Bergkäse is the generic name for a group of cheeses originally made in the Bavarian Alps in Germany.
Generally, cheeses in this grouping are taken to be firm, pliable, and pale yellow, with a texture similar to Emmenthal.
The cheeses are usually made in the summers from unpasteurized, partly-skimmed cow’s milk.
The curd is cooked and pressed. The cheeses are generally round, and will have a rind. Bergkäse will be matured 3 to 9 months, and end up weighing 11 to 15 pounds (5 to 7 kg.)
Some take the definition further to mean just about any cheese made in the Alps whatever country they fall in, and whatever the nature of the cheese. Fontina (Italy) and Gruyère (Swiss and French) and even a soft cheese such as Vacherin is included in this laxer interpretation.
Cooking Tips
Bergkäse Cheeses melt well.
Language Notes
Berg means “mountain”; käse means “cheese”.