Cow Milk, Semihard, Thermized
The Bergrahmkaese was the first specialty cheese that Franz Renggli in his mountain dairy "Oberberg" in the UNESCO Biosphere in the valley Entlebuch created, with great success. Part of it is the fact that he gets high quality milk since the farms of his providers are in an altitude of 3000 ft. and above, and there is, of course, only natural feeding (no silage).
"The basic ingredient is of the utmost importance", says Renggli. They constantly get a quality of milk that cannot be matched by producers in the lowlands where quantity of production is above all.
As the name says cream (German: Rahm) is added which leads to a fat content in the dry matter of up to 57%. In other words: you get an extremely mild, creamy cheese where the aromas still linger due to the high fat content. Make no mistake, this is good fat. No wonder, that the Bergrahmkaese is a favorite amongst children.
INGREDIENTS: Cow milk, salt, rennet, cultures