Swiss Alp Cheese is strictly produced in the summer only,

with milk from the cows, goats, or sheep that graze on the Alpine pastures. It is only when the milk production and cheese making process take place on the mountains directly that the cheese may be called Alp cheese.

Since the 15th century, people living north of the Alps have been using rennet – a substance from the stomach of a cow – to make hard cheeses. This hard cheese was greatly appreciated because it was much more durable than the cottage cheese that people had been making before. It allowed them to create a milk supply for the winter. And so were the foundations of the Swiss cheese culture laid… Until the 18th century, hard cheese was made only in the summer in the Alps. The milk yields of those times meant that the cows were dry for a long time in the winter, and the rest of the milk produced was used in the household. This changed in the early 19th century, when the practice of intensive agriculture enabled cheese to be produced in the valleys and during the winter – i.e., at times when the cows were being fed hay. The cheese made year-round in the valleys in the mountainous regions is now known as mountain cheese, to distinguish it from Alp cheese.

Speciality Alp cheese

The term Alp cheese is protected, and may only be used for cheeses that are made in summer on the Alpine farms. The cows graze freely on the mountains and seek out their own food on the rich, lush Alpine pastures. Their summer home in the mountains gives them a culinary high, as here they enjoy eating hundreds of different herbs, as opposed to only a few dozen types in the valleys. This healthy food diversity, the great freedom of movement, and the crystal clear mountain water create tasty raw milk that can be gently made into cheese while still at body temperature and without the need for major transport routes.

Tasty and healthy

All these criteria not only have a positive impact on the taste of Alp cheese, but they also make it particularly rich in omega-3 fatty acids, which have a positive effect on the human cardiovascular system. Confirmation of these recent scientific findings is found, interestingly enough, in a melody, which is often sung by the Alpine farmers and in which the health-giving virtues of cheese and butter are extolled: “Miär Sennä heis luschtig, mier Sennä heis guet, hei Chäs und hei Ankä (Butter), das git üs guets Bluet…”

Production with body and soul

No sooner has the cow been milked than the fragrant raw Alpine milk is processed on site in a “Chessi” (a big cheese kettle) over a wood fire. Although many Alpine cheese dairies have modern facilities, Alpine cheese is still mainly produced by hand. Instinct and experience are the main qualities required. Primitive utensils and elaborate methods are often used. Smoke from the wood fire, various locally-grown herbs, and individual production methods and traditions determine the flavour, colour, shape, maturity, and level of hardness of the cheese. This creates a large variety of various types – semi-hard, hard, and extra hard Alp cheeses for grating, breaking up, and slicing, from young mild cheeses to more spicy varieties.

Coveted rarity

The limited duration of production and the varying storage times mean that Alp cheeses are not always available everywhere. However, this makes it a very desirable specialty. The cheese may be directly obtained in the Alps during the summer season. During the year, when it is available, it is on sale at some large retailers, in cheese stores, or directly from the producers.

Show dairies and cheese cellars

In Switzerland, there are many smaller and larger cheese dairies, including many Alpine dairies. There, you can not only watch the cheese makers at work, but often, under their expert guidance, you can lend a hand yourself. The cheese cellars are also worth a visit, as here hundreds of cheeses can be stored in one place and in the correct way. Some cheese cellars offer tastings and tours (e.g., Etivaz, Gstaad, Goms).

Chästeilet tradition

Especially in the canton of Bern, the end of the summer grazing season is celebrated with what is known as the “Chästeilet”. At the end of September, the Alp cheeses are divided among the owners of the cows. Since not all cheeses are of equal quality, lots are drawn to decide which cheese goes to whom. The cheese is divided in proportion to the milk produced by the cows of the respective owners during the summer. In many places, the Chästeilet is also a cause for celebration and ends in a traditional festival, with music and a large party, and is an unforgettable experience for locals and visitors alike.

Awards and Alp cheese markets

At the end of the Alpine summer pasture season, the Alpine farmers compete in the regional cheese competitions. Juries evaluate the cheeses by various criteria and select the prize cheese. These events are often associated with a festival or an Alpine cheese market.

