– it turned out to be very piquant. The Austrian Tiroler Bergkäse is a more restrained option in style, although it clearly cannot be called neutral; Moreover, they say that there are also specimens of very strong character. Like Jura Bergkäse, this cheese is made from raw milk obtained from cows that graze in the highlands.

The name of this area is easy to determine by its name: we are talking about Tyrol, a federal state in the western part of Austria. As for the word bergkäse, it is translated into Russian as “mountain cheese” (that is, cheese made in the mountains). Typically, this term is used to refer to cheeses made in the Alps - Swiss, Austrian and Italian.

Typically, such cheeses are made from milk obtained from cows that ate fresh grass or hay, but not silage or some strange feed - and Tiroler Bergkäse is no exception here. Like many high-quality cheeses, Tiroler Bergkäse is protected by name and origin: the corresponding status (PDO, Protected Designation of Origin) was awarded to it in 1997. However, they began making this cheese in Tyrol long before that - around the 1840s.

The energy value of Tiroler Bergkäse is about 390-400 kcal/100 grams, and the fat content is about 30-32%. Mass fraction of fat in dry matter - 45%. Contains only raw cow's milk, starter culture, rennet and salt. The aging period ranges from 14 weeks to 6 months (possibly sometimes even longer). During the aging process, the cheese wheels are regularly washed with a special brine. Aging takes place at a temperature of 12-16 degrees Celsius.

Personal impressions

I liked Tiroler Bergkäse. It has a very pleasant, expressive and at the same time non-aggressive bouquet with notes of sour and baked milk, spices, as well as rustic nuances - but without bias towards the barnyard. Rich but not harsh taste, moderately long and quite expressive aftertaste... - in general, the cheese, in my opinion, is worthy, and I can recommend it for purchase.

Where to buy and how much it costs

Tiroler Bergkäse cannot be sold in Russia due to sanctions, but, to be honest, even before the introduction of sanctions I had never seen this cheese in Russian stores. In Austria, however, it can be bought without problems, including in various supermarkets, as well as in stores that specialize in expensive quality products. The price per kilogram varies from approximately 12 to 26 euros, depending on the manufacturer, store, and aging period.

Outside of Austria, the Tiroler Bergkäse appears to be a rarity.

Innings

In my opinion, Tiroler Bergkäse is great for a cheese plate. It can also be served on its own - of course, not cold, but at about room temperature (about 20 degrees). This cheese should be taken out of the refrigerator half an hour to an hour before serving (however, the packaging must not be unwrapped, otherwise the cheese will dry out and become airy). As an accompaniment, you can serve nuts, pears, and good bread.

There is information that Tiroler Bergkäse is suitable for fondue.

The ripening period for sartori is 20 months. The process takes place in special rooms. Currently, this type of cheese is produced in Wisconsin.

Traditional hard Swiss cheese made from fresh cow's milk. Its maturation is very long (can take up to three years), and therefore the cheese dough is hard and requires the use of a special knife for scraping.

The pulp of this cheese is tender in taste and yellowish. The heads are covered with a dark golden brown crust. They are flat, round in shape, weighing about 40 kg.

In the homeland of the variety, Switzerland, it is believed that it is the oldest in Europe, believing that it was sbrinz that Pliny the Elder had in mind when he described the “cheese of the Helvetians.” However, in written sources this variety is mentioned for certain only from the 16th century.

The cheese got its name from the village of Brienz, which is located near the city of Bern.

Steppe cheese

A variety of hard pressed slice cheese, which was first obtained in the steppe regions of Western Siberia at the end of the 19th century.

According to its characteristics, steppe cheese is similar to Kostroma and Dutch cheese, but differs in a more elastic dough, a saltier and sharper taste and the presence of a sour aftertaste.

Tyrolean gray cheese

A variety of Austrian hard cheese made from unpasteurized skim cow's milk.

Mention of this type of cheese can be found in the Austrian Cheese Directory, published in 1879, and its mass production began in 1929.

The name was given to the variety because of the mold that forms on its crust, as well as the name of the area where it began to be produced (Austria, Tyrol).

Tyrolean gray cheese has a strong aroma and a sharp, spicy, sour taste. A thick crust forms on the heads, the color of which varies from gray to black.

The dough of this cheese is slightly crumbly, light gray with an olive tint. The heads are shaped like wheels, the weight of which ranges from 1 to 4 kg.

