!!!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.


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