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Cheese from Switzerland, Graubünden
Bündner Bergkäse is a full-fat semi-hard cow cheese made all year in Graubünden village dairies from thermised mountain milk. The milk is set with rennet at about 32 °C, the curd is cut small, cooked to 41–47 °C, pressed for a day and brined for a day. It ripens at least three months at no more than 18 °C, brushed with salt water so a reddish-brown smear rind forms. Made in 7 steps over 3.1 months. The longest step, ripen, brushed with salt water, takes at least 3 months (Kulinarisches Erbe der Schweiz / Patrimoine c…) and runs at up to 18 °C (Kulinarisches Erbe der Schweiz / Patrimoine c…). Added lactic acid bacteria cultures and part of the natural milk flora does most of the fermenting.
| Main step | at least 3 monthsReported[patrimoine-ch] | Ripen, brushed with salt water |
|---|---|---|
| Temperature | up to 18 °CReported[patrimoine-ch] | Ripen, brushed with salt water |
| Mountain cow milk · Thermised briefly at 68 °C, which keeps part of the milk's own flora; from farms in the mountain area[patrimoine-ch][balv] |
| Lactic acid bacteria cultures[patrimoine-ch] |
| Rennet[patrimoine-ch] |
| Salt and water · For the brine bath and the rind brushing[patrimoine-ch] |
| Starter: lactic acid bacteria cultures, plus the flora that survives thermising |
Total time across the recorded steps: 3.1 months
What changes: Mountain milk is warmed briefly to 68 °C to thin out unwanted bacteria
The heat kills unwanted bacteria but keeps part of the natural flora that adds flavour.
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
Bündner Bergkäse is the valley-dairy cheese of Graubünden, made all year from thermised milk, while Bündner Alpkäse is made only in summer on the alps. It is cooked to 41–47 °C, below the temperatures of hard cheeses such as Emmentaler or Sbrinz, so it stays semi-hard.
The milk is thermised at 68 °C, not pasteurised, for the full-fat cheese; the half- and quarter-fat versions use pasteurised milk. No safety study of this cheese was found.
Every number is labelled with how it is known. How this atlas is made
An 1838 survey of Graubünden calls dairying minor in the canton; the first village dairy opened at Seewis in 1842. Cheese courses, a dairy advisory office in the 1920s and silage-free semi-hard cheese making in the 1950s led to the name Bündner Bergkäse. About 540 tonnes are made a year.
