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Edeltaler cheese
This Schärdinger variety is modelled after a Swedish cheese, but has now been made in Feldkirchen, Upper Austria for years according to traditional recipes. Pasteurised milk is used to produce this cheese. Propionic acid cultures are added to facilitate ripening. In special maturing cellars at around 25 ° C these cultures cause gas bubbles to form inside the cheese, which appear as round eyes, similar to those found in Emmental cheese. During this time, Edeltaler matures in large blocks, which are wrapped in foil for ageing. Because it is foil-ripened, Edeltaler has virtually no rind. The semi-hard, golden yellow body of the cheese is smooth and even, peppered with cherry-sized eyes. The cheese has a mildly aromatic ... [more]
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