Graukase Cheese Soup from South Tyrol

In South Tyrol, cheese is a very important food; it is always served in the typical snacks accompanied by speck and bread. It is generally made with cow’s milk, but also goat or sheep; the milk must be processed within 24 hours of milking and large quantities are needed to produce cheese: 1 kg of cheese can require up to 12 liters of milk.

A typical cheese from this area is Graukäse, which is made from skimmed cow’s milk derived from butter production and is the base of an excellent South Tyrolean recipe, the Graukase Cheese Soup, the grey cheese from South Tyrol.

Graukase Cheese Soup

In South Tyrol, cheese is a very important food; it is always served in typical snacks alongside speck and bread. A typical cheese from this area is Graukäse, which is made from skimmed cow's milk derived from butter production and is the base of an excellent South Tyrolean recipe, the Graukase cheese soup, gray cheese.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: First courses, Soups

Cuisine: South Tyrolean cuisine

Servings: 4 persone

Author: Doris Gruber dell’osteria Gallo Rosso Planitzer di Montagna

Attrezzature

• Non-stick saucepan
• Mixing bowls
• Sharp knife
• Cutting board
• Wooden spoon
• Colander (optional if scalding or washing cheese)
• Plastic wrap (optional if letting the soup rest)
• Non-stick pan

Ingredients

onion

White Wine

Leek

broth

Butter

cheese

Potatoes

Cream

Graukäse cheese

toasted bread cubes

chives

Salt

Pepper

Instructions