for, de, Bergkäse, mountain cheese refers to a number of varieties of
cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
produced in the
Alps
The Alps () are some of the highest and most extensive mountain ranges in Europe, stretching approximately across eight Alpine countries (from west to east): Monaco, France, Switzerland, Italy, Liechtenstein, Germany, Austria and Slovenia.
...
. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for
Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
History
In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that they were cheesed on the mountain, i.e. on the
shieling. This took place during the summer months in the period lasting between about 70 and 120 days, depending on the region and altitude, when the
cattle grazed the mountain meadows. The animals were then outdoors almost continuously and found particularly juicy and rich fodder with plenty of herbs, which resulted in special quality and spicy taste of the mountain milk. As transport possibilities were limited, it was obvious to cheese this milk and thus at the same time to
concentrate and
preserve it by dehydration. After the cattle had left the mountain pastures (''
Almabtrieb'' in German), the quality of the fodder deteriorated and the milk yield of the cows dropped. In winter, the milk was usually just enough for the farm's self-sufficiency, and there was hardly any cheese-making left.
In the mountain
Canton of Grisons in Switzerland, 225 alpine pastures were occupied by
dairy cows in 2020. Around half of these were still alpine dairy farms and produced cheese directly on the alp. From the other alps, the milk is transported to the valley for processing. Both vehicles and
cable cars are used for this. In the past, finished cheese wheels were often transported down to the valley on
sledges, but today this is sometimes even done by
helicopter
A helicopter is a type of rotorcraft in which Lift (force), lift and thrust are supplied by horizontally spinning Helicopter rotor, rotors. This allows the helicopter to VTOL, take off and land vertically, to hover (helicopter), hover, and ...
. The cheese is then transported back down to the alpine pastures.
National
Legal situation under European law
In the
European Union
The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...
, the term ''Bergkäse'' (mountain cheese) is not protected in isolation as a
protected designation of origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...
(PDO),
protected geographical indication (PGI) or as a
traditional specialities guaranteed (TSG). In EU law, the use of the PDO
seal is permitted for some registered mountain cheeses, provided that the provisions are complied with. In Germany and Austria, producers of genuine mountain cheese in some regions have recently started to have the designations of their cheese protected and/or to have the authenticity confirmed by a seal of a monitoring association or similar (
geographical indication) in order to enable consumers to buy high-quality alpine cheese even far away from the dairies of origin and to protect their product from cheap imitations.
Austria
In Austria, Bergkäse is produced in the states of
Vorarlberg and
Tyrol. The
Vorarlberger Bergkäse,
Vorarlberger Alpkäse and
Tiroler Alpkäse are protected within the framework of the
European designation of origin (PDO). The cheeses are subject to strict quality controls.
The production of
Vorarlberger Bergkäse may only take place by means of manual production using traditional methods. Strict quality regulations apply to the raw milk used: Only farms with predominantly
grassland
A grassland is an area where the vegetation is dominance (ecology), dominated by grasses (Poaceae). However, sedge (Cyperaceae) and rush (Juncaceae) can also be found along with variable proportions of legumes such as clover, and other Herbaceo ...
farming without
silage production or feeding ("
haymilk") are allowed to provide milk for Vorarlberger Bergkäse. Moreover, the hay milk must be delivered to the dairy at least once a day and be processed there immediately.
Germany
In Germany, the designation ''Bergkäse'' may be used for a standard variety according to the Cheese Ordinance (KäseV). The designation as Bergkäse is linked to compliance with certain production regulations and to a certain quality.
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
and
buttermilk obtained therefrom,
cream,
sweet whey, sour whey and
whey cream may be used for production; thickening may only be carried out by removing water; in addition, only certain spices, also in the form of spice preparations, and their corresponding flavourings with natural flavouring substances may be used in production, which are indicated separately. The minimum fat content is full-fat stage, the minimum dry matter content is specified as 62%.
Switzerland
In Switzerland, both Alpkäse and Bergkäse are protected terms under the ''Mountain and Alpine Ordinance'' SR 910.19 of 8 November 2006.
''Verordnung über die Kennzeichnungen «Berg» und «Alp» für landwirtschaftliche Erzeugnisse und verarbeitete landwirtschaftliche Erzeugnisse.''
(PDF-File; 104 kB). Bernese Alpine Cheese (''Bernese Alpkäse'') and Valais Alpine Cheese (''Valais Alpkäse'') also have the AOP seal. Grisons Mountain Cheese (''Bündner Bergkäse'') is produced exclusively in village cheese dairies at over 1000 m.
Varieties
* – Tiroler Bergkäse (PDO)
* – Tyrolean grey cheese (PDO)
* – Vorarlberger Bergkäse (PDO)
* – Bargkass
* – Beaufort (PDO)
* – Cantal (PDO)
* – Comté cheese (PDO)
* – Laguiole (PDO)
* – Tomme de Savoie (PGI)
* – Allgäuer Bergkäse (PDO)
* – Battelmatt
* – Fontina (PDO)
* – Montasio (PDO)
* – Piora
* – Pustertaler
* – Bryndza Podhalańska (PGI)
* – Oscypek (PGI)
* – Queijo Serra da Estrela (PGI)
* – Roncal (PDO)
* – Appenzeller cheese
* – Berner Alpkäse (PDO)
* – Grisons mountain cheese
* – Emmentaler (PDO)
* – Vacherin Fribourgeois (PDO)
* – Gruyère cheese (PDO)
* – Sbrinz (PDO)
* – Walliser
See also
* List of cheeses
Literature
*
* Brigitte Engelmann, Peter Holler: ''Gourmets Guide Cheese'' Ullmann Publishing (3 Sept. 2009). .
References
{{DEFAULTSORT:Bergkase
Swiss cheeses
Cow's-milk cheeses
Austrian cheeses