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Cheese from Switzerland, canton of Glarus
Glarner Alpkäse is a full-fat semi-hard cheese made only in summer on the Glarus alps, from raw milk of cows fed no silage. The milk is set in a copper kettle with a mesophilic and thermophilic culture, the curd is cooked to 44–47 °C, pressed into 5–9 kg wheels and brined for a day. It ripens at least 60 days on wooden boards with a smeared rind.
| Raw cow milk from the Glarus summer pastures | No silage; cooled below 13 °C within 2 hours if not made into cheese at once; oldest milking at most 24 hours old; fat set by skimming the stored milk; only cooling, no heat treatment[glarner-ph] |
| Lactic culture of mesophilic and thermophilic bacteria2–8 tablespoons per 100 l of milk | Grown on milk or skim milk and made for alp dairies; may be added 10–40 minutes before the rennet[glarner-ph] |
| Rennet | Not genetically modified[glarner-ph] |
| Salt | Without iodine or fluoride, for the brine and the smear water[glarner-ph] |
| Starter | mesophilic and thermophilic lactic culture made for alp dairies |
Total time across the recorded steps: 2 months
What changes: Starting material: raw summer milk from the Glarus alps, skimmed as it stands
Made only during the local summer grazing season, never before 1 May or after 30 September. The milk is not bactofuged or filtered.
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
Glarner Alpkäse is a full-fat semi-hard cheese made only in summer on the Glarus alps, from raw milk of cows fed no silage. The milk is set in a copper kettle with a mesophilic and thermophilic culture, the curd is cooked to 44–47 °C, pressed into 5–9 kg wheels and brined for a day. It ripens at least 60 days on wooden boards with a smeared rind. Made in 7 steps over 2 months. The longest step, rub, smear and ripen on wooden boards, takes at least 2 months (Federal Office for Agriculture (BLW) 2013) and runs at 12–18 °C (Federal Office for Agriculture (BLW) 2013). Mesophilic and thermophilic lactic acid bacteria from a culture made for alp dairies and Smear (Schmiere) flora on the rind; Agroscope smear culture may start it at the beginning of the season do most of the fermenting.
| Main step | at least 2 monthsSet[glarner-ph] | Rub, smear and ripen on wooden boards |
|---|---|---|
| Temperature | 12–18 °CSet[glarner-ph] | Rub, smear and ripen on wooden boards |
Glarner Alpkäse is a semi-hard alp cheese cooked to 44–47 °C and ripened at least 60 days. It is made only on the Glarus summer pastures between May and September, from raw milk whose fat is set by natural skimming of the stored milk.
This is a raw-milk cheese. ANSES names Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli as the risks of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them, except cooked pressed cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (raw-milk risks named by ANSES).
Every number is labelled with how it is known. How this atlas is made
Glarner Alpkäse was registered as a Swiss protected designation of origin by the Federal Office for Agriculture on 3 September 2013; the specification was amended on 17 March 2020. Under the Swiss Alp ordinance only cheese made in the summering area may be called Alp cheese, though it may ripen elsewhere.
