{"id":5128,"date":"2013-09-09T08:00:29","date_gmt":"2013-09-09T12:00:29","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=5128"},"modified":"2014-04-03T10:01:36","modified_gmt":"2014-04-03T14:01:36","slug":"alpine-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/alpine-cheeses\/","title":{"rendered":"Style Highlight: Alpine Cheeses"},"content":{"rendered":"

The family of cheeses known as alpine<\/strong> is bigger than the Von Trapps, and every bit as engaging. While as Americans we tend to lump these cheeses together under the blanket term, \u201cSwiss,\u201d there are many amazing cheeses that have little in common with the Swiss you\u2019ll find at your local supermarket. The term \u201calpine cheese\u201d simply means any cheese indigenous to the Alps, the European mountain range marking the borders of Switzerland, France, Austria, and Italy. These cheeses have achieved global fame and replication, however, because of the centuries-old recipes and methods that make these cheeses so special.<\/p>\n

Holy Terroir<\/h3>\n

You might say that alpine cheeses have been shaped by the mountains themselves. Because the mountains classically insulated populations from one another, every valley and region has developed unique styles and distinct methods for making and eating cheese. One of the unifying factors in all alpine cheeses is the art of transhumance, the practice of shifting animals to different altitudes depending on the season. This routine protects against harsh seasonal conditions, permitting animals to dine on hay in colder months and to graze the famously lush grasslands in the summer.<\/p>\n

From a cheese-making standpoint, the truly great aspect of transhumance is the way it nuances the flavors in the milk depending upon the time of year. And since the animals are grazing on exclusive mountain pastures with little microclimates, each cheese tastes different than the next. The plants the cows eat come through in the flavor of the cheese: you can actually taste flowers, for instance, or grasses and herbs.<\/p>\n

\"Gruyere<\/a>

Gruyere is the most well known alpine cheese and is claimed by both France and Switzerland.<\/p><\/div>\n

A Hard-Knock Life<\/h3>\n

Alpine cheeses are typically semi-firm to hard, owing largely to the nature of their production. To make these cheeses, milk is heated in huge copper cauldrons over a fire. The curds are then \u201ccooked\u201d (reheated to a higher temperature) and pressed. These steps get rid of excess moisture, allowing the cheese to age up to several years.<\/p>\n

Another catch-all for alpines is that they are always made in a large format, produced in great big wheels that weigh upwards of 20 pounds. This facilitates a longer shelf life and gives the cheese some stability during its journey down from the mountains. Alpine cheeses are also typically sourced from cow\u2019s milk, and have natural or washed\/smear-ripened rinds.<\/p>\n

\"Half<\/a>

Raclette is a washed rind cheese<\/p><\/div>\n

Social Climbers<\/h3>\n

Alpine cheeses run the gamut in style and flavor. If you like Parmesan, try Hobelkaese, a hard, spicy, raw milk cheese often shaved onto dishes for an amazing accompaniment. Emmentaler<\/a> is another delicious choice; it\u2019s a beloved cheese in the U.S. that is well-known for its nutty, slightly sweet flavor. Its signature large holes are formed by carbon dioxide created by Propionibacterium freudenreichii<\/i> bacteria introduced in the cheesemaking process.<\/p>\n

Other delicious alpine varieties are the fondue cheeses; these are PDO-regulated and come from the Swiss Fribourg-Vaud region. There are three main types: Gruyere<\/a>, L\u2019Etivaz, and Vacherin Fribourgeois<\/a>\u2014all very tasty in molten or solid form.<\/p>\n

From the Valais region comes one of the most scrumptious varieties of all, Raclette<\/a>. This cheese is silky, earthy, and creamy. By tradition, a half-wheel would be placed in front of the hearth. When its surface blistered, a racler<\/i> (scraper) was used to scoop the cheese onto bowlfuls of boiled potatoes. Not everyone has a fireplace and a racler, but don\u2019t let that stop you from enjoying this milky, full-flavored treat.<\/p>\n

Of course, there are many other alpine cheeses to choose from, and that\u2019s part of the fun. Tasting the cheeses of varying climates, regions, and styles will help you to distinguish different flavor profiles and decide what you like best!<\/p>\n

A Mountain of Options<\/h3>\n

How to enjoy an alpine cheese? Let us count the ways:<\/p>\n