Vorarlberger Bergkäse
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| Vorarlberger Bergkäse | |
|---|---|
 | |
| Country of origin | Austria |
| Region | Bregenz Forest, Vorarlberg |
| Source of milk | Cows; hay milk |
| Texture | firm to hard, long-matured varieties may be crumbly |
| Fat content | 45% i. Tr. ("in der Trockenmasse") |
| Weight | up to 35 kg |
| Certification | PDO (since 1997) |
| Named after | Vorarlberg |
Vorarlberger Bergkäse (German for 'Vorarlberg mountain cheese') is a regional cheese specialty from the Austrian state of Vorarlberg. It is protected within the framework of the European designation of origin (PDO).[1][2]
Vorarlberger Bergkäse matures for 3 to 6 months, some even for up to 2 years and longer. It has a typical round loaf shape with a diameter of around 55 to 65 cm and a weight of up to 35 kg. The Bregenzerwald Bergkäse has small holes that are considered a quality feature. The aroma ranges from mild to spicy, the taste is nutty and has typical herbal notes. The fat content is 45% i. Tr. ("in der Trockenmasse").[3]
Production
Vorarlberger Bergkäse is made exclusively from natural raw milk in accordance with the specifications that were defined for the protection of the term and only in alpine dairies in the Bregenz Forest, in the Großwalsertal and in the Kleinwalsertal, in the Leiblachtal (Pfänderstock), and in the Rhine Valley.
Traditional agriculture
In the Bregenz Forest, the centuries-old management of pastures (alpine transhumance) is still practiced. It means that the cows are kept on pastures at different heights on the mountains depending on the season so that the cows get fresh feed on the mountain pastures between May and October, while the valley meadows provide the hay for the winter. "Silo feeding" is therefore not necessary. The milk is then processed directly in the mountain alps in summer and used to make Alpkäse, while from the beginning of October to the end of May the milk is processed into Bergkäse.[4]
Quality control
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 farming without silage production or feeding ("hay milk") are allowed to provide milk for Vorarlberger Bergkäse. This must also be delivered to the dairy at least once a day and processed there immediately.[5][6]
