Cheese

South Tyrol Graukäse (also known as grey cheese or “formaggio grigio” in Italian) is a type of cheese that originated in the alpine region of South Tyrol, which is located in the northeastern part of Italy and south western part of Austria. The cheese has a long history, with records dating back to the 12th century.

The origins of Graukäse

Originally, graukäse was made by farmers who lived in the mountainous areas of South Tyrol. It was created as a way to preserve milk, which was in abundance during the summer months when cows were milked daily. The cheese was made using skimmed milk and was left to mature for several months in damp, cool conditions. The cheese is acidified using no rennet to make the milk proteins coagulate. Skimmed milk because the cream was used to churn butter.

South Tyrol Graukäse is made using raw cow’s milk, and has a very strong, pungent flavour that can be quite sharp and tangy. The texture of the cheese is firm and crumbly, with small holes throughout. The rind is typically covered in a layer of grey mold (Mucor), which is why the cheese is often referred to as “grey cheese.”

Traditional methods

South Tyrol Graukäse is still produced using traditional methods, and it has been recognised as a protected designation of Origin (PDO) product by the European Union, which, it should be said, applies to the Graukäse made in Austrian South Tyrol. This means that only cheese produced in the South Tyrol region can be called Graukäse. The Italian Graukäse has its own domestic protection and some are also covered by a Slow Food Presidium (Formaggio grigio della Valle Aurina).

A wonderful snack

South Tyrol Graukäse is often enjoyed as a snack or appetizer, and it pairs well with bread, crackers, and cured meats. It is also used in cooking, and it can be grated over pasta or added to soups and stews to add flavor. Overall, South Tyrol Graukäse is a unique and flavorful cheese with a rich history and a distinctive character.

The Norwegian Gammalost

They are related. Mountain cheeses both, and the farmers made butter of the cream and made cheese from the skimmed milk. Butter was a more valuable commodity that cheese. The only difference is that the Norwegian took it a bit further and made brown cheese from whey that was left over from the cheese making. If it was the vikings who brought the Norwegian Gammalost to the alps or Graukäse back home from their journeys, I do not know. So the next time you are in the alps, ask for Graukäse and ask for Gammalost the next time you are in Norway.

Back in 2017 I attended a tasting at Cheese 2017 in Bra about alpine cheese. Paired with Franciacorta brut, by the way, which appeared to be a very favourable pairing. There also arouse an interesting discussion about age and flavour profiles of alpine cheeses, the essence being that the older the better is not necessarily true. That said taste is personal, while some like the fruit of the young cheeses others enjoy the caramel of the really well matured. Below I have tried to create a guide for Comté which I believe also can be true for Gruyère and other similar cheeses.

Alpine cheese

Comté and other alpine cheeses are firm cheeses that is made from raw cow’s milk in the alpine regions of France, Switzerland, Italy mainly, but also Austria. This style of alpine cheese is aged for varying lengths of time, ranging from a few months to several years, and during this time, it develops a unique flavour profile.

Flavour development

When Comté is young, it has a mild, buttery flavour with a slightly nutty and fruity taste. As it ages, the flavor becomes more complex and intense, developing a range of flavours and aromas. Some of the key changes in flavour that occur with age include:

1. Nuttiness: As the cheese ages, the nutty flavour becomes more pronounced, and the cheese takes on a slightly sweet, caramelized taste.
2. Fruity notes: Comté cheese often has a fruity taste, which becomes more pronounced with age. The cheese may develop flavours of apricot, pineapple, and even cherry.
3. Earthiness: As the cheese ages, it develops an earthy flavour, similar to mushrooms or truffles.
4. Umami: Umami is the savory flavour that is often described as meaty or brothy. As Comté cheese ages, it develops a rich, umami flavour that can be quite strong in older cheeses.
5. Crystallisation: Another notable change in flavour with age is the development of small crystals within the cheese. These crystals, called tyrosine, form as the cheese dries out and become more prominent in older cheeses. They add a crunchy texture and a slightly sweet, nutty flavour to the cheese.

Overall, the flavour of Comté style alpine cheese evolves and becomes more complex with age. While younger cheeses may be mild and buttery, older cheeses have a range of flavours that can be quite intense and rich.

Also read: “Salt” crystals in firm cheeses, what are they?

So is there an ideal age for alpine cheese?

The ideal age for an alpine cheese will probably be subjective and depending on personal preference. However, many cheese experts consider Comté style cheese to be at its best between 12 and 18 months of age.

At this age, the cheese has developed a complex and intense flavour profile, with a balance of nuttiness, fruitiness, and earthiness. The texture of the cheese is also ideal, with a firm yet supple texture that is not too dry or too creamy.

That being said, some people may prefer younger Comté style cheese for its milder flavour and softer texture, while others may enjoy older cheeses for their strong and complex flavours. It ultimately comes down to personal preference and what flavour and texture profile you enjoy the most.

And in my opinion?

My personal alpine cheese favourite is an 18 months old Comté. It has fruit, just enough sweetness without any overpowering and has not yet developed caramel flavours. I am not a big fan.

Valentine’s Day is a holiday that is celebrated annually on February 14th. Its history is shrouded in mystery, with various theories about its origins. One of the most popular theories is that it originated from ancient Roman celebrations of Lupercalia, a festival of love and fertility held in mid-February.

Valentine as we know it today

However, the holiday as we know it today is largely associated with Saint Valentine. He was a Catholic priest who lived in the third century. According to legend, he defied the orders of the Roman emperor Claudius II, who had banned marriages in an attempt to increase the number of single men available for military service. Saint Valentine continued to perform marriages in secret, and was eventually imprisoned and sentenced to death for his defiance.

The Catholic Church honoured Saint Valentine as a martyr, and the holiday of Saint Valentine’s Day was established in his memory. Over time, the holiday evolved into a celebration of love and romance, and people began to exchange gifts and cards to express their affection for one another.

In the Middle Ages, the tradition of sending love letters on Valentine’s Day became popular, and by the 15th century, the first mass-produced Valentine’s Day cards began to appear. Today, it is celebrated in many countries around the world, and it remains one of the most popular holidays for expressing love and affection.

…and

In conclusion, the history of Valentine’s Day is a mix of ancient celebrations, Christian traditions, and cultural evolution. Regardless of its origins, it remains an important occasion for people to show their love and appreciation for one another.

The cheese

And this is where the cheese comes in of course. Celebrate the day with someone you love and enjoy a piece of excellent cheese like the Coeur de Neufchâtel in the picture above. Let your favourite drink accompany the cheese.

Thanks to: Chat Open AI