The local cheeses of Wachau with the local wines that suit them, and why they work.
The cheeses of Wachau with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
Light and fresh on both sides. The cheese is a mild, slightly sour, creamy sheep curd, traditionally served with chives, salt and pepper; the Federspiel's white pepper and crisp apple echo that seasoning without weighing on the curd.
Bottles to try:
The cheese is often served with tomatoes and cucumbers; a light, dry Riesling Federspiel with citrus freshness lifts the mild, creamy sheep curd without weighing on it.
Bottles to try:
Floral Muscat blossom and orange zest in a light, dry wine sit gently beside a fresh, creamy sheep cheese, as the same wine does with fresh ricotta.
Bottles to try:
Enjoy a small group, half-day long wine tasting tour near Vienna. Meet with local winemakers, and taste quality Austrian wines. Complete your experience with a traditi...
Discover Vienna’s top sights on a private 60-minute tour with a delicious Austrian lunch and a personal guide sharing insider stories, enjoy an exclusive, crowd-free e...
An extraordinary, discreet carriage tour for 2 with fresh sandwiches & a bottle of sparkling wine
No. It is entered in Austria's register of Traditional Foods (register number 31), which lists foods made with traditional knowledge in Austria for at least three generations or 75 years; the entry gives no protection.
Traditionally with chives, salt and pepper. It is also served with pumpkin seed oil, or with a little pear balsamic vinegar, tomatoes and cucumbers.
Mostly from April to October, from raw or pasteurised milk produced in the Mostviertel.
