Käseplatte

Name: Käseplatte with Bergkäse
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Austria
Ingredients: 100 g tangy Bergkäse; 100 g mild Almkäse; 80 g Graukäse or Sura Kees; 2 tbsp honey; 1 handful of nuts; 1 handful of grapes or 1 pear in wedges; Bauernbrot; Butter

Bergkäse, Almkäse and Graukäse with honey, nuts and fruit – Austria's Alm culture on a board.

On Austria's Almen, cheese has been made by hand for centuries – from the milk of cows that spend the summer on the Alm. Alongside the robust Bergkäse, Graukäse and Sura Kees are among the oldest cheese varieties of all: lean, tart and a true piece of Alm culture. On the cheese platter they shine together – just like at the hut after a hike.

What you need

Ingredients for 2 people:

100 g tangy Bergkäse
100 g mild Almkäse
80 g Graukäse or Sura Kees
2 tbsp honey (ideally mountain honey)
1 handful of nuts (walnuts or hazelnuts)
1 handful of grapes or 1 pear in wedges
Bauernbrot
Butter

How it's done

Take the cheese out of the fridge about 30 minutes before serving so it can unfold its aroma.
Cut the cheese into pieces or slices and arrange it on a board from mild to tangy: Almkäse, Graukäse, Bergkäse.
Drizzle honey over the tangy cheese and scatter the nuts over it.
Place grapes or pear wedges between the pieces of cheese.
Serve the platter with fresh Bauernbrot and butter.