Distinctive Features
Vorarlberger Bergkäse presents as a large, wheel-shaped cheese with a natural, dry, brownish-grey rind. The interior paste is a warm ivory to deep yellow colour, depending on its age. It possesses a firm yet supple texture that can develop small, scattered eyes or cracks as it matures. The cheese has a low to medium humidity level, giving it a satisfyingly dense consistency.
Its aroma is distinctly alpine, with notes of hay, butter, and cellar. The flavour profile is robust and complex, offering a perfect balance of nuttiness, a slight sharpness, and a underlying sweetness. A longer aging period intensifies these flavours, creating a more pronounced and piquant finish. This cheese typically contains about 45% fat in dry matter, contributing to its rich mouthfeel.
Cheese Varieties
The primary variety of Vorarlberger Bergkäse is defined by its aging time. The ‘Jung’ or young version is aged for a minimum of three months. It has a milder, creamier flavour and a more elastic texture. This variety is excellent for melting and is often used in traditional Austrian dishes.
The ‘Alter’ or old Bergkäse is aged for over six months, and often up to ten months or more. This extended aging results in a much firmer, crumblier texture and a far more intense, sharp, and complex flavour. Some local dairies also produce a ‘Bio’ or organic version, adhering to strict organic farming practices for the milk.
History and Traditions
Vorarlberger Bergkäse has a deep history rooted in the alpine pasture culture of Vorarlberg, Austria’s westernmost province. For centuries, farmers drove their cattle to high alpine pastures during the summer months. The abundance of milk led to the development of cheese-making techniques to preserve the nutritional value for the long winter. This tradition of alpine dairying, known as the “Alpwirtschaft,” is central to the region’s identity.
The region is also famous for its breathtaking alpine landscapes and its distinct dialect, which is more closely related to Swiss German. The knowledge of cheese-making was passed down through generations within small village dairies. The cheese gained PDO status in 1997, legally protecting its name and traditional production methods. This ensures that only cheese produced in Vorarlberg according to strict guidelines can bear the name.
Production Process
The production of Vorarlberger Bergkäse begins with raw, unpasteurised cow’s milk from local breeds. The milk is gently warmed in large copper vats. Natural whey starter cultures and animal rennet are added to coagulate the milk. The resulting curd is then cut into very small rice-sized grains using a special harp-like tool.
The curds are stirred and heated slowly to expel whey. They are then pressed into large round moulds, typically weighing between 15 and 35 kilograms. The wheels are brined in a salt bath for several days to form the rind and enhance flavour. Finally, the cheeses are transferred to aging cellars where they are regularly turned, brushed, and washed with a brine solution for a minimum of three months.
Wine or Beverage Pairings
A classic regional pairing for Vorarlberger Bergkäse is a dry Austrian white wine. A Grüner Veltliner from the neighbouring Wachau region offers peppery notes that complement the cheese’s nuttiness. A crisp, mineral-driven Riesling can also cut through the cheese’s richness beautifully. These local wines create a harmonious taste experience.
For red wine lovers, a light-bodied, fruity Pinot Noir from Austria or Germany is an excellent choice. Its subtle earthiness mirrors the alpine character of the cheese. Beyond wine, a malty Austrian Märzen beer or a traditional Austrian cider (Most) provides a refreshing contrast. A glass of mature apple juice is a superb non-alcoholic alternative.
Suitable Fruit and Vegetables
Crisp apple and pear slices are perfect partners for Vorarlberger Bergkäse. Their fresh sweetness and slight acidity balance the cheese’s savoury and salty notes. Grapes, especially green varieties, offer a juicy burst of flavour that cleanses the palate. Dried fruits like figs or apricots provide a concentrated sweetness that enhances the cheese’s complexity.
For vegetables, consider serving crunchy radishes or celery sticks. Their peppery and fresh flavours provide a textural and taste contrast. Pickled vegetables, such as cornichons or pearl onions, offer a sharp, vinegary tang that cuts through the fat. A small side of tomato chutney or onion marmalade can also elevate the cheese tasting experience.
Suitable Meat and Fish dishes
Vorarlberger Bergkäse is a fantastic addition to charcuterie and meat boards. It pairs wonderfully with air-dried meats like Tyrolean Speck or Prosciutto di Parma. The saltiness of the meat highlights the nutty flavours of the cheese. Grated Bergkäse also makes a superb topping for a classic Wiener Schnitzel or a rich beef goulash.
