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Cheese from Switzerland, Appenzell Ausserrhoden and Appenzell Innerrhoden
A rindless soft cheese from the Appenzell alps, made from raw milk in summer and from pasteurised milk the rest of the year. The milk is soured with a culture at 30 °C, set with rennet, cut fine, warmed only to 35 °C, moulded in tubes and briefly brined. It is not ripened; before eating it is sliced and soaked in salted water or milk for half a day or more. Made in 8 steps over 20 h – 2.3 days. The longest step, slice and soak before eating, takes 12 h – 2 days (Verein Kulinarisches Erbe der Schweiz 1977). Bacterial culture added at 30 °C does most of the fermenting.
| Main step | 12 h – 2 daysReported[kulinarisches-erbe][srf2013] | Slice and soak before eating |
|---|---|---|
| Temperature | 30 °CReported[kulinarisches-erbe] | Pre-ripen and add the culture |
| Fresh cow milk · Raw on the alp; pasteurised for the year-round version; the maker cited uses whole milk[kulinarisches-erbe] |
| Bacterial culture[kulinarisches-erbe] |
| Rennet[kulinarisches-erbe] |
| Salt water · For the brine and for soaking the slices before eating[kulinarisches-erbe][srf2013] |
| Starter: bacterial culture and rennet |
Total time across the recorded steps: 20 h – 2.3 days
What changes: Starting material: fresh cow milk in the cheese kettle
Raw milk is used only in the alpine months; a pasteurised version is made all year.
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
Schlipfechäs is not ripened at all; it is sliced and soaked in salted liquid before eating, which softens it. The inventory suggests the habit began with young cheeses that dried out in the cellar and had to be soaked.
The alpine version is made from raw milk and eaten fresh. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes, Salmonella, Shiga-toxin-producing E. coli and Staphylococcus aureus (risks named for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The maker in the inventory thinks the cheese is 150–200 years old and suited herders because it could be eaten after a day, though this is not written down. An 1835 account of Appenzell describes herders living on milk, whey, Zieger, butter, cheese and bread. Since federal support for cream was cut back, the cheese has also been made from whole milk; it once had about 25 % fat in dry matter. Slow Food Switzerland added it to its Ark of Taste in 2008.
