Description
The Vorarlberger Alpkäse PDO is a hard cheese produced with raw cow's milk.
Production Area
The Vorarlberger Alpkäse PDO production area falls within the alpine meadows of Vorsass in the Maisäss areas of the federal state of Vorarlberg. The alpine farms are between 1.000 and 1.800 metres above sea level.
Production Method
The milk collected in the evening is immediately placed in small containers so that the cream is on the surface. The day after the cream is separated from milk in the right quantities to achieve the desired fat content. The cheese is produced in copper vessels using the previously skimmed milk and whole milk collected in the morning to which the rennet was added. The curd is removed and brought to a temperature of about 51°C and pressed. The period of maturation varies from three to six months. The production of this cheese is limited to the summer months of pasteurization, which is why it is only available for two or three months a year.
Appearance and Flavour
Vorarlberger Alpkäse PDO has a grainy rind with a colour ranging from yellowish brown to intense brown. The paste has a more or less intense uneven ivory colour, usually with round holes the size of a pea. Every form weighs about 35 kg. The flavour is delicate, aromatic and becomes more pungent with maturation.
History
Vorarlberger Alpkäse PDO has ancient origins, testified by historical documents that show how the Süss-bzw. Fettsennen, a process for the production of this cheese, was probably already known and used at the time of the Thirty Years War (1618-1648). The name Vorarlberger Alpkäse is known from the 18th century, when large amounts of Alpine milk were used for the production of cheese.
Gastronomy
Vorarlberger Alpkäse PDO can be stored in the less cold compartment of the refrigerator or at room temperature, however, having the foresight to place it in a cool and dry place. This cheese is usually consumed fresh or as an ingredient to enrich salads.
Marketing
The product is sold as Vorarlberger Alpkäse PDO. It is marketed in whole forms (usually only if purchased directly from the producers) or cut into slices or prepacked in suitable packaging (retail sales).
Distinctive Features
Vorarlberger Alpkäse PDO owes its characteristic flavour to the particular vegetation of the pastures where the cows feed, which gives the milk a very individual taste, and also to the traditional artisanal methods. This cheese does not undergo heat treatments, pasteurization, and contains no preservatives or stabilizers.
