The tradition & historical record
1 min read · 2 sourcesTyrolean grey cheese (Tiroler Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd quark made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and has a powerful penetrating smell. The cheese produced in Austria is registered as protected designation of origin (PDO), Austria generally indicated in German as g.U. (geschützte Ursprungsbezeichnung) under the official name Tiroler Graukäse. The registration of the PDO states that its production has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse produced in Italy is protected by a prodotti agroalimentari tradizionali (PAT) designation. Graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making. 1
The text above is adapted from the Wikipedia article “Tyrolean grey cheese”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Tyrolean grey cheese is trademark, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 2 external registers, which can be verified through the citation. 2