Cooked alpine cheeses

Curd cooked to about 52–56 °C and pressed into large wheels, like Gruyère and Comté.

55 entries listed here.

How these cheeses are made

The shared make of cooked hard alpine cheese family (comté, gruyère and emmentaler as templates). Each cheese below says what it does differently.

Set the milk in a copper vatup to 40 °C
Cut the curd very fine30 min
Cook the curdat least 30 min · 52–59 °C
Collect the curd and press itat least 6 h · at least 12 °C
Saltup to 3 days
Pre-ripen in a cool cellarat least 5 days · 10–15 °C
Warm cellar for eyes (eyed types only)42–56 days · 19–24 °C
Ripen for months on spruce boardsat least 3.9 months · 12–19 °C

Compare them

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	At least 4 months
Allgäuer Emmentaler PDO	Germany, the Allgäu	Raw cow milk from the Allgäu, not heated above 40 °C before renneting	At least 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)
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
Bregenzerwälder Alpkäse and Bergkäse	Austria, Vorarlberg		6 months – 2 years
Comté PDO	France, Jura massif	Raw milk from within a 25 km circle, cooled at once to below 18 °C and heated to no more than 40 °C before renneting	At 19 °C or below on spruce boards, at least 120 days from renneting
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"
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
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
Großwalsertaler Bergkäse ('Walserstolz')	Austria, Vorarlberg		8–12 months	Granular, golden-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
Herrgårdsost	Sweden	Pasteurised cow milk	More than 3 months at 10–18 °C	Hard, springy and dry, paraffin-coated
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 at least 30 months more	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
Obwaldner Alpkäse	Switzerland, canton of Obwalden		From three months; mature at about eight months; can be kept two years
Queso Colonia	Uruguay, Colonia department		10–12 days
Swiss semi-hard regional Alpkäse (Bündner, St. Galler, Urner, Nidwaldner, Schwägalp)	Switzerland, eastern and central Alps		2–6 months
Tiroler Bergkäse	Austria, Tyrol		at least 3 months	Smeared and dried on, brownish-yellow to brown
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
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
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)
Branzi	Italy, Lombardia		2 months	Treated with food oil; smooth, yellow to brown, thickening with age
Formaggio d'Alpe grasso	Italy, Lombardia		at least 6 months	Smooth, fairly thick, straw yellow (darker if oiled)
Garda Tremosine	Italy, Lombardia		at least 12 months	Thick, oiled with refined linseed oil, dark straw to brown, not edible
Greviera di Ozieri	Italy, Sardegna		8 h	Clean, thin, straw darkening with age
Monte Baldo	Italy, Trentino-Alto Adige, Prov. Trento		at least 7 months	Smooth, fairly thick, straw to light brown
Montegranero	Italy, Piemonte		at least 4 months	Hard, smooth, fairly thick, straw to brown, possible moulds
Asiago PDO (pressato/d'allevo)	Veneto/Trentino	cow milk	Fresco at least 20 days; stagionato over 90 days (mezzano 4–10 months, vecchio 10–15, stravecchio over 15)
Emmental de Savoie PGI	Savoie	cow milk, raw	≥75 d
Emmental français Est-Central PGI	east-central France	cow milk, raw	≥12 wk
Formaggio d'alpe ticinese AOP	Ticino	cow milk, (+G)	≥60 d
Formai de Mut dell'Alta Valle Brembana PDO	Bergamo	cow milk	≥45 d
Gailtaler Almkäse PDO	Carinthia	cow milk, (+≤10% G)	≥7 wk
Graviera Kritis PDO	Crete	sheep milk, (+G)	≥5 mo
Graviera Naxou PDO	Naxos	cow milk, (+S/G)	≥3 mo
Hartkäse Gran Spicchio & Gran Dolomiti (Formaggio duro)	Italy, Trentino-Alto Adige, Prov. Bolzano		6–15 months	Hard, thick, rustic, dark straw
Kars gravyeri	Kars	cow milk	≥6 mo
Nanoški sir PDO	Slovenia	cow milk	≥60 d
Nostrano Valtrompia PDO	Brescia	cow milk, raw	≥12 mo
Piave PDO	Belluno	cow milk	fresco 20–60 d, vecchio ≥6 mo
Pleasant Ridge Reserve	Wisconsin	cow milk, raw seasonal	≥6 mo
San Michali PDO	Syros	cow milk	≥3 mo
Silter PDO	Valcamonica	cow milk, raw	≥100 d
Tiroler Almkäse/Alpkäse PDO	Tyrol	cow milk, raw	≥4 mo
Tolminc PDO	Slovenia	cow milk, raw	≥60 d
Valtellina Casera PDO	Valtellina	cow milk, partly skimmed	≥70 d
Västerbottensost	Burträsk, Sweden	cow milk	≥12–14 mo

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Short entries

What the sources record about each of these so far.

Asiago PDO (pressato/d'allevo)Veneto/Trentino

two types

Milk: cow milk
Setting: Fresco: 35–40 °C for 15–25 min; stagionato: 33–37 °C for 15–30 min
Cooking: Fresco 44 ± 2 °C; stagionato 47 ± 2 °C
Ripening: Fresco at least 20 days; stagionato over 90 days (mezzano 4–10 months, vecchio 10–15, stravecchio over 15)
Size: Fresco 11–15 kg, 30–40 cm across; stagionato 8–12 kg, 30–36 cm across

Made like Cooked hard alpine cheese family (Comté, Gruyère and Emmentaler as templates).