Every year, around this time, mid-spring, the rise of the cattle to the Swiss Alps. There the well-known Alpage cheeses. This name comes to create an extra category to each of the Denominations of Origin famous dairy derivatives. Depending on the cantons of Switzerland that they visit, that name they adopt varies in the French-speaking canton, alpkase in the German canton and pasture, in Italian. Learn much more about these products recognized around the world and have even won awards throughout their existence.
A decisive enclave
The difference of these cheese alp is that they are made in a traditional way in many of the cheese shops what's in the cabins spread over all Alpes. All this to find the most precious and the most important of the area, the fruit of the spring meadows, rich in grass and flowers. These enrich the milk in an extraordinary way and are the origin of these beloved cheeses.
The great wealth of meadows with more than a hundred different varieties of plants and flowers will provide exceptional notes to milk. Also the water quality that enjoys the cattle and the quality of the raw material of the breed of alpine cows Swiss are the basis of an excellent gastronomic product.
We do not forget the artisan elaboration that takes place in the cabins of the mountains at an altitude between 1000 and 2500 meters, where each processing family goes up every year with their cattle. This production is carried out with unpasteurized raw milk and each family follows its own method. Some families still use copper cauldrons and firewood to heat the milk, which is milked in the morning and in the afternoon.
Types of Alpage cheeses
Within Alpage cheeses we meet each of the Denominations of Origin, thus we will have: Gruyère, Etivaz, Sbrinz, Vacherin fribourgois, Reblochon, Abondance and Beaufort. We will find some with different maturation, from a few weeks to almost three years. We recommend tasting more than one type to better understand the particularities of each one.
We must highlight, among all those, the sbrinz. This is a cheese that comes to maturity More than 30 months with a very balanced flavor. For its part, the Vacherian fibourgeois has an exceptional aroma and flavor, it is unique to perform melted. The famous Etivaz Alpage is a creamy with different maturations. Then also the Gruyère Alpage It enjoys elaborations of less than normal weight and a genuine taste unlike the classic. We already told you about the enormous cheese culture of Switzerland.
All these seasonal products have a high gastronomic and economic value, since its production is not very high and it has a great prestige and demand in the market. In some of the cabins you can buy cheese Tender and you can visit some of the farms high mountain. They are in The Cote Nyon. Ripe cheeses must be stored for a few months and can be purchased at specialized stores. Also in some markets in the area where producers go directly.
You can enjoy ,, in some cabin, of a Alpage cheese assortment and its melted accompanied with bread. Also with mushrooms springs in the area. The gastronomy of Switzerland quesera is also known for the famous squeegee melted cheese. These are served with gschwellti, some cooked potatoes small that are eaten without peeling. It is accompanied by cucumbers and vinegar onions.
Other dishes where milk and exquisite swiss butter are the protagonists are the Älplermagronen, potatoes gratin with cheese and onion or a simple omelette with boiled potatoes. These, cooked with butter and known as Rosti.
The end of summer
At the end of September the alp with the so-called Desalpe, a very colorful and friendly pilgrimage party that marks the end of the production season. Also the beginning of the cold winter. It is a reunion of the families who have spent the summer in the mountains with their cattle. In this festival and its tradition, cheese making are part of its gastronomy and enjoy a special protection by the Swiss government. A great example that the origin and authenticity of each land is translated into a great gastronomic value that the market knows how to appreciate.
Now you know a little more about Alpage cheeses, Now you only have to try one of them in one of the recipes that we have mentioned to you!
