Bundner Bergkase Mustair

An Alpine cheese produced from pasteurized cow's milk and organic farms in Switzerland. The Bundner Bergkäse is produced in the Alps in Switzerland and is characterized by the aroma of fresh grass with which the cows are fed at high altitude.

Organoleptic characteristics

Aspect and texture

intense straw -colored paste , compact , dense with medium or large holes

Taste

intense, sweet

Serving suggestions

Red wines. Aromatic honey . Mustard pumpkin . Fresh fruit ( pear Passacrassana ) . Black rye bread , porridge

Technical characteristics

Milk

pasteurized cow's milk , rennet , salt

Production method

artisanal

Paste

cooked, pressed

Salting

in brine

Ripening

60 days minimum

Production period

all over the year

Fats

55% F-dm

Weight

4 - 5 Kg

Dimensions

diameter 20-30 cm, h 8-10 cm

Producers

farmers from Swiss Alps

Whole cheese code

1011649

Cutted cheese code

1011650

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.

Organoleptic characteristics

Technical characteristics

Type of milk

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Product info

FOODEX JAPAN 2023

Formaggella di Malga a latte crudo

Pecorino Val d’Orcia

Bundner Bergkase Mustair

Organoleptic characteristics

Technical characteristics

Type of milk

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Product info

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