Glarner Alpkäse

Every year, 27 alpine dairymen cheese the spicy alpine milk directly on the alpine tables to Glarus Alpkäse AOP. The pure air on the Alps, healthy animals and the unique vegetation form the basis for the unmistakable pure Glarus Alpkäse AOP. Approx. 75-80 tonnes of Glarus Alpine Cheese AOP are produced per alpine summer.

The AOP seal of approval is protected and indicates the origin and describes the compliance with geographical, topographical and climate-related influences. The cheese cooperative, based in Glarus, buys the young cheeses from the members and continues to care for the wheels in strict compliance with the regulations. It markets the young and mature Glarus Alpkäse AOP around the world. We now even have an online shop.
To promote quality, regular quality assessments are carried out. The Alpine Mountains attend further training courses in which quality topics can be discussed and current legislation is included.
The Glarus Alpkäse AOP is a full-fat semi-hard cheese made from raw, silage-free milk with a firm and well-kept smear bark. The dough shows a regular, economical and circular perforation. The alpine cheese is whitish-ivory to yellowish, soft-cut and elastic. The aroma of Glarus Alpine Cheese AOP is vegetable, milky, rindy and fruity, sometimes with a slight roasted note. The taste is pure, light to medium acidic and medium salty, mild, milky, supported by a note of alpine herbs. On the tongue, it becomes more recent with age.