    
Bergkäse
Bergkäse is the generic name for a group of cheeses originally made in the Bavarian Alps in Germany.
Generally, cheeses in this grouping are taken to be firm, pliable, and pale yellow, with a texture similar to Emmenthal.
The cheeses are usually made in the summers from unpasteurized, partly-skimmed cow's milk.
The curd is cooked and pressed. The cheeses are generally round, and will have a rind. Bergkäse will be matured 3 to 9 months, and end up weighing 11 to 15 pounds (5 to 7 kg.)
Some take the definition further to mean just about any cheese made in the Alps whatever country they fall in, and whatever the nature of the cheese. Fontina (Italy) and Gruyère (Swiss and French) and even a soft cheese such as Vacherin is included in this laxer interpretation.
Cooking Tips
Bergkäse Cheeses melt well.
Language Notes
Berg means "mountain"; käse means "cheese".
Also called:  Bergkäse (German)
Other entries for Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
Top...
|
|
| |
|