Goldinger Bergkäse

January 17, 2009 6:29 PM | Related Categories: Food

Did you know that they make cheese in Switzerland? Swiss cheese is a bit of a byword but is also often associated with boring generic types. This is the real thing.

Doesn't look special, does it? This is only one of thousands of Bergkäse - a definition that requires the cheese to be produced from animals that spend a certain amount of time (>70%) in high pastures (alp, or berg) and that the cheese is produced and ripened in the same area.

This one is 9 months old and has a tang and flavour that anyone familiar with the French notion of terroir will recognise and appreciate. It is produced quite nearby in the Zürcher Oberland at Goldingen by Alois Pfister

Quite sharp, nutty and semi hard. I'm currently munching it with a nice glass of Valpolicella (lingering memories of my recent trip to Venice)

Update

After Chuckeroon commented, I realised/remembered that he had posted about the same kind of thing and it's worthwhile looking at this post of his.

And a nice B+W photo to go with it

Comments (6) | Print | del.icio.us | Digg It! | Linking Blogs | 348 Views
Comments
[Add Comment]
Send me a slice. Clearly it's quite different in taste style from the delightful French Alpine Beaufort.

Good post, Richard. Informative and companionable.
# Posted By Chuckeroon | 1/17/09 10:34 PM
Chucker - I'd forgotten about the Beaufort, but it sounds pretty much like the same kind of ethos - artisanal. This is the post yes?

http://richmonduponthamesdailyphoto.blogspot.com/2...
# Posted By richard | 1/17/09 10:40 PM
Valpolicella with the cheese? Why not, I like both, but I thought there were some nice local rieslings in the Zürich area?
# Posted By Peter | 1/19/09 6:41 PM
Tks for the mention, Richard. Photography here right now is almost non-existant "weather not permitting". However, I've discovered that my local delicatessen does Beaufort now and then...but only when the condition and time is ideal.
# Posted By Chuckeroon | 1/23/09 2:59 AM
Chucker... "..only when the condition and time is ideal". You know of course how heartening I find this in a world of all-year-round-(tasteless)strawberries.
# Posted By richard | 1/23/09 10:36 AM
Richard, I posted a photograph of cheeses, including a Beaufort - here...

http://menton-daily-photo.blogspot.com/2008/12/che...
# Posted By Jilly | 1/24/09 1:45 PM
[Add Comment]
Implementation by Forthmedia Based on BlogCFC by Raymond Camden.