Toma Piemontese

A type of Italian hard cheese made from skim cow's milk mixed with sheep's milk. According to some sources, this type of cheese began to be produced during the Roman Empire. Currently it is produced in Piedmont, in the provinces of Asti and Alessandria. Most of the cheese factories are concentrated in the vicinity of Turin.

The cheese wheels are usually cylindrical in shape and weigh 608 g or 1.8–5.9 kg. A thick edible crust forms on them.

The cheese dough is white, with small, irregularly shaped eyes. The taste is sweetish, milky, soft.

The cheese ripening period ranges from 15 days to 2 months.

Uglich cheese

A type of hard cheese made from pasteurized milk. It should be noted that the plant for the development of butter and cheese was founded in Uglich in 1935. It produces various types of dairy products, including Uglich cheese, which is usually formed in the form of rectangular bars weighing 2–3 kg or cylinders weighing 1.5–3.5 kg. The cheese is covered with a thin crust and wrapped in film.

The cheese is aged for 1–2 months, during which it acquires a sour, moderately pungent taste.

A variety of French unpressed hard cheese made from unpasteurized cow's milk.

Fol epi began to be produced in 1889 in the north-west of France, at the Perrault cheese factory. The name of the variety is translated from French as “wild stalk of wheat.”

The history of the variety began with complaints from weight department sellers that the heads of hard cheeses with large eyes were so large that they were difficult to cut. This led to the decision being made at the Perrault cheese factory to try to produce small pieces of hard cheese with large eyes. As a result, after much testing, a type of cheese was obtained that became incredibly popular.

The ripening period of this cheese lasts about two months. In this case, the heads are kept in a cold room for the first 2–3 weeks. There they are periodically turned over, washed and cleaned with a brush. The cheeses are aged in a warm room for the next few weeks. During this period, lactic enzymes are introduced into the cheese mass, thanks to which the process of producing carbon dioxide begins. Next, the heads are again placed in a cool cellar.

Fol epi has a round shape with a raised spikelet pattern. The cheese dough is elastic, tender, yellowish in color. This cheese has a delicate, fruity taste.

A variety of Italian hard cheese made from whole cow's milk. The cheese dough is straw-yellow in color, with numerous eyes, elastic, with a soft sweetish taste and aroma of nuts. The heads are covered with a brownish-yellow crust. They are usually cylindrical in shape.

The cheese ripening period is 3–4 months. The process takes place in special rooms at a temperature of 8–12 °C.

This type of cheese began to be produced in Italy back in the 12th century. It is currently produced in Sweden, France and Denmark. Each wheel of cheese is marked with a stamp with a stylized image of the Matterhorn mountain, which is a symbol of the Alps.

A variety of English hard cheese made from pasteurized or raw milk. The cheese dough is plastic, yellowish or ivory-colored. In some cases, it is tinted using the natural dye annatto.

The taste of cheddar is sharp, sour, with nutty tones.

Currently, the variety is the most popular in England. It was first obtained more than 500 years ago in the village of Cheddar, located in Somerset. Since the name of the cheese is not a brand, it is currently released worldwide. In English cuisine, cheddar is traditionally used to make omelettes.

At the end of the 16th century, cheddar was brought to the English colonies, where its production was also established. It is now known in different countries under different names. So, in the USA it is called Daisy Longhorn, in Canada – Store of Bulk.

If cheddar is aged in a dry cellar for two years, it becomes marbled in the center. This type is called blue cheddar.

When producing this variety, the cottage cheese is subjected to heat treatment, which leads to an increase in the level of lactic acid. The process of preparing cottage cheese takes place at a temperature of 38 °C, which is similar to the method of preparing boiled cheeses, which include Gruyère cheese.

Cheddar cheese is typically cylindrical and weighs between 27 and 35 kg. The cheese dough is smooth, with a small number of eyes. The maturation period for cheddar ranges from 6 months to 5 years. During this time, excess moisture is removed from the cheese and the maximum acidity level of the cheese dough is achieved.

A variety of English hard cheese made from cow's milk. Currently, this variety is produced in the counties of Cheshire, Derbyshire, Flintshire and Shropshire.

The cheese ripening period ranges from four to eight weeks. The heads are cylindrical, weighing 8 kg, covered with a dry grey-brown crust.

The cheese dough is yellow, homogeneous, without eyes. The taste of the cheese depends on the length of the ripening period.

The history of this variety can be traced back over many centuries. Mentions of it can be found in the Domesday Book of William I the Conqueror, which dates back to 1086.

