Austrian cheeses are produced mainly in the mountain regions. Today, cheese is considered by many to be a great delicacy, but originally its production had purely practical reasons - milk was plentiful and cheese proved to be a great and tasty way of preserving it for longer.

Soft cheeses

The origins of soft cheeses date back to the last century. This type of cheese is mainly produced in Upper Austria and Styria. The nature of these cheeses varies according to the recipe and the maturing period. They are typically matured for between 2 and 4 weeks. The cheeses known in this country are Cammembert, Brie, Romadur, Blat's Gold, etc.

Semi-hard cheeses

This category of cheese has a centuries-long tradition in Austria. It is produced throughout the country with a strong regional influence, from which the names of the cheeses are often derived - Dachsteiner, Arlberger, Gmundner Bergkäse. In the Czech Republic, Eidam is the most common of the semi-hard cheeses.

Hard cheeses

Here, too, we find a range of cheeses from the milder ones to the strongly flavoured ones. Hard cheeses take at least a few weeks to mature, but more likely many months and even years for some types. The varieties sold here are e.g. Emmental, Cheddar, Parmesan, etc.

Selected Austrian cheeses

Vorarlberger Bergkäse

Aged for three to six months, this regional cheese is considered a great delicacy and is known far beyond its original region. The flavour is quite pronounced, savoury with a strong aroma.

Tiroler Graukäse

This is one of the oldest Austrian cheeses. It ripens for 10 to 20 days, is made from low-fat milk and tastes slightly sour. The taste is tangy and sour and becomes sharper with increasing maturity.

Vorarlberger Alpkäse

It is classified as a hard cheese and typically matures for ten months. It is a traditional cheese from the Alpine region, produced only during the summer months. It has a minimum fat content of 45 % and is more savoury in taste.

Tiroler Alpkäse

As the name suggests, the cheese originates from Tyrol. It is produced only during the summer months on selected Alpine pastures. After ripening, it is only available between October and March. It falls into the category of hard cheeses, is highly aromatic and ripens for 4 months.

Tiroler Bergkäse

This cheese, again from Tyrol, is made from milk from cows that are not fed silage; this gives it its characteristic aromatic flavour. It is matured for 5 months at a temperature of 12-16 °C and is classified as a hard cheese, containing at least 45 % fat.

Gailtaler Almkäse

This hard cheese, matured for 7 weeks, is produced on 14 selected pastures in Gailtal. it is made from untreated cow's milk, sometimes with 10 % goat's milk added. Approximately 40 tonnes of cheese are produced each year, containing 45 % fat and having a full and aromatic flavour.

Austria is one of the most sought-after tourist areas due to its beautiful Alpine nature, clean mountain air, lifestyle and excellent gastronomy. Don't miss a visit to the Bad Gastein area, which boasts thermal baths, radon caves, wonderful cycling and hiking trails, ski slopes and thousands of other attractions and activities.