Graukäse (“gray cheese”)belongs to the family of acid-curdled cheeses, which do not use rennet. This type of cheese is fairly common in the Tyrolean Alps. The cheese is very lean—the fat content is no more than 2%—and it is made from milk left over from butter production. The milk is left to rest for two days, during which time the acid coagulation begins. After heating, the curd is hung up to drain and then broken into pieces. The mass is then put into molds and pressed by hand. The cheeses age for two or three weeks, developing grayish-green fungal molds, a powerful and penetrating smell and a strong flavor with a bitterness that varies depending on how much whey is left during the draining.
The cheese is only made in mountain dairies from June to September. The Graukäse usually ages for around two weeks, but some cheeses are aged for up to 12 months at very low temperatures.
Tures and Aurina valleys from Gais to Casere (Kasern), including the neighboring valleys of Selva dei Molini (Muehlwald), Lappago (Lappach), Rio Bianco (Weissenbach) and Riva di Tures (Rein), Bolzano Province
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Selva dei Molini
Maso Mittermairhof, 57
tel. 0474 653389-338 8737161
Valle Aurina, frazione San Giovanni (Bz)
Via Steger Aue, 28
tel. 0474 671162 - 339 7851225