Patrick Oconnell
Alpine cheese is a style of cheese-making that originated in the Alps, the European mountain range marking the borders of Switzerland, France, Austria, Italy, Germany, Slovenia, and Austria. Alpine cheeses are cooked or heated before being pressed into moulds, which lends them a certain pliability, even as they age, and gives them a sort of melting muscle memory. This is because, historically, salt was difficult to transport up and down the mountains, so cheesemakers developed different methods, such as cooking the curds at high temperatures and pressing them, to reduce moisture content.
| Characteristics | Values |
|---|---|
| Definition | Any cheese made using methods similar to those used in the Alps |
| Region | Switzerland, France, Austria, Italy, Germany, Slovenia |
| Type of milk | Unpasteurized cow's milk |
| Texture | Firm yet elastic |
| Taste | Not sharp, acidic or salty, nutty and buttery |
| Melting quality | High |
| Weight | Large wheels weighing at least 20 pounds |
| Holes or "eyes" | Present in many types |
| Rind | Washed or natural |
| Freezing | Safe to freeze |
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What You'll Learn
To reduce moisture content
Alpine cheese refers to cheese made using traditional methods in the Alps, a mountain range in Europe that spans parts of Switzerland, France, Italy, Germany, Slovenia, and Austria. Alpine cheeses are made with unpasteurized cow's milk, which is heated in giant copper pots, often over open fires. This heating step, or "cooking", is essential to reducing the moisture content of the cheese.
During the cheesemaking process, curds are formed and then cut into small pieces, sometimes the size of rice grains. These small curds are then cooked at high temperatures, further reducing the moisture content. This step is crucial to the unique characteristics of Alpine cheese, as it lends a certain pliability to the cheese, even as it ages. Cheeses with uncooked curds, such as cheddar, tend to separate and leak fat when melted.
The reduction of moisture content in Alpine cheese is also influenced by the low salt content. In the Alps, salt was historically challenging to transport up and down the mountainous ranges, so cheesemakers developed methods that required less salt. The low salt content, combined with the high temperatures used during cooking, creates the ideal environment for the growth of specific bacteria, such as Propionibacterium freudenreichii subspecies shermanii, which contributes to the distinctive flavour of Alpine cheese.
By reducing the moisture content and using less salt, Alpine cheesemakers were able to create a product that could be aged for long periods. The cows graze on high Alpine pastures during the summer months, and the cheese is made and stored during this period before being brought down in the autumn. The reduced moisture content and long ageing process contribute to the complex flavours and rich texture that Alpine cheeses are known for.
Overall, the cooking process in Alpine cheesemaking plays a crucial role in reducing moisture content, influencing the texture, meltability, and flavour of the final product. The combination of traditional methods, the unique mountainous environment, and the long history of cheesemaking in the Alps results in the distinctive characteristics of Alpine cheeses.
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To create a dense paste
Alpine cheese is a style of cheese making rather than one variety. It refers to cheeses made in the Alps with unpasteurized cow's milk. This covers hundreds of different cheeses from Switzerland, France, Austria, and Italy.
The process of cooking the curds involves heating the milk in large copper pots over open fires. The curds are then cut into small pieces and cooked further at high temperatures. This additional cooking step is unique to Alpine cheeses and is done to reduce the moisture content, preventing the cheese from becoming crumbly during ageing.
The dense paste and good melting quality of Alpine cheeses are a result of this cooking process. The high temperatures used in cooking the curds lend a certain pliability to the cheeses, even as they age. This gives them their characteristic melting quality, making them popular for dishes such as fondue, grilled cheese, and mac and cheese.
Overall, the dense paste of Alpine cheeses is achieved through the traditional cooking methods used, which involve heating milk, cooking curds at high temperatures, and pressing them into moulds to create a firm and meltable cheese.
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To make it pliable and prevent crumbling
Alpine cheese is made using centuries-old traditions and methods that give the cheese a rich texture and complex flavours. The name applies to Swiss, French, Austrian, Italian, and even some American cheeses made in the Alps with unpasteurized cow's milk.
