Schwägalpkäse

Schwägalpkäse is a full-fat, semi-hard Swiss alpine cheese made from thermized cow’s milk. Each 5 kg wheel has a 28 cm diameter with small holes and comes in mild, spicy, and aged varieties. It follows Swiss alpine cheese regulations, ensuring milk is sourced from freely grazing cows in high-altitude pastures.

Cheese production in Appenzell dates back to 1360, but full-fat rennet cheeses became common only in the 15th-16th centuries. Unlike other Swiss regions, Appenzell lacked large-scale cheese exports, and quality concerns in the 20th century led merchants to favor Appenzeller cheese from valley dairies over alpine varieties.

To preserve alpine cheesemaking, farmers founded the Schwägalp Alpine Dairy Cooperative in 1997, processing milk from 50+ farms in a centralized modern dairy. The milk is thermized at 68°C, curdled, cut, and heated to 45-47°C, then pressed, salted, and aged.

During maturation, salted water brushing forms a natural bacterial rind, enhancing flavor. Schwägalpkäse is enjoyed with bread, potatoes, or in gratins. The cooperative produces 70-80 tons annually, selling 25% locally and distributing the rest via wholesale and village markets, securing its place as a respected Swiss alpine cheese.