Gstaader Bergkase

A Cheese Rooted in Alpine Tradition

The cheese’s rind features paper-cut silhouettes, a traditional craft from the Bernese Oberland, emphasizing its cultural ties to the region. This artisanal touch mirrors the care and precision that go into making each wheel of Gstaader Bergkäse.

Production and Aging

1. Milk and Coagulation

   • Made daily with thermised cow’s milk, sourced from Simmental cows grazing on nutrient-rich mountain pastures. The milk carries subtle herbal and floral notes from the Saanenland’s alpine meadows.

2. Craftsmanship

   • The cheese is crafted in small batches using a traditional method that has been preserved for over 100 years. The curds are pressed to create the dense, firm texture characteristic of mountain cheeses.

3. Aging

   • Gstaader Bergkäse is matured for 4 to 6 months, allowing the flavors to develop a mild yet tangy profile with herbal undertones and a light, spicy kick.

Flavor and Texture

The cheese has a dense, smooth texture, perfect for slicing or melting. Its flavor is robust yet balanced, with aromatic notes of mountain herbs, a subtle nuttiness, and a mild spiciness that lingers on the palate.

Pairing Suggestions

• Food: Serve Gstaader Bergkäse with rustic bread, grapes, or smoked ham. It melts beautifully, making it ideal for fondues or alpine-style dishes.
• Wine: Pair with a crisp Swiss Chasselas, a fruity Pinot Noir, or a dry Riesling to highlight its herbal and tangy notes.

Ingredients: Raw cow's milk, salt, cultures, animal rennet.