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Bargkass (Alsatian; German and Lorraine “ mountain cheese ”) is a French raw milk cheese that is produced in the high altitude regions of the Vosges , especially in the Fermes Auberges along the Route des Crêtes . It is a so-called Fermier cheese, in which the manufacturer is only allowed to use the milk from his own cows.

Bargkass loaves have a diameter of 20 to 30 centimeters and a height of about six centimeters. They weigh between seven and eight kilograms. The fat content in the dry matter is not prescribed. The cheese wheels mature for six to eight weeks. During this time, the cheese is turned and brushed once a week. It is only produced from May to October.

A Riesling or a Gewürztraminer is recommended as an accompanying wine with the Bargkass .

Individual evidence

  1. ↑ Peter Lehman: Le Nouveau Guide Culinaire - The French pub kitchen . BookRix, 2017, ISBN 978-3-7438-0268-1 , pp. 203 ( limited preview in Google Book search).
  2. ↑ a b Everything about cheese - Bargkass. kaesewelten.info, accessed on May 24, 2018 .
  3. ↑ Cash register. Fromages de France, accessed May 24, 2018 .
  4. ↑ Cash register. Les Nouveaux Fromagers, accessed May 24, 2018 (French).