Mountain cheese

Mountain cheese

Berg cheese is made from raw milk. Depending on the fat content, Berg cheese is produced as semi-hard or hard cheese. Depending on the place of origin, the aroma can range from mild to strongly spicy. Berg cheese can be grated and is suitable for gratinating. For cheese salad or as bread topping one can also dice mountain cheese or cut it into slices. It stays fresh in the fridge for about 2 weeks. Berg cheese should not be stored together with other types of cheese as its intense aroma is transmitted.

All data per 100 g:
384 kcal
0 g
29 g
30 g

Recipes with Mountain cheese

Cheese Bread
Cheese Bread can be prepared very quickly and easily. You can also prepare it very well with different cheese leftovers. ...
Cheese hedgehog
Cheese hedgehog s were a must on every cold buffet in the 60s to 70s. But also today the cheese hedgehog is again a very popular party recipe, since it fits very well as finger food to a glass of wine or beer. ...
Cheese Mushroom Spätzle
Cheese Mushroom Spätzle is a vegetarian dish that tastes particularly aromatic due to dried stone mushrooms. Cover stone mushrooms with hot water. ...
Cheese spaetzle with zucchini
Cheese spaetzle with zucchini Cheese Spätzle with zucchini taste particularly hearty with spicy mountain cheese. First rinse the zucchini, rub dry and remove the end pieces. ...
Cheese Spätzle with bacon
Cheese Spätzle with bacon is a hearty dish that satiates well and tastes hearty. First cut the streaky bacon into cubes. ...
Eggplant zucchini casserole
Eggplant zucchini casserole is served roast potatoes. For this, cook pell potatoes. ...
Noodle casserole with peas
Noodle casserole with peas is best prepared with frozen peas because they are crunchier than canned peas. Cook spaghetti. ...
Onion flat bread
Onion flat bread For onion flat bread first mix flour with salt. Dissolve fresh yeast in lukewarm water and knead in 2 tablespoons of oil. ...
Paprika Cheese Salad
Paprika Cheese Salad tastes particularly piquant. For the marinade stir oil with vinegar and mustard until creamy. ...

(C)opyright by Marions Kochbuch