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- Alpkäse (Alpine cheese)
Alpkäse (Alpine cheese)
"Alpkäse" is a protected designation that is used exclusively to describe cheese produced in the Alpine cheese dairies during the summer months. The milk must also be produced on the Alpine pastures. The milk comes from the cows, goats or sheep that graze on the Alpine pastures throughout the summer.
The unique, aromatic flavour is derived from the huge selection of herbs that grow in the Alpine meadows. The different local herbs and production methods result in a wide variety of Alpine cheeses, which vary greatly in terms of style, colour, maturity, hardness and aroma. The cheeses range from semi-hard to hard and extra-hard, as well as from young and mild to tangy.
Origin: Switzerland (Glarus, Schwyz, Central Switzerland)
Pro Montagna "Glarus Alpine cheese"
As the name suggests, this Swiss cheese originates from Glarus. It is a full-fat, semi-hard cheese made from raw cow's milk. It has a rather mild and slightly aromatic smell, and a tangy flavour that demonstrates a diverse, varied aroma. This cheese is ready for consumption after 60 - 350 days. As the cheese ages, the flavour develops from light and mild to strong and spicy.
Pro Montagna "Pragel Bödmern Alpine cheese"
This full-fat, semi-hard Swiss cheese is made from thermized milk and is produced in the region of Graubünden. The cheese has a harmonious, aromatic smell and boasts a wonderfully spicy, tangy flavour. It has a smooth, firm consistency and a yellowy colour with sparsely scattered, pea-sized holes. The cheese is ready for consumption after 60 - 300 days.
Pro Montagna "organic Rigi Alpine cheese"
This full-fat, semi-hard Swiss cheese originates from Central Switzerland and is made from raw cow's milk. The cheese smells and tastes aromatic and has a tangy flavour. It is ready for consumption after 2 - 12 months. This is when the consistency of the cheese becomes smooth.
Thanks to the lactic acid bacteria present in Alpine cheese, the lactose is completely converted into lactic acid and other substances within the first 24 hours. The cheese is therefore lactose- and gluten-free at the time of consumption.
Portion sizes for Swiss cheese vary depending on the variety. General recommendations are as follows: 60 g for soft cheese, 50 g for semi-hard cheese, 40 g for hard and extra-hard cheese.
Cheese 1: Organic semi-mature Gruyère AOP
Cheese 2: Brillat-Savarin Affiné
Cheese 3: Gstaad mountain cheese
Cheese 4: Neuchâtel tomme nature
Wine: Ticino DOC Merlot Castello di Morcote
Bread: Naturaplan organic sunflower seed bread
