Bergkäse. Wakila / Getty Images via Canva Pro
Bergkäse is the generic name for a group of cheeses made in the Alps, typically in Germany, Austria, or Swizterland, that share a set of characteristics.
Typical definition
There are no strictly agreed upon definitions of the term.
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 5 to 7 kg (11 to 15 pounds).
Packaged of Bündner Bergkäse. kiliweb / Open Food Facts / CC BY-SA 3.0
Broad definition
Some take the definition even further to mean just about any cheese made in the Alps, whatever country it is made in, and whatever the nature of the cheese. Fontina (Italy) and Gruyère (Swiss and French) and even a soft cheese such as a Vacherin is included in this laxer interpretation.
Cooking Tips
Bergkäse cheeses melt well.
Language Notes
Berg means “mountain”; käse means “cheese”.
Rounds of Bergkäse being aged. Pixabay.com / 2017 / CC0 1.0
Advertisement in farmer’s market promoting mountain cheese from the Allgau region. Fredo Leal Guerrero. Getty Images via Canva Pro.