Aurina Valley Graukäse

Italy

Trentino Alto Adige

Milk and milk products

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Aurina Valley Graukäse

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.

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Season

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.

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In recent years, the invasion of cheeses made in industrial dairies has relegated the production of Graukäse almost exclusively to a domestic level. It is still made in some mountain farmhouses, and a few cooperative dairies, which however use pasteurized milk and artificial starters. The Presidium has brought a tradition back to life, supporting a return to artisanal cheesemaking using only raw milk.

Production area
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

Presidium supported by
Bolzano Chamber of Commerce, Bolzano Autonomous Provincial Authority, LeaderPlus, Ahrntal Natur
Agnes Laner
Selva dei Molini
Maso Mittermairhof, 57
tel. 0474 653389-338 8737161
laner.nikolaus@rolmail.net

Martha Hofer
Valle Aurina, frazione San Giovanni (Bz)
Via Steger Aue, 28
tel. 0474 671162 - 339 7851225
martha.hofschneider@gmail.com
Coordinator
Agnes Laner
Tel. +39 0474 653389
laner.nikolaus@rolmail.net

Slow Food Presidium Coordinator
Martin Pircher
Tel. +39 0474 678495
Fax +39 0474 679425
despar.pircher@bestofdolomites.it
In recent years, the invasion of cheeses made in industrial dairies has relegated the production of Graukäse almost exclusively to a domestic level. It is still made in some mountain farmhouses, and a few cooperative dairies, which however use pasteurized milk and artificial starters. The Presidium has brought a tradition back to life, supporting a return to artisanal cheesemaking using only raw milk.

Production area
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

Presidium supported by
Bolzano Chamber of Commerce, Bolzano Autonomous Provincial Authority, LeaderPlus, Ahrntal Natur
Agnes Laner
Selva dei Molini
Maso Mittermairhof, 57
tel. 0474 653389-338 8737161
laner.nikolaus@rolmail.net

Martha Hofer
Valle Aurina, frazione San Giovanni (Bz)
Via Steger Aue, 28
tel. 0474 671162 - 339 7851225
martha.hofschneider@gmail.com
Coordinator
Agnes Laner
Tel. +39 0474 653389
laner.nikolaus@rolmail.net

Slow Food Presidium Coordinator
Martin Pircher
Tel. +39 0474 678495
Fax +39 0474 679425
despar.pircher@bestofdolomites.it

Territory

StateItaly
RegionTrentino Alto Adige

Other info

CategoriesMilk and milk products