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]
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]
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]
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]
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]
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]