Mountain cheese is a very spicy type of cheese that is usually classified as a hard cheese. Mountain cheese is particularly popular for gratinating hearty dishes due to its beneficial properties. While mountain cheese was actually made directly on a mountain in earlier times and thus got its name, today there are only a few traditional mountain cheese manufacturers.
What you should know about mountain cheese
Bergkäse is a particularly spicy and strong type of cheese made from raw milk. Due to its high fat content, this type of cheese is particularly suitable for gratinating casseroles and gratins, as the fat it contains melts the cheese particularly well and forms a crisp, golden-brown crust.
The consistency of raw mountain cheese is rather hard compared to other types, but not as hard as Parmesan cheese. As a result, the mountain cheese often fluctuates between semi-hard cheese and hard cheese. In order for a cheese to be called mountain cheese, it must meet certain standards of the German cheese ordinance.
The term "mountain cheese" is primarily due to two factors in its production: On the one hand, this cheese must always have been made in a mountain area; This guarantees that the cows in question have been fed a lot of nutritious green with plenty of herbs and high nutritional value, which is reflected in the taste of the cheese. If no hay is fed, the season of traditional mountain cheese production is limited to the summer months when the green is growing fresh on the mountain meadow.
However, mountain cheese is by no means always made in the idyllic alpine pasture, which is quickly associated with its name, but can also come from a large dairy. The feed does not have to be eaten directly by the cows in the meadow, but can be processed into concentrated feed and fed to the cows in large stalls. The main thing is that the dairy that produces mountain cheese is geographically located in a mountain region. Some small cheese factories have specialized in the traditional production of mountain cheese despite the great competition from mass production. Such manufactories can be found in Austria and Switzerland in particular.
Mountain cheese itself, however, has no regional ties. Only the term "Allgäu mountain cheese" is protected and may only be awarded to cheeses that were actually made in the Allgäu. The intensity of its taste depends on the time the mountain cheese was allowed to mature. Mountain cheese matures for at least four months. The mountain cheese, which was allowed to mature for six months, tastes stronger, and versions of the mountain cheese that have matured for twelve months are also available in stores. The mountain cheese matured for twelve months is particularly spicy. All variants have a fat content of at least 45 percent in the dry matter.
Importance to health
Mountain cheese contains a relatively high number of calories and just as much fat, but no carbohydrates. So it is ideal for a low carb diet. It also provides a lot of protein for one type of cheese. Mountain cheese also contains plenty of minerals. Calcium in particular, but also some important vitamins, are abundant in this strong cheese.
Ingredients & nutritional values
The nutritional value, especially the calories and fat content, can vary in mountain cheese due to various manufacturing details. However, 100 grams of mountain cheese contain on average:
- 383kcal (1604kJ)
- 27g protein
- 0g carbohydrates
- 30.5g fat
- 0g of fiber
- 1,778g salt
Mountain cheese also contains plenty of vitamins and nutrients. The calcium value and certain vitamins are particularly high. The following data are average values and also relate to 100 grams of cheese:
- 1,000mg calcium
- 415 µg of vitamin A
- 300 µg vitamin B2
- 2 µg vitamin B12
- 35µg vitamin K
Intolerances & allergies
Due to its long ripening time, mountain cheese is usually lactose-free and can therefore also be consumed by people with a cow's milk allergy. A corresponding seal on the packaging often indicates that the cheese is lactose-free.
Histamine, on the other hand, is abundant in mountain cheese due to its long maturation period. Therefore, mountain cheese should be avoided by those affected. Although the cheese is made from raw milk, it can be eaten without any problems during pregnancy.
Shopping & kitchen tips
Bergkäse is one of the standard cheeses and can easily be found on the refrigerated shelves of a discount store or supermarket at moderate prices. Finer specimens, where the customer can also choose between different degrees of maturity, are available at the cheese counter.
A very special taste experience is mountain cheese from a small factory, which is often found in Austria or Switzerland. A piece of mountain cheese bought there can prove to be a delicious souvenir of your last vacation or a special souvenir.
If mountain cheese is stored properly, it will keep in the refrigerator for around one to two weeks. It is best to keep it in cling film or in the paper in which it was wrapped at the cheese counter. Since mountain cheese has its own intense aroma and exudes it strongly, it should be stored separately from other types of cheese. A common cheese dome for mountain cheeses and other types is not suitable, because it can happen that the other cheese takes on its smell and a trace of its aroma.
To make the mountain cheese taste even better, it should be taken out of the refrigerator around an hour before consumption. Only when it has reached room temperature does its full aroma unfold.
Preparation tips
Bergkäse is very versatile in the kitchen. It is particularly often used for gratinating casseroles and gratins, as it forms a spicy crust in the oven. Due to its high fat content, it melts better than many other types of cheese. In addition, as a hard cheese, it can withstand high temperatures and thanks to its harder consistency, it can be rubbed well by hand in the home kitchen.
Thanks to its strong aroma, mountain cheese is also very suitable for preparing cheese spaetzle, cheese pancakes or cheese salads. Mountain cheese is also a pleasure on its own and provides variety on cheese platters or as a snack to satisfy a small hunger in between.
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