Vorarlberger Alpkäse g.U *

Traditionally produced hard cheese from natural raw milk, according to the specification as Protected Designation of Origin (PDO) pursuant to EC Regulation 1065/97 OJ. L 156/6/97.
 
Record number: 5
 
Disclosure date
The "Süss- bzw. Fettsennen" (a process which remains the basis of Vorarlberger Alpkäse cheese- making) was used as early as the time of the Thirty Years' War. The designation "Vorarlberger Alpkäse" has been used since the 18^th  century.
 
Title 
Vorarlberger Alpkäse g.U
(Vorarlberger alp cheese PDO) 
 
Abstract or claim
Hard cheese from natural raw milk, which is only produced in the Vorarlberger alps during the summer months. Vorarlberger Alpkäse has a particular flavour as a result of the alpine vegetation. Hard cheese made from natural raw milk produced according to the specification as Protected Designation of Origin (PDO) pursuant to EC Regulation 1065/97 OJ. L 156/6/97.
 
Name of product, product class
cheese, milk-products
 
Name of  region
Vorarlberg, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Vorarlberger Alpwirtschaftsverein
 
Names of applicant for title 
Vorarlberger Alpwirtschaftsverein
Landhaus Bregenz
Römerstrasse15
6900 Bregenz
 
Holder of knowledge or associated resources
alpine farms in the Austrian Federal Province Vorarlberg
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Vorarlberger Alpwirtschaftsverein
Römerstrasse, 15
6900 Bregenz 
 
Descriptors
Documents show that the "Süss-bzw. Fettsennen" (a process which remains the basis of Vorarlberger Alpkäse Cheese-making) was used as early as the time of the Thirty Years' War. In the 18^th  century a large proportion of Alpine milk was already used to produce Alpine cheese. The designation "Vorarlberger Alpkäse" has been used since then.
 
Hard cheese made from natural raw milk, produced in areas of Alpine grassland in the Vorsäss and Maisäss regions, which has a dried-on, grainy rind ranging from yellowish-brown to brown in colour.
It is not subject to heat treatment, bactofugation or pasteurization and does not contain any preservatives, stabilizers, chemical additives or genetically engineered rennet. The body ranges from firm to more supple and is ivory-coloured, generally with round pea-size eyes. The cheese contains more than 45% fat in the dry matter and each wheel weighs up to 35 kg. The flavour is mild and aromatic, becoming more piquant as the cheese ages. The minimum ripening period is between three and six months and there may be slight variation in the characteristics of the cheese (small slits, fewer eyes).
 
Geographical area: Alpine areas in the Vorsäss and Maisäss regions of the Austrian federal province Vorarlberg. Officially recognized Alpine farms lie around 1000 to 18000 m above sea level and are only farmed in the summer months as part of a 3-stage farming system.
 
Raw milk suitable for making hard cheese is obtained from officially controlled herds that are not fed any silage fodder, neither does it undergo pasteurization, heat treatment or bactofugation. It is processed on-site, rather than being transported elsewhere or put into interim storage. Use of milk from valley farms in any form is prohibited. 
 
Milk yielded in the evening is immediately placed in small containers (wooden tubs or vats) to allow the cream to rise. The cream is separated the next day in order to obtain the desired fat content; this is done by skimming off the cream by hand (Alpine butter). The Alpine cheese is then produced in Sennkesseln (copper kettles) using this matured, skimmed milk together with whole milk yielded in the morning lactic acid cultures and rennet. The curd is removed by hand using cheese cloths rather than cheese-making machines. The curd is then heated up to between 51.5 °C and 52.5 °C, pressed and regularly treated with brine to form the rind. The cheese-making process is restricted to the months of summer pasturing. The short summering period (3 - 4 months) means that the product is only available seasonally and in small quantities. 
 
The milk used to produce Vorarlberger Alpkäse has a particular flavour as a result of the Alpine vegetation in the area of manufacture, since the cattle are entirely grass-fed. This, together with the fact that the cheese is produced by hand using traditional methods, gives the cheese its characteristic appearance and taste.
 
The description of the specification for the registration as PDO is to be found in the Austrian Patent Office (National application No: 1147-GR/95) 
 
Key words
Food and Agriculture, traditional knowledge, Austria, Vorarlberg, region, cheese, alpine cheese, Vorarlberger Alpkäse
 
Bibliography /References
Council Regulation (EEC) No 2081/92. Application for Registration: Art 17, PDO. (National application No: 1147-GR/95)
http://www.formaggio.it/vorarlbergeralpkaseE.htm   
http://www.aeiou.at/aeiou.encyclop.v/v960573.htm;internal&action=_setlanguage.actionLANGUAGE=en  
 
Language Code
German
 
Product of www.genuss-region.at  
No
 
Regional contact
Vorarlberger Alpwirtschaftsverein
Römerstrasse, 15
6900 Bregenz
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 
* revised version in preparation
 

23.10.2009, Lebensministerium III/4