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Jagdhausalmen Alpine Pastures, Defereggen, East Tirol, Austria, Europe

The best Tirolean grey cheese recipes: Tirolean grey cheese and lovage soup

Updated on 20.04.2020 in Food & Drink, Photos: Charly Schwarz


Before we show you today’s recipe, there is something we have to admit: There are some types of cheeses which look a lot more appetizing than this one. And the more mature this cheese gets, the stronger it smells. However, once you have taken a shine to it, this Tirolean grey cheese is a real delicacy. Due to its savouriness, this acid curd cheese is ideal for cooking. So today, we have taken this “grey eminence” of Tirolean cheeses and have put together a modern recipe for you.
Tirolean grey cheese lovage soup


Difficulty level: easy

Cooking time: 30 min

Servings: 4


Ingredients for 4 persons

  • 200g of Tirolean grey cheese
  • 2 tablespoons of butter
  • 1 shallot
  • 150ml of heavy cream
  • 30g of flour
  • 1 litre of vegetable broth
  • sufficient fresh lovage
  • salt, pepper, caraway seeds
  • to season: lemon, Worchester sauce, Tabasco, cayenne pepper

Tip: Use a double-walled cappuccino glass to serve the soup.

Step 1: The basis for the Tirolean grey cheese soup



Dice the shallots and sauté them in butter.

Add a few caraway seeds and then thicken with flour.

Add the vegetable broth and bring to the boil; leave it to boil for about 5 minutes.

Tip for the vegetable broth


You can easily make your own vegetable broth. Just save the ends of your vegetables when cooking. Put them into a pot and cover them with water. Add a pinch of salt, a bay leaf, a teaspoon of peppercorns and three juniper berries. Leave the broth to simmer for two hours on low heat. Make sure the water is not boiling! Then leave the broth to cool down, strain it and freeze it in small portions.


Add the heavy cream and Tirolean grey cheese to the broth and cook it for a further 5 minutes until the cheese has melted.

Afterwards, leave to simmer for 20 minutes for the flour to lose its cohesiveness.

Tip: Add 2 to 3 stems of lovage to receive a delicious taste.

Step 2: Prepare the lovage foam

While the Tirolean grey cheese soup is simmering, we can prepare the lovage foam for finishing off the dish.

Heat a little bit of milk together with 2 to 3 stems of lovage, 1 small clove of garlic, some lemon zest and a pinch of salt.

Leave to simmer for about 15 minutes on very low heat.

Strain and then froth up with a milk frother.

Step 3: Season the Tirolean grey cheese soup and decorate it

Give the soup a good stir. Then season it with salt, pepper, a tablespoon of chopped lovage and a few caraway seeds.

Tip: Don’t use too much salt – the Tirolean grey cheese already has quite a salty flavour.

Then strain the soup through a strainer and froth up with a milk frother.

Fill ¾ of the double-walled cappuccino glass with the Tirolean grey cheese soup. If you use this kind of glass, you’ll be able to see the different layers of the soup really well.

Carefully spoon the lovage foam into the glass on to the top of the soup.

Decorate with fresh seasonal herbs.


Voilà: The unique and delicious dish made from a traditional Tirolean product is ready!

Tirolean grey cheese


Tirolean grey cheese is an integral part of the peasant cuisine in Tirol. This acid cured cheese is low in fat (maximum 2% fat). Tirolean grey cheese is a delicacy and it is a protected name. The cheese has a slightly acidic and fresh taste; the longer it matures, the more aromatic it becomes.


The recipes for this blog series were created for us by Anjo Pegel.

Having worked overseas for years, Klaus Brunner returned home to explore Tirol with his camera and microphone in tow. Home is where the heart is.

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