Gstaader Bergkase

Herbal, nutty and gently tangy, with the clean character of a traditional Bernese mountain cheese.

Gstaader Bergkäse is made in Gstaad from thermised cow’s milk sourced from Simmental herds grazing the Saanenland. Matured for around four to six months, it stays smooth and approachable while carrying plenty of alpine character.

Origin: Canton of Bern, Switzerland
Milk: Thermised cow’s milk
Style: Semi-hard mountain cheese
Texture: Dense, smooth and supple
Intensity: Medium
Rennet: Animal rennet
Age: Around 4–6 months
Shelf life: Around 7–10 days once cut

Expect alpine herbs, gentle nuttiness, fresh dairy sweetness and a mild spicy finish.

Slice for a cheeseboard, serve with rustic bread and ham, or melt it into fondue and alpine-style dishes.

Swiss Chasselas, dry Riesling or Pinot Noir all suit its herbal, savoury character.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Urnäscher Hornkuhkäse
For a more aromatic Swiss semi-hard.

Swizzrocker
For a more mature, savoury expression.

The cheese is made at altitude in Gstaad using a recipe that has been maintained for generations. Its rind decoration draws on the paper-cut silhouette tradition of the Bernese Oberland.

Contains: Cow’s milk. Made with animal rennet.