Der Ennstaler Steirerkas ist ein pikant-würziger Sauermilchkäse. Hergestellt wird diese Spezialität nach traditionellem Rezept in der Käserei Gröbming: In. Lebensmittel jetzt online bestellen. Kostenlose Lieferung möglich. Ursprünglich wurde der Steirerkas von vielen bäuerlichen Betrieben und und gilt heute als der größte Produzent von Murtaler Steirerkäse.
Ennstaler SteirerkasLebensmittel jetzt online bestellen. Kostenlose Lieferung möglich. So lernt mancher Wanderer auf den steirischen Almen nach wie vor diesen urtypischen Käse als Steirerkas oder Steirerkäse kennen. Der Ennstaler Steirerkas. Der Steirerkas ist ein Magerkäse und Sauermilchkäse aus dem österreichischen Bundesland Steiermark. Es wird zwischen verschiedenen regionalen Sorten unterschieden.
Steirerkäse Inhaltsverzeichnis VideoEnnstalerSteirerkas
Die Software von Playtech gilt Steirerkäse diesem Bereich als eine der beliebtesten. - Kulinarisches Wahrzeichen in Schladming-DachsteinMärz Käsewelten kochkäseösterreichLivegore.Comsteiermark.
Franz Emil aus Pinsdorf. Ja 3 Nein 0. Josef aus Deutschlandsberg. Ja 2 Nein 0. Bewertet mit 4 von 5 Sternen.
Man liebt ihn oder nicht. Natürlich schmeckt er vor Ort im Sommer am Besten. Aber immerhin bekommt man ihn hier auch ganzjährig - abseits vom Ennstal.
Und mit Butter auf einem Brot immer wieder ein Genuss Ja 1 Nein 0. Deichschrat aus Bremen. Schmeckt wie im Urlaub in Österreich.
Verdammt lecker! Und es ist wegen des gewöhnungsbedürftigen Geruchs viel pfiffiger, sich den Kas per Post schicken zu lassen als ihn im Auto zu transportieren :- Gerne wieder!
Vor allem, weil wir Ihnen damit ein optimales Einkaufserlebnis bieten können. Wir verwenden Cookies und Pixel von Drittanbietern um unsere Services zu verbessern, relevante Werbung anzuzeigen und Nutzungsstatistiken zu erhalten.
So helfen Cookies uns dabei, immer besser zu werden. Wir geben diese Informationen und eine Kundenkennung, etwa Gerätedaten, gegebenenfalls an Dritte wie Facebook und Google weiter.
Unbedingt erforderliche Cookies gewährleisten Funktionen, ohne die Sie unsere Webseite nicht wie vorgesehen nutzen können. Diese Cookies dienen zum Beispiel dazu, dass Sie den Warenkorb nutzen können und die Produkte in diesem gespeichert bleiben.
Erfahren Sie mehr Geschenkgutscheine bestellen. Inhalt: g g 2 kg. Sie erhalten eine E-Mail sobald dieses Produkt wieder verfügbar ist.
Zur Benachrichtigungsliste. Benachrichtigen sobald verfügbar. Auf meine Wunschliste Wunschliste wählen: Neue Wunschliste erstellen.
Beschreibung Der Ennstaler Steirerkas ist ein pikant-würziger Sauermilchkäse. Hier köstliche Rezeptideen rund um den Ennstaler Steirerkas: Wie vielfältig der Ennstaler Steirerkas eingesetzt werden kann, zeigen die nachfolgenden Rezeptideen.
Tipp: Dazu ein frisch gezapftes Bier, und Blattsalate mit steirischem Kürbiskernöl. Kräuter Steirerkas- Mandel-Aufstrich Zutaten: g Mandeln geröstet g Steirerkas g Sauerrahm 10 g Butter 10 g Schnittlauch oder Petersilie, Kresse Salz, Pfeffer Zubereitung: Mandeln rösten und in der Küchenmaschine fein zerkleinern oder reiben, mit dem Steirerkas und den anderen Zutaten vermischen und gut durchrühren.
Zutaten Magermilch Salz Pfeffer Käsekulturen. Genuss Region Ennstaler Steirerkas. Neue Frage erstellen. Ich wohne in Salzburg Stadt. Wo kann ich einen Steirerkäse kaufen?
Salzburg Stadt, Salzburg Land, sonstiger nächstliegender Ort? Dezember Diese Frage beantworten. Doris Dezember Kundenservice. Kann ich dieses Produkt für den späteren Verzehr auch in Tiefkühlschrank einfrieren?
September September Kundenservice. Karl- Heinz aus Grein Oktober Verifizierter Käufer. Steirerkäse Bewertet mit 5 von 5 Sternen.
It is made from sheep's milk, or from a mixture of sheep and goat's milk. The word "feta" in Greek means "slice". Graviera is a type of Greek hard yellow cheese.
