This Alpin cheese is made by the Schoppernau cheese dairy at 850 meters of altitude, in the far west of Austria, on the borders of Germany, Switzerland and Liechtenstein.
Bergkäse is the Austrian word for mountain cheese.
The excellence of the milk comes from Alpine agriculture, where the cows are fed exclusively on hay (silage is forbidden), and from the region's long tradition of cheese-making.
FLAVOR: Its texture is firm with occasional holes, while nutty and particularly spicy notes develop over time.
HOW TO TASTE IT: It is best appreciated on a cheese platter, but can also be used in quiches, soups, gratins or even fondues. Accompanied by a fresh, mineral white wine, it reveals all its character!
