This spicy sour milk cheese with only 0.5% fat has its origins in the mountain pastures of the Styrian Enns. To make the cheese, acidic skimmed milk is boiled in large copper kettles. Any resulting pieces are scooped into a linen cloth and the whey is pressed out. The crumbly cheese is salted and peppered and pressed into a mold. After 4 weeks, and repeated turning, he has matured enough to be sold.

The "Ennstal Steirerkas" is produced using a traditional recipe in the Gröbming Cheese Factory. The excellent quality of the raw milk, an excellent knowledge of the art of cheese making and the latest technology are the building blocks for this produced-with-care cheese.

The region around the Ennstaler Steirerkas Award was awared a Genuss Region in 2013. Thus, the unique combination of natural and cultural landscapes are brought to the forefront and supports a naturally sustainable food industry.