It is made exclusively from sheep or goat milk. Other PDO cheeses. Liptauer or Körözött. A spicy cheese spread made with sheep milk cheese ,  goat's milk cheese , quark cheese or cottage cheese.
Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese. It has a mild flavor and melts easily. Balaton cheese.
Fried Camembert cheese. It is a mixture of raw quark and fresh milk , but other products can be added. Latvian cheese. A type of cheese with a strong specific aroma modeled after the Limburger.
A type of yellow cheese made of sheep milk. In the Moldova the term is often used to refer to all yellow cheeses. This is due to the specific composition of flora that free-ranging cows feed upon on the upland pastures , as well as to the microclimatic conditions of the locality.
The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
Pljevaljski sir . A type of best semisoft cheese made of cow milk , produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal.
It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers.
The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese.
A salty brined cheese made from cow milk. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in cow milk fats — simply exquisite.
The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese , although variations exist.
Belo Sirenje. A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks.
A caramelized brown Scandinavian whey cheese. Brunost brown cheese is commonly used instead of mysost whey cheese , which is the correct name.
Another variant, made using goat milk , is referred to and sold as geitost Norwegian for "goat cheese" or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost.
Geitost is made from a mixture of goat's and cow's milk; ekte geitost real geitost is made with goat's milk only. A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
A mild cow's-milk cheese with large regular holes. A Norwegian cow's milk cheese produced by Tine .
A soft, mature sour milk cheese flavored with caraway seeds,  it is found in two variants, spreadable and grainy.
A goat cheese made by Tine . Castelo Branco cheese PDO. The cheese is made from milk produced by either a goat or a ewe , and has a soft texture.
Alto Alentejo. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. Originating from the island of Pico , this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior.
Pico cheese has a salty taste and a, characteristically, intense aroma. Serra da Estrela PDO. Produced in a mountainous region this cheeses is made from sheep's milk , mostly during the months of November to March.
The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older.
It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
It is a loose, ricotta -like cheese used to make cheese spreads. A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture.
The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
Sweet non-fermented cheese obtained from cow's or sheep's milk. It is a smear-ripened cheese made from cow's milk. Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk.
Two main categories: fresh — available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation.
Preserved telemea is almost identical to Greek Feta cheese. Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.
A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. A firm quark version, somewhat similar to cottage cheese. A type of stretched-curd cheese made out of sheep 's or cow 's milk.
Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.
A sheep milk cheese made in Poland , Slovakia and Ukraine. A type of string cheese made from steamed cheese interwoven into fine braids.
Common flavors include salty, smoked and garlic. A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU 's protected geographical indication.
A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced.
Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Mohant  . A soft cheese with a strong flavor. Tolminc cheese . Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor.
The cheese has a slightly moldy rind. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types.
The color is a pale yellow, and it has no holes. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste.
The cream-coloured cheese has a smooth and creamy texture with large holes. The aged cheese has a mild, sweet, nutty flavor and small round holes.
It is aged for three or four months, but often up to 12 or even 24 months. A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average.
The taste is described as mild yet somewhat sour. Bjurholm , Sweden. A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste.
The cheese is aged in a dry environment for at least two months, sometimes up to more than a year. A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture.
Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
A sheep milk cheese made in Moldova , Poland , Slovakia and Ukraine. Pictured is Ukrainian Carpathian bryndza. A type of white, soft, lactic, crumbly cheese made from laban rayeb.
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days.
The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Similar to Cypriot halloumi , yet a different cheese.
It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum". A type of white cheese made from cow or buffalo milk, similar to feta cheese.
A sharp and salty product made by fermenting cheese for several months in salted whey. It is an important part of the diet of farmers. A hard, bacterially ripened variety of cheese.
Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz , where it has traditionally been made.
Once the cheese is processed, it is held in sheep or goat skin for aging and preservation. This cheese is very similar to Indian Paneer.
It is made from full fat cow's milk. It tastes mild and is kept in salt brine. Hard texture, savory flavor; perfect for grating on top of Shakshouka.
A white brine cheese. It is named after the city of Acre, where it first originated, and is commonly made using cow milk , but can also be made with goat or sheep's milk.
It is widely used in Knafeh but Nabulsi cheese is used more often. It is similar to cottage cheese. Shanklish , a fermented cheese, is made from areesh cheese.
Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi. Made from cow's milk, it is available fresh or dry.
Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed inside a basket. Hard, dry laban made from goat or ewe 's milk.
Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through.
After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls.
Pictured is white Jameed in a shop front in Jerusalem. A traditional cheese in Middle East countries. It is particularly popular in the Arab States of the Persian Gulf.
The cheese has an open texture and a mild taste similar to Feta but less salty. Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating.
In Albania , Bulgaria , North Macedonia , Serbia and Romania , the term is often used to refer to all yellow cheeses or even any cheese other than sirene.
Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert.
Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
Similar to Greek yogurt , labneh is a strained yogurt product that is common in the Middle East and the Levant.
