Käse#

Cheese: Austria produces approx. 80,000 t of cheese per year. In 1993 30,084 t of hard cheese, 39,049 t semi-hard cheese, 5,183 t of soft cheese and 7,132 t of fresh cheese were produced. The most important of the 140 types of Austrian cheese are: a variety of fresh cheeses (based on gervais and pot cheese), soft and creamy cheese (Camembert, Brie), soft smeared cheese (Schlosskaese, Romadur), blue veined cheese (Trautenfelser, Weissensteiner etc.), green veined cheese (Oesterkron), Austrian Bergkaese (mountain cheese), Austrian Emmenthal cheese, Austrian Alpenkaese, Mischlingskaese (processed cheese), Austrian Raesskaese, Austrian Surakaese, Austrian Stangentilsiter (e.g. Bergtilsiter), Austrian Laibtilsiter (e.g. Dachsteiner), Austrian Butterkaese (butter cheese), Austrian Esrom (e.g.°Jerome), semi-hard cheese with eyes, (e.g. Bergbaron, Schlossdamer), Austrian Mondseer, acid curd cheese (e.g. Tirolean Graukaese, Quargel), boiled cheese (e.g. Glundner), Bierkaese (beer cheese).The quality of Austrian cheese has improved greatly in the last few years and several Austrian cheeses have won international awards.

Literature R. Sedlaczek (ed.), Die Kaesemacher Oesterreichs, 1993; C. Wagner, Kaese fuer Kenner, 1994.