Schlierbacher Schlosskäse
The Schlierbacher Castle cheese is a soft cheese with a washed rind .
Since the 17th century the Cistercians ran cattle in the Schlierbach Abbey in Upper Austria . The monk Brother Leonhard learned the craft of cheese-making in the Sankt Ottilien Archabbey in Bavaria and brought this knowledge to Schlierbach in the early 1920s. A cheese dairy was set up and the first Schlierbacher Schlosskäse (also Schlierbacher Klosterkäse ) was produced in 1924 .
The pasteurized cow's milk is pre-acidified with lactic acid bacteria for a day , thickened with rennet and the resulting curd is filled into molds. After turning the molds several times, the cheese is placed in a salt bath, then sprayed with red smear and stored in maturing cellars for around two weeks.
The surface-ripened soft cheese is traditionally made in 62.5 gram patties with a fat content of 35% and 55% FiT . The soft dough has a light yellow color, the taste is hearty, hearty and spicy. A slight to stronger smell, depending on the length of storage, is one of the characteristics of the cheese.
literature
- Vene Maier: cheese in Austria . Falter Verlag, Vienna 1993, ISBN 3-85439-110-2 . (Pages 154ff., 303)
Web links
- Brief portrait in the Schlemmer Atlas
- Production of Schlierbacher Schloßkäses ( Memento from January 23, 2009 in the Internet Archive )