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Cheese from Switzerland, eastern and central Alps
Small, full-fat, semi-hard wheels made on summer alps from raw cow milk, set with calf rennet and lactic cultures the herders grow themselves. The curd is cooked to 42–47 °C, pressed, brined and ripened at no more than 18 °C with a rind brushed with salt water. It is sold mild after 2–3 months. Made in 8 steps over 2.3 months – 6.6 months. The longest step, ripen in the alp and valley cellars, takes 2–6 months (Kulinarisches Erbe der Schweiz) and runs at up to 18 °C (Kulinarisches Erbe der Schweiz). Lactic acid bacteria cultures, propagated by the alp herders does most of the fermenting.
| Main step | 2–6 monthsReported[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-4] | Ripen in the alp and valley cellars |
|---|---|---|
| Temperature | up to 18 °CReported[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-3][patrimoine-ch-4][patrimoine-ch-5] | Ripen in the alp and valley cellars |
| Raw cow milk · Evening milk cooled overnight and partly skimmed, mixed with fresh morning milk[patrimoine-ch][patrimoine-ch-2] |
| Lactic acid bacteria cultures · Propagated by the alp herders from a stock culture[patrimoine-ch][patrimoine-ch-2][patrimoine-ch-4] |
| Calf rennet[patrimoine-ch][patrimoine-ch-2] |
| Salt · For the brine bath and the salt water brushed on the rind[patrimoine-ch] |
| Starter: lactic cultures propagated on the alp from a stock culture (in Grisons, from checked mother strains) |
Total time across the recorded steps: 2.3 months – 6.6 months
What changes: Cooled evening milk, partly skimmed, is mixed with fresh morning milk
The evening milk is cooled overnight and partly skimmed so the cheese reaches full fat. Output: cheese 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
These small semi-hard alp wheels are cooked to 42–47 °C, lower than Berner Alpkäse and Sbrinz, and ripened only a few months. Schwägalpkäse is made from thermised milk in one shared alp dairy, not in single alp huts.
Raw-milk cheese, sold after 2–3 months of ripening in cellars kept at or below 18 °C.
Every number is labelled with how it is known. How this atlas is made
Cheesemaking in Grisons stayed small until the late 19th century, although Engadine hard cheese was exported from about 1530. Courses for alp cheesemakers, advisory services and cooperative alps later raised quality.
