Almkäse – A Traditional Alpine Cheese from Austria

Austrian Almkäse is a robust, full-flavored mountain cheese crafted from the raw milk of cows grazing on high Alpine pastures. This hard cheese boasts a firm, compact texture and a complex, savory-sweet flavor profile with hints of herbs and nuts. Its distinct character comes from traditional production methods and the rich biodiversity of the Alpine flora, making it a prized specialty for connoisseurs.

Distinctive Features

Almkäse typically forms large wheels weighing between 15 to 35 kilograms. Its natural rind is hard and ranges in color from pale yellow to deep amber, often marked with the impressions of the cheese cloth. The interior paste is ivory to golden yellow, firm yet slightly supple, with very few small, scattered eyes.

The texture is compact and smooth, becoming slightly crumbly with extended aging. Its flavor is intensely aromatic, starting with a creamy, nutty sweetness that evolves into a pronounced, savory umami finish. The cheese often carries subtle herbaceous notes, a direct reflection of the diverse Alpine grasses and wildflowers consumed by the cows.

Almkäse Varieties

The primary variety of Almkäse is defined by its aging period. A younger ‘Junger Almkäse’ is aged for a minimum of three months. It retains more moisture, resulting in a milder, creamier flavor and a more pliable texture. This version is excellent for melting and is often used in traditional Austrian cooking.

The ‘Bergkäse’ or ‘Alter Bergkäse’ designation refers to wheels aged for six months or longer, often up to two years. This extended aging intensifies the flavor, creating a much sharper, more complex, and piquant character. The paste becomes drier and more granular, and the savory, crystalline crunch of tyrosine crystals often develops.

History and Traditions

Almkäse production is deeply rooted in the centuries-old tradition of Alpine transhumance in Austria. During the summer months, farmers move their herds to high-altitude pastures, or ‘alms,’ where the cows graze on nutrient-rich, biodiverse grasses. This seasonal migration, known as the ‘Almabtrieb,’ is a celebrated cultural event in many Austrian regions.

The cheese was historically made on these remote mountain farms as a way to preserve nutrient-rich summer milk for the long winter. The regions of Tyrol, Vorarlberg, and Salzburg are particularly renowned for their Almkäse. These areas are also famous for other culinary treasures like Speck, hearty dumplings, and world-class white wines from the Wachau valley.

Production Process

Authentic Almkäse begins with raw, unpasteurized milk from cows grazing above 1000 meters. The milk is gently warmed in large copper vats before animal rennet is added for coagulation. The resulting curd is cut into small rice-sized grains using a traditional harp-like tool called a ‘Käseharfe.’

The curds are then heated and stirred continuously to expel whey. They are pressed into large round moulds and brined in a saltwater bath for several days. The cheeses are then transferred to aging cellars where they are regularly turned, brushed, and washed with a brine solution for a minimum of three months, developing their characteristic rind and flavor.

Wine or Beverage Pairings

A crisp, dry Austrian white wine like a Grüner Veltliner is a classic regional pairing. The wine’s peppery notes and bright acidity cut through the cheese’s richness and complement its herbal undertones. A Riesling from the Wachau region, with its stone fruit flavors and pronounced minerality, also creates a harmonious balance with aged Almkäse.

For beer lovers, a malty Märzen or a slightly bitter Austrian Zwickelbier provides a refreshing contrast. Non-alcoholic options include sparkling apple cider or a tart, homemade elderflower cordial. These beverages cleanse the palate and highlight the cheese’s complex savory and sweet notes.

Suitable Fruit and Vegetables

Fresh, crisp apples and firm pears are excellent companions for Almkäse. Their sweetness and juiciness contrast beautifully with the cheese’s salty, savory character. Grapes, particularly green seedless varieties, offer a burst of freshness that cleanses the palate between bites.

For vegetables, consider serving cornichons, pickled pearl onions, or a tangy sauerkraut. These acidic elements provide a sharp counterpoint to the cheese’s fat content. Fresh radishes and celery sticks add a pleasant crunch and a mild, peppery flavor that does not overpower the cheese.

