Gravensteiner

Gravensteiner is a type of cheese that originated in the Austrian town of Graz, in the province of Styria. It is a semi-hard cheese made from cow's milk, and it is known for its distinctive flavor and texture. The cheese is typically produced using a method called "whey cheese making," which involves the use of whey, the liquid byproduct of cheese production.

The production of Gravensteiner cheese involves several steps. The milk is first pasteurized and then heated to a specific temperature to denature the proteins. The whey is then separated from the curds, and the curds are cut into small pieces and heated again. The whey is then added back to the curds, and the mixture is heated to a higher temperature to form the cheese. The cheese is then pressed and aged for a period of time, typically between 12 and 18 months, to develop its flavor and texture.

Gravensteiner cheese is known for its mild, slightly sweet flavor and its crumbly texture. It is often used as a table cheese, but it can also be used in cooking and baking. The cheese is typically sold in wheels, and it is available in a variety of sizes and shapes. It is also available in a variety of flavors, including smoked and spiced varieties.

Gravensteiner cheese is a popular cheese in Austria, and it is also exported to other countries. It is known for its high quality and consistency, and it is produced by a number of artisanal cheese makers in the Graz region. The cheese is also protected by a designation of origin, which means that it must be produced in a specific way and from specific ingredients to be considered authentic Gravensteiner cheese.