Graukäse della Valle Aurina
Aurina Valley Graukäse
Grey cheese: one of the acid-set cheeses, made with no rennet at all, a type common through the Tyrolean Alps. It is very lean, at most 2 percent fat, being made from the milk left after the butter.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
the Tures and Aurina valleys, from Gais to Casere, Bolzano province
How it is made
The milk stands two days while the acid coagulation begins, is heated, then hung to drain, broken up, moulded and hand-pressed. Two or three weeks of ageing bring up the grey-green moulds, a penetrating smell and a strong taste whose bitterness depends on how much whey was left in the draining. Made in the mountain dairies from June to September.