A variety of English hard cheese. It is one of the oldest varieties produced in England. Along with Chester, Cheshire is mentioned in the Domesday Book of William I the Conqueror, written in 1086.

The cuisine of the land of Tyrol is quite simple, since in past centuries the Tyroleans were poor peasants with farms in alpine meadows.

Therefore, many dishes are based on dairy products: they contain milk, cheese, as well as flour and lard. In addition, it is worth trying local schnapps, cheeses, various types of ham and sausages.

As the Tyrolean proverb says:

“Noodles, dumplings, dumplings and polenta - these are the four Tyrolean elements”

Knödel

The influence of Germany is natural, so knödel (dumplings) is a traditional side dish and an independent dish:

Speckknodel- dumplings with pieces of bacon. Usually served with soup.

Spinatknodel- dumplings with spinach.

Eiterbeule

Eiterbeule- literally translated as “boiled.” This is a chop stuffed with cheese, sausage and mustard.

Tiroler Graukäse

Tiroler Graukäse - Tyrolean gray cheese. With a strong aroma, made from cow's milk, gray in color. Produced in Zillertal. The gray color is due to mold. Very low fat content - about 0.5%.

Tiroler Gröstl

Tiroler Gröstl - traditional roast of boiled potatoes with chopped beef or pork, chopped onions, fried in lard in a frying pan. Seasoned with salt, pepper, marjoram and parsley. Usually served with fried egg on top.

Schlutzkrapfen

Schlutzkrapfen, or briefly Schlutzer - a traditional pasta dish reminiscent of the Italian ravioli, which is why they are sometimes called ravioli tirolesi. Typically about the size of a walnut, ravioli is made from a mixture of rye and wheat flour. The filling is made from veal or beef with potatoes, in South Tyrol often spinach. There are also options with onion, nutmeg and egg. In East Tyrol, the version with turnips, bacon and potatoes is popular - Schlipfkrapfen.

Kiachl

Kiachl- a popular dessert in Bavaria, Tyrol, and Swabia. The thinnest pancakes fried in lard. They are made from yeast dough, sometimes with raisins, and fried in oil. Served sprinkled with powdered sugar.

Prügelkrapfen

Prügelkrapfen - analogue of the German Baumküchen. A wooden roller is dipped in the batter, browned, then dipped in the batter again and browned again, and so on several times. The result is a tree ring structure on the medium.

Strudel

Apple strudel with vanilla sauce is the most popular dessert in this region. Made from puff pastry stuffed with apples, sugar and cinnamon.

Sometimes in the work of the translation agency linguaxtrem we come across pearls that I personally want to enjoy longer.

It’s strange to hear this from the lips of someone who has little involvement in translations, isn’t it?

One of the owners of a shop selling authentic Paznaun delicacies asked us to tell us in Russian what tourists could take away with them as real products from Tyrol.

It was very tasty to translate and try what we were translating about!

Authentic delicacies from Galtür, the Paznaun Valley and Tyrol

Mountain cheeses made from cow's milk

• Hard mountain cheese "Tyrolean Parmesan" aged 20 months (Bergkäse 20 monate), produced in Galtür. Usually used in grated form, for example served with pasta.
• Hard mountain cheese aged 10 months (Bergkäse 10 monate), produced in Galtür. Served thinly sliced ​​with “hay jelly” (see below).

• Hard Alpine highland cheese (Almkäse), produced in Galtür. Served thinly sliced ​​with “hay jelly” (see below).
• Soft Alpine blue cheese “Galtür Camembert”, produced in Galtür. Served thinly sliced ​​with “hay jelly” (see below).

• Gray cheese (Graukäse), produced in the Paznaun Valley.

Attention! To avoid misunderstandings, we recommend that you try the cheeses before purchasing (especially Gray Cheese).

Meat delicacies

• Low-fat, air-dried beef (Bündnerfleisch), produced in Tyrol.
• Dried brisket (Tiroler Schinken), produced in Tyrol.
• Handl meat products include vacuum-packed sausages and brisket.

• Gift set of meat products “Handl”.

• Dried Tyrolean venison sausages.

You can try any meat that is not vacuum packed.

Schnapps from the Paznaun Valley (high alcoholic drinks)

• High purity noble schnapps produced by MAAS. (“Edelschaps MAAS”).

• Schnapps liqueurs with fruit and berry flavors “Baumann Schnaps”.

• Gift Galtür Schnaps.

