Alpkäse

Alpkäse is a type of cheese that originates from the Alpine region of Switzerland. It is a hard cheese made from raw cow's milk, and is traditionally produced in the summer months when cows are able to graze on the high alpine pastures. The cheese is known for its distinctive flavor, which is influenced by the diverse flora of the alpine meadows.

History

The production of Alpkäse dates back to the Middle Ages, when farmers in the Alpine region began to make cheese as a way to preserve the milk produced by their cows. The cheese was typically made in small batches and aged for several months, resulting in a hard, flavorful cheese that could be stored for long periods of time.

Production

The production of Alpkäse begins with the collection of raw milk from cows that have grazed on alpine pastures. The milk is then heated and combined with rennet, a natural enzyme that causes the milk to coagulate and form curds. The curds are cut into small pieces, heated, and then pressed into molds to form the cheese. The cheese is then aged for several months to develop its flavor.

Characteristics

Alpkäse is a hard cheese with a firm, dense texture. It has a rich, complex flavor that is influenced by the diverse flora of the alpine pastures. The cheese is typically aged for several months, which gives it a strong, robust flavor. It is often used in cooking, particularly in traditional Swiss dishes such as fondue and raclette.

See also

• Swiss cheese
• Cheese making
• Alpine cuisine