Tiroler Bergkäse cheese

From Cookipedia

Tiroler Bergkäse cheese

Tiroler Bergkäse is a g.U. unpasteurised cows’ milk cheese made by producers or processors and farmers in the north and east TyrolLand.

The cheese is made from Alpine or valley milk obtained from herds that are not fed any silage fodder. Calf rennet (no substitutes or genetically modified rennet) is used in the cheese making process. The use of antioxidants, preservatives, emulsifiers, stabilizers, thickeners and gelling agents, colours, peroxides, nitrates or flavourings is prohibited.

Produced in wheel form, the cheese has a painted-on and dried-on rind, the colour of which ranges from yellowish-brown to brown. The minimum weight of each wheel is 12 kg. Occasional pea-size holes may be matt or shiny and are distributed evenly throughout. The interior ranges from firm to supple and from ivory to light yellow in colour. The flavour ranges from mildly aromatic to slightly sharp.

The production of fat cheese, and thus the production of Bergkäse (Alpine cheese), spread throughout the Tyrol in the 1840s, since which time Tyrolean cheese dairies have been producing the cheese. National provisions regulate milk quality. Since production involves processing raw milk, the milk may not be transported from one cheese dairy to another. Cattle feed must consist mainly of grass and hay and may not include any fermenting or fermented food stuffs or any green forage warmed up in haystacks. Flavourings from the fodder pass into the cheese and contribute to its flavour.


  • The milk is partially skimmed (leaving a fat content of around 3%).
  • Rennet is added to this pre-processed milk producing curds which then scalded at a temperature of around 52 C.
  • The cheese is then placed in presses and the wheel transferred to the brine compartment (around 20% sodium chloride, pH-value 5.25). If the necessary microorganisms are not present (e.g. in new equipment or following disinfection), accelerator cultures are added to the brine compartment.
  • It is matured at a temperature of between 12 and 16"C and has a relative humidity of between 90 and 95%.
  • The cheeses are treated with brine twice a week, producing a special growth on the surface of the wheels which contributes to the sharp, aromatic flavour.

Poor transport infrastructure in the Tyrol led to the development of the Tiroler Bergkäse production process, as a result of the need to store and transport the large quantities of milk produced in the valleys of the Tyrolean lowland, such as Zillertal, Unterinntal and Achental. The high scalding temperature (around 50°C) guarantees food safety and produced a longer shelf life. This was essential because the cheese was not marketed locally but in far-off cities such as Vienna and Berlin. Flora typical of the Tyrolean grassland influences the flavour of the cheese.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Tiroler Bergkäse cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Tiroler Bergkäse cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.