Mountain / Alpine cheese from Vorarlberg – an Austrian specialty
The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. The Vorarlberg mountain cheese belongs to the cheese group of hard cheese and is made from Healthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. » More info of Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, exclusively with Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info Whey is the watery greenish-yellow liquid that results from cheese making. » More info ferments.
The special thing about mountain cheese: the mountain meadow grasses and alpine herbs give the Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info the particularly aromatic note and the mountain cheese its savory taste and intense smell.
The traditional Vorarlberg cheese food is protected by a European appellation of Protection of origin or protection of origin are statutory regulations. » More info. The Bergkäse usually has a The 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 The 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 to a 33% fat content in absolute terms.
The ARGE Since 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info Austria distinguishes three main cheese qualities for Vorarlberger Bergkäse:
Vorarlberg mountain cheese – matured for 3 months
The cheese To 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. The cheese Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info contains aromas of fresh hay, young wood, chestnuts and buttermilk. The malty notes dominate the taste impression, framed by an exciting buttermilk sweet cream and yeast component, refreshed by animating apple and passion fruit notes. A fine juiciness follows the crumbly and compact-looking dough, which becomes increasingly supple.
Vorarlberger Bergkäse – 6 months matured
The charming, malty scent reveals fresh aromas of sour cream, citrus and flower meadow. Discreet are also yeast and ammonia, which give the cheese a cheeky touch. On the palate, dark caramel and toasted white bread stand out clearly. These combine with flower meadow, chili, leather and sour cream to a harmonious and exciting whole. The cheese dough with its compact, mellow structure, which feels nice and smooth on the palate, has also matured wonderfully. In the meantime an animating play of salt and sweet components flashes through this harmony.
Vorarlberger Bergkäse – aged for 12 months
In the cheese scent, rich aromas such as dried fruit and peanut are refreshed with hints of ripe passion fruit and citrus fruits. Echoes of cream and malt create a sweetish association. Dark-aromatic, the cheese begins. Taste impression: malt, cocoa, dark caramel exude a calm and Mold 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, mellow citrus fruits, hazelnut and sweet cream mix among them. The creamy texture of the cheese was broken up by crystalline inclusions.