The term 'bergkäse' stems from the time when cows were allowed to roam freely over the meadows of the lower Alps in summer. The rich grass and herbs on which they grazed lent their milk a unique flavour. However because of the difficulty in transporting the milk from the mountains to market, it was instead used to produce cheese. The name Vorarlberg 'Bergkäse' is protected and is only allowed to be used for cheeses produced from a specific region in Western Austria. The cheese is generally ripened for between 3-9 months.
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