Chorherrenkäse, also known as Prälatenkäse, is a semi-hard cheese made from cow's milk and sometimes buttermilk. The cheese, which is matured in lactic acid, is made in the Tyrol state of Austria.
| Chorherrenkäse | |
|---|---|
| Other names | Prälatenkäse |
| Country of origin | Austria |
| Region | North Tyrol/East Tyrol |
| Source of milk | Cows |
| Pasteurized | yes or no |
| Texture | Semi-hard cheese (SK) |
| Fat content | low fat |
| Aging time | lactic acid maturation |
Chorherrenkäse translates from German as "canons' cheese". As early as 1469, Chorherrenkäse was mentioned as a method of payment in the accounting books of Reichersberg Abbey.[1]
Based on monastery or Trappist-style cheeses, Chorherrenkäse uses rennet to separate its curds and whey, was originally dipped in white wax[2] and is now packaged in a loaf-shaped white plastic rind.[1] The cheese is described for having a mild, buttery taste with a hint of nuttiness and is noted for its light yellow color, numerous small eyes (air bubbles) and white rind.[2] It is recommended that Chorherrenkäse "rest" in its manufacture.[1]
Chorherrenkäse is similar to other cheeses from Austria, e.g., Schärdinger Amadeus, another mild, semi-firm light yellow cheese — manufactured in Austria — but in Styria rather than Tyrol.
See also
editReferences
edit- ^ a b c "Schärdinger Chorherrenkäse". Cheeseworld.at. Archived from the original on 2016-03-04.
- ^ a b World Cheese Book, Juliet Harbutt, p. 236. DK ADULT; First Edition (October 5, 2009). 2009-10-05. ISBN 9780756662189.