Bargkass

Bargkass (elsässisch; deutsch und lothringisch „Bergkäse“) ist ein Rohmilchkäse, der in den Höhenregionen der Vogesen, insbesondere in den Fermes Auberges entlang der Route des Crêtes produziert wird. Es handelt sich um einen sogenannten Fermier-Käse, bei dem der Hersteller nur die Milch seiner eigenen Kühe verwenden darf.

Bargkass-Laibe haben einen Durchmesser von 20 bis 30 Zentimetern und eine Höhe von etwa sechs Zentimetern. Sie wiegen zwischen sieben und acht Kilogramm. Der Fettgehalt in der Trockenmasse ist nicht vorgeschrieben. Die Käselaibe reifen sechs bis acht Wochen. Der Käse wird während dieser Zeit einmal wöchentlich gewendet und gebürstet. Hergestellt wird er nur von Mai bis Oktober.

Als begleitender Wein wird zum Bargkass ein Riesling oder ein Gewürztraminer empfohlen.

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Einzelnachweise

  1. [1]
    Peter Lehman: Le Nouveau Guide Culinaire – Die französische Wirtshaus-Küche. BookRix, 2017, ISBN 978-3-7438-0268-1, S. 203 (eingeschränkte Vorschau in der Google-Buchsuche).
  2. [2]
    Alles über Käse – Bargkass. kaesewelten.info, abgerufen am 24. Mai 2018.
  3. [3]
    Bargkass. Fromages de France, abgerufen am 24. Mai 2018.
  4. [4]
    Bargkass. Les Nouveaux Fromagers, abgerufen am 24. Mai 2018 (französisch).

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This article is based on the article Bargkass from the free encyclopedia Wikipedia and is licensed under the GNU Free Documentation License. A list of authors is available on Wikipedia.

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