{"id":32099,"date":"2017-11-13T13:00:39","date_gmt":"2017-11-13T18:00:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32099"},"modified":"2021-09-21T16:55:20","modified_gmt":"2021-09-21T20:55:20","slug":"best-cheeses-year-alps","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-alps\/","title":{"rendered":"Best Cheeses Of The Year: The Alps"},"content":{"rendered":"

There\u2019s great cheese nearly everywhere you look these days, whether you\u2019re planning to summer in the south of France or ski the slopes of Canada. Over the next few weeks, we’ll take you to five popular tourist regions\u2014the Alps, the Anglo-Celtic Isles, Australasia, Canada, and the Mediterranean\u2014complete with recommendations for places to visit, fun facts, and of course, some of the best wedges and wheels in the area.<\/i><\/p>\n

\n

P<\/span>icture treading through fields of knee-high wildflowers up a seemingly endless mountain path. It\u2019s so steep that you pause at every photo op to capture the vista of endless snow-capped peaks (and your breath). There\u2019s no better way to work up an appetite, but luckily you\u2019ll never go hungry in the Alps. While cheeses elsewhere might serve as an appetizer or garnish, hearty mountain dishes place curds front and center, layering and mixing the golden goodness with starchy bases like bread, sp\u00e4tzle, polenta, and potatoes.That complete cheese devotion makes sense in a region where snowy winters and steep slopes have long discouraged plant cultivation. Instead, animal herding has driven both economy and tradition, resulting in unparalleled dairy expertise. Little huts teetering on the side of a cliff might look rustic, but inside shepherds are crafting wheels that sweep international awards. Nobody can deny that the Alps supplies a striking number of the world\u2019s best cheeses. A visit here yields all the bountiful dairy delights you\u2019d expect\u2014and more.<\/p>\n

LE GRUY\u00c8RE AOP ANTIQUE LANGR\u00dcTI 1862 LE SUPERBE<\/h3>\n

Lustenberger & D\u00fcrstLangr\u00fcti, Switzerland<\/p>\n

\n
\"the<\/a>

Le Gruy\u00e8re <\/em>AOP Antique Langr\u00fcti 1862 Le Superbe<\/em><\/p><\/div>\n<\/div>\n

We\u2019ve been publishing our Best Cheeses special issue for only four years\u2014but had we been doing so for 902 years, one version or another of Gruy\u00e8re AOP<\/a> would probably have made the cut each time. Langr\u00fcti, Switzerland\u2013based affineur Lustenberger & D\u00fcrst builds on expertise developed by Gruy\u00e8re makers since the year 1115 to select its best wheels. Aged a minimum of 12 months, only these prime selections are granted the \u201cAntique Langr\u00fcti\u201d label.<\/p>\n

FLEUR DE BREBIS<\/h3>\n

Fromagerie Mol\u00e9sonOrsonnens, Switzerland<\/p>\n

Although cow\u2019s milk cheese rules around Fribourg, Switzerland, there\u2019s also a fair number of ewes roaming the hills, according to Mol\u00e9son sales manager Marie-C\u00e9cile Crausaz. \u201cWe wanted to put that milk to use,\u201d she says. As a result, the company developed a line of sheep\u2019s milk yogurt, fromage frais, and a mold-ripened cheese called Fleur de Brebis. This soft cheese is a twist on the traditional tomme Vaudoise, a disk that ages about a week. Thanks to the use of ewe\u2019s milk, Crausaz says, this version quickly becomes \u201ccreamy and oozing, with an animal taste that\u2019s a little bit marked.\u201d<\/p>\n

L\u2019ETIVAZ AOP<\/h3>\n

Coop\u00e9rative des Producteurs de Fromages d\u2019Alpages L\u2019EtivazL\u2019Etivaz, Switzerland
\nPerhaps the most old-school of Alpines, this golden raw cow\u2019s milk wheel was the first in Switzerland to be awarded AOC (now AOP) status. Today, it\u2019s still made only in high mountain pastures during the summer, in a copper kettle heated with a wood fire (taste that hint of smokiness?). Bonus: All the wheels made on alpages are aged together at a cooperative in the cheese\u2019s namesake village\u2014and it\u2019s open to visitors.<\/p>\n

