To the mountains for real Bergkäse

Switzerland has always been famous for its cheese. The country produces more than 400 kinds of delicious cheese admired by millions of people across the world. The formula for its success is in the alpine mountain pastures. It has emerged that the grass at this altitude is nutrient rich and oily. Therefore, milk turns out very tasty, rich and healthy. Swiss cows look quite different: they have short thick legs, pretty long white-red hair and curly forelock.

Bergkäse (English: mountain cheese) is one of the most common types of cheese in Switzerland. This hard cheese with piquant flavour of nuts, caramel and a whole palette of flavours of alpine herbs is traditionally made in the canton of Grisons. It requires much time to make Bergkäse.

The grazing season in the Alps begins in mid-June. As soon as the snow melts, farmers drive cattle to the mountains to summer pastures. During this period, farmers live in the small mountain houses. Hard work is waiting for them there. In dairies that are at an altitude of more than one kilometre above sea level, farmers make cheese. Like hundreds of years ago, they do it with their own hands, without any technique.

First, milk is warmed up so to it could clabber faster. Then milk is filtered to separate the whey. And only after that the mass is put on the fire. The cheese is heated up to 50 degrees. Then it is removed and transferred into a special form.

But the process of making Bergkäse is not finished yet. Cheese should ripen in a dry, dark place for 3 to 6 months. All this time a head of cheese must be turned and rubbed. Depending on how long it was ripened, it is divided into three categories. Bergkäse ripening for a few months has a delicate taste. The second category is Bergkäse up to one year. The most piquant cheese should ripen for two years. Such Bergkäse has a unique salty taste and is not loved by everyone.

In autumn, the cattle go back home. End of the grazing season is a big celebration for the locals. They wear traditional costumes and go to meet the shepherds with music and songs. Fairs are held in the villages, where you can buy any home product, including cheese. It is a unique opportunity for tourists to buy home cheese, which can’t be found even in the best supermarket. Unfortunately, the real Bergkäse can be bought only in the alpine dairies, or from farmers.