Butter Pinzgau Beer Cheese Schaunberghof Niedernsill

Very early in the morning (v e r y early!) we visited the Shaunberghof in Niedernsill to learn about the making of Pinzgauer Beer Cheese.

Pinzgauer Beer Cheese

First you need milk separated into milk and cream.

Milk and Cream Pinzgau Beer Cheese Schaunberghof Niedernsill

From the cream we made butter. The milk we used for the cheese. It needs a certain temperature. Than you add lab-ferment. And you have to wait for an hour.

Butter Pinzgau Niedernsill Schaunberghof

Luckyly the butter was ready and we had a georgeous breakfast with bread and freshly made butter. That nearly made up for the early start…

In the mean time the lab-ferment has done its job and the milk has coagulated and was cut into small pieces. It was put into forms and the whey was pressed out.

Pinzgau Beer Cheese Schaunberghof Niedernsill

After one day you can bring the pieces to the cheese cellar where it will get a massage with salt every day for eight weeks.

Pinzgau Beer Cheese Schaunberghof Niedernsill

You can buy the cheese at the Dorfmarkt in Piesendorf and in the summer time also at the Schaunbergalm.