You can try most schnapps before purchasing. Please don't abuse it.

Alpine honey and homemade jam from Galtür:

• Jam from alpine grass hay “Bergheu Gelee” (served with cheese slices).

• Lingonberry jam “Preiselbeeren Gelee”. Often served with meat.

• Alpine honey from Tyrol "Alpen Honig".

Also on sale are a variety of handmade souvenirs made in Galtyur with the inscription “Galtyur”.

Translation completed " linguaXtrem » - multilingual support office in Galtyur. +43 681 2024 0589

You can only purchase these products in Galtür, at the Feincost Hofer store, at Dorfplatz 44a (

For my wife’s anniversary, I decided to treat everyone to something special and ordered sausage and cheese from the well-known Italian store H-H-shop.com. My wife asked for good salami and aged cheese.

There were no problems with the parcel, everything arrived quickly, sent a couple of days after the order. Apparently there was an item on the list that was out of stock and was specially ordered.

Dry ice is now added to the package instead of cold storage batteries, as I understand from the empty package. Everything else is the same: cardboard box, foam thermobox, branded business card.

In the assortment of salami, I immediately liked the farmer's salami from Gruber's butcher shop. I just remember from my trips abroad that the most delicious things are sold in these small shops - something like small family productions.

I took one stick of classic salami, 450 grams, for 15 euros.

Screenshot from H-H-shop.com

And two Luganega salami sticks, small, 200 grams each. Seven euros apiece. Sausages “La Luganega” are the same as salami, but unusual; the original recipe contains Grana Padano cheese and Marsala, a strong dessert wine.

Screenshot from H-H-shop.com/p>

Expectations were fully justified. Really real, farm-made salami, which you can buy in a butcher shop at a market in Padua or Ferrara.

Of course, she didn’t live to see any festive table. In my opinion, we ate everything in two evenings. Something absolutely amazing. You understand why people close to retirement sell everything and move closer to the sea, sun and meat products of similar quality. I don’t know exactly what was added here, but obviously some wizards were working. How else can one explain such a taste and aroma?

Of course, this is a real delicacy. There are no sandwiches to speak of. Well, old Gruber can have a monument erected in his homeland. In any case, better than some other idols.

When preparing classic salami, the drying process takes three months; for “Luganega” it is halved. All recipes, as indicated, are traditional and have not changed at all over the past centuries. Classic salami is softer and meatier. The taste of “Luganega” is brighter and more spicy. The content of spices, fat, and salt is surprisingly balanced. Everything in moderation. All you need is a glass of good wine and a sharp knife to cut thinly.

Salami from Steiner was a little cheaper, about 10 euros per 400 grams. I can’t say that it’s bad, on the contrary, it’s excellent. But there is no comparison with Gruber.

Screenshot from H-H-shop.com

It is much more fatty, I didn’t like the selection of spices, my wife rejected the pepper in large pieces. But this is probably not for everyone. The meat is coarsely ground: pork and beef. Aging 6-8 weeks.

With beer and new potatoes, I just went with a bang. It is noteworthy that the production date on salami literally coincides with the day the parcel was sent. They were probably waiting for her.

This is not the first time I have bought a large kilogram piece of Grana Trentino cheese. Last time I took him on a tip from reports published on the website. This is a wonderful aromatic cheese that differs from Parmesan only in its name.

Screenshot from H-H-shop.com

Now I took a kilogram piece - it turns out to be a better price. The peculiarity of this cheese is that it is very heavy and dense. If you sprinkle grated Grana Trentino on pasta, salads, sandwiches, it turns out very tasty. Best before date

Even cutting it into small pieces to grate is not an easy task. You need a sharp knife and caution. The cheese crunches with a knife, as if it came from the freezer.

For grating I use a Fissler grater, which I once bought on occasion on American ebay.com. Not only is the cheese like a stone, but she also knows how to grate it very finely. It lasts a long time. Cool stuff.

I bought Miwa cheese made from buffalo milk for the first time. To say that the price is steep is to say nothing. It is a waste to pay 27 euros for a 600 gram head.

Screenshot from H-H-shop.com/p>

The cheese is very cool, really tasty, no doubt. Original, unusual, I would say so. Interesting tasting shell. But I’d rather buy one and a half kilos of Gran Trentino for that money. In short, if the question is about saving, then consider it. If finances allow, you can take it, you won’t regret it, of course. Ferr wrote a lot about cheese, probably it’s not worth repeating.