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The origin
People
and their handiwork
The quality symbols.
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Geographical Region

The The Alpine cheese of Glarus is a full-fat semi-hard cheese made from raw, non-silage milk with a firm and trimmed greasy crust (marks), manufactured only in summer right on the summer pastures by trained „Senten“ (cowherds). It is round, has a diameter of 28-32 cm and weighs 5-9 kg. As it gets older, it forms a dry, greasy layer. The fresh and tasty raw milk is traditionally caseated while it is still warm and without travelling long distances. The production of the Alpine cheese of Glarus is limited to the customary duration of the summer pasture, but not before 1st May and not after 30th September

Production

 

History