Trockenkäse
Dry cheese, known also as Sperrkäse and Trockenkäse, is made in small
dairies in the eastern part of the Bavarian Alps and in the Tyrol. It is
made for home consumption and only in winter when the milk cannot be
used profitably for other purposes. The method is simple. Skim milk is
put into a large kettle, heated, and kept warm until it has thickened
thor-
oughly by souring. It is then broken up and cooked until it is quite firm.
A small quantity of salt is added, and sometimes some caraway seed, and
the
curd is then put into forms of various sizes. It is placed in a drying
room
to dry until it becomes very hard; it is then ready to eat.
USDA Agr. Handbook No. 54, Cheese Varieties and Descriptions,
Geo. P. Sanders, 1953
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