Bergkäse

From Wikipedia, the free encyclopedia

Bergkäse (German for mountain cheese) names a group of cheeses produced in the Alps, including:

• Battelmatt
• Fontina
• Piora
• Gruyère
• Montasio
• Vacherin
• Walliser

The term is used also generically (especially in Austria) for cheeses which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.

[edit] References

Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture.  p. 11