Photo: Wirtschaftskammer ...
Tiroler Bergkäse g.U *
Traditionally produced mountain cheese from cows raw milk from Tyrolean mountain areas according to the specification as Protected Designation of Origin (PDO) pursuant to EC Regulation 1065/97 OJ. L 156/6/97.Record number: 3
Disclosure date
Since the 40s of the 19th century hard mountain cheese production in Tyrolean mountain areas.
Photo: EU
Title
Tiroler Bergkäse g.U
(Tyrolean Mountain Cheese PDO)
Abstract or claim
Tiroler Bergkäse is made from the raw milk of cows which are mainly fed with green fodder and hay from Tyrolean alps. The characteristic flora of the alpine vegetation gives the cheese its specific taste.
Tiroler 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
Tyrol, Austria
Field of search
Food and Agriculture
Name(s) of information provider
Euro Info Centre des Wirtschaftskammer Tirol/Erzeuger bzw. Verarbeiter des Tiroler Milchkäuferverbandes reg. Genossenschaft m.b.h
Names of applicant for title
Euro Info Centre des Wirtschaftskammer Tirol/Erzeuger bzw. Verarbeiter des Tiroler Milchkäuferverbandes reg. Genossenschaft m.b.h
Holder of knowledge or associated resources
Dairy farmers in North and East Tyrol,
dairies
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Euro Info Centre des Wirtschaftskammer Tirol/Erzeuger bzw. Verarbeiter des Tiroler Milchkäuferverbandes reg. Genossenschaft m.b.h.
Meinhardstrasse 14
6020 Innsbruck
Descriptors
The production of fat cheese and thus the production of mountain cheese started to spread across Tyrol in the 40s of the 19th century. Since then mountain cheese is being produced.
The durability and the hygienic safety of the cheese allowed the transport to big cities (Vienna, Berlin etc) far from the Tyrolean valleys (Unterinntal, Zillertal, Achental) where the milk is produced.
Tiroler Bergkäse is produced in wheel form with a smeared and dried-on rind ranging from yellowish-brown to brown in colour. The minimum weight of each wheel is 12 kg. Occasional pea-size eyes may be matt or shiny and are distributed evenly throughout. The body ranges from firm to more supple and from ivory-coloured to light yellow in colour. The flavour ranges from mildly aromatic to slightly sharp.
Composition:
Minimum fat: 45 % fat in the dry matter
Maximum water: 40 %
Minimum dry matter: 60 %.
The raw material (cow's milk) for Tiroler Bergkäse is Alpine or valley milk obtained from herds in North or East Tyrol that are not fed any silage fodder. Calf rennet (no substitutes or genetically engineered rennet) is used in the cheese-making process.
It is not allowed to add antioxidants, preservatives, emulsifiers, stabilizers, thickeners, gelling agents colours, peroxides, nitrates and flavours.
“Tiroler Bergkäse g.U” may only be made by producers or processors and farmers in the Federal Province Tyrol (North Tyrol and East Tyrol).
There exist specifications concerning the milk- quality. Criteria to be fulfilled for milk production are, in particular, the
- milk used for Tiroler Bergkäse must not be transported from one to
another cheese dairy because it is raw milk which is used for processing.
- cattle feed must consist mainly of grass and hay and may not include any
fermenting or fermented feeding stuff or any green forage warmed up in
haystacks. Flavourings from the fodder pass into the cheese and
contribute to its flavour.
The milk is partially skimmed (leaving a fat content of around 3%), rennet is added to this pre-processed milk producing precheese, which is then scalded at a temperature of around 52°C.
The cheese is then placed in presses and the wheel transferred to the brine compartment (around 20% sodium chloride, pH-value 5.25). If the necessary microorganisms are not present (in new dairies, after disinfection measures), smear cultures are added to the brine compartment.
Tiroler Bergkäse is ripened at a temperature of between 12 and 16°C and relative humidity of between 90 and 95%. The cheeses are treated with brine twice a week, producing a special growth on the surface of the wheels which contributes to the sharp, aromatic flavour.
The description of the specification for the registration as PDO is to be found in the Austrian Patent Office. (National application No:1187-GR/95)
Key words
Food and Agriculture, Traditional Knowledge, Austria, Tirol, region, cheese, mountain cheese, milk, Tiroler Bergkäse
Bibliography/ References
Council Regulation (EEC) No 2081/92. Application for Registration:Art 17, PDO (National application No:1187-GR/95)
Willibald Winkler in „Geschichte der österreichischen Land- und Forstwirtschaft 1848 bis 1898, 3. Band, Commissionsverlag Moritz Perless Wien
http://www.formaggio.it/tirolerbergkaseE.htm
http://www.tirolmilch.at/page.cfm?vpath=produkte&genericpageid=608
Language code
German
Product of www.genuss-region.at
no
Regional contact
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Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
* revised version in preparation
07.04.2011, Lebensministerium III/4