Bergkäse

This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies.

This took place during the summer months in the period lasting between about 70 and 120 days, depending on the region and altitude, when the cattle grazed the mountain meadows.

The animals were then outdoors almost continuously and found particularly juicy and rich fodder with plenty of herbs, which resulted in special quality and spicy taste of the mountain milk.

As transport possibilities were limited, it was obvious to cheese this milk and thus at the same time to concentrate and preserve it by dehydration.

After the cattle had left the mountain pastures (Almabtrieb in German), the quality of the fodder deteriorated and the milk yield of the cows dropped.

In EU law, the use of the PDO seal is permitted for some registered mountain cheeses, provided that the provisions are complied with.