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Curd cooked to about 52–56 °C and pressed into large wheels, like Gruyère and Comté.
56 entries listed here.
The shared make of cooked hard alpine cheese family (comté, gruyère and emmentaler as templates). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Abondance PDO | France, Haute-Savoie | Raw whole milk from Abondance, Tarentaise and Montbéliarde cows, at least 45% Abondance breed | At least 100 days from renneting | |
| Allgäuer Bergkäse PDO | Germany, the Allgäu | Raw cow milk from the Allgäu, not heated above 40 °C before renneting | 4 months | |
| Allgäuer Emmentaler PDO | Germany, the Allgäu | Raw cow milk from the Allgäu, not heated above 40 °C before renneting | 3 months, including at least 4 weeks at 20 °C or more in a fermentation cellar | |
| Allgäuer Sennalpkäse PDO | Germany, Bavaria, the alpine mountain area of the Allgäu districts Ostallgäu, Oberallgäu and Lindau, at 800 m or higher | Raw cow milk from the alp; evening milk usually skimmed | At least 3 months (wheels up to 15 kg) or 4 months (over 15 kg) | |
| Appenzeller | Appenzell Innerrhoden and Ausserrhoden, and parts of St. Gallen and Thurgau, Switzerland | Raw cow milk from cows fed only grass and hay | At least 3 months (Mild-Würzig); 4–5 months (Kräftig-Würzig) | |
| Asiago PDO (pressato/d'allevo) | Veneto/Trentino | cow milk, whole for Fresco and part-skimmed by creaming for Stagionato | Fresco at least 20 days; stagionato at least 90 days (mezzano over 4 months, vecchio over 10, stravecchio over 15) | |
| Bagòss | Italy, Lombardy, province of Brescia, the commune of Bagolino | Raw cow milk, partly skimmed by creaming | At least 6 months (proposed PDO rules); 12–24 months in the regional product sheet | |
| Beaufort PDO | Savoie, France | Raw whole cow milk from Tarine and Abondance herds | At least 5 months at 6–12 °C | |
| Berner Alpkäse / Berner Hobelkäse AOP | Switzerland, Bernese Oberland summer pastures | Raw milk from cows on alpine summer pastures, made daily on the alp | Alpkäse at least 4½ months; Hobelkäse at least 18 months | |
| Bitto PDO and Storico Ribelle | Italy, Lombardy, the province of Sondrio | Raw whole cow milk from one milking, up to 10% goat milk (10–20% for Storico Ribelle) | At least 70 days (PDO); at least 12 months (Storico Ribelle); can age for years | |
| Branzi | Italy, Lombardia | 2–12 months | ||
| Bregenzerwälder Alpkäse and Bergkäse | Austria, Vorarlberg | 2–3 days | ||
| Comté PDO | France, Jura massif | Raw milk from within a 25 km circle, cooled straight after milking to 10–18 °C and heated to no more than 40 °C before renneting | On spruce boards for at least 120 days from the making date, the fermentation cellar at 19 °C or below | |
| Emmental de Savoie PGI | France, Savoie and Haute-Savoie | Raw cow milk only; the coarse fodder comes entirely from the area | At least 75 days from making to leaving the cellars | |
| Emmental français Est-Central PGI | France, Doubs, Haute-Marne, Haute-Saône, Jura, Territoire de Belfort and Vosges | Raw cow milk; grazing for at least 6 months a year; all basic fodder from the area | At least 12 weeks (84 days) from making; 6 weeks for standard French Emmental | |
| Emmentaler AOP | Switzerland | Raw cow milk from silage-free farms, made into cheese within 24 hours | At least 4 months in the area; warm cellar 30–70 days at 19–24 °C | |
| Fontina PDO | Italy, the whole Aosta Valley | Whole raw or thermised milk of Valdostana cows, from one or more consecutive milkings, processed within 40 h of the first milking | At least 80 days at 4–12 °C and RH 90% or more; at least 180 days for "lunga stagionatura" | |
| Formaggio d'Alpe grasso | Italy, Lombardia | at least 6 months | Hard, straw yellow, darker straw if treated with linseed oil | |
| Formaggio d'alpe ticinese AOP | Switzerland, Ticino, summer alpine farms | At least 60 days; grading may start from day 45 with lab results | ||
| Formai de Mut dell'Alta Valle Brembana PDO | Italy, Lombardy, upper Brembana valley | At least 45 days; 'Riserva' after more than 6 months | ||
| Fromages du Jura / Jurabergkäse (Chaux-d'Abel, Grand Chaux-d'Abel, Moron, Fornet) | Switzerland, the Bernese Jura and canton of Jura | at least 2.5 months | ||
| Gailtaler Almkäse PDO | Austria, Carinthia, alpine pastures of the Upper Gail valley | Raw alpine cow milk, with goat milk up to 10 % | At least 7 weeks; 5 weeks for use in the alpine dairies' own restaurants; 75 days if airtight-packed | |
| Garda Tremosine | Italy, Lombardia | Brown Alpine cows only, attested by a voluntary breed certification | 12 months – 2 years | Thick, hard, oiled with refined linseed oil, dark straw to brown; not edible |
| Glarner Alpkäse | Switzerland, canton of Glarus | at least 2 months | Firm, cared-for smear rind that dries with age | |
| Graviera Agrafon | Greece, the Agrafa area of Karditsa prefecture | Ewe milk, or ewe milk with at most 30 % goat milk; thermised or pasteurised | 3 months in all; at least 3 months in the EU summary | |
| Graviera Kritis PDO | Greece, Crete | Sheep milk, or sheep milk mixed with goat milk | At least 3 months at 14–18 °C, with up to 10 surface saltings | |
