Description
The Tiroler Bergkäse PDO is a cheese made with cow's milk from the Alpine pastures of northern and eastern Tyrol or from farms in the valley where the livestock is fed with fresh grass.
Production Area
The Tiroler Bergkäse PDO production area lies in the northern and southern valleys of the federal state of Tyrol.
Production Method
The milk is partially skimmed, until a fat content of approximately 3% is obtained. The rennet is added after the milk has been heated to the required temperature of 52°C. The curd is then broken and placed in the appropriate moulds where it is pressed. Only calf rennet is used to obtain the curd, and the use of products containing genetically modified organisms is prohibited. The moulds are then moved to a cool and moist chamber for maturation, which lasts about 14 weeks during which the forms are treated with salt water twice a week. This process promotes the formation of a special flora on the surface of the cheese, which helps to give it a spicy aroma.
Appearance and Flavour
Tiroler Bergkäse PDO has a wheel shape, with a dry rind which varying in colour from yellowish brown to intense brown. The minimum weight of each cheese is 12 kg and has sparse and evenly distributed holing. The paste is soft with an ivory colour of varies intensity. The flavour is delicate and aromatic, or slightly more intense.
History
The origins of Tiroler Bergkäse PDO are related to the history of Tyrolean dairies, which began to produce Alpine cheese in 1840. Today the production of the Tiroler Bergkäse PDO extends throughout Tyrol.
Gastronomy
The Tiroler Bergkäse PDO may be stored in the less cold compartment of the refrigerator or at room temperature but always in a cool and dry place. The product is consumed fresh, is ideal with a slice of bread and maybe with a good glass of wine that enhances the aroma and unmistakable flavour.
Marketing
The product is sold as Tiroler Bergkäse PDO. It is marketed in forms and slices cut when purchased from the fresh cheeses counter.
Distinctive Features
Tiroler Bergkäse PDO is produced with natural calf rennet and milk from cows fed primarily on grass and hay without the use of silage, characteristics that are the basis of this cheese's organoleptic peculiarity.
