Tiroler Graukäse 
Tiroler Graukäse is a rennet-free, acid-curd cow's milk cheese from the Tyrolean Alp valleys of Austria. It takes its name from the grey mold on its rind, holds around 0.5% fat, and has a strong flavor with a penetrating smell.
Key Facts
| Country of Origin | Austria |
| Specific Origin | Tyrol (North Tyrol/East Tyrol) |
| Protection | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw or pasteurized |
| Fat Content | Around 0.5% |
| Rind | Thin, bluish-grey to green-grey with slight map-like cracks |
| Texture | Dry at the edges, fatty towards the inside when mature |
| Flavor | Tartish, spicy to sharp |
| Colors | Grey to grey-green, marbled or with white center |
| Forms | Small loaves or bars from 1 to about 4 kg |
| Rennet Type | None used; curdled by acidification |
| Also Known As | Tyrolean grey cheese, Graukäse |
What is Tiroler Graukäse Cheese?
Tiroler Graukäse comes from the Tyrolean Alp valleys of Austria. Its PDO registration states that the cheese has been a significant element of Tyrolean peasant gastronomy for centuries. In Austria it is protected as a designation of origin, shown in German as g.U. and registered under the official name Tiroler Graukäse. Graukäse made in Italy carries a prodotti agroalimentari tradizionali (PAT) designation instead.
It is an acid-curd quark, set by souring rather than with rennet. Making it on the farm became common for two plain reasons: the method is simple, and low-fat milk was on hand once the fat had been taken for butter.
The name comes from the grey mold that usually grows on the rind. The cheese is extremely low in fat, around 0.5%, yet strongly flavoured, and the smell is powerful and penetrating.
How Does Tiroler Graukäse Cheese Compare?
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