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Cheese from Germany, the Allgäu
Allgäuer Bergkäse is a rind-ripened hard cheese of 15–50 kg made from raw Allgäu milk that may not be warmed above 40 °C before renneting. It has a few pea-sized holes, at least 62 % dry matter, and ripens for at least four months. The registered rules say little about the make itself; the closely related Allgäuer Sennalpkäse shows how such cheeses are cooked, brined and washed. Made in 7 steps over 4.1 months. The longest step, ripen at least four months, takes at least 4 months (Bundesministerium der Justiz 2081). In Allgäuer Sennalpkäse, the alp-made sister cheese: lactic acid bacteria cultures, and optional red smear cultures on the rind does most of the fermenting.
| Main step | at least 4 monthsSet[aberg-app1996][kasev-1b] | Ripen at least four months |
|---|---|---|
| Temperature | up to 40 °CSet[aberg-app1996][kasev-1b] | Collect raw milk, never warmed above 40 °C |
| Raw cow milk from the area · Delivered under the 1980 milk-supply rules for Emmentaler dairies; not warmed above 40 °C before renneting[aberg-app1996][kasev-1b] |
| Cultures and rennet · Not named in the specification[aberg-app1996] |
| Salt · For brine and rind care; no amount given[ssak-spec2015] |
| Starter: not named in the specification |
Total time across the recorded steps: 4.1 months
What changes: Starting material: raw Allgäu milk, never heated above 40 °C
Only raw milk from the area, delivered under the milk-supply rules for Emmentaler dairies of 12 August 1980, may be used.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
It shares its milk rules and area with Allgäuer Emmentaler, but the wheels are much smaller (15–50 kg against 60 kg or more), the holes are pea-sized, not 1–3 cm, and it ripens at least four months with no warm fermentation cellar. Unlike Allgäuer Sennalpkäse, its rules do not tie it to summer alps.
This is a raw-milk cheese; the milk may not be heated above 40 °C before renneting. A 2025 study of Alpine raw-milk cheeses names high scalding temperatures, good starter cultures and clean milk as the hurdles that keep Staphylococcus aureus and its toxins down.
Hazards the sources name: Staphylococcus aureus and its enterotoxins, a known risk in Alpine raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The registration file says Swiss herdsmen who came to the Allgäu around 1820 brought new cheeses such as Emmentaler and also improved the mountain cheese already made there. It was registered as a PDO in 1997.