| Graviera Naxou PDO | Greece, Cyclades, the island of Naxos | Cow milk, with sheep or goat milk not over 20 % of the milk weight | 70–80 days at 15 °C | |
| Greviera di Ozieri | Italy, Sardegna | at least 3 months | Firm, smooth or slightly rough, straw yellow turning darker | |
| Großwalsertaler Bergkäse ('Walserstolz') | Austria, Vorarlberg | 8–12 months | Granular, yellow-brown to brown | |
| Gruyère (French IGP) | France, Savoie, Haute-Savoie, Ain, Jura, Doubs, Haute-Saône, Côte-d'Or, Haute-Marne and nearby | At least 120 days after renneting | Rubbed, solid, grainy, golden to brown | |
| Hartkäse Gran Spicchio & Gran Dolomiti (Formaggio duro) | Italy, Trentino-Alto Adige, Prov. Bolzano | 6–15 months | Hard, thick, rustic, dark straw | |
| Herrgårdsost | Sweden | Pasteurised cow milk | More than 3 months at 10–18 °C | Hard, springy and dry, paraffin-coated |
| Kars Gravyer Peyniri | Türkiye, Kars province | 6–12 months in all | ||
| L'Etivaz | Switzerland, Vaud Alps | Raw milk from the alp's own summer pasture; whole morning milk plus naturally skimmed evening milk; no silage | Until at least day 135; à rebibes dried at least 30 months | Slightly moist, evenly brownish smear (morge); à rebibes: smear removed, smooth, dry, yellowish |
| Le Gruyère AOP | Switzerland, cantons of Fribourg, Vaud, Neuchâtel and Jura, and parts of the canton of Bern | Raw milk from cows fed no silage, delivered twice a day from within 20 km, never cooled below 15 °C | At least 5 months at 12–18 °C on unplaned spruce boards in humid cellars | |
| Montasio PDO | Italy, all of Friuli-Venezia Giulia, the provinces of Belluno and Treviso, and parts of Padua and Venice | Cow milk from the production area only, raw or thermised, never pasteurised | At least 60 days; at least 12 months for grating | |
| Monte Baldo | Italy, Trentino-Alto Adige, Prov. Trento | 7 months – 4 years | Smooth or slightly rough, fairly thick, straw-yellow to light brown | |
| Montegranero | Italy, Piemonte | at least 4 months | Hard, smooth, deep straw or light brown, sometimes with moulds | |
| Nanoški sir PDO | Slovenia, the upper part of the Vipava valley | Cow milk, at least 80 % Brown breed, heat-treated at 63–69 °C | At least 60 days | |
| Nostrano Valtrompia PDO | Italy, Lombardia | Raw milk from at least 90% Brown Swiss cows, part-skimmed by creaming for 10–48 hours | At least 12 months after salting | |
| Obwaldner Alpkäse | Switzerland, canton of Obwalden | From three months; mature at about eight months; can be kept two years | ||
| Piave PDO | Italy, Veneto | at least 20 days | ||
| Queso Colonia | Uruguay, Colonia department | 10–12 days | ||
| San Michali PDO | Greece, island of Syros | At least 4 months at 14–16 °C and 85 % humidity | ||
| Silter PDO | Italy, Lombardy | At least 100 days | ||
| Swiss semi-hard regional Alpkäse (Bündner, St. Galler, Urner, Nidwaldner, Schwägalp) | Switzerland, eastern and central Alps | 2–6 months | ||
| Tiroler Almkäse/Alpkäse PDO | Austria, Tyrol | Raw milk from cows grazed on Tyrolean alpine pastures, partly skimmed | About 4½ to 6 months | |
| Tiroler Bergkäse | Austria, Tyrol | at least 3 months | Smeared and dried on, brownish-yellow to brown | |
| Tolminc PDO | Slovenia, Zgornje Posočje | Raw or thermised cow milk, at least 80 % from brown cows | At least 60 days | |
| Valle d'Aosta Fromadzo PDO | Italy, the whole Autonomous Region of Valle d'Aosta | Cow milk from at least two milkings, partly skimmed by resting; a little goat milk allowed | At least 60 days, up to 8–10 months | |
| Valtellina Casera PDO | Italy, Lombardy, the whole province of Sondrio | Partly skimmed cow milk of traditional breeds | At least 70 days; well-aged cheese can be grated | |
| Västerbottensost | Sweden, Västerbotten | Pasteurised cow milk from northern Sweden | At least 14 months; an extra-aged type at least 24 months | |
| Vezzena | Italy, Trentino | Raw cow milk of two milkings, partly skimmed by creaming; Presidium cheese only from summer alpine-pasture milk | At least 4 months (mezzano), 1 year (vecchio) or over 2 years (stravecchio) in the PAT sheet; the Presidium sells it at 18 or 24 months | |
| Vorarlberger Alpkäse PDO | Austria, Vorarlberg, officially recognised alpine farms and Vorsäß/Maisäß pastures at about 1,000–1,800 m | Raw alpine cow milk, silage-free; evening milk partly skimmed by hand | At least 3 months at 10–17 °C | Dried, grainy, yellowish-brown to brown |
| Vorarlberger Bergkäse PDO | Austria, Vorarlberg | Raw cow milk from Vorarlberg, partly skimmed; no silage or fermented feed | At least 3 months | Smear-ripened to dried, brownish-yellow to brown and granular |
| Pleasant Ridge Reserve | United States, Wisconsin | Milk from about 150 crossbred cows grazing 500 acres, used only while the cows are on pasture | Aged 9 months or more (producer) |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
An Alpine-style farmstead cheese from Wisconsin, made only while the herd is on pasture, and likened by its maker to alpage Beaufort and Gruyère. The farm ages it at least nine months in open-air caves.
Made like Cooked hard alpine cheese family (Comté, Gruyère and Emmentaler as templates).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
