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Mondseer is a disk-shaped cheese made from pasteurized whole or part-skim cow's milk. It is a semi-hard semi-hard cheese with a smooth and creamy texture and slotted holes, similar to
Munster cheese or Limburger. The surface is brushed by hand with salt water and smeared with red cultures during the
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aging process, which results in a yellow-reddish rind forming on its surface. Its maturation takes three to six weeks, and its fat content is 45%. It has a mild to slightly pungent aroma and a sweet and sour, somewhat acidic and sharp flavor. Usually, loaves of one kilogram are produced.
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area since 1818, with a likelihood that it may have been first produced in the Castle of HĂĽttenstein. 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".
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There are varying accounts of
Mondseer's origin. It has been stated that the cheese has been existent in the
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Another account holds that production of
Mondseer began in 1830, and that it was named after the
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Advertising poster for the FĂĽrstlich
Wredeschen Gutsverwaltung, for Mondseer cheese, circa 1900
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30:: Mondseer box cheese) when sold in smaller portions in "small wooden boxes", is an Austrian
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235:. Agriculture Handbook. U.S. Department of Agriculture. p. 77
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Dumont's
Lexicon of Cheese: Production, Origin, Types, Taste
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142:"Austria: Land of wine, cheese and waltzes"
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227:United States Department of Agriculture
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257:The Pocket Guide to Wine and Cheese
140:Lipinski, Bob (1 September 2015).
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181:. Rebo International. pp.
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294:. German Knowledge (XXG).
24:Mondseer schachtelkäse
232:Agriculture Handbook
254:Ensrud, B. (1981).
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300:. iFood.tv.
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66:Description
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122:References
56:monastery
32:semi-hard
308:Category
298:Mondseer
229:(1949).
75:See also
48:Salzburg
38:cheese.
20:Mondseer
273:8 April
239:8 April
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60:Mondsee
42:History
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