Tyrolean grey cheese

You can help expand this article with text translated from the corresponding article in German. Click [show] for important translation instructions.

Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Consider adding a topic to this template: there are already 2,031 articles in the main category, and specifying|topic= will aid in categorization.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing German Wikipedia article at [[:de:Tiroler Graukäse]]; see its history for attribution.
You may also add the template {{Translated|de|Tiroler Graukäse}} to the talk page.
For more guidance, see Wikipedia:Translation.

Tyrolean grey cheese

Other names	Tiroler Graukäse
Country of origin	Austria, Italy
Region	Tyrol
Source of milk	Cows
Pasteurised	yes or no
Fat content	low fat
Weight	1 to 4kg
Certification	Tiroler Graukäse PDO, PAT
Related media on Commons

Tyrolean grey cheese (Tiroler Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese 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 it has a powerful penetrating smell.^{[citation needed]} 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^[1] 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 prodotto agroalimentare tradizionale (PAT) designation.^[2] 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.^[3]

References

[edit]

^ "DOOR". ec.europa.eu.
^ "Quattordicesima revisione dell'elenco naziona- le dei prodotti agroalimentari tradizionali". MINISTERO DELLE POLITICHE AGRICOLE ALIMENTARI E FORESTALI (in Italian). 5 June 2014. Retrieved 25 September 2021.
^ [1]^{[dead link]}

v t e Austrian cheeses
Abgereifter Chorherrenkäse Lüneberg cheese Tyrolean grey cheese

v t e Italian cheeses
PDO	Asiago Bitto Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Valle d'Aosta Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu martzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Provatura Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda

This cheese-related article is a stub. You can help Wikipedia by expanding it.

See also

References