Moosbacher A Standout On Cheese Board
January 14, 2013 | 1 min to read
Austrian Moosbacher, a pasteurized cows' milk cheese, is an unusual find in Evansville and an unusual cheese altogether.
Cheeses either are eaten fresh, with no ripening period after the curds are drained from the whey; internally ripened — that is, bacteria present in the curds work from the center out to ripen the cheese; or surface ripened, in which mold or bacteria is placed on the surface of the cheese and the process works from the outside in.
According to Schardinger cheeses, Moosbacher is unique because it is ripened both from the interior and on the surface. It is the only cheese in the world with both large eyes or holes in the paste and a smeared, surface-ripened exterior.
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