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Cheese from Switzerland, Unterwalden
Bratkäse is a small, full-fat semi-hard cow cheese from Obwalden and Nidwalden, made to be melted. In valley dairies the milk is pasteurised, set with rennet at 32 °C, cut and warmed to 37 °C, pressed into tubes and brined; on the alps it is made by hand from raw milk. It ripens 6–10 weeks with a salt-water smear, and was once softened at the fire and scraped, like a small raclette.
| Cow milk | Pasteurised at 76 °C in valley dairies; raw on the alps[patrimoine-ch] |
| The dairy's own lactic culture | [patrimoine-ch] |
| Drinking water | Added to the milk to slow the souring[patrimoine-ch] |
| Rennet | [patrimoine-ch] |
| Salt | As brine, and lightly salted water for the rind smear[patrimoine-ch] |
| Starter | the dairy's own lactic culture |
Total time across the recorded steps: 43 days – 2.3 months
What changes: Valley-dairy milk is heated briefly to 76 °C; on the alps it stays raw
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
Bratkäse is a small, full-fat semi-hard cow cheese from Obwalden and Nidwalden, made to be melted. In valley dairies the milk is pasteurised, set with rennet at 32 °C, cut and warmed to 37 °C, pressed into tubes and brined; on the alps it is made by hand from raw milk. It ripens 6–10 weeks with a salt-water smear, and was once softened at the fire and scraped, like a small raclette. Made in 7 steps over 43 days – 2.3 months. The longest step, ripen with a salt-water smear, takes 42 days – 2.3 months (Kulinarisches Erbe der Schweiz / Patrimoine c…) and runs at 13–14 °C (Kulinarisches Erbe der Schweiz / Patrimoine c…).
| Main step | 42 days – 2.3 monthsReported[patrimoine-ch] | Ripen with a salt-water smear |
|---|---|---|
| Temperature | 13–14 °CReported[patrimoine-ch] | Ripen with a salt-water smear |
Bratkäse is a small melting cheese of Unterwalden, ripened only 6–10 weeks where a raclette cheese ripens three to six months, the Bratkäse maker says. Valley dairies add water to the milk to slow its souring and let the pressed curd sour at 23 °C before brining.
Most valley-dairy Bratkäse is made from pasteurised milk, and alp cheese from raw milk. One Giswil dairy uses thermised milk instead. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid any cheese made from raw milk.
Every number is labelled with how it is known. How this atlas is made
The inventory cites a possible 12th–13th century record from Muri monastery of cheese melted at the fire in Unterwalden. An 1836 regional survey lists it among Unterwalden's specialities, and the Swiss German dictionary of 1895 defines it as a small fatty cheese softened at a coal fire. The name Heikuhkäsli is linked to cheese made in the valley from leftover milk. A raclette trade-body history says writings from Unterwalden mention cheese melted over an open fire as early as the 12th century, and that the dish was first called Bratkäse or Bratchäs.
