date:May 12, 2014
ir rinds. Others, like Camembert and Brie, develop their aroma with the assistance of moulds.
Vorarlberger Bergkse is a regional speciality. Tons are produced every year, and similar varieties are made in the Tirol Alps and the Bavarian region of Allgu. In France, research into the microorganisms found on cheese is very advanced. Yet until now, the microbiome on Vorarlberger Bergkse and other similar cheeses had hardly been investigated at all, explains study director Stephan Schmitz-Esser.
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