Austrian Bergkäse – Alpine Cheese Guide

Austrian Bergkäse is a hallmark of Alpine dairy craftsmanship. This firm, raw cow’s milk cheese boasts a robust, nutty flavor with savory undertones. It is aged for several months in the cool, humid mountain air of its native region.

Distinctive Features

Bergkäse presents a firm yet supple texture that crumbles slightly under pressure. Its natural rind is typically dry, thin, and beige to light brown in color. The paste inside is a uniform pale yellow, showing few if any eyes. The cheese has a low to medium humidity level, contributing to its dense consistency.

A full wheel of Bergkäse is substantial, often weighing between 15 to 35 kilograms. Its aroma is distinctly Alpine: earthy, lactic, and slightly pungent. The flavor profile is complex, starting with sweet, nutty notes and finishing with a savory, umami-rich depth. This cheese typically contains around 45% fat in dry matter, giving it a rich mouthfeel without excessive oiliness.

Bergkäse Varieties

Several distinct varieties of Bergkäse exist across Austria’s mountainous regions. Vorarlberger Bergkäse holds a Protected Designation of Origin (PDO) status. It is produced exclusively in the Vorarlberg region using a strictly defined traditional method. This variety is known for its particularly firm texture and intense, spicy finish.

Tiroler Bergkäse is another prominent variety, often slightly milder and less crumbly than its Vorarlberg counterpart. Some smaller dairies produce Almkäse, a similar cheese made exclusively from the milk of cows grazing on high alpine pastures during summer. These alpine versions often have a more herbal and complex flavor profile due to the diverse flora the cows consume.

History and Traditions

Bergkäse production is deeply rooted in the history of Alpine farming in Austria. For centuries, farmers developed these cheeses as a way to preserve nutrient-rich milk through the long winter months. The cool, humid climate of the Alpine regions provided ideal natural conditions for the slow aging process essential to developing the cheese’s character.

The tradition of Alpine transhumance, moving cattle to high mountain pastures in summer, is central to Bergkäse’s story. This practice ensures the cows feed on rich, diverse mountain grasses and herbs. The region is also famous for its wines, such as Grüner Veltliner, and other culinary staples like Speck. Many Alpine festivals still celebrate the annual descent of the cattle and the season’s cheese production.

Production Process

The production of Bergkäse begins with raw, unpasteurized cow’s milk, often from local breeds like Brown Swiss or Simmental. The milk is gently warmed in large copper vats before rennet is added for coagulation. The resulting curd is cut into small rice-sized grains to expel whey and achieve the desired firm texture.

The curds are then pressed into large round molds and brined for several days to form a rind and enhance preservation. The young cheeses are transferred to aging cellars, where they are regularly turned and brushed with a brine solution. This aging process lasts a minimum of three months but often extends to over twelve months for more intense flavors. The constant, cool humidity of the mountain cellars is crucial for proper development.

Wine or Beverage Pairings

Bergkäse pairs beautifully with a range of Austrian wines. A crisp, peppery Grüner Veltliner cuts through the cheese’s richness and complements its savory notes. A robust Austrian Zweigelt, with its dark fruit flavors and mild tannins, also stands up well to the cheese’s intensity.

Beyond wine, a malty Austrian Märzen beer or a traditional Austrian cider (Most) offers a refreshing contrast. For a non-alcoholic option, a sparkling apple juice or a dark, earthy black tea can highlight the cheese’s nutty and complex characteristics. The key is to choose beverages that either contrast or complement the cheese’s pronounced umami flavor.

Suitable Fruit and Vegetables

Firm, crisp apples and pears provide a sweet and refreshing contrast to the savory depth of Bergkäse. Their juicy crunch cleanses the palate between bites. Figs, both fresh and dried, offer a honeyed sweetness that enhances the cheese’s nutty notes.

For vegetables, cornichons or pickled pearl onions introduce a sharp, acidic element that balances the fat. Walnuts and hazelnuts are classic accompaniments, mirroring the nutty flavors in the cheese itself. A simple green salad with a sharp vinaigrette can also serve as a fresh counterpoint on a cheese plate.

Suitable Meat and Fish dishes

Bergkäse is a fantastic melting cheese, making it ideal for hearty meat dishes. It is traditionally grated over Austrian classics like Käsespätzle or used in a rich cheese sauce for Wiener Schnitzel. Its robust flavor stands up to strongly seasoned meats like smoked ham or roast beef.

