Gailtaler Almkäse – Austrian Alpine Cheese

Gailtaler Almkäse is a prized Austrian mountain cheese with a protected designation of origin. This hard cheese boasts a robust, aromatic flavor developed through careful aging in alpine pastures. Its distinct character comes from the raw milk of cows grazing on rich, high-altitude meadows.

Distinctive Features

Gailtaler Almkäse presents as a large, heavy wheel typically weighing between 15 and 35 kilograms. Its natural rind is firm and dry, ranging in color from pale yellow to a deeper golden brown. The interior paste displays a consistent ivory to light yellow hue without any holes.

The texture of this cheese is compact and slightly crumbly yet smooth on the palate. It contains a minimum of 45 percent fat in dry matter, contributing to its rich mouthfeel. Its aroma is intensely fragrant, evoking notes of alpine herbs, hay, and a subtle nuttiness.

Cheese Varieties

Gailtaler Almkäse has two primary varieties based on aging time. The younger version, called “Junger Almkäse,” ages for a minimum of two months. It offers a milder, creamier flavor and a slightly softer texture than its aged counterpart.

The traditional “Alter Gailtaler Almkäse” matures for at least five months and often much longer. This extended aging intensifies its flavor, creating a sharper, more complex and piquant profile. Both varieties maintain the same base production method and raw milk origin from the Gail Valley region.

History and Traditions

Gailtaler Almkäse originates from the Gail Valley in southern Austria’s Carinthia region. Its production is deeply rooted in the centuries-old tradition of alpine transhumance. Local farmers move their herds to high mountain pastures, or alms, during the summer months.

The cheese has been crafted in mountain dairies, known as “Sennereien,” using traditional methods for generations. This region is also famous for its pristine landscapes and other alpine dairy products. The PDO status, granted in 1997, protects the authentic methods and geographical origin of Gailtaler Almkäse.

Production Process

Producers make Gailtaler Almkäse exclusively from raw cow’s milk from the Gail Valley. The milk must come from cows grazing on designated alpine pastures. This diet of diverse grasses and herbs directly influences the cheese’s final flavor.

Cheesemakers heat the milk to precisely 32 degrees Celsius before adding rennet. They cut the resulting curd into rice-sized grains and heat it again to about 52 degrees Celsius. They then press the curd into large rounds and brine them for several days to form the rind.

Wine or Beverage Pairings

A crisp, dry Austrian white wine like a Grüner Veltliner makes an excellent pairing for Gailtaler Almkäse. The wine’s peppery notes and acidity cut through the cheese’s richness beautifully. A local Carinthian beer, such as a Heller Bock, also complements its nutty, savory character.

For a non-alcoholic option, a tart apple cider or sparkling apple juice works wonderfully. The beverage’s effervescence and fruitiness refresh the palate between bites. A full-bodied Austrian Zweigelt red wine can stand up to the stronger flavors of an aged Gailtaler Almkäse.

Suitable Fruit and Vegetables

Crisp, slightly tart apples and firm pears are classic partners for Gailtaler Almkäse. Their freshness provides a lovely contrast to the cheese’s dense, savory profile. Grapes, especially green varieties, also offer a juicy, sweet counterpoint.

For vegetables, consider serving cornichons, pickled onions, or radishes alongside the cheese. Their sharp, acidic bite helps balance its richness. A small side of tomato chutney or a beetroot relish can add a sweet and earthy dimension to the tasting experience.

Suitable Meat and Fish dishes

Thinly sliced Austrian-style cured meats like Bergspeck or Salami pair superbly with Gailtaler Almkäse. Their salty, smoky flavors harmonize with the cheese’s robust character. Serve them together on a wooden board for a traditional alpine platter.

Grated Gailtaler Almkäse makes a superb topping for a Wiener Schnitzel or a rich beef goulash. It melts beautifully, adding a deep, nutty flavor to these classic dishes. Flaky white fish baked with a crust of breadcrumbs and finely grated cheese is another excellent preparation.

Questions and answers

Presentation

Remove Gailtaler Almkäse from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius. At this temperature, its full aroma and flavor profile can develop perfectly.

Present the cheese on a large wooden board or a slate plate to enhance its rustic appeal. Cut it into thick wedges or break it into rustic chunks to showcase its texture. Provide a sturdy cheese knife for serving and individual cheese planes or knives for guests.

Recipe Ideas

Gailtaler Almkäse Spätzle

This dish is a hearty and classic Austrian comfort food. Spätzle are soft egg noodles that provide the perfect base for the melted cheese. The robust flavor of Gailtaler Almkäse transforms a simple pasta dish into something truly special.

The key is to use a generous amount of freshly grated cheese while the Spätzle are still hot. This ensures a creamy, cohesive dish with the distinctive alpine cheese flavor. It is often served with a side of crispy fried onions for added texture.

• 250g all-purpose flour
• 3 large eggs
• 100ml milk
• 1 tsp salt
• 200g Gailtaler Almkäse, grated
• 1 large onion, thinly sliced
• 2 tbsp butter

1. Mix flour, eggs, milk, and salt into a smooth batter. Let it rest for 15 minutes.
2. Press the batter through a Spätzle maker into boiling salted water.
3. Cook until the Spätzle float to the surface, then drain well.
4. Fry the sliced onion in butter until golden and crispy. Set aside.
5. In a large pan, toss the hot Spätzle with the grated cheese until melted.
6. Serve immediately, topped with the crispy fried onions.

Alpine Cheese and Potato Gratin

This gratin showcases the melting qualities and deep flavor of Gailtaler Almkäse. Thinly sliced potatoes absorb the rich, cheesy cream sauce during baking. The result is a decadent and satisfying side dish perfect for cold weather.

Using a mandoline ensures the potatoes are uniformly thin for even cooking. The cheese forms a beautifully golden and flavorful crust on top. This dish pairs wonderfully with roasted meats or a simple green salad.

• 1 kg waxy potatoes
• 300ml double cream
• 200ml whole milk
• 2 cloves garlic, minced
• 150g Gailtaler Almkäse, grated
• Nutmeg, salt, and pepper to taste

1. Preheat the oven to 180°C. Butter a medium-sized baking dish.
2. Peel the potatoes and slice them very thinly using a mandoline.
3. Arrange a layer of potatoes in the dish. Season with salt, pepper, and a little nutmeg.
4. Repeat layering until all potatoes are used.
5. Heat the cream, milk, and garlic in a saucepan until just simmering.
6. Pour the hot liquid over the potatoes. Top with the grated cheese.
7. Bake for 45-60 minutes until the potatoes are tender and the top is golden brown.
8. Let it rest for 10 minutes before serving.

Similar Cheeses and Alternatives

Bergkäse is a very close relative to Gailtaler Almkäse, sharing its alpine production methods. It is also a raw milk, hard cheese from Austria and Germany with a similar nutty, intense flavor. However, specific regulations and terroir give Gailtaler its unique protected status.

Comté from France offers a comparable complexity and aging potential. It is also made from raw cow’s milk in a mountainous region, resulting in a firm texture and complex, fruity notes. Gruyère from Switzerland provides another alternative with its famous melting qualities and slightly sweeter, less salty profile compared to the Austrian original.