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ALPSBRINZ AOP: THE OLDEST SWISS CHEESE
Alpsbrinz is one of Switzerland’s oldest cheeses. Even today, it is produced in summer by eight alpine farms in the cantons of Nidwalden, Obwalden and Lucerne. Every year, between 80 and 100 tons find their way to the valley and thus to lovers of Alpsbrinz, who appreciate its flowery aroma derived from the diverse alpine flora.
Often compared to other cheeses, but never equaled: Alpsbrinz AOP combines origin, tradition, and craftsmanship. You can discover this pure Swiss product on guided tours of various cheese dairies – and taste it every time you visit the region.
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PLAN YOUR VISITS
Culinarium Alpinum, Mürgstrasse, Stans, Nidwalden, 6371, Schweiz
WHAT IS ALPSBRINZ AOP?
FROM ALPINE CHEESE TO ALPINE BRINZALPSBRINZ AND SBRINZPROTECTED DESIGNATION OF ORIGIN - AOPHISTORY OF SBRINZMAKING SBRINZAlpsbrinz AOP: Presidio Slow FoodYOUR VISIT TO THE CULINARIUM ALPINUM
FROM ALPINE CHEESE TO ALPINE BRINZ
Alpage cheese is a cheese made exclusively on alpine pastures. The period from May through September is used for this purpose. It is typical to process milk directly on small farms, and even today in some cases directly on the mountain pasture. Alpine cheese belongs to the group of mountain cheeses, and includes various types of cheese; these are generally semi-hard, hard cheeses, and cheeses sold by the slice.
In Switzerland and Austria, the designation “Alpkäse” can only be used if the raw milk is produced and processed in the alpine region during the alpine season. It must come from cows that can graze freely on alpine pasture. Apart from raw milk, lactic bacteria cultures, rennet and, subsequently, salt and water for salt bathing and rind maintenance, Alpine cheeses contain no other ingredients or additives.
ALPSBRINZ AND SBRINZ
Sbrinz (also known as Spalenkäse until the early 20th century) is a hard or extra-hard cheese from central Switzerland, and one of the oldest cheese varieties in Europe. It is mainly made in the cantons of Lucerne, Obwalden and Nidwalden using traditional methods, by hand in copper cauldrons. One of Sbrinz’s specialties is AOP (Protected Designation of Origin in English) Alpine Sbrinz, which is produced during the summer months exclusively on eight alpine farms. Every year, 50 tons of Alpine Sbrinz are produced. It is considered the cheese of Central Switzerland par excellence, and is the oldest cheese in Switzerland.
PROTECTED DESIGNATION OF ORIGIN – AOP
Products bearing an AOP (Protected Designation of Origin) or IGP (Protected Geographical Indication) are traditional specialties with a strong link to their region of origin.
Swiss cheese has been made by cheesemakers for generations with passion and heart. Its deep roots in the region give rise to something very special: it symbolizes tradition and origin, the people and their craft. Few foodstuffs are still produced in this way today. The Swiss Federal Office for Agriculture registers them and distinguishes them with the two protected quality marks AOP and IGP. Independent certification bodies also check compliance with the provisions relating to origin, process, and quality. These products are produced, processed, and matured in a clearly defined geographical area. In the case of AOP cheese, the milk comes from the same region where it is transformed into cheese and where the cheese is matured. Currently, twelve types of Swiss cheese bear the AOP quality label.
HISTORY OF SBRINZ
The origins of Sbrinz AOP go back to the 16th century. At the time, cheeses that were to be transported across the Alps to Italy were brought to Brienz – and Sbrinz was one of them.
In the late Middle Ages, the famous Swiss cheese became top selling export in the markets of northern Italy.
Because of this history, long before the opening of the Gotthard, the “Sbrinz route” was the shortest link between central Switzerland – the birthplace of Sbrinz AOP – and northern Italy. This route still exists today and is ideal for discovering Switzerland’s history and culinary heritage.
Säumerfest: an annual festival in honor of muleteers
Every year, the Muleteers’ Festival celebrates muleteers for seven days, from central Switzerland to Italy. A procession of over 20 mules and their owners, along with numerous muleteers, sets off for Domodossola. Stansstad and Sarnen take turns hosting the farewell party: the mule market provides a real glimpse back in time.
MAKING SBRINZ
The production of Sbrinz begins with the delivery of fresh milk to the various cheese dairies in the region. According to the AOP specifications for Sbrinz d’Alpage AOP, a maximum of 30 km can separate the dairy farm from the cheese dairies.
The quality of the milk is checked. The milk is then slowly heated in a cheese vat, to which lactic acid bacteria and rennet are added to curdle the milk.
The curd thus obtained forms a smooth mass which can then be worked and cut according to the desired result. It is stirred and heated, separating it from the whey.
Once the cheesemaker has achieved the desired firmness, the mass is poured into a mold and drained. It is then placed in a brine bath – which forms the rind and intensifies the flavor.
Finally, the cheese is placed in a ripening cellar, where it develops its full potential: color change, rind development, etc. For Alpsbrinz AOP, a ripening period of at least 24 months before consumption is ideal. Because the longer it ages…the more you can taste it!
Before it can be marketed and enjoyed by the general public, the cheese undergoes strict quality control, based on its appearance and taste, among other factors.
To see how Alpsbrinz AOP is made, watch the video.
ALPSBRINZ AOP: PRESIDIO SLOW FOOD
Slow Food Presidia aim to support endangered food production, preserve unique regions and ecosystems, maintain traditional techniques and know-how, and encourage the conservation of native flora and fauna.
Alpsbrinz AOP is one of Slow Food’s Presidia cheeses, the aim of which is to promote exceptional production that takes place only in summer, on alpine pastures where cows feed on the best grazing. A total of seven alpine cheese dairies provide Sentinelles cheese, offering a quality alternative to standardized industrial products.
YOUR VISIT TO THE CULINARIUM ALPINUM
Gourmets can visit the Alpsbrinz cellar, located in the vaults of the former Capuchin convent in Stans. During an Alpsbrinz tasting session, they can learn more about the history and difficult conditions under which such a premium product is made. In the CULINARIUM ALPINUM, the cheeses from the eight alpine pastures are stored in the cellar until they reach full maturity, and are professionally tended by the Stans dairy. The Molki farmers and their team are happy to pass on their enthusiasm for their work.
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