🧀 Bergader Bergbauern Käse

Bergader Bergbauern Käse is a semi-hard cheese (Schnittkäse) from the Bavarian dairy Bergader, made from the milk of mountain farms.

According to the maker, the milk comes exclusively from farms that are defined as mountain farms (Bergbauernhöfe) on the basis of a European Union regulation. The farms lie in the Bavarian pre-Alpine region. Most are family farms whose owners have lived in the mountains for generations and keep around 30 animals on average; through their work on the mountain pastures they keep old traditions alive and look after the cultural landscape.

The cheese is made at the Bergader plants in Waging am See and Bad Aibling. Like other semi-hard cheeses, it is easy to slice and grate.

How to use it: put Bergbauern Käse on sandwiches and on a Bavarian 'Hüttenbrot' with a fried egg, add it to bulgur with fresh vegetables, or use it in Kaspressknödel cheese dumplings. Keep it in the fridge wrapped in film or paper and take it out half an hour before serving.

Other Bergader cheeses, such as the Bavaria blu blue cheeses, the Watzmann mountain cheese and Almzeit, are described on the Bergader page. Compare Bergbauern Käse with other semi-hard cheeses such as Gouda and Maasdam.