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774:
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734:
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68:. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically (especially in Austria) for
622:
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42:
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24:
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457:
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may be used for production; thickening may only be carried out by removing water; in addition, only certain spices, also in the form of spice preparations, and their corresponding flavourings with natural flavouring substances may be used in production, which are indicated separately. The minimum fat
164:
is permitted for some registered mountain cheeses, provided that the provisions are complied with. In
Germany and Austria, producers of genuine mountain cheese in some regions have recently started to have the designations of their cheese protected and/or to have the authenticity confirmed by a seal
88:
grazed the mountain meadows. The animals were then outdoors almost continuously and found particularly juicy and rich fodder with plenty of herbs, which resulted in special quality and spicy taste of the mountain milk. As transport possibilities were limited, it was obvious to cheese this milk and
198:
153:
72:, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
103:
in German), the quality of the fodder deteriorated and the milk yield of the cows dropped. In winter, the milk was usually just enough for the farm's self-sufficiency, and there was hardly any cheese-making left.
115:
in 2020. Around half of these were still alpine dairy farms and produced cheese directly on the alp. From the other alps, the milk is transported to the valley for processing. Both vehicles and
936:
232:
may be used for a standard variety according to the Cheese
Ordinance (KäseV). The designation as Bergkäse is linked to compliance with certain production regulations and to a certain quality.
786:
766:
746:
726:
689:
280:
220:") are allowed to provide milk for Vorarlberger Bergkäse. Moreover, the hay milk must be delivered to the dairy at least once a day and be processed there immediately.
80:
In earlier times, almost all cheeses produced in mountainous regions in summer were mountain cheeses in the sense that they were cheesed on the mountain, i.e. on the
208:
may only take place by means of manual production using traditional methods. Strict quality regulations apply to the raw milk used: Only farms with predominantly
169:) in order to enable consumers to buy high-quality alpine cheese even far away from the dairies of origin and to protect their product from cheap imitations.
84:. This took place during the summer months in the period lasting between about 70 and 120 days, depending on the region and altitude, when the
1021:
Verordnung über die
Kennzeichnungen «Berg» und «Alp» für landwirtschaftliche Erzeugnisse und verarbeitete landwirtschaftliche Erzeugnisse.
846:
157:
869:"The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications"
262:
652:
544:
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352:
332:
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149:
1045:
972:
996:
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205:
186:
706:
631:
166:
1040:
595:
578:
190:
829:
Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P.; Walter, Homer E. (1969).
743:
803:
484:
29:
309:
880:
329:
194:
561:
119:
are used for this. In the past, finished cheese wheels were often transported down to the valley on
649:
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94:
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57:
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90:
112:
893:
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739:
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41:
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content is full-fat stage, the minimum dry matter content is specified as 62%.
1019:
723:
237:
178:
124:
99:
17:
209:
23:
912:
34:
627:
541:
287:) is produced exclusively in village cheese dairies at over 1000 m.
81:
267:
In
Switzerland, both Alpkäse and Bergkäse are protected terms under the
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345:
325:
305:
217:
108:
783:
609:
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61:
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it by dehydration. After the cattle had left the mountain pastures (
45:
Cows on the
Willersalpe in Allgäu, where mountain cheese is produced
127:. The cheese is then transported back down to the alpine pastures.
645:
574:
557:
537:
517:
500:
241:
182:
60:
for 'mountain cheese') refers to a number of varieties of
40:
22:
249:
245:
233:
120:
65:
937:
List of
European cheeses with protected geographical status
201:(PDO). The cheeses are subject to strict quality controls.
973:"Tiroler Almkäse / Tiroler Alpkäse g.U., bmlrt.gv.at"
271:
SR 910.19 of 8 November 2006. Bernese Alpine Cheese (
148:(mountain cheese) is not protected in isolation as a
111:
177:In Austria, Bergkäse is produced in the states of
833:. U.S. Department of Agriculture. p. 11.
8:
49:
123:, but today this is sometimes even done by
197:are protected within the framework of the
902:
892:
867:Falentin, H; Deutsch, SM; Jan, G (2010).
997:"Vorarlberger Alpkäse g.U., bmlrt.gv.at"
949:"Vorarlberger Alpkäse g.U., bmlrt.gv.at"
165:of a monitoring association or similar (
859:
879:(7) (published 23 July 2010): e11748.
160:(TSG). In EU law, the use of the PDO
7:
841:Ullmann Publishing (3 Sept. 2009).
158:traditional specialities guaranteed
837:Brigitte Engelmann, Peter Holler:
136:Legal situation under European law
14:
831:Cheese Varieties and Descriptions
154:protected geographical indication
37:region, matured for twelve months
792:
772:
752:
732:
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695:
675:
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493:
473:
455:
435:
415:
395:
375:
358:
338:
318:
298:
263:Swiss cheeses and dairy products
283:seal. Grisons Mountain Cheese (
150:protected designation of origin
199:European designation of origin
1:
269:Mountain and Alpine Ordinance
894:10.1371/journal.pone.0011748
275:) and Valais Alpine Cheese (
228:In Germany, the designation
70:Swiss-type or Alpine cheeses
926:Heuboden GL - Käsetransport
1067:
260:
27:Allgäuer mountain cheese (
15:
89:thus at the same time to
1024:(PDF-File; 104 kB).
