Best Natural Rind Cheese Types in the World
Schwyzer Alpkäse is a full-fat, semi-hard Swiss Alpine cheese made from raw cow's milk. Each wheel weighs 7-8 kg, with small, irregular holes, and comes in mild, spicy (würzig), and strong (rezent) varieties. It follows Swiss Alpine cheese regulations, requiring milk from freely grazing cows during the Alpine grazing season.
Cheese production in Schwyz dates back to the 16th century, but modern rennet-based cheese-making became common in the 19th century. Schwyzer Alpkäse remained a regional specialty, mainly consumed in canton Schwyz but also sold in Zurich and parts of German-speaking Switzerland.
Klewenalp käse is a semi-hard cheese made from raw cow's milk, produced during the summer months by 15 alpine farmers on the Klewenalp in Central Switzerland. Each wheel weighs between 4 and 4.5 kilograms and contains at least 45% fat. The cheese is aged for 3 to 12 months, resulting in flavors that range from mild to very strong (rezent).
Klewenalp käse has a natural rind and is made in copper vats according to a recipe passed down through generations. It develops more flavor as it ages, and will keep fresh for 2 months is not cut.
Urner Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk. Produced only in summer on over 60 alpine farms, it follows strict Swiss alpine cheese regulations, ensuring milk is sourced and processed exclusively in the Alps.
Each wheel weighs 6-8 kg, with a 30 cm diameter and a firm, nearly hole-free texture. It is available in mild, spicy, and tart varieties, depending on aging. First referenced in 1479, it was originally a soft, sour-milk cheese, transitioning to fatty rennet cheeses by the 17th century.
By the 18th and 19th centuries, it was linked to Sbrinz cheese, with some variants exported via the Gotthard Pass to Northern Italy.
Bratkäse is a traditional full-fat semi-hard cheese from the Unterwalden region of Switzerland, encompassing the cantons of Obwalden and Nidwalden. Each wheel weighs between 750 grams and 1.1 kilograms (1.6-2.4 lbs) and has a mild, slightly tangy flavor.
Historically, bratkäse was prepared by heating it over an open fire until the surface became soft enough to be scraped off, a method that gave the cheese its name, as "bratkäse" translates to "fried cheese." This technique is reminiscent of the preparation of raclette cheese, and bratkäse is sometimes considered a smaller, milder cousin of the traditional Valais raclette.
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