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Cheese from Switzerland, eastern and central Alps
Full-fat, semi-hard wheels made on summer alps from raw cow milk, set with calf rennet and lactic cultures (in Grisons, St. Gallen, Uri and Nidwalden grown by the herders from a stock culture). The curd is cooked to 42–47 °C, pressed, brined and ripened at no more than 18 °C with a rind brushed with salt water. It is sold mild after 2–3 months.
| Raw cow milk | Evening milk cooled overnight and partly skimmed, mixed with fresh morning milk[patrimoine-ch][patrimoine-ch-2] |
| Lactic acid bacteria cultures | In Grisons, St. Gallen, Uri and Nidwalden, propagated by the alp herders from a stock culture[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-4] |
| Calf rennet | [patrimoine-ch][patrimoine-ch-2] |
| Salt | For the brine bath and the salt water brushed on the rind[patrimoine-ch] |
| Starter | lactic cultures; in Grisons, St. Gallen, Uri and Nidwalden the herders propagate them from a stock culture (in Grisons, from checked mother strains) |
Total time across the recorded steps: 2.3 months – 6.6 months
What changes: Cooled evening milk, partly skimmed, is mixed with fresh morning milk
The evening milk is cooled overnight and partly skimmed so the cheese reaches full fat. Output: cheese milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Full-fat, semi-hard wheels made on summer alps from raw cow milk, set with calf rennet and lactic cultures (in Grisons, St. Gallen, Uri and Nidwalden grown by the herders from a stock culture). The curd is cooked to 42–47 °C, pressed, brined and ripened at no more than 18 °C with a rind brushed with salt water. It is sold mild after 2–3 months. Made in 8 steps over 2.3 months – 6.6 months. The longest step, ripen in the alp and valley cellars, takes 2–6 months (Kulinarisches Erbe der Schweiz 2004) and runs at up to 18 °C (Kulinarisches Erbe der Schweiz 2004).
| Main step | 2–6 monthsReported[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-4] | Ripen in the alp and valley cellars |
|---|---|---|
| Temperature | up to 18 °CReported[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-3][patrimoine-ch-4][patrimoine-ch-5] | Ripen in the alp and valley cellars |
These semi-hard alp wheels are cooked to 42–47 °C, where the sources say a hard cheese is heated to over 50 °C, and are sold after 2–3 months of ripening. Schwägalpkäse is made from thermised milk in one shared alp dairy, not in single alp huts.
Bündner, St. Galler, Urner and Nidwaldner Alpkäse are raw-milk cheeses; Schwägalpkäse is made from thermised milk heated briefly to 68 °C. The wheels are sold after 2–3 months of ripening in cellars kept at or below 18 °C. For the raw-milk wheels, the US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
In Grisons cheesemaking played a minor role until well into the 19th century. The exception was the Engadine, where fat rennet cheese was made for export in the 16th century; a jurist's record of 1556 says rennet cheesemaking came to Grisons from Italy around 1530. From the second half of the 19th century the first courses for alp cheesemakers appeared; a dairy advisory service followed in the 1920s and from the early 20th century cooperative alp dairies increasingly took the place of single alp dairies. These measures raised quality.
