Bündner Alpkäse
(Chaschiel d' alp dal Grischun)
Bündner Alpkäse is a semi-hard, full-fat cheese, made exclusively from raw cow’s milk in alpine dairies during the summer months. Under the Swiss Mountain and Alpine Ordinance, it must be produced in high-altitude pastures, where cows graze freely on rich alpine vegetation.
A wheel weighs between 4 to 6 kg, with a firm texture and small holes, and it is available in mild (2-3 months), spicy, and tangy (6+ months) varieties. The cheese is made by mixing evening milk (partially skimmed) and fresh morning milk, ensuring a minimum fat content of 45% in dry matter.
Coagulated with rennet at 32°C, the curds are cut into small grains and heated to 45-47°C to extract moisture. The curds are then pressed into molds for 24 hours, brined for 1-2 days, and aged in cellars, where bacterial cultures and natural smear flora develop, forming its distinct reddish-brown rind.
Each alpine pasture imparts unique flavors, influenced by the cows’ diet of local herbs. Bündner Alpkäse is commonly eaten sliced with bread, served with boiled potatoes ("Gschwellti"), or used in gratin dishes.
