Description
The Allgäuer Bergkäse PDO is a cheese produced with whole cow's milk, cultures of bacteria and natural rennet.
Production Area
The production area of the Allgäuer Bergkäse PDO is located in the rural areas of Lindau, Oberallgäu, Ostallgäu, Unterallgäu, Ravensburg, and Bodenseekreis, and in the cities of Kaufbeuren, Kempten, and Memmingen, in the federal state of Bavaria.
Production Method
The milk is left to rest for the entire night after the milking. The following morning, it is skimmed and mixed with milk that is freshly milked. After that, it is heated to 32°C and cultures of bacteria and rennet are added. When the curd is ready, it is wrapped in cloths, taken out of the mould and pressed for a day. Afterwards, it is left to mature in a cellar for two months, during which it is washed with salt water once a week.
Appearance and Flavour
The Allgäuer Bergkäse PDO has a cylindrical shape, is 8-10 cm high, weighs 15-50 kg and has a diameter of 40-90 cm. The rind has a dark yellow colour, while the paste has an opaque yellow colour and reduced holing, with holes of roughly 5 mm. According to the maturation, the Allgäuer Bergkäse PDO has a flavour varying from mild to very aromatic.
History
The production of the Allgäuer Bergkäse PDO boasts a long tradition that started in the mountain grazing lands. With the spreading of private cheese factories around 1820, the production moved from the Alps to the valleys. With the increased milk production, the cheese production also grew, so much so that in 1840 there were important cheese factories throughout northern Allgäu.
Gastronomy
The Allgäuer Bergkäse PDO should be kept in a cool and dry place. It is recommended to place it in the less cold part of the refrigerator wrapped in its greaseproof paper, in order to avoid that its quality and aroma is damaged by other scents. The Allgäuer Bergkäse PDO is consumed fresh, often as a snack, but is also excellent with salads. It is perfect with beer, but also with wine, which is not too full-bodied.
Marketing
The product is sold as Allgäuer Bergkäse PDO. It is marketed in whole moulds, in pieces, portioned or vacuum-packed, with various maturation levels.
Distinctive Features
The Swiss alpine shepherds that were hired around 1820 in some German areas exported the processing of their cheese. They created new ones, inspired by the Emmental, or optimised other cheeses that were already produced in the various regions. These precise experiments gave birth to the Allgäuer Bergkäse PDO, which became famous for its typical taste.
