Bergkäse Cheese Tasting Notes Bergkäse, literally meaning “mountain cheese,” captures the essence of the high Alpine pastures where the cows graze on wild herbs, flowers, and grasses. This terroir shines through in the flavour profile, especially in traditionally aged versions. Initial Impression Aromatics: Earthy and aromatic, often with grassy, nutty, and subtly barnyard notes from the natural rind. First Bite: The cheese begins buttery and creamy on the tongue, with a pleasantly smooth yet firm texture that’s easy to chew but has satisfying density. Mid-Palate Flavours Nutty and Milky: A warm, roasted hazelnut or cashew-like richness emerges, underpinned by a subtle sweetness reminiscent of caramelized cream or browned butter. Grassy and Herbal: You’ll detect light, grassy notes, especially in younger wheels — echoes of hay, alpine herbs, and even hints of dandelion or clover. Umami Backbone: With longer aging (9+ months), a pronounced savoury depth develops — think miso, beef broth, or roasted root vegetables. Finish and Aftertaste Crystalline Textures: Older wheels have tiny tyrosine crystals that add a subtle crunch and deepen the aged flavor. Tangy and Earthy Finish: A long-lasting, pleasantly sharp finish that balances tanginess, a hint of salt, and earthy rind-driven complexity. Texture Evolution by Age Young Bergkäse (4–6 months): Smooth, creamy, mild, approachable — like a firmer Fontina Mature Bergkäse (9–12+ months): Dense, drier, with deeper caramelized and nutty notes, often with visible crystals and more bite We do age wheels in-house after our shipment arrives, so initial batches will be more delicate and as they age, the more flavourful ones are up for sale. It just depends where we are in our cycle. However all versions of Bergkase are fantastic.
