Vorarlberger Bergkäse 
Vorarlberger Bergkäse is a hard cheese from Austria, specifically made in the province of Vorarlberg. It is produced using raw cow's milk from farms that do not use silage for feeding. The cheese rounds weigh between 7 kg and 40 kg and are matured for at least 3 months. It has a smear-ripened to dried, brownish yellow to brown granular rind and a firm to smooth texture. The cheese is ivory to pale yellow in color and has a spicy taste that becomes sharper with age. The production process involves traditional methods, including the use of natural rennet and specific lactic acid bacteria cultures. The cheese is known for its long shelf life and distinctive flavor, which are attributed to the expertise of local cheesemakers.
Key Facts
| Country of Origin | Austria |
| Specific Origin | Vorarlberg, including regions Bregenzerwald, Kleinwalsertal, Großwalsertal, Leiblachtal (Pfänderstock), Walgau, and Rheintal. |
| Protection | PDO (1997) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Rind | Smear-ripened to dried, brownish yellow to brown granular rind |
| Texture | Firm to smooth |
| Flavor | Spicy, becoming sharp with increasing age |
| Colors | Ivory-colored to pale yellow |
| Forms | Cheese rounds weighing between 7 kg and 40 kg. |
| Age | At least 3 months |
| Rennet Type | Natural rennet |
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