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Cheese from Germany, Bavaria, the alpine mountain area of the Allgäu districts Ostallgäu, Oberallgäu and Lindau, at 800 m or higher
Allgäuer Sennalpkäse is a hard cheese made by hand on registered Allgäu summer alps from the raw milk of cows that graze there, mostly Brown Swiss. The milk is warmed to about 32 °C in a copper kettle with cultures and rennet, cut with a harp and stirred for one to two hours while it heats to 47–53 °C. The wheels are pressed under a wooden lid, brined for up to three days and washed with salt water as they ripen for three to four months or more. Made in 8 steps over 3.1 months. The longest step, ripen, takes at least 3 months (Deutsches Patent- und Markenamt 2015). Lactic acid bacteria cultures added in the kettle and Red smear cultures on the rind (optional) and the smear that grows as the rind is washed do most of the fermenting.
| Main step | at least 3 monthsSet[ssak-spec2015] | Ripen |
|---|---|---|
| Temperature | 32 °CSet[ssak-spec2015] | Warm in a copper kettle and set |
| Raw cow milk from the alp · From Brown Swiss cows or their crosses; only cooled if needed; evening milk usually skimmed[ssak-spec2015] | |
| Lactic acid bacteria cultures and/or natural rennet · No chymosin from genetically modified microbes[ssak-spec2015] | |
| 20–25 kg per 100 l of boiling water | Salt, for the brine[ssak-spec2015] |
| Red smear cultures · Optional, for flavour and rind[ssak-spec2015] | |
| No other additives or preservatives[ssak-spec2015] | |
| Starter | lactic acid bacteria cultures and/or natural rennet; red smear cultures optional |
Total time across the recorded steps: 3.1 months
What changes: Starting material: raw milk from cows grazing the summer alp
Cows are milked morning and evening on the alp and are not driven home each day. Only the alp's own raw milk is used, cooled if needed.
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
Unlike Allgäuer Bergkäse, it is made only on registered summer alps, by hand, in a copper kettle, from the alp's own milk, and the whole process including ripening often stays on the alp. The specification bans silage and daily driving of the cows back to the farm.
This is a raw-milk cheese. A 2025 study of Alpine raw-milk cheeses names high scalding temperatures, good starter cultures and clean milk as the hurdles that keep Staphylococcus aureus and its toxins down; this cheese is heated to 47–53 °C and ripened at least three months.
Hazards the sources name: Staphylococcus aureus and its enterotoxins, a known risk in Alpine raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The specification says old documents show sweet or fat cheesemaking (Süß- or Fettsennen), the basis of this cheese, in use during the Thirty Years' War. Around 1820 cheesemakers from Appenzell brought large, fat round cheeses that kept longer and sold better. It was registered as a PDO in 2016.