Quality product with a guarantee of origin

With the Alp cheese consulting services and the certification of the Swiss Alpine farms, Alp cheese comes with a high standard of quality. Most of the Swiss Alpine cheese is produced according to the AOP specifications. AOP («Appellation d‘Origine protégée») is a protected label and guarantees that 100 percent of the cheese comes from the area of origin. The following cheeses bear the AOP label:

• L’Etivaz AOP
• Berner Alp- und Hobelkäse AOP
• Tessiner Alpkäse AOP. (from the Italian part of Switerland)
• Le Gruyère d’alpage AOP
• Vacherin Fribourgeois d’alpage AOP
• Alpsbrinz AOP (Swiss Reggiano)

Additional links:

Additional information about Swiss milk producers Detailed information about cheese on www.swissworld.org 

Originately posted by 20min Online

(Click on the image for descriptions – Recipes available upon request)

Raclette is a Swiss cheese dish, a cultural landmark, the name of a cheese, a tabletop appliance, a dining experience, a great time!
Raclette is incredibly in style in Europe

The History

Particularly within the Swiss Alps and different ski regions.

And that’s where it’s said Raclette came from.
Back in the day, Swiss shepherds from the French-speaking Valais region were required to bring food up to the Alps that was relatively low-cost and wouldn’t spoil simply within the hot summer month. So they brought cheese and potatoes. While the potatoes cooked within the hearth or in the fire, an enormous piece of cheese was placed close to the fire. Once it started melting the cheese was bumped off and scraped onto the baked potatoes. This wasn’t solely filling and nutritional, but additionally delicious. In French ‘to scrape’ interprets as ‘racler’ and this is often wherever the term Raclette came from.

The Equipment

Today, few houses have an open fireplace, so to simulate the process we now have Raclette Melter that holds a block or half wheel of cheese under a heating element. Once melted, the cheese is scraped off onto the prepared potatoes.
Another selection could be a Raclette Grill, which permits individual melting parts of cheese and offers a grill on top at the same time, to serve grilled vegetables, meat, chicken, or fish with the cheese. Many of those models go with a reversible grill (flattop) that may be used to create crepes or pancakes. And yet one more selection may be reborn into a mini pizza pie kitchen appliance.

The Recipes

This simple raclette formula below serves  4 people.
• 8 small/medium potatoes
• 1.5 lb. Raclette Cheese
• Buendnerfleisch (cut in paper-thin slices)
• 1 jar of pickled gherkin cucumbers (cornichons)
• 1 jar of pickled onions
• freshly ground pepper
• paprika
Wash potatoes and, with skins on, boil in a pot filled with salted water for about 20 min. Test with a knife if the potatoes are done. Keep hot to use in an insulated potato bag. In the meanwhile take away the rind of the cheese and delve 1/16″ thick slices employing an adjustable wire slicer. Arrange gherkins, onions, and Buendnerfleisch on a platter and set aside until required. Turn the raclette on to start to heat up (allow for a minimum of five minutes before using). For raclette grills: every guest takes a slice of cheese, places it in their pan, and slides it under the raclette grill to melt. It takes minutes to soften to a creamy consistency and three minutes for an additional crispier high. In the meantime take a potato, place it onto your plate and cut it into a few pieces, remove the pan from under the grill once it’s reached its preferred consistency, and hold the pan onto its face to scrape the cheese out, using your wooden spatula. For a raclette, each guest prepares potatoes and side dishes on their own plates. When the cheese starts melting on the wheel, scrape the cheese onto the plate—season it with freshly ground pepper and paprika.

The beverage to break up the cheese!

Pair Raclette Cheese with Pinot Grigio, Swiss Fendant, or a light, fruity wine, like Burgundy. A popular beverage is also a Kirsch Licor. (Cherry Brandy)

This is what a table looks like serving Raclette  for 8 people

Order your own Raclette Grill here, from Amazon

Swiss chef Ulrich Koepf has worked all over the world, but his favorite dessert remains a cake from his home canton of Aargau. Here, he takes us on a culinary tour of Switzerland, picking out the local dishes you should look out for.

Click here to read the full magazine write-up