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Bergkäse is the generic name for a group of cheeses originally made in the Bavarian Alps in Germany.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. Bergkäse Cheeses melt well.
Berg means "mountain"; käse means "cheese".

Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Clonmore Cheese, Coolea Cheese, Emmenthal Cheese, Etorki Cheese, Farmhouse Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Killeen Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Murcia Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Raclette Jurassienne, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, São Jorge Cheese, St George Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, 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

Butter, Milk