Murtaler Steirerkäse can also be made yourself with patience. Try this spicy and savory treat on fresh brown bread, as a soup or melted over egg dishes.
For the cheese, put the dry curd in a shallow bowl, cover with a cloth and leave at room temperature for two to three days, stirring daily. This will create a spicy aroma.
Then add salt and whole caraway seeds. Then melt in hot butter or clarified butter in a saucepan, stirring continuously. Now a viscous mass is formed, into which crumbled curd cheese can be stirred if desired. Pour this mixture into a rinsed bowl and refrigerate until the Steirerkäse is stiff.
Enjoy the cheese on fresh brown bread or melted over egg dish.