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Cheese from Austria, Vorarlberg
These are the hard raw-milk cheeses of the Bregenzerwald, made from silage-free hay or alp milk in copper vats with calf rennet and each dairy's own whey or lactic culture. The part-skimmed milk is set, cut to pea size, cooked to about 51–52.5 °C, pressed and brined for two to three days. Wheels ripen for months at 12–15 °C, brushed with salt water, and are judged from six months to two years.
| Raw cow milk | From silage-free grassland farms; not thermised, bactofuged or pasteurised; Alpkäse uses alp milk only[bmluk-151][eamb-vbk] |
| Calf rennet | No genetically engineered rennet[bmluk-151][eamb-vbk] |
| The dairy's own whey or lactic culture | [bmluk-151][eamb-vbk] |
| Salt | Brine bath and salt-water rind care[bmluk-151] |
| Starter | each dairy's own whey or lactic culture |
Total time across the recorded steps: 3 days – 4 days
What changes: Starting material: raw milk from cows fed hay and alpine grass, no silage
Milk comes from farms that feed no silage, is delivered at least once a day and is made into cheese on arrival, never moved between dairies. Alpkäse uses alp milk only, during the 3–4 month summer season.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These are the hard raw-milk cheeses of the Bregenzerwald, made from silage-free hay or alp milk in copper vats with calf rennet and each dairy's own whey or lactic culture. The part-skimmed milk is set, cut to pea size, cooked to about 51–52.5 °C, pressed and brined for two to three days. Wheels ripen for months at 12–15 °C, brushed with salt water, and are judged from six months to two years. Made in 8 steps over 3 days – 4 days. The longest step, brine, takes 2–3 days (BMLUK (Austrian Federal Ministry of Agriculture)). In the related Vorarlberger Bergkäse, the study's starter cultures were Streptococcus thermophilus, Lactococcus delbrueckii spp. lactis and Lactobacillus casei does most of the fermenting.
| Main step | 2–3 daysReported[bmluk-151] | Brine |
|---|---|---|
| Temperature | 51–52.5 °CReported[bmluk-151] | Cook the grains |
Bregenzerwald cheese comes from one of Europe's largest silage-free hay-milk regions and is made in small village and alp dairies with their own whey cultures. Alpkäse is made only in the summer alp season from alp milk, while Bergkäse may use either alp or valley milk.
The cheese is made from raw milk that is not thermised or pasteurised, and it ripens for months at 12–15 °C.
Every number is labelled with how it is known. How this atlas is made
Until the late 17th century only sour cheese from skimmed milk was made, and butter paid the taxes. After the Thirty Years' War (1618–1648) herders from Appenzell brought fat-cheese making, and in the early 18th century farmers won out against bans on fat cheese. From 1816 Schwarzenberg was the main cheese market, and cheese went across the Habsburg lands to Italy and Greece.
