Vorarlberger Bergkäse g.U *

Traditionally produced hard cheese from 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: 6
 
Disclosure date
Due to the population increase in the 14th century, milk production began which was then followed by cheese production.
1921 Establishment of the cooperative ALMA
 
Title
Vorarlberger Bergkäse g.U
(Vorarlberger Mountain cheese PDO) 
 
Abstract or claim
Traditionally produced hard cheese made from raw milk coming from defined Regions in Vorarlberg. Vorarlberger Bergkäse owes its distinctive characteristics to the milk used to produce it, the ingredients, flavour and consistency of which are considerably influences by the Vorarlberg Alpine flora, to the weather conditions and to the fact that the cheese is produced by hand using traditional methods.
Vorarlberger Bergkäse is 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 Sennenverband
 
Names of applicant for title 
Vorarlberger Sennenverband
Montfortstrasse, 9-11
6900 Bregenz
 
Holder of knowledge or associated resources
Alpine dairies situated in the Bregenzerwald, the Großes and Kleines Walsertal and the Walgau.
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Vorarlberger Sennenverband
Montfortstrasse, 9-11
6900 Bregenz 
 
Descriptors
Due to the population increase in the 14th century, milk production began which was then followed by cheese production. In the middle of the 18th century too much fat cheese was being produced in Vorarlberg to be sold locally, which meant that it was, with professional organisation, sold principally to Italy. In 1921 the Vorarlberg Alpine dairies and farmers founded a marketing co-operative, which still markets Vorarlberger Bergkäse both nationally and internationally to this day.
 
Vorarlberger Bergkäse is made from natural raw milk (cow's milk) contains about 50 % fat in dry matter and has a smeared-on or dried-on grainy rind ranging from yellowish-brown to brown in colour. The wheels weigh between 8 to 35 kg and are 10 to 12 cm high. The round, roughly pea-size eyes are matt to shiny and evenly distributed throughout. The body ranges from firm to more supple and is ivory-coloured to light yellow in colour. The flavour ranges from aromatic to piquant. The raw material is Alpine or valley milk suitable for making hard cheese obtained from herds that are not fed any silage fodder. Only natural rennet is used.
 
Vorarlberger Bergkäse is manufactured exclusively by producers or processors, and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfänderstock) and Rheintal from raw milk produced in Vorarlberg. 
 
Vorarlberger Bergkäse is a typical traditionally produced product. An essential feature of the production is the compliance with certain strict milk production criteria (Quality guidelines for milk producers).
In particular:
- only holdings with extensive grassland farming without silage production  
  and feeding- are approved for milk supply, that is only milk from that type 
  of holding may be used in the production of Vorarlberger Bergkäse;
- the milk must be delivered at least once daily to the cheese dairy and
  immediately processed on-site (no further transport from one cheese dairy
  to another)

Main production:
- The raw milk (which has not undergone thermization, pasteurization or 
  bactofugation) is partially skimmed (leaving a fat content of around 
  3.3%), 
- then coagulated with calf-rennet and a whey culture, or lactic acid 
  culture, produced by the cheese-maker (with the evaluation and growth
  of 
  this culture being dependent on the cheese- maker's experience). It is the 
  addition of these whey cultures which makes Vorarlberger Bergkäse so 
  distinct from other similar products.
- The curd is then heated to between approximately 51 and 52.5°C and
  pressed;
- afterwards the cheese is soaked in brine for 2-3 days (around 20% sodium
  chloride) and then ripened in cellars at a temperature of between 12 and
  15°C and relative humidity of between 90 and 95%. During this time the
  wheels are regularly treated with brine so that a typical rind and taste
  develop with brine twice a week (around 20% sodium chloride, pH-value
  around 5.25).
- Vorarlberger Bergkäse is, at the earliest, ready to be consumed when it is
  3 to 6 months old (depending on the degree of ripeness its characteristics
  may vary somewhat: small slits in the body (0.5 - 1 cm), fewer eyes,
  sharper taste). 
 
Vorarlberger Bergkäse owes its distinctive characteristics to the milk used to produce it, the ingredients, flavour and consistency of which are considerably influences by the Vorarlberg Alpine flora, to the weather conditions and to the fact that the cheese is produced by hand using traditional methods. Since productions small scale, artisan production and traditional handling and storage methods have been retained to this day. The Vorarlberger Bergkäse’s particularly good quality and long shelf life are a direct result of this. The production of this cheese plays a key role in preserving Vorarlberg’s family farming concerns. It is difficult to imagine life without Vorarlberger Bergkäse which is a typical Vorarlberger regional speciality. Bergkäse accounts for 20% of the entire cheese production in Vorarlberg.
 
The description of the specification for the registration as PDO is to be found in the Austrian Patent Office. (National application No:1192-GR/95). 
 
Key words
Food and Agriculture, Traditional Knowledge, Austria, Vorarlberg, region, cheese, mountain cheese, hard cheese, Vorarlberger Bergkäse 
 
Bibliography /References
Council Regulation (EEC) No 2081/92. Application for Registration: Art 17, PDO (National application No:1192-GR/95).
http://www.formaggio.it/vorarlbergeralpkaseE.htm
http://www.members.aon.at/jausenexpress/kaesegeschichte.htm
http://defra.gov.uk/foodrin/foodname/cheese/austria/voraberg.htm 
 
Language code
German
 
Product of www.genuss-region.at 
no
 
Regional contact
Vorarlberger Sennenverband
Montfortstrasse, 9-11
6900 Bregenz 
  
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 
* revised version in preparation
 

02.11.2009, Lebensministerium III/4