Bergkäse facts for kids
Bergkäse means "mountain cheese" in German. It's a name for many kinds of cheese made in the Alps. This includes cheese from mountain farms, alpine pastures, and local dairies.
Mountain cheese is usually a hard or semi-hard cheese. It often has a natural rind and few or no holes. It tastes strong and often a bit nutty. Sometimes, the name "mountain cheese" is used for cheeses that taste similar but aren't from the traditional mountain areas.
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Discovering Mountain Cheeses
Here are some popular mountain cheeses from different countries:
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The Story of Mountain Cheese
Long ago, most cheeses made in the mountains during summer were "mountain cheeses." This meant they were made right on the mountain pastures. This happened in summer for about 70 to 120 days. During this time, Cattle grazed on mountain meadows.
The cows ate juicy grass and many herbs. This made their milk very special and flavorful. Since it was hard to transport milk, people made cheese on the mountain. This helped to save and preserve the milk. In winter, there wasn't enough milk to make much cheese.
In the Grisons area of Switzerland, many alpine pastures still have dairy cows. About half of these farms still make cheese directly on the mountain. From other farms, the milk is sent down to the valley. They use vehicles and even cable cars to move the milk. In the past, finished cheese wheels were often slid down on sledges. Today, some are even flown down by helicopter!
Mountain Cheese Around Europe
Rules for Mountain Cheese
In the European Union, the name Bergkäse by itself isn't officially protected. But some specific mountain cheeses are protected. This means they have a special seal. This seal shows they come from a certain place and are made in a certain way. This helps people know they are buying real, high-quality mountain cheese. It also protects these cheeses from cheap copies.
Austria's Mountain Cheeses
In Austria, mountain cheese is made in Vorarlberg and Tyrol. Some Austrian mountain cheeses, like Vorarlberger Bergkäse and Tiroler Alpkäse, have special protection. They must follow strict quality rules.
For example, Vorarlberger Bergkäse must be made by hand using old traditions. The milk must come from farms where cows mostly eat grass. They cannot be fed silage. The milk must be delivered to the dairy every day and used right away.
German Mountain Cheeses
In Germany, the name Bergkäse can be used for a standard cheese. This cheese must follow certain rules for how it's made and its quality. Only milk, cream, and whey can be used. Only specific spices and flavors are allowed. The cheese must have a certain amount of fat and dry matter.
Swiss Mountain Cheeses
In Switzerland, both "Alpkäse" (alpine cheese) and "Bergkäse" (mountain cheese) are protected names. They are covered by a special law. Some Swiss mountain cheeses, like Bernese Alpine Cheese and Valais Alpine Cheese, have the AOP seal. Grisons Mountain Cheese is made only in village dairies that are over 1,000 meters (about 3,280 feet) high.
See also
In Spanish: Bergkäse para niños