While not traditionally paired with fish, the cheese can be used in a sauce for a baked white fish like cod or haddock. Its strong flavour stands up to hearty dishes. For a simple yet elegant dish, top a grilled chicken breast with a slice of melted Bergkäse. The cheese melts beautifully, creating a rich, flavourful crust.
Presentation
Remove Vorarlberger Bergkäse from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18 to 20 degrees Celsius. At this temperature, the full spectrum of its aromas and flavours is released. Never serve cheese straight from the cold fridge.
Present the cheese on a large wooden board or a slate plate to enhance its rustic character. Cut a few large wedges to show off the interior paste and the rind. Provide a separate knife for each cheese to avoid mixing flavours. Use a cheese plane for thin shavings or a sturdy knife for chunks, depending on preference.
Recipe Ideas
Classic Austrian Kässpätzle
Kässpätzle is the ultimate Austrian comfort food, a hearty pasta dish hailing from the alpine regions. Vorarlberger Bergkäse is the perfect cheese for this recipe due to its excellent melting properties and robust flavour. This dish is traditionally made for a quick yet satisfying lunch after a long day in the mountains. It showcases the cheese’s ability to form a creamy, stringy sauce.
The key to a great Kässpätzle is layering the soft egg pasta with generous amounts of grated cheese. Fried onions are sprinkled on top for a crispy, savoury finish. Using a mix of young and older Bergkäse can create a more complex flavour profile. This dish is a celebration of simple, high-quality ingredients.
- 250g Spätzle (fresh or dried)
- 200g Vorarlberger Bergkäse, grated
- 1 large onion, thinly sliced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Cook the Spätzle according to package instructions in salted water until al dente. Drain well.
- While the Spätzle cooks, melt the butter in a pan and fry the sliced onions over medium heat until golden brown and crispy. Set aside.
- Preheat your oven to 180°C (350°F).
- In a baking dish, create a layer of Spätzle. Cover with a layer of grated Bergkäse. Repeat the layers, finishing with cheese.
- Bake for 15-20 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven, top with the crispy fried onions and chopped chives. Serve immediately.
Bergkäse and Bacon Stuffed Mushrooms
These stuffed mushrooms make for an elegant and flavourful appetiser or side dish. The earthiness of the mushrooms provides a perfect base for the salty, smoky bacon and the rich, nutty cheese. Vorarlberger Bergkäse melts superbly, creating a gooey, delicious filling. This recipe is simple to prepare yet impressive for guests.
The combination of textures—the soft mushroom, the crispy bacon, and the melted cheese—is incredibly satisfying. You can use large cremini or portobello mushrooms for a substantial bite. This dish pairs wonderfully with a fresh green salad and a glass of dry white wine. It is a versatile recipe that can be adapted for any occasion.
- 12 large button mushrooms
- 100g Vorarlberger Bergkäse, finely grated
- 100g bacon, finely chopped
- 1 small shallot, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat your oven to 200°C (390°F). Clean the mushrooms and carefully remove the stems. Chop the stems finely.
- Heat the olive oil in a pan. Sauté the chopped bacon and shallot until the bacon is crispy and the shallot is soft. Add the chopped mushroom stems and cook for another 3 minutes. Remove from heat.
- In a bowl, combine the bacon mixture, grated Bergkäse, parsley, and breadcrumbs. Season with salt and pepper.
- Stuff each mushroom cap generously with the filling mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden and bubbling. Serve warm.
Similar Cheeses and Alternatives
Several other alpine cheeses share characteristics with Vorarlberger Bergkäse. Switzerland’s Appenzeller is a close relative, also made from raw cow’s milk and washed with a herbal brine, though it often has a more spicy and tangy flavour profile. Austrian Emmentaler, while known for its large holes, offers a similar nutty and fruity taste, though it is generally milder. Another excellent alternative is Allgäuer Bergkäse from the German Alps, which is very similar in production and taste but holds its own PDO status. For those seeking a cheese with a comparable texture and aging process but made from pasteurised milk, Comté from France is a superb choice, offering a complex range of flavours depending on its age. These cheeses all belong to the family of hard, cooked-curd alpine cheeses, celebrated for their excellent melting qualities and deep, savoury flavours.