Bergkase

Type: Hard
Milk: Thermised cow's milk
Rennet: Animal
Location: Gais, South Tyrol, Canton of Appenzell Inner-Rhoden, Switzerland

A thermised cow's milk cheese made at the Fromagerie de Montagne de Gais. The dairy sits at 950m altitude on the Santis mountain, over-looking the picturesque regional valleys that give onto Lake Constance where Austria, Germany & Switzerland meet. They source milk from 60 suppliers across the Appenzell region. All the producing families, herds & milk qualities are known first hand & closely followed by the cheese makers from Gais. They take great pride in the personal relationships they have with each.

Bergkase is typified by its rich alpine flavours: fruity, meaty and often with an underlying smokiness. The particularly smooth, rich texture is achieved by the addition of an extra dose of cream in the milk before heating.

Would sit beautifully alongside a Alsace Sylvaner or lighter Pinot Noir, Bergkase also make a fantastic melting cheese if you're looking for something with which to embellish a toastie.