While less common with fish, it can be incorporated into a baked pasta dish with smoked trout or salmon. The cheese’s umami quality enhances the smoky fish flavors. It is best paired with oily, flavorful fish rather than delicate white fish, which would be overpowered.

Presentation

Remove Bergkäse from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18 to 20°C. At this temperature, the cheese’s full aroma and flavor profile are released, and its texture becomes perfectly supple.

Present Bergkäse on a large wooden board or a slate plate to complement its rustic character. Cut it into thick slices or substantial chunks to showcase its firm texture. Provide a sturdy cheese knife for guests to cut their own pieces. Arrange accompanients like nuts, fruits, and bread around the cheese, creating a visually appealing and balanced platter.

Recipe Ideas

Classic Austrian Käsespätzle

Käsespätzle is the ultimate Austrian comfort food, showcasing Bergkäse’s magnificent melting properties. This dish transforms simple ingredients into a rich, savory bake. It is a staple in Alpine huts and family kitchens across the country.

The key to a great Käsespätzle is layering the freshly cooked egg noodles with generous amounts of grated cheese. The final result is a golden, crispy top layer covering a soft, cheesy interior. It is traditionally served with a side of caramelized onions and a simple green salad.

• 250g all-purpose flour
• 4 large eggs
• 125ml milk
• 1 tsp salt
• 300g Bergkäse, grated
• 2 large onions, thinly sliced
• 2 tbsp butter
• Fresh chives, chopped (for garnish)

1. Make the spätzle batter by whisking flour, eggs, milk, and salt until smooth. Let rest for 30 minutes.
2. Meanwhile, caramelize the onions in butter over low heat for 20-25 minutes until golden brown. Set aside.
3. Bring a large pot of salted water to a boil. Press the batter through a spätzle maker or a colander into the water.
4. Cook for 2-3 minutes until the spätzle float to the surface. Drain well.
5. Preheat oven to 200°C. Butter a baking dish.
6. Layer half the spätzle in the dish, top with half the cheese. Repeat with remaining spätzle and cheese.
7. Bake for 15-20 minutes until the cheese is bubbly and golden.
8. Top with caramelized onions and chopped chives before serving.

Bergkäse and Speck Strudel

This savory strudel combines two iconic Austrian ingredients: Bergkäse and smoked bacon (Speck). It makes for an impressive starter or a light main course. The flaky pastry contrasts beautifully with the rich, flavorful filling.

The strudel can be prepared ahead of time and baked just before serving. Serve it warm, sliced, with a dollop of crème fraîche and a simple arugula salad. It is perfect for a gathering, offering a taste of the Austrian Alps.

• 6 sheets of phyllo pastry
• 150g Bergkäse, grated
• 100g Austrian Speck (or smoked bacon), diced
• 1 small onion, finely diced
• 100g sour cream
• 1 egg, beaten
• 2 tbsp butter, melted
• Fresh thyme, chopped
• Salt and pepper to taste

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Sauté the diced Speck and onion in a dry pan until the onion is soft and the Speck is crispy. Let cool.
3. In a bowl, mix the grated cheese, sour cream, egg, thyme, and the cooled Speck and onion mixture. Season.
4. Lay one sheet of phyllo on a clean cloth. Brush with melted butter. Layer remaining sheets on top, brushing each with butter.
5. Spread the cheese filling along one long edge of the pastry, leaving a border.
6. Using the cloth, carefully roll the pastry into a tight log. Place seam-side down on the baking sheet.
7. Brush the top with more melted butter. Bake for 25-30 minutes until golden brown and crisp.
8. Let rest for 5 minutes before slicing and serving.

Similar Cheeses and Alternatives

Several other Alpine cheeses share similarities with Austrian Bergkäse. Swiss Gruyère is a close relative, offering a similar firm texture and complex, nutty flavor, though it is often slightly sweeter and less sharp. French Comté is another excellent alternative, boasting a comparable aging process and a crystalline texture that develops with extended maturation. Italian Trentingrana, from the neighboring Trentino region, provides a grana-style cheese with a sharp, savory punch that can stand in for grated Bergkäse in recipes. For those seeking a cheese with PDO status, Beaufort from France offers a rich, creamy texture and a flavor profile that, while distinct, shares the same Alpine terroir. These cheeses all represent the pinnacle of mountain dairy tradition and can be used interchangeably in cooking or on a cheese board.