All the flavour of the mountain pastures of Bern
It is on the mountain pastures of the Bernese Oberland that this hard cheese originates. Its production is so firmly anchored in tradition that there is even mention of this speciality cheese in a record dating back as far as 1548.
Berner Alpkäse AOP is produced daily during the summer. The cattle are mainly fed on grass from the pastures as the use of silage is forbidden during the production period. The raw milk is then transformed in copper vats, warmed over a wood fire. The cheese must be matured for at least 2 weeks on the summering farm and must be aged for at least 6 months before being sold.