Photo: BMLFUW/Rita Newman
Großwalsertaler Bergkäse (Walserstolz)
Record Number: 69
Disclosure Date
As early as in the 14th century cheese was produced in the region of Großes Walsertal. In 1905 the first dairy association was founded.
Photo: BM...
Großwalsertaler Bergkäse
(Großwalsertaler mountain cheese)
Abstract or claim
Traditional processing of mountain cheese in the region of Großes Walsertal Valley, Vorarlberg.
Großwalsertaler Bergkäse is a hard cheese made of untreated, raw silage-free alp or valley milk. It derives its characteristic taste from the quality of milk which is directly related to the local diversity of alpine plants and herbs of the region as well to the traditional knowledge of artisan cheese making and to cheese maturing for over 8 months.Due to the extensive dairy-cow keeping the regional production of Großwalsertaler Bergkäse contributes to the preservation of the alpine and mountainous landscape and the floral biodiversity of its meadows and pastures.
Name of product, Product class
Hard cheese, cheese, milk products
Name of region
Großes Walsertal, Vorarlberg, Austria
Field of search
Food and Agriculture
Name of information provider
---
Name of applicant for title
Emmi Österreich GmbH
Holder of knowledge or associated resources
4 valley-dairies and numerous alpine dairies in the region of Großes Walsertal;
Emmi Österreich GmbH
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
Emmi Österreich GmbH
Descriptors
- History:
In the 14th century the population increased in the region, which resulted in increased milk production and, subsequently, cheese production. In the mid-18th century fat-cheese was produced to such an extent that it was not possible to market it only in Vorarlberg but that it had to be exported, mainly to Italy.
For about 100 years cheese has been produced in small cooperative dairies and in cooperative alpine dairies. In 1905 the first alpine dairy cooperative was established in the region.
Since 1997 the maturing, storage and marketing of cheese has been collectively carried out by the company Emmi Österreich.
In 1998 the word trademark “Walserstolz” was registered (Austrian Patent Office Register number 174 243 – Cl. 29). Holder of the trademark is Emmi Österreich GmbH.
In 2000 the region “Großes Walsertal” was designated as a UNESCO biosphere reserve (“Biosphere Park Grosses Walsertal”).
- Region:
Photo: BMLFUW/Rita Newman
The valley is drained by the river Lutz and bordered by the mountain range Zitterklapfengruppe (2403 m) and Hochkünzelspitze (2397 m) in the north and by the mountain range Lechtaler Alpen in the south. The highest located alpine pasture is at an altitude of about 1700 m.
Due to centuries of cattle breeding the landscape is dominated by meadows and pastures.
The steeper southern side (shady side) includes several massifs of the Lechtal Alps.
Climatic conditions:
The climate is sub-oceanic mountainous. Summers are rich in precipitation, winters are not extremely cold (average >8° C, typically sub-oceanic). The average annual precipitation is >1500 mm. The annual average temperature is 4 - 6 ° C.
Flora:
The valley is located at an altitude between 580 and 2070 metres.
12 % of the area is located at altitudes between 580 and 1000 m, 36 % at 1000- 1500 m, 41 % at 1500 - 2000 m, and 12 % at altitudes above 2000 metres.
Meadows on the sunny northern valley slopes are dominated by tall oatgrass, on the southern, shady sides and at increasing altitudes by golden oatgrass.
The mountain flora is the result of the soil and climatic conditions and is characterized by a rich diversity of alpine plants including dandelion, red clover, Alpine Meadow-grass (Poa alpina), mountain plantain (Plantago atrata), amaranth, Lady’s mantle, and different species of gentians.
The specific diversity of alpine plants and herbs in the green fodder and the hay provide for the specific taste of Großwalsertaler Bergkäse.
- Großwalsertaler Bergkäse (Großwalsertaler mountain cheese):
Photo: BMLFUW/Rita Newman
Großwalsertaler Bergkäse is manufactured exclusively by producers, or processors, and farmers in the region of Großes Walsertal from locally obtained raw milk.
