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Cheese from Switzerland, German-speaking Switzerland, Valais, Fribourg and the Romansh-speaking area
Mutschli is a small, mild cow cheese of 0.5–4 kg. Milk is set with lactic cultures and calf rennet at about 32 °C, the curd is cut to coffee-bean size and stirred, and part of it is taken out at about 40 °C, before the rest of the vat is heated on for alp cheese. The little cheeses ripen with a lightly salted smear, ready after two weeks and fully ripe at three months.
| Cow milk | Raw on the alps; thermised or pasteurised in valley dairies[patrimoine-ch] |
| Lactic acid bacteria cultures | Cultures differ by canton and sometimes by alp, which is why alp-made Mutschli taste different[patrimoine-ch][wp-de] |
| Calf rennet | [patrimoine-ch] |
| Salt water | For the brine bath and, lightly salted, for the smear water[patrimoine-ch] |
| Herbs, garlic, pepper or other spices | Optional[wp-de] |
| Starter | lactic acid bacteria cultures, which differ by canton and sometimes by alp |
Total time across the recorded steps: 14 days – 3 months
What changes: Starting material: cow milk, raw on the alp
Raw milk on the alps; valley dairies may thermise or pasteurise it. Output: cow 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
Mutschli is a small, mild cow cheese of 0.5–4 kg. Milk is set with lactic cultures and calf rennet at about 32 °C, the curd is cut to coffee-bean size and stirred, and part of it is taken out at about 40 °C, before the rest of the vat is heated on for alp cheese. The little cheeses ripen with a lightly salted smear, ready after two weeks and fully ripe at three months. Made in 7 steps over 14 days – 3 months. The longest step, ripen with a smear, takes 14 days – 3 months (Verein Kulinarisches Erbe der Schweiz (Patrim…) and runs at up to 15 °C (Verein Kulinarisches Erbe der Schweiz (Patrim…).
| Main step | 14 days – 3 monthsReported[patrimoine-ch] | Ripen with a smear |
|---|---|---|
| Temperature | up to 15 °CReported[patrimoine-ch] | Ripen with a smear |
Mutschli is split off from the same vat as the big alp cheese. The share for Mutschli comes out at about 40 °C, while the rest is heated to 45 °C or over 50 °C. The small, softer cheeses ripen fast and were kept for the household, while the big wheels were sold.
Alp-made Mutschli is a raw-milk cheese that is warmed only to about 40 °C and eaten young. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The word appears in the fourth volume of the Schweizerisches Idiotikon (1901) and was known in the 19th century. Export duty was then charged per cheese, not per kilo, so small cheeses made little sense for trade, and the inventory concludes they were mostly made for the maker's own use. Mutschli joined the Culinary Heritage of Switzerland inventory in 2009.
