura Kees is made using skimmed cow\u2019s milk, often as a by-product of butter products. The cheese is rennet-free, relying on natural fermentation for its characteristic sour flavor. (The name actually translates to \u201csour cheese.\u201d) This one has a moist, crumbly texture and a white to light yellow appearance, sometimes with a speckled rind. How sour it gets depends on the producer\u2019s aging process.\u00a0<\/p>\n

This one is often served sliced with vinegar, oil, and onions, spread on bread, or added to traditional dishes like k\u00e4sesp\u00e4tzle, or Austrian cheese dumplings. It\u2019s a popular choice to balance out heavier meals as it\u2019s naturally low-fat with a unique flavor profile.<\/p>\n

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Tiroler Grauk\u00e4se<\/h2>\n
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Tiroler Grauka\u0308se <\/p>\n<\/figcaption><\/figure>\n

This sour-milk cheese, protected under PDO, is one of Austria\u2019s oldest. While once very common, cheeses like it are now found predominantly on small farms, Frai\u00dfler said. Grauk\u00e4se is made from low-fat cow’s milk and produced in Tyrolean mountain regions in the heart of the Alps. Its name, \u201cgray cheese,\u201d comes from the mottled gray mold that sometimes develops on its surface. It can also remain white or off-white. A lack of gray isn\u2019t a sign of a good or bad varietal!<\/p>\n

Strong-smelling, crumbly Grauk\u00e4se is usually produced without rennet, relying instead on natural souring, or the acidification of milk. That\u2019s what gives it a sharp, almost acidic bite that pairs with vinegar, onions, and buttered dark rye bread. It also melts well in dishes like k\u00e4sesp\u00e4tzle. Historically, this one was a staple of alpine farmers, and rural operations have continued that legacy of regional heritage on a smaller scale.\u00a0<\/p>\n

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Where to Find Austrian Cheeses<\/h2>\n

Tourists in Austria often discover the more unique Austrian cheeses through agritourism or visits to alpine huts and local markets. If you time your visit right to farmers\u2019 markets across regions like Tyrol and Vorarlberg, you\u2019re more likely to find seasonal Alpk\u00e4se and Grauk\u00e4se. The K\u00e4seStrasse Bregenzerwald, or Cheese Road Bregenzerwald, is also popular for cheese lovers. Many alpine dairies sell directly to visitors, especially in the summer, when cows graze on their high pastures.<\/p>\n

In larger cities like Vienna, delis and cheese shops stock a broad selection of cheeses, often even featuring PDO-protected varieties. Supermarkets carry the more common types, but you\u2019ll need to hunt a little harder for the most distinctive cheeses. Neighboring countries like Germany and Switzerland often carry the popular Alpine varieties, and larger-scale producers export their cheeses to specialty markets around the world.<\/p>\n

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Read more <\/h2>\n