Großwalsertaler Bergkäse is a hard cheese processed from raw cow milk with lactic acid bacteria and without bactofugation. The mountain and valley milk comes mainly from cattle of the breed Swiss Brown.
The cattle are grazed on alpine pastures during summer and are kept in loose housing systems in winter. The basic feeding-stuff is green fodder rich in herbs and hay produced therefrom. Moreover, grains may be fed additionally. Silage fodder is banned.
Großwalsertaler Bergkäse is produced by ten alpine dairies and three valley-dairies. Two out of the 3 valley dairies produce cheese only from October to May/June. One valley-dairy produces Großwalsertaler Bergkäse under the organic scheme.
Method of production:
- Only holdings with extensive grassland farming and without silage production and feeding are
approved for milk supply.
- Fresh milk is delivered daily to the cheese dairy and immediately processed on-site. There is no
further transport from one cheese dairy to another.
The artisanal “Walserstolz” is traditionally hand-made as follows:
Fresh milk is delivered twice a day. The milk, which has not undergone thermization, pasteurization or bactofugation, is partially skimmed, then coagulated with natural calf-rennet and whey-culture, or lactic acid culture, produced by the cheesemaker. It is the addition of these whey cultures which makes this cheese so distinct from other similar products.
The curd is stirred and heated to more than 50 °C until the milk protein forms granules having the size of apple seeds. The curd is put into models and pressed.
In order to develop rind smear the cheese is soaked for 3 days in brine (around 20 % sodium chloride) and then ripened in cellars for 8 – 12 months at temperatures between 12 and 15 °C and a relative humidity between 90 and 95 %.
Photo: BMLFUW/Rita Newman
It is not allowed to use additives such as antioxidants, preservatives, emulsifiers, stabilizers, thickeners, gelling agents, colours, peroxides, nitrates or flavours. Also the use of calf-rennet substitutes and genetically engineered rennet is not permitted.
Großwalsertaler Bergkäse is matured for 8 - 12 months in the collective maturing cellars of Emmi Österreich GmbH in the municipality Nüziders in order to obtain specific quality and taste and to be marketed as “Walserstolz”.
Thus the maturing period is longer than for Vorarlberger Bergkäse PDO (3 - 6 months) which is produced in the same region.
On average ten cheese loafs of Großwalsertaler Bergkäse are produced per day and cheese dairy.
Appearance and Taste:
Großwalsertaler Bergkäse is exclusively produced in the form of wheels, which weigh between 28 and 32 kg.
The matrix ranges from firm to more supple and is ivory-coloured to light yellow. The round, roughly pea-size eyes are matt to shiny and evenly distributed throughout. The granular rind is brown-yellow to brown. The excellent flavour ranges from aromatic to piquant.
Quality control:
Constant self-controls and quality assurance provide for high standards in relation to both raw milk and cheese production. Compliance with quality assurance requirements is checked by the “Quality Management Association for Foodstuffs from Vorarlberg”.
Quality labelling:
Date of production, company number and health marking is pressed onto the cheese loafs or printed on the specific packaging material.
- Marketing:
The cheese is marketed under the designations “Traditioneller Walserstolz” (8 months’ maturing), “Würziger Walserstolz” (12 months’ maturing) and “Bio-Walserstolz” (organic Walserstolz).
It is sold directly by alpine dairies or marketed to retailers by EMMI Austria. It is marketed in the form of wheels, pieces of the wheel or as slices. It may be marketed unpacked or packed in vacuum or controlled atmosphere.
Distinct quality linked to the geographical area and Traditional Knowledge:
- Specific soil and weather conditions in the alpine region Großes Walsertal result in a richness
of native alpine flora which enables extensive management of milk cows on alpine pastures.
