Mountain Cheese: Intolerance & Allergy

Mountain cheese is a very spicy type of cheese, which is usually counted among the hard cheeses. Mountain cheese is particularly popular for topping savory dishes due to its favorable characteristics. While in earlier times mountain cheese was actually still made directly on a mountain and thus received its name, today only a few traditional mountain cheese manufactories can be found.

This is what you should know about mountain cheese

Mountain cheese is a very spicy type of cheese, which is usually counted among the hard cheeses. Mountain cheese is particularly popular for gratinating savory dishes due to its favorable properties. Mountain cheese is a particularly spicy and strong type of cheese, which is made from raw milk. Due to its high fat content, this type of cheese is particularly suitable for gratinating casseroles and gratins, as the fat it contains makes the cheese melt particularly well and forms a crisp, golden-brown crust. The consistency of raw mountain cheese is rather hard compared to other varieties, but not as hard as Parmesan cheese. As a result, mountain cheese often fluctuates between semi-hard semi-hard cheese and hard cheese when classified. In order for a cheese to be called mountain cheese, it must meet some standards of the German cheese ordinance. The term “mountain cheese” is primarily conditioned by two factors in the production process: first, this cheese must always have been produced in a mountain area, and second, the feed for the dairy cows must come to about three-quarters from mountain areas. This guarantees that the corresponding cows have been fed a lot of nutritious greenery with abundant herbs and high nutritional value, which is reflected in the taste of the cheese. Thus, if no hay is fed, the season of traditional mountain cheese production is limited to the summer months, when the greens grow fresh in the mountain meadow. However, mountain cheese is by no means always produced in the idyllic setting of an alpine pasture, which is quickly associated with its name, but can also come from a large dairy. Even the fodder does not have to be eaten directly by the cows in the meadow, but may have been processed into concentrated feed and fed to the cows in large stables. The main thing is that the dairy producing mountain cheese is geographically located in a mountain region. Some small dairies still specialize in the traditional production of mountain cheese, despite the great competition from mass production. Such manufactories can be found especially in Austria and Switzerland. However, mountain cheese in itself has no regional affiliation. Only the term “Allgäuer Bergkäse” is protected and may only be given to cheeses that were actually produced in the Allgäu region. The intensity of its flavor depends on the time allowed for the mountain cheese to ripen. The ripening period of Bergkäse is at least four months. Mountain cheese that has been allowed to ripen for six months tastes stronger, and twelve-month ripened versions of mountain cheese are also available on the market. The twelve months matured mountain cheese is particularly spicy. All versions have a fat content of at least 45 percent in dry matter.

Importance for health

Although mountain cheese contains a relatively large number of calories and just as much fat, it does not contain any carbohydrates. It is therefore ideal for a low carb diet. In addition, it provides a lot of protein for a type of cheese. Furthermore, mountain cheese contains plenty of minerals. In particular calcium, but also some important vitamins are abundant in the strong cheese.

Ingredients and nutritional values

The nutritional value, especially the calories and fat content, may vary in mountain cheese due to various manufacturing details. However, 100 grams of mountain cheese contain on average:

  • 383kcal (1604kJ)
  • 27g protein
  • 0g carbohydrates
  • 30.5g fat
  • 0g dietary fiber
  • 1.778g salt

Vitamins and nutrients are also abundant in mountain cheese. Especially high is the calcium value and that of some vitamins. The following data are average values and also refer to 100 grams of cheese each:

  • 1,000mg calcium
  • 415µg vitamin A
  • 300µg vitamin B2
  • 2µg vitamin B12
  • 35µg vitamin K

Intolerances and allergies

Mountain cheese is usually lactose-free due to its long aging period and can therefore be consumed by people allergic to cow’s milk.A corresponding seal on the packaging often indicates that the cheese is lactose-free. Histamine, on the other hand, is present in abundance in mountain cheese due to its long ripening period. Therefore, mountain cheese should be avoided by corresponding sufferers. Although the cheese is made from raw milk, it can be eaten during pregnancy without any problems.

Shopping and kitchen tips

Mountain cheese is one of the standard cheeses and can be easily found at moderate prices in the refrigerated section of a discount store or supermarket. Finer specimens, where the customer can also choose between different degrees of maturity, are available at the cheese counter. A very special taste experience is mountain cheese from a small manufacture, which can often be found in Austria or Switzerland. A piece of mountain cheese bought there can prove to be a delicious souvenir of the last vacation or a special souvenir. If mountain cheese is stored properly, it will keep in the refrigerator for about one to two weeks. It keeps best in cling film or in the paper in which it was wrapped at the cheese counter. Since mountain cheese has an intense aroma of its own and exudes it strongly, it should be stored separately from other cheeses. So, a common cheese cover for mountain cheese and other varieties is not suitable, because it can happen that the other cheese takes its smell and a trace of its aroma. To make the mountain cheese taste even better, it should be taken out of the refrigerator about an hour before eating. When it reaches about room temperature, only its full flavor unfolds.

Preparation tips

Mountain cheese is very versatile in the kitchen. It is particularly often used for gratinating casseroles and gratins, as it runs in the oven to form a flavorful crust. Due to its high fat content, it melts better than many other types of cheese. In addition, as a hard cheese, it can withstand high temperatures well and its harder consistency makes it easy to grate even by hand in the home kitchen. Thanks to its strong aroma, Bergkäse is also very suitable for preparing cheese spätzls, cheese stir-fry or cheese salads. Mountain cheese is also a pleasure on its own and provides variety on cheese platters or satisfies the small hunger in between as a snack.