Allgäuer Sennalpkäse comes from the Alps and the Alpine foothills. This cheese specialty is produced only during the grazing season in traditional alpine dairies at an altitude of at least 800 meters. There, the typical Allgäu Brown Swiss cattle or crossbreeds thereof find their specific feed. At least 60% of the feed must come from the animals' grazing environment. The diverse plant substances give this hard cheese its typical aromas. Other dairy cow breeds are not permitted for the production of this raw milk cheese.
Allgäuer Sennalpkäse is turned by hand
The dairymen milk the Brown Swiss cattle in the morning and evening. Afterwards, they heat the milk in a cauldron and add lactic acid bacteria or rennet. After 30 to 60 minutes, the milk coagulates. The so-called cheese curd is cut and stirred for a maximum of two hours. This is followed by further heating at higher temperatures. Using a cheesecloth, the dairymen remove the cheese and press it flat by hand in a pre-made mold for several minutes. After just ten minutes, the dairymen turn the cheese for the first time — the repositioning continues until the next day. Afterwards, they place the wheel in saltwater for three days.
Maturation in the cheese cellar
In the saltwater, the outer rind of the cheese compacts, while the ripening process begins on the inside. Subsequently, the wheels continue to mature in the cheese cellar. In high humidity and low temperatures of around 13 degrees, the natural ripening process develops. This creates pea-sized holes, which are an unmistakable feature of this Allgäu specialty. In total, the cheese requires four months of storage until it is fully ripe. During this time, the dairymen regularly wash the cheese with saltwater.
After four months of ripening, the cheese tastes piquant and robust — a true character cheese for lovers of traditional mountain cheese aromas.
