Mondseer

Mondseer, also known as Mondseer schachtelkäse (English: Mondseer box cheese) when sold in smaller portions in "small wooden boxes",[1][2] is an Austrian semi-hard, washed-rind cheese.[3]

History

There are varying accounts of Mondseer's origin. It has been stated that the cheese has been existent in the Salzburg area since 1818, with a likelihood that it may have been first produced in the Castle of Hüttenstein.[2] According to this account, the cheese's name of "Mondseer" was first used in 1955, and prior to that was simply referred to as "box cheese".[2]

Another account holds that production of Mondseer began in 1830, and that it was named after the monastery in Mondsee, Austria.[1]

Description

Mondseer is a disk-shaped cheese made from pasteurized whole or part-skim cow's milk.[1][3] It is a semi-hard semi-hard cheese with a smooth and creamy texture and slotted holes, similar to Munster cheese or Limburger.[3] The surface is brushed by hand with salt water and smeared with red cultures during the aging process, which results in a yellow-reddish rind forming on its surface.[2][3] Its maturation takes three to six weeks,[3] and its fat content is 45%.[2][4] It has a mild to slightly pungent aroma and a sweet and sour, somewhat acidic and sharp flavor.[3] Usually, loaves of one kilogram are produced.[3]

See also

References
  1. Lipinski, Bob (1 September 2015). "Austria: Land of wine, cheese and waltzes". TBR News Media. Retrieved 8 April 2021.
  2. Iburg, A. (2004). Dumont's Lexicon of Cheese: Production, Origin, Types, Taste. Rebo International. pp. 185–185. ISBN 978-90-366-1689-8. Retrieved 8 April 2021.
  3. United States Department of Agriculture (1949). Agriculture Handbook. Agriculture Handbook. U.S. Department of Agriculture. p. 77. Retrieved 8 April 2021.
  4. Ensrud, B. (1981). The Pocket Guide to Wine and Cheese. New Orchard Editions. p. 109, 113. ISBN 978-1-85079-021-1. Retrieved 8 April 2021.
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