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Glacierè Potato Cheese — traditional dish from Tyrol, Austria
Snack Vegetarian

Food Flavour DNA

Nutritional Values

🔥90kcal
💪9gProtein
🌾2gCarbs
🥑6gFat
🌿—Fibre
⚖️50 gServing

* Per serving · 50 g. May vary.

Allergens

🥛 Dairy

Glacierè Potato Cheese

How to order / say it
Say it Graukäse — [GROW-kez]
Order I'd like the Graukäse, please.
Locally Ich hätte gern den Graukäse, bitte.
Say locally

A sour, low-fat cheese made from skimmed milk, typical in Tyrol.

Why try it?

Graukäse embodies the simplicity and resourcefulness of Alpine cuisine. It's a staple of Tyrolean cheese-making, showcasing Innsbruck's esteemed dairy tradition and providing a unique culinary experience of robust flavors.

How it tastes

The cheese is noted for its distinct sourness and crumbly texture, providing a sharp contrast to milder cheeses. Often eaten with bread or potatoes, it evolves in flavor, with earthy undertones and a tangy finish.

Origin & History — first documented: 1300

Graukäse dates back to medieval times, initially created in the Alpine regions to make use of skimmed milk left over from butter production. Its preservation through fermentation and low-fat character contributed to its long-standing popularity.

Recipe

Ingredients

  • 🥛 1 l skimmed milk
  • 1 tbsp rennet
  • 🧂 15 g salt
  • 20 ml vinegar

Method

  1. 1 Heat milk and add rennet to curdle.
  2. 2 Drain the curds and press into a mold.
  3. 3 Allow cheese to ferment, turning regularly.
  4. 4 Salt the surface and age until desired flavor.

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All Europe recipes — Austria — Innsbruck — Glacierè Potato Cheese
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