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| Salzburg's Harvest Festival |
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| Turning milk into cheese has a long tradition here in the Alps. |
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Not surprisingly, the SalzburgerLand boasts its own broad selection of different cheeses. The palette ranges from mild curd cheese - made from cow's or sheep's milk - to flavorful hill cheeses which have been ripened for months.
More traditional cheeses include "Knoflkas" (cheese potted in olive oil), as well as Süsskäse or Knetkäse from the Grossarl Valley (Süsskäse: special cheese made from whole milk; Knetkäse: dried curd cheese). |
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