Bergkäse (mountain cheese)
Bergkäse has the kind of rind many Alpine cheeses have. Whether produced by small manufacturers or large processors, Bergkäse is made from raw milk and only during the summer months, when the cows are put out to pasture. The wheels are treated with a mixture of brine and red mold cultures 2 times a week, which produces its typical rind and the strong aromatic flavor. Its aging period is 4-6 weeks. Depending on the aging period the body is elastic to firm and has tiny holes. Bergkäse is not only an excellent component of a cheese platter but also melts wonderfully, so that some regional varieties are used as fondue cheese. Bergkäse made in Tyrol and in Vorarlberg has been awarded the EU quality seal.

Milk:	Cow
Fidm:	50 %
Family:	Cheese with scalded, pressed body
Origin:	Austria
Size:	approx. 30 kg
Flavor:	slightly to strongly nutty