Tyrolean grey cheese (''Tiroler Graukäse'') is a strongly flavoured,

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and ...

-free cows-milk acid-curd cheese made in the

Tyrol Tyrol (; historically the Tyrole; de-AT, Tirol ; it, Tirolo) is a historical region in the Alps - in Northern Italy and western Austria. The area was historically the core of the County of Tyrol, part of the Holy Roman Empire, Austrian Emp ...

ean Alp valleys,

Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...

. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. The cheese produced in Austria is registered as

protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...

(PDO), Austria generally indicated in German as g.U. (geschützte Ursprungsbezeichnung) under the official name Tiroler Graukäse The registration of the PDO states that its production has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse produced in Italy is protected by a

prodotto agroalimentare tradizionale ''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry o ...

(PAT) designation. Graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.
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References

Cow's-milk cheeses Acid-set cheeses Austrian cheeses Austrian products with protected designation of origin Cheeses with designation of origin protected in the European Union Italian cheeses {{Cheese-stub

See also

References