Diario Oficial de la Unión Europea del 3/5/2023 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
3.5.2023
4.
EN
Official Journal of the European Union
C 156/55
Concise definition of the geographical area Vorarlberger Bergkse is made from raw milk produced in Vorarlberg in the following regions of the province:
Bregenzerwald, Kleinwalsertal, Growalsertal, Leiblachtal Pfnderstock, Walgau and Rheintal.
5.
Link with the geographical area Vorarlberger Bergkse is a product that has been produced and consumed in what is now the province of Vorarlberg for many hundreds of years. Originally, and for centuries, cheese was produced primarily for own consumption and regional marketing.
Regional conditions, such as altitude, climate, flora and fauna and the small-scale structure of the farms, led in the middle of the 18th century to the development of fat cheese production involving specific cheese-making techniques. This gave rise to a longer shelf life and better added value.
The technical knowledge and skills of cheese production accumulated in the demarcated geographical area production technology, maturing, feeding of animals and milk processing were passed on from generation to generation. Around 1890 the establishment of associations gave rise to enhanced knowledge pooling and dissemination. These associations were subsequently replaced by cooperatives, which exist to this day.
Targeted storage and maturation of the milk favoured lactic acid bacteria, which significantly improved the characteristics of the cheese in terms of shelf life, smell and taste. Traditional lactic acid bacteria from wild cultures now form the basis of the stock culture for farm cultures, which continue to be cultivated on the farm. The use of calf rennet, the timing and manner of cutting the coagulated milk and the size of the curds, the development of the cheese and the heating of the curd/whey mixture are the result of the specific experience of the cheesemaker and account for the quality of Vorarlberger Bergkse. This knowledge and these skills have been further developed and serve to this day as a basis for the production of Vorarlberger Bergkse.
Reference to publication of the product specification https www.patentamt.at/herkunftsangaben/vorarlbergerbergkaese/
It can also be accessed directly via the Austrian Patent Offices website www.patentamt.at by navigating to the following:
Trademarks / Geographical indications / List of Austrian geographical indications. The text appears under the name of the quality designation.
