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Cheese from Switzerland
Sérac is a boundary entry, set by heat and acid, not by microbes. Whey from hard cheesemaking, sometimes with skim milk or buttermilk, is heated to about 90 °C and soured with lactic, acetic or citric acid, and the floating whey proteins are skimmed into perforated moulds. It drains and is ready from the next day, fresh or salted, ripened or smoked.
| Whey from Gruyère- or Emmentaler-type cheesemaking, whole or skimmed | [patrimoine-ch] |
| Skim milk or buttermilk (optional) | [patrimoine-ch][wp-de] |
| Acid (lactic, acetic or citric), or 'azi', leftover whey from an earlier batch kept soured and cold | [patrimoine-ch] |
| Salt and aromatic herbs (optional) | [patrimoine-ch] |
| Starter | none; heat and acid make the curd |
Total time across the recorded steps: 15 min
What changes: Starting material: whey left from making a hard cheese
The whey is left after the milk is set with rennet and selected lactic bacteria for the main cheese; much of the milk's albumin stays in it.
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
Sérac is a boundary entry, set by heat and acid, not by microbes. Whey from hard cheesemaking, sometimes with skim milk or buttermilk, is heated to about 90 °C and soured with lactic, acetic or citric acid, and the floating whey proteins are skimmed into perforated moulds. It drains and is ready from the next day, fresh or salted, ripened or smoked. Made in 5 steps over 15 min. The longest step, sour and let the flakes float, takes 15 min (Swissmilk (Swiss dairy producers)).
| Main step | 15 minReported[swissmilk] | Sour and let the flakes float |
|---|---|---|
| Temperature | 90 °CReported[patrimoine-ch] | Heat |
The everyday whey cheese of Swiss hard-cheese dairies, set at about 90 °C with acid or soured whey ('azi'). Older whole-milk sérés survive in Glarner Schabziger and the Spendziger of Ferden.
The whey is heated to about 90 °C before the curd is made. Fresh sérac is ready for sale and eating from the next day. The leftover liquid is soured and kept cold as 'azi' for the next batch.
Every number is labelled with how it is known. How this atlas is made
Sérac or séré is attested from the 12th century in medieval Latin (seratium) and in a Gruyère document of October 1312. A Valais deed of 1437 asks for two séracs from the Arolla alp a year. The inventory says it appears as poor people's food in the literature from the Renaissance, and that many remember it as the 'fromage de la honte'. Today it is valued for its lean protein.
