Farms, dairies, cooperatives and affineurs in Burgenland that you can visit or buy from.
A guide to cheese farms in Burgenland.
Organic sheep dairy in Tadten, in the Seewinkel. Fresh sheep's milk is made daily into yogurt and cheese, sold in the farm shop and at the Neusiedl am See and Parndorf markets.
Cheeses: Schafkäse natur, Schafkäse mit Bärlauch, Schafkäse mit Basilikum, Schafkäse in Olivenöl, Schafkäse geräuchert, Camembert, Schaferino, Topfen
Visiting: Organic farm shop (Bio-Hofladen), Markets in Neusiedl am See and Parndorf
Organic heritage-breed farm in Podersdorf with Styrian Spotted goats. Its self-service shop sells the farm's goat cheese, including a feta-style shepherd's cheese.
Cheeses: Bio-Hirtenkäse nach Feta-Art (goat's milk), handmade goat cheese specialities
Visiting: Self-service organic farm shop, open daily, Farm tour with tasting, Saturdays at 11:00 from April to October, booked by phone, Guest rooms on the farm
Small goat and sheep farm in Wolfau, southern Burgenland. Goat cheese is sold from Easter to the end of October, through a 24-hour self-service fridge, farm-gate sales and farmers' markets.
Cheeses: Ziegenkäse (goat cheese, seasonal)
Visiting: 24-hour pick-up from a self-service fridge, Farm-gate sales, Farmers' markets
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Yes. German Wikipedia gives Topfen as the Bavarian and Austrian standard German word for Quark.
Cow's milk as a rule: Austria's food code lists Speisetopfen among the fresh cheeses from cow's milk, and one made from sheep's or goat's milk is named for its milk. Hautzinger in Tadten makes a sheep's milk Topfen.
Wikipedia's article on Burgenland cuisine says Topfenstrudel, with Bohnenstrudel and Kartoffelstrudel, was on farmhouse tables year-round.