Bergkeze - hard traditional Austrian cheese . It has protected PDO quality. The traditional name is Mountain Cheese (mountain cheese), made from natural whole milk from cows from mountain pastures in cheese dairies at a height of at least 1000m and matured from 3 to 6 months in its natural crust. It has a dense texture, small holes and a soft crust; nutty notes may be present [1] .
Content
Features
- lack of lactose ;
- high calcium content (in 100 g of cheese - 1000 mg of calcium);
- the presence of omega-3 fatty acids;
- wide palette of tastes and aromas.
Composition
Pasteurized milk, rennet , salt , sourdough on lactic acid cultures. The fat content in the dry matter is 45%.
See also
- Brynza
- Halloumi Cheese
- Mozzarella
- Feta
- Danable
- Anari (Ricotta)
Notes
- ↑ Austrian cheese - the seven most unique and unusual varieties produced in the country . Gourmet tour (July 16, 2018). Date of treatment September 5, 2019.