Alpine cheese

As Alpine cheese is called cheese exclusively in the management of, alpine meadows (also Alm or Alb) is produced. The months from May to September are used for this. The direct processing of raw milk in small businesses is typical. It belongs to the group of mountain cheeses and includes cheeses of various types. Long-life semi- hard cheeses and hard cheeses with a ripening time of several months are common.

sorts

• CH - Berner Alpkäse AOP
• CH - Valais Alpkäse AOP
• A - Gailtaler Almkäse (PDO)
• A - Tyrolean alpine cheese / Tyrolean alpine cheese (PDO)
• A - Vorarlberger Alpkäse (PDO)

source

• Brigitte Engelmann, Peter Holler: The gourmet manual cheese. Ullmann, Königswinter 2008, p. 283 ISBN 978-3-8331-5023-4 .