St. Galler Alpkäse

St. Galler Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk in the St. Gallen Alps, Switzerland. Weighing between 4 and 7 kg, it has a smooth, golden-brown rind and a firm paste with sparse holes. Available in mild and aged varieties, its flavor ranges from creamy and delicate to bold and spicy, influenced by Alpine herbs grazed by the cows.

Produced under the Swiss Mountain and Alpine Ordinance, it is made only from milk sourced and processed in the Alps during the summer months, ensuring authenticity. The cheese is crafted using a mix of evening and morning milk, curdled with calf rennet, gently heated, pressed, salted, and aged in humid cellars, where natural bacteria develop its distinct character.

Historically, St. Galler Alpkäse was primarily for self-sufficiency, with limited commercial production until the 20th century. Today, 36 Alpine farms produce around 380 tons annually, mostly in Sarganserland, with some reaching markets in eastern Switzerland and Zurich.

Enjoyed with bread, as a dessert cheese with wine, or in Swiss dishes, it is currently a candidate for GUB/AOP certification, preserving its regional heritage and traditional production methods.