Tyrolean grey cheese soup
In the past, Graukäse was regarded as a poor man’s food. Products such as cream and, later on, butter were of great importance at that time. Skimmed milk, on the other hand, was of little interest. Nowadays, Graukäse is highly prized. Despite its tangy and savoury flavour, Graukäse contains very little fat (less than 2% fat in dry matter).
In Tyrolean cuisine, Graukäse is often used in the preparation of Kaspressknödel. The flavour of Graukäse gives the Tyrolean Kaspressknödel its particularly savoury aroma. Sour-marinated Graukäse is also a real treat. A slice of brown bread with butter and Graukäse tastes absolutely delicious too.
If you want to whip up a delicious dish using Tyrolean grey cheese quickly and easily, you simply must try a Tyrolean grey cheese soup.
Graukäse isn’t really to everyone’s taste. Surprisingly, even people who don’t necessarily like the cheese in its unprocessed form find that Graukäse soup is to their liking. Give it a go!
Recipe for Tyrolean grey cheese soup (serves 4):
250g grey cheese
1 onion
1 clove of garlic
2 potatoes
60 g butter
A little flour for dusting
1 litre of beef- or vegetable stock
A splash of white wine
A little cream to refine the soup
Seasoning: salt, pepper, nutmeg
To garnish: chives
3 slices of brown bread for croutons
Peel the potatoes, onion and garlic clove, then chop them finely. Next, fry the ingredients in a saucepan with butter until translucent. Dust with a little flour. Pour in the stock and a splash of white wine. Cook the soup mixture for about 15 minutes. Once the potatoes in the soup are tender, crumble the Graukäse into the soup and allow it to reduce. Purée the Graukäse soup using a hand blender or food processor. Once puréed, finish with a dash of cream.
Depending on your taste, the soup can be garnished with fresh chives or fried bacon and rosemary. One thing you absolutely mustn’t miss out on is bread croutons! Wholemeal bread croutons go best with grey cheese soup. Simply toast some cubes of wholemeal bread in a frying pan.
