Austrian Cheese Delicacies: Krӓuterschatz

Krӓuter means “herbs” and Schatz means “treasure,” aptly making Krӓuterschatz cheese the “herb treasure.”

Keep reading to learn more about Krӓuterschatz and for a Krӓuterschatz salad recipe!

Krӓuterschatz (prounounced “KROY tur shots”) comes from the Bregenzerwald region in the state of Vorarlberg, the most western state of Austria. The dairy is three generations family owned and started in 1908. Three breeds of cows – Braunvieh, Fleckvieh and Montafoner – graze at 3,000 feet near Lake Constance in a pristine mountain region where up to 50 different herbs grow naturally. The cows graze on lush grass from May to September. In September, with much fanfare, the cows are moved in a parade to warm barns and are fed grass hay from the same fields.

Krӓuterschatz is made with the raw cow’s milk, coated and rubbed with 8 alpine herbs: Lemon Balm (lemon scented related to mint), Oregano, Savory (similar to sage), Thyme, Marjoram, Parsley, Chive and Lovage (similar to celery). The resulting cheese is super smooth and semi-hard, with a bold flavor and rich texture from the grass-fed cows. The Alpine herbs add flavor complexity and eye appeal with beautiful herbacious rind that is edible.

Its flavor profile is very compatible with cured sausage, pate, pastrami, speck ham, beef and turkey. It is also delicious with crusty sourdough or hearty rye bread. Try it in this salad, which allows the lovely herb flavor to shine.

Recipe from Fond O’ Foods
Serves 4


  • 1 lb Krӓuterschatz
  • 1 red onion
  • 1 head green lettuce, such as butter lettuce
  • 1 green bell pepper
  • 1 red bell pepper
  • Balsamic vinegar
  • Olive oil
  • Salt & freshly ground pepper
  • 1/2 bunch parsley
  • 2 oz peapods
  • 2 oz soybean sprouts


Chop parsley finely, trim and rinse lettuce and tear it into small leaves. Cut the peeled onion and cheese into thin slices, dice the peppers and cut the peapods in half. Serve the cheese slices with the ingredients on a plate. Then spread soybean sprouts, small-diced pepper and parsley over everything. Finally, sprinkle everything with a marinade made from vinegar, oil, salt and pepper, to taste.

Tip: Onions can be peeled more easily if they are immersed in hot water beforehand.