Pictured is Labneh in olive oil. One of a number of Palestinian white brined cheeses made in the Middle East. Its name denotes its place of origin, Nablus  and it is well known throughout the West Bank and surrounding regions.
It is also a major ingredient of the Arabian desserts Knafeh and Qatayef. There are different kinds of Syrian cheese. A few of the most common include Baladi and Charkassiye.
A salty, white cheese made from unpasteurized sheep milk. The cheese has a slightly grainy appearance and is similar to Greek feta cheese. Gaziantep .
İzmir . A goat's milk cheese . Konya , Ardahan. Bingöl , Tokat. A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold.
Most Canadian Cheddar is produced by a number of large companies in Ontario , though other provinces produce some and some smaller artisanal producers exist.
The annual production is , tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years. Originally manufactured by the Trappist monks , who are located in Oka, Quebec , Canada.
A semi-soft washed rind cheese, Oka has a distinct flavour and aroma , and is still manufactured in Oka, although now by a commercial company.
Saguenay—Lac-Saint-Jean , Quebec . A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.
Turrialba , Cartago Province. Crema . A spreadable, unripened white cheese. Queijo seco . Adobera cheese.
A firm, aged Mexican cheese traditionally made from skimmed goat 's milk but most often available made from skimmed cow's milk.
After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor. Also known as "Oaxaca cheese". Pictured is a tlayuda topped with tomato and strings of quesillo Oaxaca.
Chiapas cheese . A dry cream cheese with a crumbly texture that is formed into balls and often has string cheese wrapped around it.
Named after the state of Oaxaca in southern Mexico, where it was first made . A white, semihard stretched curd cheese from Mexico,   similar to unaged Monterey jack, but with a mozzarella-like string cheese texture.
Chihuahua cheese. Queso de cuajo. Brand name of a semi-soft cheese with a mild, smooth flavor and a subtle hint of sourness. Bergenost is a triple- cream , Norwegian -style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures.
Prepared in brick-shaped form, the color ranges from pale yellow to white, and it has a sweet and mild flavor when young, and matures into a strong ripe cheese with age.
It is medium-soft, crumbles easily and is somewhat sticky to the knife. Best eaten within 24—48 hours of production and at room temperature.
Fresh curds will often come in a bag and have a little whey in the bag. They are often high in moisture and salty and will likely squeak while you chew them.
Kin to cheddar, but much milder. The curd is washed at production to rinse off the lactose milk sugars. Bacteria do not have a chance to make the cheese more acidic as it ages, unlike cheddar.
It melts well. Colby-Jack cheese. Colorado Blackie. An American white, semi-hard cheese made using cow's milk.
It is noted for its mild flavor and slight sweetness. Pepper jack cheese. A white, processed cheese made of a blend of Cheddar, Swiss, and Provolone cheeses.
Particularly popular in and around St Louis, MO. Swiss cheese. Commonly mistaken [ by whom? Usage examples include CC's Tasty Cheese tortilla chips.
A fresh cheese elaborated with cow's milk , with or without the addition of cream. It has its origin in Argentina , and derives from Italian cheeses with similar characteristics as Crescenza.
Pictured are rounds of Argentine Reggianito cheese , accompanied with bread. Mar del Plata. A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking.
Because of its low level of acidity, catupiry has become an ingredient in various dishes. Comes in four varieties, named queijos-de-minas frescal fresh , meia-cura half-aged and curado aged.
A firm but very lightweight cheese produced in Northeastern Brazil. Queijo Meia Cura. Queijo do Serro. Queijo Manteiga. A Brazilian soft cheese, similar to the Danish cheese danbo.
It has a mild taste and its consistency can vary from creamy solid to liquid. Cow 's milk cheese originally from the Chanco farm in Maule Region.
Andean Aconcagua region. A semi-soft cheese, it is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.
Queso Campesino . A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water.
Cuajada . Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture.
Queso Pera. A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste.
In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department ; the town of Guamo is most known for this dairy product.
Queso crineja . Queso de mano . A type of soft, white cheese queso fresco most commonly associated with Venezuelan cuisine.
Pictured is a cachapa with queso de mano. Queso Llanero . A soft, watery, fresh white cheese with big holes, produced from pasteurized milk.
It is usually made in large circular containers 6 feet in diameter and four feet in height. Queso Parma de Barinitas [ citation needed ].
Queso semiduro . Queso telita . A mild farmer's cheese that is packaged in liquid. A cheese curd product with a mild flavor.
If you discover white dots eyes , these are the pieces of crumbly cheese that are lifted underneath - a sign of real manual work. This snack cheese is considered a rustic regional specialty and should not be missing on any board snack, especially to be recommended with a slice of wood-fired bread.
Sitting together and having fun. Cosy lounge and bar with terrace. Summer culinary delights from May to August in the Zechner Restaurant! Family-run inn, with large garden, spoils you with specialities of the….
The "Fransy American Diner" is a typical American restaurant in the style of….