In order to produce Innviertler Abgereifter, raw cow’s milk is centrifuged and skimmed. The so produced low-fat milk is inoculated with curdled milk or lacto acid bacteria (lactobacillus) and rests for 24 hours at 20 °C. After resting, the thickened low-fat milk is cut into 2-cm thick pieces and is reheated to 50 °C. The curd is filled in a perforated container in order to allow whey drainage. After one to two days, the dry, crumbly curd is minced and salt and pepper is added. The cheese is stored flat at a room temperature of between 25 and 30 °C. After two more days, the curd is ready to be pressed in a form. The Graukäse is then packaged and continues aging in the refrigerator. It reaches its typical, aromatic taste when it is well aged and shows a “glossy” consistency.Innviertler Abgereifter is traditionally produced in Innviertel (north-western part of Upper Austria), but every region in Austria has its own version of cheese made from curdled milk. Examples are “Gelunder” in Carinthia, “Steirerkäse” from Styria and “Tyrolean Graukäse”. The above-described type of Graukäse is typical for the Innviertel and is hardly known outside of this region. The Strasser family is the only producer in Upper Austria who restarted the production of this particular cheese again.