MONT D\u2019OR PDO<\/h3>\n

Fromageries ArnaudLongevilles-Mont-d\u2019Or, France<\/p>\n

\n
\"the<\/a>

Mont d’Or PDO<\/p><\/div>\n<\/div>\n

We love floral, herbaceous summer Alpine milk, but winter milk has its own virtue: fat. When the season of Comt\u00e9-making draws to a finish in the Jura\u2014a gently sloping mountain range that follows the Swiss-French border\u2014Fromageries Arnaud turns creamy winter milk from 12 local dairies into this traditional staple. Also known as Vacherin du Haut-Doubs, it\u2019s a gooey, unctuous, savory mess held together in a robe of Jura mountain spruce bark. Alert: 2017\u2019s first batches hit shelves September 10.<\/p>\n

VORARLBERGER BERGK\u00c4SE<\/h3>\n

Alma H\u00f6rbranz, Austria<\/p>\n

First, a quick German lesson: berg means \u201cmountain\u201d and k\u00e4se means \u201ccheese.\u201d This take on the region\u2019s signature mountain cheese is made by one of Austria\u2019s leading dairies in the Vorarlberg region near the Swiss border. There, cows graze on pasture containing over 90 species of plants, says Thomas Gasteiner, a representative of Agrarmarkt, the country\u2019s national ag marketing organization. The resulting wheels have a rich, pungent rind that Gasteiner insists on eating. It takes at least 12 months for the rind to develop, he says, \u201cand there is so much flavor there.\u201d<\/p>\n

GORGONZOLA PDO DOLCE<\/a><\/h3>\n

Arrigoni Battista Pagazzano, Italy<\/p>\n

Due south of Lombardy\u2019s azure Alpine lakes, the town of Gorgonzola was once a seasonal resting point for shepherds herding cows between high-altitude pastures to lowlands. The cheeses made here, colonized by a local blue mold, eventually evolved into celeb status, gaining PDO designations for two versions: firm, aged Piccante and soft, spreadable Dolce. This buttery Dolce\u2014made in a fourth-generation caseificio<\/i> (dairy)\u2014boasts no shortage of accolades, having brought home a trophy from the World Cheese Awards for the third year in a row. Judges are continually smitten by its \u201ccreaminess and sweetness,\u201d says Arrigoni\u2019s export manager, Roberta Cavagna.<\/p>\n

CAMBOZOLA BLACK LABEL<\/a><\/h3>\n

K\u00e4serei ChampignonLauben, Germany<\/p>\n

This German wheel\u2014a striking hybrid of a soft-ripened bloomy rind and a veined blue\u2014is a departure from Alpine tradition. But K\u00e4serei Champignon\u2019s proximity to the storied peaks of Bavaria has an unmistakable influence, according to marketing director Flynne Wiley. \u201cIt means an abundance of fresh water and verdant grasses,\u201d he says\u2014plus the use of casein-rich milk from Allg\u00e4u Original Brown Cattle, a breed with a deep local history.<\/p>\n

FUN FACTS:<\/h2>\n
    \n
  • In 2016, a World Cheese Awards silver medal was granted to Slovenian dairy Pustotnik<\/strong>, run by \u017du\u017ea and Milan Brence and family in a mountainous region west of Ljubljana. According to Katarina Brence, one of the four siblings working in the business, \u201cIn this region cheeses are made from cow\u2019s milk. Our dairy\u2019s specialty is that we process three types of milk: cow, goat, and sheep.\u201d Award-winner Kozovc \u0306 is a unique cave-aged goat-sheep hybrid with a paste full of spongy holes. We\u2019re excited to see what\u2019s next from this Alpine up-and-comer.<\/li>\n
  • 70%<\/strong> of Switzerland is covered in mountains.<\/li>\n
  • Around 120 Million<\/strong> Tourists visit the Alps each year.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Animal herding has driven both economy and tradition for a long time in the Alps, resulting in unparalleled dairy expertise.<\/p>\n","protected":false},"author":10,"featured_media":32112,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27800,11],"tags":[1741,1735,1740,1734,1736,908,1742],"coauthors":[290],"class_list":["post-32099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","category-travel","tag-cambozola-black-label","tag-fleur-de-brebis","tag-gorgonzola-pdo-dolc","tag-le-gruyere-aop","tag-mont-dor-pdo","tag-switzerland","tag-the-alps"],"acf":[],"yoast_head":"\nBest Cheeses Of The Year: The Alps - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-alps\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Cheeses Of The Year: The Alps\" \/>\n<meta property=\"og:description\" content=\"Animal herding has driven both economy and tradition for a long time in the Alps, resulting in unparalleled dairy expertise.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-alps\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-13T18:00:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-21T20:55:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/IMG_2339-e1510256735712.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly McDonough\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly McDonough\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-alps\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-alps\/\",\"name\":\"Best Cheeses Of The Year: The Alps - 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