Description
The Vorarlberger Bergkäse PDO is an hard cheese made with raw cow's milk and natural treatments.
Production Area
The Vorarlberger Bergkäse PDO production area is located in the farms in Bregenzerwald, Kleinwalseltal, Großwarseltal, Laiblachtal and Rheintal in the federal state of Vorarlberg.
Production Method
The raw milk comes from controlled animals fed on green fodder, and is not subjected to heat treatments, pasteurisation or bactofugation. The processing is carried out on the spot, without intermediate transportation and storage. The milk of the evening milking is skimmed to obtain the desired fat content, and then mixed with whole milk of the morning milking, cultures of lactic acid and rennet are added and the poured into copper cauldrons. The curd is manually extracted from the boiler with a cloth, without the use of machines, and then heated to a temperature between 51,5°C and 52,5°C, pressed and immersed in brine. Subsequently seasoning takes place in a suitable environment that lasts from three to six months.
Appearance and Flavour
Vorarlberger Bergkäse PDO is characterized by a paste that, depending on the seasoning, is more or less tender, with a colour that varies from ivory to intense ivory, and usually has round holes the size of a pea. The cheese contains a percentage of fat in the dry matter exceeding 45%, and the weight of each form is around 35 kg. The rind is grainy, with a colour ranging from brown to an intense yellowish brown. The mild and aromatic flavour becomes more pungent with maturation.
History
The origins of Vorarlberger Bergkäse PDO date back to the 14th century, when as a result of increased population, the production of milk in the affected geographic area increased, leading to an increase in the production of cheese. In the mid 18th century the fat cheese was produced in such large quantities that it was marketed beyond the borders of the Vorarlberg territory and even into Italy. In 1921 a cooperative was founded which today is responsible for the national and international marketing of Vorarlberger Bergkäse PDO.
Gastronomy
The Vorarlberger Bergkäse PDO can be stored in the less cold compartment of the refrigerator or at room temperature, however, having the foresight to place it in a cool and dry place. This cheese is usually eaten fresh, is excellent eaten alone but is also used in the preparation of delicious recipes, like the tasty Vorarlberger käseknödel dumplings.
Marketing
The product is sold as Vorarlberg Bergkäse PDO. It is marketed in whole forms, slices, portions and prepacked.
Distinctive Features
The Vorarlberger Bergkäse PDO owes its characteristics, its flavour and its particular texture both to the milk used as well as the flora and climate of the Vorarlberg Alps. The cheese is only produced during the summer and the animals are fed exclusively in open pastures. The short duration of the Alpine pasture (three to four months) makes Vorarlberger Bergkäse PDO a seasonal product and available in limited quantities only.
