Description
The Tiroler Almkäse PDO is a cheese made from the milk of cows bred in alpine pastures.
Production Area
The Tiroler Almkäse PDO production area falls within the federal state of Tyrol.
Production Method
Tiroler Almkäse PDO is only produced in summer, between 90 and 120 days of the alpine pastures growing period. The fresh milk is put into containers and then skimmed the morning after. The milk skimmed the night before is heated to a temperature of 31-32°C and made to coagulate by adding rennet. Then it is cut into small pieces and cooked. When the mass reaches the desired consistency, it is placed in a mould and pressed. Next morning, the cheese is placed in brine for two days and then left to mature for a period ranging from four and a half months to six months.
Appearance and Flavour
Tiroler Almkäse PDO has a significant yellow to brown rind. It has a soft uniform ivory-coloured paste tending to yellow with small holes the size of a pea. The taste is aromatic and spicy. The minimum fat content is 45%. The weight of the cheeses varies from 30 kg to 60 kg.
History
The history of Tiroler Almkäse PDO has distant origins, testified by a document of the Land Archives in which reference is made to the production of this cheese that was certified in 1544 continuing from then on with success. There were many dairy farms in Tyrol region in the second half of the 19th century, which produced Tiroler Almkäse and produced 294 tonnes in 1969. The cheese is traditionally known as Alpkäse in the mountainous regions of Tyrol west of Innsbruck, while in the lowlands of Tyrol it is known as Almkäse.
Gastronomy
Tiroler Almkäse PDO may be stored in the less cold compartment of the refrigerator or at room temperature but always in a cool and dry place. It is consumed fresh and is primarily a table cheese or it is used for the preparation of appetizers and main courses.
Marketing
The product is sold as Tiroler Almkäse PDO. It is marketed in whole forms or in vacuum packed slices. The product is only available during the months between October and March.
Distinctive Features
The milk used to produce Tiroler Almkäse PDO assumes a particular taste due to the alpine vegetation eaten by the animals. In fact the pastures of the production region can reach an altitude of up to 2.500 metres above sea level.
