A generic term for wheels of semihard to hard cheese made with cow’s milk similar to Emmental. They have a springy yellow paste with a few holes and dense, tough dry rind with traces of bloom or mould. They are made in the high mountains of Bavaria. These cheeses are made with whole milk and contain 45% fat (dry)/27% (total). The curds are cooked and pressed. They may weigh 20-50kg (44-110 lbs). There are countless numbers of these cheese, often bearing the words "alp" or "berg" as part of their name.