White, grey or green from the mould that develops with age, this traditional and unique cheese (a rare one that doesn't require any rennet) is made from the low-fat curdles left over from the production of butter. The milk is slowly heated and pressed by hand, using techniques that date from the Middle Ages, and aged for 12 weeks. It was produced in many valleys of the Tirol; the Graukäse della valle Aurina, which had nearly vanished by 2005, is in the Ark of Taste.
It's celebrated in March at Campo Tures' Festival del Formaggio.
Images by: Jürgele, Creative Commons License