The Alpine cheese from the Bernese Oberland is covered with ‘smear’, which is washed off after five to seven months’ ripening. It is then matured further in a Gaden (storage room) at about 12 degrees Celsius and a relative humidity of 70 to 75%, to become Berner Hobelkäse AOP. Its unique flavour comes from the lush alpine pastures, the traditional processing method and the particular storage strategy.
Berner Hobelkäse AOP
Type of cheese
Erittäin kova juusto
Milk processing
Raakamaito
Type of milk
Lehmänmaito
Vollfett
min. 45%
Lab-Type
Eläinperäinen juoksute
Tolerability
Lactosefree, Glutenfree
Maturity
18 Month
Taste
Voimakas
Labels
AOP/IGP
Region
Bernin alue
Season
May-September
Loaf
4.5-16 kg
Berner Alpkäse AOP is made daily from raw alpine milk during the summering period.
- Berner Alpkäse and Berner Hobelkäse AOP
- CasAlp
Sortenorganisation Berner Alp- und Hobelkäse AOP
Inforama Berner Oberland - 3702 Hondrich
- +41 (0) 31 636 04 98
- info@casalp.ch