216:production or feeding ("
16:Not to be confused with
707:Grisons mountain cheese
632:Queijo Serra da Estrela
167:geographical indication
50:
46:
38:
839:Gourmets Guide Cheese
744:Vacherin Fribourgeois
350:Vorarlberger Bergkäse
206:Vorarlberger Bergkäse
187:Vorarlberger Bergkäse
44:
26:
330:Tyrolean grey cheese
240:obtained therefrom,
191:Vorarlberger Alpkäse
885:2010PLoSO...511748F
596:Bryndza Podhalańska
1046:Cow's-milk cheeses
670:Appenzeller cheese
204:The production of
47:
39:
485:Allgäuer Bergkäse
109:Canton of Grisons
30:Allgäuer Bergkäse
1058:
1051:Austrian cheeses
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344:
342:
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324:
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310:Tiroler Bergkäse
304:
302:
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285:Bündner Bergkäse
279:) also have the
248:, sour whey and
212:farming without
107:In the mountain
64:produced in the
55:
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817:List of cheeses
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467:Tomme de Savoie
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273:Bernese Alpkäse
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195:Tiroler Alpkäse
175:
138:
133:
78:
21:
12:
11:
5:
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847:978-3833150821
835:
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789:
769:
764:Gruyère cheese
749:
729:
709:
692:
687:Berner Alpkäse
672:
655:
635:
617:
599:
581:
564:
547:
527:
507:
490:
470:
452:
432:
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392:
372:
355:
335:
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294:
292:
289:
277:Valais Alpkäse
258:
255:
225:
222:
174:
171:
156:(PGI) or as a
142:European Union
137:
134:
132:
129:
77:
74:
13:
10:
9:
6:
4:
3:
2:
1063:
1052:
1049:
1047:
1044:
1042:
1041:Swiss cheeses
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1038:
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978:
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31:
25:
19:
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1004:. Retrieved
1000:
991:
980:. Retrieved
976:
967:
956:. Retrieved
952:
943:
932:
921:
876:
872:
862:
838:
830:
427:Comté cheese
284:
276:
272:
268:
266:
229:
227:
203:
176:
145:
139:
106:
98:
79:
51:
48:
28:
800:Switzerland
780:Switzerland
760:Switzerland
740:Switzerland
720:Switzerland
703:Switzerland
683:Switzerland
666:Switzerland
579:Pustertaler
257:Switzerland
144:, the term
91:concentrate
33:) from the
1035:Categories
1006:2021-04-01
982:2021-04-01
958:2021-04-01
854:References
823:Literature
724:Emmentaler
505:Battelmatt
261:See also:
250:whey cream
246:sweet whey
238:buttermilk
179:Vorarlberg
125:helicopter
117:cable cars
113:dairy cows
100:Almabtrieb
291:Varieties
210:grassland
913:20668525
873:PLOS ONE
811:See also
804:Walliser
628:Portugal
542:Montasio
447:Laguiole
387:Beaufort
370:Bargkass
230:Bergkäse
146:Bergkäse
131:National
95:preserve
82:shieling
52:Bergkäse
904:2909200
881:Bibcode
614:Oscypek
522:Fontina
481:Germany
346:Austria
326:Austria
306:Austria
224:Germany
218:haymilk
173:Austria
152:(PDO),
140:In the
121:sledges
76:History
18:Alpkäse
911:
901:
845:
797:
784:Sbrinz
777:
757:
737:
717:
700:
680:
663:
650:Roncal
643:
625:
610:Poland
607:
592:Poland
589:
572:
555:
535:
515:
498:
478:
463:France
460:
443:France
440:
423:France
420:
407:Cantal
403:France
400:
383:France
380:
366:France
363:
343:
323:
303:
214:silage
185:. The
86:cattle
62:cheese
58:German
35:Allgäu
787:(PDO)
767:(PDO)
747:(PDO)
727:(PDO)
690:(PDO)
653:(PDO)
646:Spain
634:(PGI)
616:(PGI)
598:(PGI)
575:Italy
562:Piora
558:Italy
545:(PDO)
538:Italy
525:(PDO)
518:Italy
501:Italy
488:(PDO)
469:(PGI)
450:(PDO)
430:(PDO)
410:(PDO)
390:(PDO)
353:(PDO)
333:(PDO)
313:(PDO)
242:cream
183:Tyrol
909:PMID
843:ISBN
236:and
234:Milk
193:and
181:and
162:seal
93:and
66:Alps
899:PMC
889:doi
281:AOP
1037::
999:.
975:.
951:.
907:.
897:.
887:.
875:.
871:.
802:–
782:–
762:–
742:–
722:–
705:–
685:–
668:–
648:–
630:–
612:–
594:–
577:–
560:–
540:–
520:–
503:–
483:–
465:–
445:–
425:–
405:–
385:–
368:–
348:–
328:–
308:–
244:,
189:,
1009:.
985:.
961:.
915:.
891::
883::
877:5
849:.
56:(
20:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
