Do you know anything about Alpine cheese? Don’t be left to learn about this delicious cheese!
It has an special feature, It is produced from cow’s, goat’s or sheep’s milk of Alpine origin (in Switzerland), which is rich and healthy thanks to the peace and freedom that the mountains of the Alps provide for the herds. In addition, the milk collection coincides with the summer season, when the shepherds begin with the transhumance to the high mountain areas.
These pastures, as they are not in valleys, consume a large variety of different herbs helping the resulting milk to be different as well. Hence its difference with the mountain cheese, which is made in valley areas and throughout the year.
After talking about the Swiss Alps and their pastures, let’s focus on what interests us, Alpine cheese. Although much of the production of Alpine cheese is now being done with new and improved infrastructure, there is still a tradition of making it by hand.
That is procesing the raw milk, just milked in a large boiler known as Chessi and by using the wood fire.
Afterwards, different herbs are usually applied, according to the taste of the producer, which, added to the essence of the milk used and the different traditions used by the producers, makes a great variety of cheeses, totally independent from each other.
Besides, it’s all advantages! Alpine cheese stands out because it contains beneficial properties for health, helping the cardiocirculatory system thanks to its content in omega-3 fatty acids.
After all of this, imagine how happy (and full of cheese) the herd owners will be at the end of September. A clear example of this is the festival called Chästeilet which they prepare in the canton of Bern, with music and draws for the cheese produced.
Without any doubt, it is an exclusive cheese that attracts a lot of attention. After reading our article, would you like to try a slice?
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