As Weinkäse different are soft and semi-hard cheese called. They are rubbed with wine during maturation , which can give them a typical taste and - if red wine is used - a dark to almost black colored rind. Wine cheese is particularly widespread in the Alpine region from Bavaria to Austria to South Tyrol .
The Austrian wine cheese, which was formerly also known as "Styrian Hauerkäse", is also a soft cheese, but without red smear and therefore milder. It is traditionally rubbed with Zweigeltgeläger (wine yeast). This gives it its typical, almost black rind with a delicate touch of milk mold. Similar cheeses are also made in South Tyrol.
There is also semi-hard cheese of the same name, the rind of which is also treated with wine during maturation.
- World Cheese Book p. 238 in Google Book Search