The Graukäse is a product typical from the Puster Valley. At the beginning of its maturation still white, it maturates from the outside to the inside and becomes more and more yellowish. Traditionally, the Graukäse is served with vinegar, oil and raw slices of onion. It is also used in the preparation of the traditional “Pressknödel” (pressed dumplings) and the “Schlutzkrapfen” (ravioli).