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Cheese from Switzerland, canton of Obwalden
Obwaldner Alpkäse is a full-fat hard cheese made on the Obwalden summer alps from raw milk. The curd is cut to pinhead size and cooked just above 50 °C, pressed for about a day in a round wooden hoop (Järb), and brined three to four days, which makes it saltier than Bernese alp cheese. It ripens dry, without smearing, first in a wooden store on the alp and then in valley cellars. Made in 7 steps over 3.1 months – 2 years. The longest step, ripen dry in the wooden store, then the valley cellar, takes 3 months – 2 years (Verein Kulinarisches Erbe der Schweiz (Patrim…) and runs at 10–20 °C (Verein Kulinarisches Erbe der Schweiz (Patrim…). Lactic acid bacteria cultures does most of the fermenting.
| Main step | 3 months – 2 yearsReported[patrimoine-ch] | Ripen dry in the wooden store, then the valley cellar |
|---|---|---|
| Temperature | 10–20 °CReported[patrimoine-ch] | Ripen dry in the wooden store, then the valley cellar |
| Raw cow milk · Evening milk kept cool overnight and partly skimmed, mixed with fresh morning milk; fat in dry matter at least 45%[patrimoine-ch] |
| Lactic acid bacteria cultures[patrimoine-ch] |
| Calf rennet[patrimoine-ch] |
| Salt and water for the brine[patrimoine-ch] |
| Starter: lactic acid bacteria cultures |
Total time across the recorded steps: 3.1 months – 2 years
What changes: Starting material: cooled, partly skimmed evening milk mixed with fresh morning milk
The evening milk is cooled overnight and partly skimmed, then mixed with the fresh morning 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
Obwaldner is a hard cheese cooked just above 50 °C, while neighbouring Nidwaldner Alpkäse is semi-hard, cooked to about 45 °C with coarser grains, moister and quicker to ripen. It is brined longer than Berner Alpkäse, so it is saltier, and it ripens dry like Sbrinz instead of being smeared.
This is a raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses, except cooked pressed cheeses; Obwaldner is cooked above 50 °C and pressed.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (raw-milk risks named by ANSES; cooked pressed cheeses are the exception to its advice).
Every number is labelled with how it is known. How this atlas is made
Obwalden and Nidwalden were long treated together as Unterwalden. Rennet cheesemaking took hold there in the 17th century, after centuries of sour-milk products. In the 19th century export duty was charged per cheese, which favoured big wheels from big herds; smaller herders made smaller cheeses for home use, the ancestors of today's Obwaldner and Nidwaldner Alpkäse. Under the Swiss Alp ordinance only cheese made in the summering area may be called Alp cheese.
