The smear is washed off the surface of the alpine cheese from Bernese Oberland when it is 5 to 7 months old. It then matures in a “Gaden” (storage room) at a temperature of approx. 12 degrees Celsius and a relative air humidity of 70% to 75% to become Berner Hobelkäse AOP. Its unique aroma is owed to the lush alpine meadows, the traditional production methods and the special storage.
Berner Hobelkäse AOP
Type of cheese
Extra-hard cheese
Milk processing
Unpasteurised milk
Type of milk
Cow’s milk
Full fat
min. 45%
Lab-Type
Animal rennet
Tolerability
Lactosefree, Glutenfree
Maturity
18 Month
Taste
Strong
Labels
AOP/IGP
Region
Bern region
Season
May-September
Loaf
4.5-16 kg
Berner Alpkäse AOP is made daily during the summer months using unpasteurised alpine milk.
- Berner Alp-und Hobelkäse AOP
- CasAlp
Sortenorganisation Berner Alp- und Hobelkäse AOP
Inforama Berner Oberland - 3702 Hondrich
- +41 (0) 31 636 04 98
- info@casalp.ch