Bergkäse

Bergkäse, meaning “mountain cheese,” is a general category of hard to semi-hard cheeses produced in the Alpine regions of Europe. It is typically made from cow’s milk sourced from cattle grazing on high-altitude pastures, though production may involve milk from mixed sources in some areas. The cheese is usually formed into large wheels or blocks, aged for several months, and has a firm to elastic texture with a pale to golden interior.

Flavor and aroma vary with age and origin. Younger Bergkäse tends to be mild and creamy, while longer-aged varieties develop a nutty, earthy, and sometimes subtly piquant character. The rind is often natural and may be brushed or lightly washed during maturation. Milk can be pasteurized or used raw, depending on regional laws and producer practices.

Regional varieties and traditions are closely tied to mountain dairying and the seasonal transhumance of cattle. In Germany and Austria, Bergkäse is a staple of the Alpine dairy repertoire, with well-known regional forms such as Allgäuer Bergkäse and Tyrolean Bergkäse. In Switzerland and northern Italy, similar alpine cheeses are produced under local names and traditions, frequently grouped with Alpkäse or other mountain cheeses.

Uses of Bergkäse include eating on bread or alongside fruit, grating for soups or potatoes, and melting in dishes that benefit from a robust, alpine flavor. It is valued for its versatility, long shelf life, and the traditional, pasture-based method of production that characterizes many Alpine dairy regions.