Pinzgauer Bierkäse

Pinzgauer Bierkäse is a semi-hard cow's milk cheese produced in the Austrian Zell am See district (formerly known as the Pinzgau region).

It gets its name on account of the fact it's stored in cloths soaked in beer. Pinzgauer Bierkäse has been produced since the 17th century, and the method of production has not changed to this day. The milk comes from cows that graze the pastures of the Austrian Central Alps, which is then pasteurized, skimmed, and enriched with lactobacteria culture.

The curd is lightly pressed, wrapped in beer-soaked cloths (the beer acts as a red smear, giving the cheese a recognizable light-reddish rind), and left to mature for six weeks. The matured cheese is light-yellow, with small perforations, and has a slightly tangy taste, enriched with the notes of Alpine plants the cows graze on.

Pinzgauer Bierkäse is typically used in traditional local dishes like kasnocken, but it can also be enjoyed on its own, paired with beer.