Alp cheese is not the same as mountain cheese! Alp cheese is only made on the alp during the ‘summering’ season as it is known. The raw milk must come from cows that are free to graze in alp meadows. Mountain cheese, on the other hand, is produced all year round in the village cheese dairies in mountain regions, including during the winter when the animals are kept indoors and fed with hay.
Entire cheese wheel: The whole wheel of cheese, which has not yet been cut, is best stored in a cellar at a temperature of between 10 and 15°C. A slightly damp atmosphere is ideal; if the air is dry, for example, a kettle of water placed near the cheese can have a beneficial effect. If the cheese is to be stored for a longer period of time, it should ideally be wiped once a week with a damp cloth and then turned over so that it lies on its other side. Once it has been handled and stored correctly, an entire wheel of cheese can be kept for several months.
Cut cheese wheel: Once the wheel of cheese has been cut, it should be kept in the fridge. Simply cut off a smaller piece that will cover your requirements for the next few days. Wrap this in cellophane. If the cheese is vacuum-packed, minimum quality will be lost. Cut cheese will keep in the fridge for 4 to 7 weeks if it is packaged correctly. Cheese should not be frozen as this interrupts the ongoing ripening process and can lead to changes in the taste and to the formation of cracks.