The cheeses made in and around Burgenland: the protected names first, then the local cheeses people actually eat, with their milk, rind, ageing and taste.

The cheeses of Burgenland

Topfen

Cow and sheep milkFreshAlso Topfen

Topfen is the Austrian and Bavarian word for quark, a fresh cheese set mainly by lactic acid with a little rennet. Austria's food code (Lebensmittelbuch, chapter B 32) lists Speisetopfen among the fresh cheeses made from cow's milk; a cheese from sheep's or goat's milk is named for its milk. German Wikipedia names Topfenknödel and Topfenstrudel among the Austrian dishes made with it, and its article on Burgenland cuisine says Topfenstrudel was on farmhouse tables year-round. In the Seewinkel, Bio-Schafzucht Hautzinger in Tadten sells a sheep's milk Topfen at its farm shop and markets. Not protected.

Taste: Mild, lightly sour and aromatic, white to ivory, per Austria's food code. German Wikipedia describes quark as milky white to cream yellow depending on fat, evenly soft and smooth. Fat grades run from lean to double cream.

Ageing: Fresh, not aged

Made in: Austria and Bavaria, where quark is called Topfen; in Burgenland, sheep's milk Topfen from Hautzinger in Tadten, in the Seewinkel

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Cheeses in Burgenland, FAQ

Is Topfen the same as quark?

Yes. German Wikipedia gives Topfen as the Bavarian and Austrian standard German word for Quark.

What milk is Topfen made from?

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.

What is it used for in Burgenland?

Wikipedia's article on Burgenland cuisine says Topfenstrudel, with Bohnenstrudel and Kartoffelstrudel, was on farmhouse tables year-round.

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