Alpine cheeses are also characterized by their firm yet elastic texture, low salt content, and super meltability. They have a wide array of flavours ranging from fresh-cut grass to chocolate to toasted hazelnuts, depending on the forage of the cows whose milk was used to make them.
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To kill unwanted bacteria
Alpine cheese is made with unpasteurized cow's milk, which is heated to high temperatures to reduce moisture content and prevent spoilage by killing unwanted bacteria. This process also contributes to the development of the cheese's texture and flavour.
Centuries-old traditions and methods are used to make Alpine cheese, resulting in complex flavours and a rich texture. The process of heating the milk in giant copper pots, often over open fires, cooks and presses the resulting curds, reducing the moisture content. This step is crucial in preventing the cheese from becoming crumbly and gives it a sort of "melting muscle memory".
The high temperatures used in the cheesemaking process help to control unwanted bacteria. While modern production may use thermized or pasteurized milk, traditional Alpine cheeses are made with ""raw" milk, which requires periods of high heat to manage bacteria. This is an important consideration for cheesemakers, as the warm summer months provide an ideal environment for bacterial growth.
The low salt content of Alpine cheeses is a result of the historical difficulty of transporting salt up the mountains. Instead, cheesemakers developed different methods, such as cooking the cheese at high temperatures, to preserve the cheese without relying heavily on salt. By reducing the moisture content and controlling bacteria, the cheese could be stored and aged for long periods.
The process of cooking the curds also contributes to the distinctive texture of Alpine cheeses. The high temperatures and pressing of the curds create a firm yet elastic texture that is characteristic of these cheeses. This texture is ideal for melting, as it allows the cheese to become gooey and stretchy without becoming oily or separating.
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To develop complex flavours
Alpine cheese is a style of cheese-making that originated in the Alps and refers to cheeses made in Switzerland, France, Austria, Italy, Germany, Slovenia, and other Alpine regions. The term "Alpine cheese" refers to the region where this style of cheese-making originated and the specific practices followed to make the cheese.
Centuries-old traditions and methods are used to develop complex flavours and rich textures in Alpine cheeses. The cheesemaking process reflects the needs of Alpine transhumant makers, with cows grazing on high Alpine pastures in the summer and moving to lower elevations in the spring and fall. This results in distinct flavours depending on the forage of the animals, which can range from nutty to fruity, spicy, floral, herbal, grassy, and buttery.
The meltability of Alpine cheeses is due to the cheesemaking practice of cooking or heating the curds before pressing them into molds. This step lends pliability to the cheeses, preventing them from becoming crumbly and giving them a melting muscle memory. The low salt content in Alpine cheeses is due to the historical difficulty of transporting salt up the mountains, and these cheeses were instead created to be long-aged.
The presence of holes or "eyes" in many Alpine cheeses is caused by the bacteria Propionibacterium freudenreichii subspecies shermanii, which feeds on lactic acid and produces carbon dioxide, resulting in the distinctive appearance of Swiss cheese. The slow rate of acidification and the pressing of curds during the cheesemaking process contribute to the smooth and elastic texture of Alpine cheeses.
Overall, the complex flavours and unique characteristics of Alpine cheeses are a result of the combination of traditional methods, the mountainous environment, and the specific practices followed during the cheesemaking process.
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Frequently asked questions
Alpine cheeses are cooked to reduce their moisture content and give them a firm but elastic texture. The curds are heated and pressed into molds, which lends a certain pliability to the cheese and prevents it from becoming crumbly.
Alpine cheeses are traditionally made in copper (or copper-lined) pots or "kettles" over open fires. The curds are cut into small pieces, sometimes the size of rice grains, and cooked at high temperatures for long periods.
There are hundreds of different types of Alpine cheeses, including Gruyère, Emmenthaler, Comte, Raclette, Appenzeller, and Beaufort.
