Räßkäse

Sliced Räßkäse

The Räßkäse ( alemannisch Räss / Räss , sharp, spicy ', locally Räßkäs , Swiss Rasskäse ) is a naturally matured hard cheese from pasteurized cow's milk .

Räßkäse is produced in the Austrian state of Vorarlberg and neighboring Eastern Switzerland (Appenzeller Rasskäse) . It is a variant of Appenzeller , but in contrast to this it is not a typical alpine cheese , but is traditionally produced in the winter months on the farms , where the cattle give less milk and the taste becomes more intense and changes with the hayfeeding .

The fat content of wet cheese is 35% fat. Tr. and the maturation period is four months. The rind is a white smeary rind, has round holes, the consistency is greasy in the cheese dough, when the consistency is wet. The taste is described as piquant and spicy. The dry Räßkäse has a fat content of 45% fat i. Tr., The storage time is 5 months. It has a dry natural rind , which is also cut-resistant, but has a dry consistency.

Räßkäse is used in dishes because of its intense flavor. Typical dishes with Räßkäse are Vorarlberger Käsespätzle or cheese flatbreads .

Web links

Commons : Räßkäse - Collection of images, videos and audio files

Rässkäse in the Koch-Wiki

Individual evidence

↑ Räßkäse and räß . In: Ulrich Ammon, Regula Nyffenegger; Ulrich Ammon, Rhea Kyvelos (ed.): German dictionary of variants: The standard language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol. Walter de Gruyter, 2004, ISBN 978-311016575-3 , both p. 610, col. 1;
the word corresponds to bair.-österr. 'Hantig': also generally 'harsh, tart'; of people 'strict, resolute, unfriendly'; of circumstances 'hard'. rass in Stephan Kaiser: The special features of the written German language in Switzerland . Volume 30, part 1 of Duden articles on questions of spelling, grammar and style . Bibliographisches Inst., 1969, p. 74 ( limited preview in Google book search)

↑ Vorarlberg Milch ( Memento of the original from October 3, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2
↑ Josef Schormüller: Handbook of food chemistry: Animal foods: Part 1. Milk, butter, cheese . Springer-Verlag, 1968, p. 546 ( limited preview in Google book search)

[1] Räßkäse and räß . In: Ulrich Ammon, Regula Nyffenegger; Ulrich Ammon, Rhea Kyvelos (ed.): German dictionary of variants: The standard language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol. Walter de Gruyter, 2004, ISBN 978-311016575-3 , both p. 610, col. 1;
the word corresponds to bair.-österr. 'Hantig': also generally 'harsh, tart'; of people 'strict, resolute, unfriendly'; of circumstances 'hard'. rass in Stephan Kaiser: The special features of the written German language in Switzerland . Volume 30, part 1 of Duden articles on questions of spelling, grammar and style . Bibliographisches Inst., 1969, p. 74 ( limited preview in Google book search)

[2] Vorarlberg Milch ( Memento of the original from October 3, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2

[3] Josef Schormüller: Handbook of food chemistry: Animal foods: Part 1. Milk, butter, cheese . Springer-Verlag, 1968, p. 546 ( limited preview in Google book search)