Chef at 10:57, 23 November 2015

2015-11-23T10:57:41Z

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{{#seo:
|title=Berner Alpkäse cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#berneralpkasecheese #cheese #fat #switzerland #aoc #cowsmilk #cheeses #unpasteurised #dairyproducts #cowsmilkcheeses #swisscheeses
|hashtagrev=12032020
|description= Berner Alpkase is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland
}}


==Berner Berner Alpkäse cheese - General information==
[[Image:Hobelkaese 8364.jpg|thumb|300px|right|Berner Alpkäse cheese]]
====Origin====
* Berner Alpkäse is a hard [[Cheese|cheese]] produced in the Alps of the Bernese Oberland and adjacent areas of [[Switzerland]]. It is a spicy, full-[[Fat|fat]], raw [[Milk|milk]] [[Cheese|cheese]] without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire. An extra-hard variety of Berner Alpkäse, known as Berner Hobelkäse (planing cheese), is aged for at least two years and it is this variety that is most widely available. Both Berner Alpkäse and [[Hobelkäse|Berner Hobelkäse]] are [[AOC]]'s in [[Switzerland]].

====Cheese group====
* A spicy, full-[[Fat|fat]], raw [[Milk|milk]] [[Cheese|cheese]] without holes.

====Milk type====
* [[Unpasteurised]] [[Cows' milk|cows' milk]],

====Aroma and taste====
* A very hard spicy [[Cheese|cheese]], matured for 2 years. It is too hard to be cut so is usually planed into thin rolls or crumbled.

====Shape, weight and size====
* 15 kg rounds

====Manufacturing process====
The cheese must be made no later than 18 hours after milking. As a rule, the chilled evening milk is partly skimmed to produce a fat content of at least 45% in the final product. This is then mixed with the morning milk. The milk is heated to 33°C and cultured bacteria from the region are added along with the rennet. After 30 minutes, the curds are cut with a cheese-harp into pinhead-sized grains. The curds and whey are then heated to 50°C which shrinks the curds and kills any unwanted bacteria. The curds are packed into a cheese-mould and pressed for 15 hours, after which time the cheese-loaf is soaked in brine for 24 hours. The cheeses, in rounds of at least 15 kg, are aged at a humidity of over 85% and the rind is brushed regularly with brine. The initial ripening period occurs on-site and later the cheese is aged in the cellars of cheesemongers and dairies.

After a maturation period of 6 to 18 months, the cheese is ready for consumption. The second ripening, of at least one year, occurs at a much lower humidity and the rind is no longer washed.

[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Swiss cheeses]]
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Berner Alpkäse cheese - Revision history

Chef at 10:57, 23 November 2015