A culinary specialty of the region is Ennstaler Steirerkas. Traditionally, it is produced at mountain huts, farms or regional cheese dairies. It takes three weeks to mature. At that point, it acquires its unique grayish brown marbled appearance and the clumpy, crumbly consistency. Steirerkas is especially popular due to its spicy, aromatic fragrance, making it an ideal ingredient for Steirerkasnock’n noodles, open-faced Steirerkas sandwiches or Steirerkrapfen pancakes – though also in other culinary creations such as soups and spreads.