Ennstal Milch Ennstaler Steirerkas - Styrian Cheese, 230g

The Ennstaler Steirerkas is a piquant and spicy sour milk cheese.

This speciality is made according to a traditional recipe in the Käserei Gröbming: sour skimmed milk is boiled in large copper kettles and the resulting cheese curd is collected in linen cheese cloth and the whey is squeezed out. Then the crumbly cheese is salted, peppered and pressed into a mould. It is left to ripen for 4 weeks.

Since the Ennstaler Steirerkas is a crumbly cheese, it can be frozen without affecting the consistency or taste. If the cheese in the packaging is slightly damp, it is possible that the pieces clump together after freezing and thawing. It can be easily crumbled again.

Colour:
Special cultures are used in the production of the Ennstaler Steirerkas which can give the cheese different colours.

Taste:
Traditional handmade cheeses result in different dry masses, which is why this cheese can vary slightly in appearance, consistency, smell and taste from batch to batch. Dry and light cheese has a slightly milder taste. Cheese with a slightly moist consistency on the other hand is darker and has a stronger taste. The original Ennstaler Styrian cheese also displays different optical ripeness characteristics.

Whether in soups, spreads, Ennstaler Steirerkasnocken (dumplings) or as an alternative to Parmesan - the Ennstaler Steirerkas can be used in many ways and adds a wonderful flavour to every meal!

Here are some delicious recipes with Ennstaler Steirerkas:

The following recipes show how versatile the Ennstaler Steirerkas is. The delicious creations range from spreads and soup to hearty Steirerkas schnitzel. Enjoy!

By the way: Ennstaler Steirerkas is also an excellent alternative to Parmesan!

Ennstaler Steirerkasnocken

Ingredients:
250 g flour
2 eggs
1/8 l water
1/2 teaspoon salt
3 - 4 tbsp butter
1 large onion
200 g Steirerkas

Preparation:
Mix the flour with salt, eggs and water and beat with a wooden spoon until a smooth dough is formed. Let rest for about 10 minutes. Place the dough on a damp cutting board and using a damp knife, scrape off thin strips of the dough - "Nocken" - into a pot of salted, boiling water. Bring back to the boil and skim off. Blanch the cooked Nocken (dough strips) in a bowl of cold water and put aside. Once all the dough has been used up, heat some butter in a frying pan and lightly sauté the finely-sliced onion. Add the Steirerkas, salt, pepper and fry until the cheese has a medium brown colour. Add the Nocken, fry for a further 3-4 minutes and stir.

Tip:
Serve with a beer and a side of green salad dressed with some Styrian pumpkin seed oil.

Ennstaler Steirerkasfladen

Ingredients:
375 g light wheat flour
125 g whole wheat flour
1 packet of dry yeast
25 g "8 herb mixture"
1/4 l of water
1 tbsp caraway seeds
4 - 5 tbsp Steirerkas cheese

Preparation:
Process the wheat flour with the water and the dry yeast into a dough and beat with a wooden spoon until you see bubbles. Mix in the Steirerkas, caraway and herbs. Let the dough rest until it has doubled in volume - knead it again. Then roll it out to 0.5 - 1 cm thickness on a floured surface and cut out round shapes with a diameter of approx. 5 - 8 cm. Let rise briefly and brush the surface with water. Bake in a preheated oven at 200 °C for about 10 minutes.

Steirerkas Potato Cream Soup

Ingredients:
500 g potatoes (peeled)
170 g smoked bacon
100 g Steirerkas
1 medium onion
100 g leeks
80 g butter
1 litre of beef bouillon
White wine
1 teaspoon caraway seeds
1/2 teaspoon marjoram
250 ml sour cream
250 ml heavy cream
Salt, pepper, sugar
3 cloves of garlic, garden herbs
some lemon juice

Preparation:
Roast the bacon and put aside. Melt the butter and sauté 200 g of the chopped potatoes with the chopped onion. Add the bouillon and some white wine and bring to the boil. Add sour cream, heavy cream and Steirerkas and puree finely with a hand blender. Add the herbs, spices, bacon and the rest of the finely diced potatoes and simmer for about 15 minutes. Then add the finely chopped leek and serve hot.

Steirerkas Spread with Herbs and Almonds

Ingredients:
100 g almonds (roasted)
100 g Steirerkas
100 g sour cream
10 g butter
10 g chives (or parsley, cress)
Salt pepper

Preparation:
Roast the almonds and finely chop or grate them in the food processor. Mix in the Steirerkas and the other ingredients and stir well.

Tip:
Goes well with white or whole-grain toast.

Ennstaler Steirerkas Schnitzel

Ingredients:
20 g butter
2 egg yolks
1 large onion chopped
1 bunch of parsley chopped
200 g porcini mushrooms chopped
100 g grated Steirerkas
Salt, pepper, 8 sage leaves
8 small veal schnitzel
4 tbsp oil
200 ml white wine
Paprika spice

Preparation:
Filling: Fry the onion in butter until translucent, add the parsley and mushrooms, stew for 5 minutes and allow to cool. Mix in Steirerkas and egg yolk and add season to taste with salt and pepper.
Place some filling on half of each schnitzel topped with a sage leaf. Fold the other halves of the schnitzel over and seal with toothpicks. Season the schnitzels on the outside and fry well on both sides in hot oil. Reduce the heat, gradually add the wine and cook for about 15 minutes.

Steirerkas Spinach Noodles

Ingredients:

500 g flour
3 eggs
60 ml of water
3 tbsp oil
300 g spinach leaves
60 g onions
50 g butter
150 g Topfen cheese, also called "quark"
100 g Steirerkas
some chives
150 g boiled potatoes
1 pinch of salt
1 pinch of pepper
60 g butter
30 g Steirerkas

Preparation:
Work the flour, eggs and water into a firm dough, knead well. Cover and let rest for 30 minutes. Sauté the finely diced onion in some butter. Add finely chopped spinach, cook for 3 more minutes and let cool. Add the curd cheese, Steirerkas, peeled, mashed potatoes and the chives. Season with salt, pepper and nutmeg and mix well. Roll out the dough, cut out circles with a round cookie cutter (approx. 6 cm). Place some filling in the middle of each dough circle. Brush the edges with water, fold one half of the dough over the filling to make crescents. Press down the edges and seal well with a fork and cook in gently simmering salted water for about 8 minutes. Serve with Steirerkas and lightly browned butter with a green salad on the side.