Bergkäse (German for 'mountain cheese') refers to a number of varieties of cheese produced in the Alps. 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[1]), 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.
Allgäuer mountain cheese (Allgäuer Bergkäse) from the Allgäu region matured for twelve months.Cows on the Willersalpe in Allgäu, where mountain cheese is produced.
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. The cheese is then transported back down to the alpine pastures.[2]
Nationaledit
Legal situation under European lawedit
In the European Union, the term Bergkäse (mountain cheese) is not protected in isolation as a protected designation of origin (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.[3] 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.
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. Moreover, the hay milk must be delivered to the dairy at least once a day and be processed there immediately.[6]
Germanyedit
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 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%.
In Switzerland, both Alpkäse and Bergkäse are protected terms under the Mountain and Alpine Ordinance SR 910.19 of 8 November 2006.[7] 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.
Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P.; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 11.
^Falentin, H; Deutsch, SM; Jan, G (2010). "The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications". PLOS ONE (published 23 July 2010). 5 (7): e11748. Bibcode:2010PLoSO...511748F. doi:10.1371/journal.pone.0011748. PMC2909200. PMID 20668525.
^Verordnung über die Kennzeichnungen «Berg» und «Alp» für landwirtschaftliche Erzeugnisse und verarbeitete landwirtschaftliche Erzeugnisse. (PDF-File; 104 kB).
December 15, 2023
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Not to be confused with Alpkase Bergkase German for mountain cheese refers to a number of varieties of cheese produced in the Alps 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 1 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 Allgauer mountain cheese Allgauer Bergkase from the Allgau region matured for twelve months Cows on the Willersalpe in Allgau where mountain cheese is produced Contents 1 Typical cheeses 2 History 3 National 3 1 Legal situation under European law 3 2 Austria 3 3 Germany 3 4 Switzerland 4 See also 5 Literature 6 ReferencesTypical cheeses edit nbsp Austria Tiroler Bergkase PDO nbsp Austria Tyrolean grey cheese PDO nbsp Austria Vorarlberger Bergkase PDO nbsp France Bargkass nbsp France Beaufort PDO nbsp France Cantal PDO nbsp France Comte cheese PDO nbsp France Laguiole PDO nbsp France Tomme de Savoie PGI nbsp Germany Allgauer Bergkase PDO nbsp Italy Battelmatt nbsp Italy Fontina PDO nbsp Italy Montasio PDO nbsp Italy Piora nbsp Italy Pustertaler nbsp Poland Bryndza Podhalanska PGI nbsp Poland Oscypek PGI nbsp Portugal Queijo Serra da Estrela PGI nbsp Spain Roncal PDO nbsp Switzerland Appenzeller cheese nbsp Switzerland Berner Alpkase PDO nbsp Switzerland Grisons mountain cheese nbsp Switzerland Emmentaler PDO nbsp Switzerland Vacherin Fribourgeois PDO nbsp Switzerland Gruyere cheese PDO nbsp Switzerland Sbrinz PDO nbsp Switzerland WalliserHistory editIn 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 The cheese is then transported back down to the alpine pastures 2 National editLegal situation under European law edit In the European Union the term Bergkase mountain cheese is not protected in isolation as a protected designation of origin 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 3 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 edit In Austria Bergkase is produced in the states of Vorarlberg and Tyrol The Vorarlberger Bergkase Vorarlberger Alpkase and Tiroler Alpkase are protected within the framework of the European designation of origin PDO The cheeses are subject to strict quality controls 4 5 The production of Vorarlberger Bergkase 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 Bergkase Moreover the hay milk must be delivered to the dairy at least once a day and be processed there immediately 6 Germany edit In Germany the designation Bergkase may be used for a standard variety according to the Cheese Ordinance KaseV The designation as Bergkase is linked to compliance with certain production regulations and to a certain quality Milk 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 edit See also Swiss cheeses and dairy products In Switzerland both Alpkase and Bergkase are protected terms under the Mountain and Alpine Ordinance SR 910 19 of 8 November 2006 7 Bernese Alpine Cheese Bernese Alpkase and Valais Alpine Cheese Valais Alpkase also have the AOP seal Grisons Mountain Cheese Bundner Bergkase is produced exclusively in village cheese dairies at over 1000 m See also editList of cheesesLiterature editDoane C F Hargrove Robert C Lawson H W Matheson K J Sanders G P Walter Homer E 1969 Cheese Varieties and Descriptions U S Department of Agriculture p 11 Brigitte Engelmann Peter Holler Gourmets Guide Cheese Ullmann Publishing 3 Sept 2009 ISBN 978 3833150821 References edit Falentin H Deutsch SM Jan G 2010 The complete genome of Propionibacterium freudenreichii CIRM BIA1 a hardy actinobacterium with food and probiotic applications PLOS ONE published 23 July 2010 5 7 e11748 Bibcode 2010PLoSO 511748F doi 10 1371 journal pone 0011748 PMC 2909200 PMID 20668525 Heuboden GL Kasetransport List of European cheeses with protected geographical status Vorarlberger Alpkase g U bmlrt gv at www bmlrt gv at Retrieved 2021 04 01 Tiroler Almkase Tiroler Alpkase g U bmlrt gv at www bmlrt gv at Retrieved 2021 04 01 Vorarlberger Alpkase g U bmlrt gv at www bmlrt gv at Retrieved 2021 04 01 Verordnung uber die Kennzeichnungen Berg und Alp fur landwirtschaftliche Erzeugnisse und verarbeitete landwirtschaftliche Erzeugnisse PDF File 104 kB Retrieved from https en wikipedia org w index php title Bergkase amp oldid 1144868755, wikipedia, wiki, book, books, library,
