The paper points on the identification of systematic effects on the de
gree of proteolysis of Vorarlberger Bergkase, an indigenous Austrian h
ard cheese variety made from raw milk. Generally, the soluble nitrogen
fractions as well as other selected proteolysis measures of the 141 c
heeses sampled within 1 year showed a broad variability. Besides effec
ts of cheese age, a significant fluctuation within the main production
seasons as well as a systematic influence of the production plant typ
e were identified. Additionally, a comparison attempts to distinguish
between different cheese varieties on the basis of selected proteolysi
s estimates.