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Cheese from Switzerland, twelve communes of St. Gallen
Bloderkäse is a fresh, rindless block of skim cow's milk curdled by lactic acid bacteria alone, with no rennet. Kept and ripened for at least two months, washed with water or brine and scraped, the same cheese becomes Sauerkäse, which grows a yellowish, jelly-like layer from the surface inward.
| Skimmed cow milk | Skimmed by natural creaming or by machine; at most 24 h old; from farms within 30 km of the dairy; may be thermised[bloder-ph2009] |
| Traditional mesophilic lactic acid bacteria | [bloder-ph2009] |
| A little whole milk | Optional, to help the curd knit[bloder-ph2009] |
| Salt | The only ingredient allowed besides milk and cultures; processing aids and additives are banned[bloder-ph2009] |
| Starter | traditional mesophilic lactic acid bacteria; no rennet |
Total time across the recorded steps: 2 months
What changes: Cream rises and is skimmed off, leaving skim milk
The cream is skimmed off after it rises naturally, or by machine.
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
Bloderkäse is a fresh, rindless block of skim cow's milk curdled by lactic acid bacteria alone, with no rennet. Kept and ripened for at least two months, washed with water or brine and scraped, the same cheese becomes Sauerkäse, which grows a yellowish, jelly-like layer from the surface inward. Made in 9 steps over 2 months. The longest step, ripen into Sauerkäse, takes at least 2 months (Bundesamt für Landwirtschaft BLW 2009) and runs at 10–18 °C (Bundesamt für Landwirtschaft BLW 2009). Traditional mesophilic lactic acid bacteria, which sour and curdle the milk does most of the fermenting.
| Main step | at least 2 monthsSet[bloder-ph2009] | Ripen into Sauerkäse |
|---|---|---|
| Temperature | 10–18 °CSet[bloder-ph2009] | Ripen into Sauerkäse |
| Acidity | pH 4.3–4.7Set[bloder-ph2009][bloder-resume] | Sour into a gel |
Unlike rennet cheeses, Bloderkäse is curdled only by acid from lactic bacteria, from skimmed milk. One curd gives two products, the fresh Bloderkäse and the ripened Sauerkäse, whose yellow gelatinous layer of broken-down protein grows inward from the surface.
The specification sets limits for raw milk (30,000 bacteria and 150,000 somatic cells per ml) or lets the milk be thermised at 55–69 °C, which is not pasteurising, since the specification requires a positive phosphatase test. Fresh Bloderkäse must be stored below 18 °C and sold within 21 days. These are product rules, not safety limits. Where the milk is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat such a cheese, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The Swiss registration summary says acid-curd cheese making is recorded here back to the 14th century. Bloderkäse from the upper Thur valley was part of the rations of St. Gallen soldiers at the siege of Waldshut in 1468, and Werdenberg serfs paid dues in Sauerkäse. The cheese suited remote alp farms that could not carry milk down to the valley. The AOP association's leaflet says Sauerkäse was made in Liechtenstein, Werdenberg and the Toggenburg as early as the Middle Ages, and that farmers sold the milk fat as butter and made the skim milk into cheese for their own use. Its 2019 magazine reports that by then only five dairies made the cheese, only two of them the ripened Sauerkäse, and that none in Liechtenstein made it any more.
