Welcome to the Alps!

It’s summer, and we thought it would be fun to dedicate a little box to Alpine cheeses, allowing us to daydream about cooler weather with mountain views.

But what is Alpine Cheese? Let’s let ClaudeAI tell you about it, because I don’t have the words right now to describe the process.

Alpine cheese style refers to a family of hard to semi-hard cheeses traditionally made in the mountainous regions of Europe, particularly in the Alps, which span Switzerland, France, Austria, and northern Italy. These cheeses are characterized by their smooth, dense texture and complex, nutty flavors that develop during extended aging periods.

The production process typically involves heating milk to higher temperatures and pressing the curds under significant weight, creating cheeses with low moisture content and excellent keeping qualities. Alpine cheeses are often aged in cool, humid caves or cellars for months to years, during which they develop their distinctive taste profiles and sometimes form natural rinds.

Classic examples include Gruyère, Emmental, Comté, Beaufort, and Parmigiano-Reggiano. These cheeses share common traits, such as excellent melting properties, making them ideal for fondue, gratins, and cooking applications. They typically have a pale yellow to golden color and may feature small holes or "eyes" created by bacterial fermentation.

The alpine cheesemaking tradition evolved from the practical need to preserve milk from summer pastures, where cows grazed on high mountain meadows. This heritage contributes to the complex, terroir-driven flavors that distinguish quality alpine cheeses, with variations reflecting local milk sources, specific bacterial cultures, and regional aging techniques.

That was fun, wasn’t it! He did a better job than I could do.