The cheese speciality mountain cheese / alpine cheese from Austria

This is an excerpt from the cheese lexicon of Alpen Sepp

Mountain cheese (=Bergkäse) from Vorarlberg – a special Austrian speciality

Heumilch Alpine cheese from the Austrian province of Vorarlberg is a regional cheese speciality. Vorarlberger Mountain Cheese belongs to the hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info group.

The wonderful thing about our mountain cheese is that the mountain meadows and alpine herbs give the haymilk its particularly aromatic note and the mountain cheese its hearty taste and intense aroma.

The traditional Vorarlberg cheese speciality is protected by the European designation of originProtection of origin or protection of origin are statutory regulations. » More info. As a rule, mountain cheese has a fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info in the dry matterThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info (F.I.T.) of 45%, which corresponds absolutely to a fat content of approx. 33%. The Arge HeumilchSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info from Austria essentially distinguishes 3 mountain cheese qualities in Vorarlberger Bergkäse:

Vorarlberger Bergkäse with 3 months maturing time

With young mountain cheese, the cheese rindTo protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. » More info exudes a fine, malty-roasted scent. In the cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, aromas of fresh hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info, young wood, chestnut and buttermilk are added. The malty notes dominate the taste impression of the 3-month-old cheese.

A fine juiciness follows the crumbly and compact dough, which becomes increasingly smooth.

Bregenzerwald Bergkäse würzig — Alpine cheese spicy

Vorarlberger Bergkäse with 6 months maturing time

The malty fragrance is complemented by fresh aromas of sour cream, citrus fruits and meadow flowers. Yeast and ammonia can also be subtly scented, giving the mountain cheese a somewhat cheeky note.

The taste of dark caramel and roasted white bread is clearly visible on the palate. These combine with meadow flowers, chilli, leather and sour cream to form a harmonious and exciting whole.

The cheese dough is also wonderfully matured, with a compact, crumbly structure that feels beautifully smooth on the palate. This harmony, however, is the result of an animating interplay of salt and sweet components.

Vorarlberger Bergkäse with 12 months maturing time

In the cheese fragrance, rich aromas such as dried fruit and peanut are refreshed with notes of ripe passion fruit and citrus fruits.

Slight hints of cream and malt bring about a sweet association. The cheese begins with a dark aroma. Taste impression: malt, cocoa, dark caramel exude a calm and at the same time nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info impression.

Fresh and animating, mature citrus fruits, hazelnuts and sweet cream butter blend in. The crumbly and creamy texture of the cheese is loosened up by crystalline inclusions.