The Swiss mountains are not only known for their beautiful and striking peaks. One speciality from the mountains in particular fascinates throughout the world: Swiss alp cheese, which is produced by hand in the summer months on 1350 alps.
Swiss alp cheese can only be called cheese if it has been made from milk from cows, goats or sheep that graze on the alp. Furthermore, the cheese must be produced directly on the alp, as the name is protected. The many and varied plants and herbs on the mountain pastures are the key to the unique taste of Swiss alp cheese. But not only that: each region has its own traditions and its own recipe. Many alps guard a decades-old family secret for producing their alp cheese. The aromas, colours, shapes and degrees of hardness of Swiss alp cheese are as diverse as Switzerland itself. So testing the taste is never boring!
Our monthly newsletter (in German or French) provides information on current topics about Swiss alp cheese. Register now and begin by finding out about our activities, the latest blog contributions, where tastings are taking place or even where a cow has escaped.