The Alpine Cheese Fact List
Alpine cheeses are definitely a favorite of cheesemongers. This style of cheese is produced in the Alps (Switzerland, France, Italy, and Austria) using unpasteurized cow’s milk. We’ve compiled this list of Alpine cheese facts to help you understand why this style is so cherished and adored. Hopefully it inspires you to ask for an Alpine next time you’re at the cheese counter!
The Milk
Alpine cheeses are made using unpasteurized cow’s milk. The tradition and process for making Alpine cheese is hundreds of years old. At its core is the concept of transhumance, which is the practice of moving livestock from one pasture to another based on the seasons. In the summer months, the cows are lead to the tops of the mountains to graze on lush grass and sun-kissed vegetation. This particular diet imparts incredible depth and flavor into the milk. During the winter months, they are lead back down the mountain to graze on hay. The changing of the animal’s diet again causes the milk to exhibit distinctive terroir. This is why the Alpine variety of cheese is truly so complex.
The Size
Wheels of Alpine cheese are generally quite large. Comté and Gruyère can weigh in at almost 90 lbs while Emmenthal wheels can be over 200!
The Appearance & Texture
Alpine cheese is typically firm in texture and is some shade of yellow in color. Emmenthal touts a beautiful bright buttery color while Comté is more of a creamy gold. Many Alpine cheeses also have eyes or holes dotted throughout the interior paste. You can read more about why some cheeses have eyes here.
Lastly, it’s important to talk meltability. Alpine cheeses are known for being superior melters! A classic Swiss fondue features Appenzeller, Emmenthal, and Gruyère. (You can download a copy of our recipe here!)
The Aroma
Smell is such an important part of enjoying the full experience that any cheese has to offer. The aromas of an Alpine cheese will transport you straight to the Alps. Flowers, grass, herbs … it’s all there.
The Flavor
Remember that concept of transhumance we talked about earlier? Well that’s what creates the wonderful nuances found in Alpine cheeses. Flavor notes can be herbal, spicy, buttery, grassy, nutty, fruity or floral.
The Types
There are over 400 types of Alpine cheeses! Some of our favorites include:
Appenzeller
Challerhocker
Comté
Emmenthal
Gruyère
Hornbacher
Musenalp Alpkase
Raclette
Ur-Eiche
Vully Noir
Alpine cheese connects animals, people, and the Earth in a very beautiful way. We encourage you to sample an Alpine cheese or two during your next visit to the shop! We can also help guide you with pairing recommendations that will take your experience to the next level.