Berner Alpkäse

Berner Alpkäse is a traditional Swiss cheese produced in the canton of Bern, Switzerland. It is a hard cheese made from raw cow's milk, and is typically aged for a minimum of six months. The cheese is known for its strong, tangy flavor and its distinctive, slightly grainy texture.

History

The production of Berner Alpkäse dates back to the Middle Ages, when farmers in the Swiss Alps began making cheese as a way to preserve excess milk. The cheese was traditionally made in small batches in alpine dairies, known as Alphütte, during the summer months when the cows were grazing on high-altitude pastures. This practice continues today, and the cheese is still made using traditional methods.

Production

The production of Berner Alpkäse begins with the collection of raw cow's milk. The milk is heated in a large copper vat, and then Rennet and lactic acid bacteria are added to initiate the curdling process. The curd is then cut into small pieces and heated again to separate the curds from the whey. The curds are then pressed into molds and aged for a minimum of six months.

Characteristics

Berner Alpkäse is a hard cheese with a firm, slightly grainy texture. It has a strong, tangy flavor that is often described as nutty or fruity. The cheese is typically sold in large wheels, and has a distinctive dark brown rind.

Uses

Berner Alpkäse is often used in Swiss cuisine, particularly in dishes such as Fondue and Raclette. It can also be enjoyed on its own, or paired with bread, fruit, and wine.

See also

• Swiss cheese
• List of Swiss cheeses

This Swiss-food related article is a stub. You can help WikiMD by expanding it.