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Types of cheese

Berner alp cheese AOP

The sunny Bernese Oberland numbers as many as 560 ‘milk Alps’. On each of them grow especially lush alpine herbs that serve as nourishment for the cows. Depending on seasoning the cheese matures between 4½ and 12 months until it’s ready for consumption.



Hobelkäse AOP

The spicy Hobel cheese comes from the Bernese Oberland. At a temperature of 12 degrees and carefully regulated air humidity of 70 to 75% the cheese matures in 2 to 3 years. Then it‘s ideal for rolling. As it ages its aroma becomes even more pronounced.



Le Gruyère d’alpage (high-pasture Gruyère) AOP

This hard cheese is produced in summer on the uplands of the western Swiss Alps and the Jura. Here muscular strength is also needed: a loaf weighs between 25 and 40 kilos. This cheese with a grainy and evenly brown rind is exclusively produced in 53 chalets in the cantons of Fribourg, Neuchatel, Vaud and the Bernese Jura.



L’Etivaz AOP

The Etivaz AOP is a hard cheese with a pronounced spicy-fruity taste. Its production requires the raw milk of more than 2,800 cows that graze on 130 alpine pastures 1,000 to 2000 metres high. The cheese is produced directly on the spot in the mountain huts.



Formaggio d'alpe ticinese DOP

The formaggio d'alpe ticinese (Ticino alp cheese) is the ambassador of mountain agriculture in the Ticino. The flora on the Ticino Alps, which rise to a height of between 1500 and 2400 metres above sea level, gives the cheese its unusual and unique flavour and fragrance.



Glarner alp cheese AOP

The grazing of the animals, the particular fodder of the alpine pastures, the traditional handwork, the daily processing in copper pots and the application of the specific Glarus alp cheese culture all combine to give this cheese its characteristic taste and aroma.



Alp cheese from the Canton of Schwyz (central Switzerland)

The Pragel – Bödmeren region is an impressive natural and cultivated landscape. The open grazing lands have been used for centuries. Milk cows and the processing of alpine milk have taken on a central role here. A variety of different specialities are created in the alp cheese dairies.



Urner alp cheese

Urner alp cheese is a semi-hard cheese which has a very mild to full spicy taste depending on its maturity. For this special cheese one processes a mixture of evening milk stored and cooled overnight and fresh milk from the morning’s milking. Often the alpine farmers enrich it with various aromas such as garlic, chives, caraway, basil or pepper.



Nidwaldner alp cheese

On the south side of the Buochserhorn is the Bleiki Alp. Here 26 milk cows on about 20 hectares produce the spicy Nidwaldner alp cheese. The summer grazing season lasts from mid-May to the beginning of October.



Bündner alp cheese

This semi-hard cheese is produced from June to September on the Maran, Carmenna, Sattel or Prätschli alps. It is smeared with salt water, initially on a daily basis and later weekly. Up to 3 months it‘s mild, from 3 to 6 months it becomes more intense, and after 6 months it’s spicy.



St. Gallen alp cheese

The St. Gallen alp cheese belongs to the family of semi-hard cheeses that come onto the market already after two to three months. It is available in both mild and spicy form. The St. Gallen alp cheese is eaten at breakfast or supper. It also perfect as a dessert cheese accompanied by a glass of wine.