Berner Alpkäse

As Bernese Hobelkäse a minimum of two years of stored Bernese mountain cheese is called. It is a spicy, full-fat raw milk cheese without holes, the Alpine cheese is a hard cheese, the cheese slicer an extra hard cheeses. The cheese is exclusively, mostly made ​​by hand on a wood fire.

Both Berner Bernese mountain cheese and sliced ​​cheese have a protected designation of origin (AOC ). The production area is limited to about 500 Alps of the Bernese Oberland as well as individual Alps in neighboring areas. Bernese mountain cheese is only in its manufacturing area in the trade, the Bernese mountain cheese is considered a specialty and is available in all of Switzerland.

The cheese is made exclusively in recognized during the period except for mountain farms. As milk only the untreated milk may be used by cows that can graze freely on artificially fertilized pastures. The milk of cows is not only particularly spicy herbs through the Alps, but also contains a large proportion of polyunsaturated fatty acids. That is why the Bernese Alps and sliced ​​cheese is a noted compared with cheeses from the lowland regions of higher levels of omega -3 fatty acids. These fatty acids have an effect in the human diet beneficial for cardiac and circulatory systems.

The cheese must be made ​​no later than 18 hours after milking. In general, the cooled evening milk is partially skimmed to achieve the correct fat content of at least 45%, and cheese processing, together with the fresh morning milk. The milk is heated to 33 ° C, then a cultured on the alp in Sirte bacterial culture is added along with the Lab. After half an hour, the curd is cut with the cheese harp on pinhead large grains. These are then heated to 50 ° C, the grains continue to contract and at the same unwanted bacteria are killed. The cheese mass is in a cheese mold, called Järb filled and less than 15 hours pressed. Subsequently, the cheese loaf for 24 hours comes in a salt bath. The cheeses of up to 15 kg mature at a humidity of about 85 %, where they are brushed regularly with salt water. The first aging period on the Alp, later the cheese matures in the cellar of the producer or in local dairies.

After a ripening period of 6 to 18 months of Alpine cheese is ready for consumption. Be further processed to cheese shavings only Alpkäse the highest quality class. The second maturation period of at least one year will take place in a much drier climate, the cheeses are also not washed.

The annual production is about 1000 tons of alpine cheese, a third of which is further refined to sliced ​​cheese. Approximately 75 % of the production is marketed directly by the producer, the rest comes in the general trade.

The cheese is mainly consumed as cheese. The dough of the cheese slicer is to become brittle to cut. Sliced ​​cheese is usually sliced ​​with a cheese slicer into thin slices and served rolled or broken into small Möckchen.

The Bernese mountain cheese is closely related to the Sbrinz. Sbrinz is however a majority in Talbetrieben and to a much larger loaves ( 20-45 kg ) were prepared and is significantly saltier because it is 15 to 20 days in the salt bath.