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3 Worst Rated Austrian Raw Milk Cheeses

Last update: Fri Jan 31 2025
3 Worst Rated Austrian Raw Milk Cheeses
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01

Cheese

TYROL, Austria and  one more region
3.2
Tiroler Graukäse
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Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture.


Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. 
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02
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This hard Alpine cheese is made from raw cow's milk, and has been produced in the Tyrolean Alps at least since the late Middle Ages, when cheesemaking was the only effective way to preserve the precious Alpine milk. The milk for Tiroler Alpkäse is obtained exclusively during summer from cows kept on the Tyrolean pastures where they feed on fresh grass and aromatic Alpine herbs.


Usually available from October to March, the fully ripened Alpkäse has a brownish rind, and a firm ivory to yellow paste. It is known for an intense aroma and quite a strong, spicy flavor.

03
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Ennstaler Steirerkas is a traditional cheese hailing from the district of Liezen in Styria. The cheese is made from pasteurized or raw skimmed cow’s milk, while small amounts of spices, herbs, pepper, or berries may also be added.


Underneath its mold-ripened rind, the texture of the cheese is crumbly, granular, and patterned by mold veins. The cheese is usually left to mature for at least 3 weeks before consumption. The aromas are intense, robust, spicy, and earthy, with mild notes of ammonia.


The flavors are sour, piquant, strong, sharp, and spicy. It’s recommended to enjoy the cheese on a slice of buttered bread.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Austrian Raw Milk Cheeses