ORF-E
1 x 52 min / 1 x 45 min
English
Worldwide

This culinary journey crisscrosses Europe in search of the best cream cheese and other dairy products typical for spring and summer. One Lower Austrian delicacy is regional sheep’s cheese, which is only produced here in the foothills of the Alps. It is perfect with chives and pepper, with dark farmhouse bread and butter. Cream cheese made from sheep’s milk is also a Slovak specialty, especially in the High Tatras, where it is still made according to an old shepherd’s recipe. The so-called “Brimsen” is the basis for the “real” Liptauer, a popular Austrian spread. In Carinthia, the Höfer family makes fresh cheese from cow’s, sheep’s and goat’s milk. Tradition meets modernity to create truly miraculous taste sensations. Just over the border in Slovenia, creamy ricotta can be found by the mountain pastures, and can sometimes also be tasted in its ripened form. There are superlative fresh cheeses in Italy, and the director devotes special attention to two varieties: Mascarpone – along with the best recipe for a fancy dessert – and the lesser-known Stracciatella, which only reveals its exquisite taste when very fresh. The perfect fresh goat’s cheese in several varieties can be found in Appenzeller Land in Switzerland while the German fresh cheese par excellence is quark, as proven, for example, by the “Klatschkäse” in Bergisches Land.