- A strong link with the area: Milk cows are grazed on alpine plants and herbs and/or are fed
with grass and hay produced on the holding.
- Großwalsertaler Bergkäse has a unique aroma and flavour which is directly related to the
local alpine flora.
- The production of Großwalsertaler Bergkäse is the result of Traditional Knowledge passed
down from generation to generation: the Traditional Knowledge and expertise of dairy cow
farmers (adapting the management of herds to environmental constraints, methods of
keeping of dairy cows in mountain areas, methods of hay making, methods of feeding with
greenfodder and hay, avoiding silage-fodder) and of alpine dairies and Emmi Österreich
GmbH (curdling, ripening and storage of cheese).
- Protection:
“Walserstolz” is a registered word trademark (Austrian Patent Office register number 174 243 - Cl. 29).
Key Words
Food and Agriculture, Traditional knowledge, Austria, Vorarlberg, region, Großes Walsertal, cheese, mountain cheese, Vorarlberger Bergkäse g.U., Vorarlberger mountain cheese PDO, Walserstolz, Großwalsertaler Bergkäse, Großwalsertaler mountain cheese
Bibliography / References
- (724016) WALSERSTOLZ
http://www.wipo.int/ipdl/en/madrid/key.jsp?KEY=724016
- Biosphärenpark Walsertal
http://www.biosphaerenparks.at/biosphaerenparks/bsr/deutsch/walsertal/walsertal_klima.html
- Biosphärenpark Walsertal. Besonderheiten der Flora und Fauna
http://www.biosphaerenparks.at/biosphaerenparks/bsr/deutsch/walsertal/walsertal_forafauna.html
- Das Große Walsertal
http://www.grosseswalsertal.at/emsp/DasGroßeWalsertal/tabid/92/language/de-AT/Default.aspx
- European Commission. Vorarlberger Bergkäse g.U. EU Regulation 510/06 OJ L. 156/6/97.
- Großes Walsertal
http://aeiou.iicm.tugraz.at/aeiou.encyclop.g/g794344.htm
- Großes Walsertal
http://aeiou.iicm.tugraz.at/aeiou.encyclop.g/g794344.htm;internal&action=_setlanguage.action?LANGUAGE=de
- Großwalsertaler Bergkäse
www.genuss-region.at
- Klimadaten Vorarlberg
http://www.vorarlberg.at/vorarlberg/umwelt_zukunft/umwelt/umweltundlebensmittel/weitereinformationen/luft_klima/klimadaten.htm - Landschaftsleitbild und Zonierung für den Biosphärenpark Großes Walsertal (1999) – updated
version 2004
http://www.grosseswalsertal.at/Portals/2/Dokumentenpool/Landschaftsleitbild-%20aktualisierte%20Version_2004_version2.pdf
- MARULER BIOSENNEREI
http://www.vorarlbergkaese.at/index.php?option=com_content&task=view&id=53&Itemid=47
- Project: Sennereigemeinschaft Großes Walsertal
http://www.agrarprojektpreis.at/page-385.htm
- SENNEREI SONNTAG-BODEN
http://www.vorarlbergkaese.at/index.php?option=com_content&task=view&id=29&Itemid=47
- Stolze Reife in Vollendung
http://www.starke-marken.at/ref04.asp
- UNESCO Biosphärenpark Großes Walsertal
http://www.verwaltungskooperation.at/index.php/UNESCO_Biosph%C3%A4renpark_Gro%C3%9Fes_Walsertal
- Walserstolz
http://www.grosseswalsertal.at/emsp/Produkte/Walserstolz/tabid/117/Default.aspx
- Walserstolz
http://www.walserstolz.com/
All internet references last accessed on 19 September 2008.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Walserstolz- Sennereigenossenschaft Großes Walsertal
Kurt Stark
6733 Fontanella Türtsch
Phone: 0664/5425368
E-mail: kurt.stark@walserstolz.com
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
07.04.2011, Lebensministerium III/4