Suitable Meat and Fish dishes

Almkäse is a superb grating cheese for enriching hearty meat dishes. It is traditionally melted over Wiener Schnitzel or layered into a savory meatloaf. Its robust flavor stands up well to strongly seasoned sausages and cured meats like Austrian Bergkäsewurst.

Grated Almkäse adds a deep, savory note to fish soups and chowders. It can be incorporated into a stuffing for trout or baked into a crust for a firm white fish like cod. The cheese’s umami quality enhances the natural flavors of the fish without dominating them.

Presentation

Remove Almkäse from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of 18 to 20 degrees Celsius, where its full aroma and texture can be appreciated. Present it on a large wooden board or a slate platter to complement its rustic character.

Cut the cheese into manageable wedges or thick slices using a strong, wide-bladed knife. Arrange the pieces with ample space between them. Provide a separate cheese knife for guests, preferably one with a forked tip for easy serving. Accompany the cheese with its suggested pairings, arranged neatly around the board.

Recipe Ideas

Classic Austrian Käsespätzle

Käsespätzle is the ultimate Austrian comfort food, a hearty dish of soft egg noodles smothered in melted cheese. Using Almkäse elevates this peasant dish to a gourmet level. The cheese provides a profound depth of flavor that milder cheeses cannot achieve.

The nutty, savory notes of the Almkäse melt beautifully into the Spätzle, creating a rich and satisfying meal. It is traditionally topped with crispy fried onions for added texture. This dish is perfect for a cold evening and showcases the cheese’s excellent melting properties.

• 300 g all-purpose flour
• 4 large eggs

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1. Whisk flour, eggs, salt, and water into a smooth, thick batter.
2. Press batter through a Spätzle press into boiling salted water.
3. Cook until the Spätzle float to the surface, then remove and drain.
4. Layer the Spätzle in a buttered dish with generous amounts of grated Almkäse.
5. Bake at 180°C for 20 minutes until golden and bubbly.
6. Top with crispy fried onions before serving.

Almkäse and Speck Strudel

This savory strudel is a sophisticated twist on a classic Austrian pastry. It combines the sharpness of aged Almkäse with the smoky saltiness of Austrian Speck. The result is a flavorful appetizer or light main course that is perfect for entertaining.

The flaky, buttery pastry contrasts wonderfully with the rich, molten cheese filling. It can be served warm from the oven with a simple green salad. This recipe demonstrates the versatility of Almkäse beyond a simple cheese board.

• 6 sheets of phyllo pastry
• 200 g aged Almkäse, grated
• 100 g Austrian Speck, diced
• 1 small onion, finely chopped
• 2 tbsp fresh chives, chopped
• 100 g sour cream
• 1 egg, beaten (for egg wash)
• 50 g butter, melted

1. Sauté the onion and Speck until the onion is soft. Let cool.
2. Mix the cooled onion and Speck with grated cheese, chives, and sour cream.
3. Layer the phyllo sheets, brushing each with melted butter.
4. Spread the cheese mixture along one long edge of the pastry.
5. Carefully roll the pastry into a tight log, tucking in the ends.
6. Place on a baking sheet, seam-side down, and brush with egg wash.
7. Bake at 190°C for 25-30 minutes until golden brown.

Similar Cheeses and Alternatives

Almkäse shares many characteristics with other renowned Alpine cheeses. Swiss Gruyère, particularly Gruyère d’Alpage, is a close relative, made from raw milk in mountain dairies with a similar firm texture and complex, nutty flavor. French Comté also offers a comparable profile, with a PDO status that guarantees its traditional production in the Jura mountains, though it often possesses a fruitier note. Within Austria itself, Vorarlberger Bergkäse is a very similar cheese from the westernmost state, adhering to strict PDO guidelines and offering a taste experience nearly identical to a classic Almkäse from Tyrol. For those seeking a slightly less intense alternative, German Allgäuer Bergkäse provides a milder, but still flavorful, option made in the Allgäu region of the Bavarian Alps. These cheeses all celebrate the unique terroir of high-altitude pastures and traditional craftsmanship.