Liechtensteiner Alpkäse – Cheese from Liechtenstein

Liechtensteiner Alpkäse is a rare and artisanal alpine cheese from the principality of Liechtenstein. This hard cheese is exclusively produced during the summer months in high mountain pastures. It boasts a complex, nutty flavor and a firm, slightly crumbly texture. True cheese connoisseurs seek out this distinctive product for its unique terroir and traditional methods.

Distinctive Features

Liechtensteiner Alpkäse presents as a large, wheel-shaped cheese with a natural, hard rind. The rind is typically a dusty grey-brown colour, often bearing the marks of the traditional cloth used during aging. Its interior paste is a warm ivory to pale yellow hue, depending on the cows’ summer diet. The texture is firm and dense, yet it can develop slight granular crystals with extended aging.

This cheese has a low to medium humidity level, contributing to its excellent aging potential. Its aroma is distinctly alpine, with notes of hay, butter, and toasted nuts. The flavour profile is robust and complex, starting with sweet, creamy notes and finishing with a savoury, slightly sharp tang. The aftertaste is long-lasting and pleasantly earthy, a direct reflection of the pristine mountain flora.

Cheese Varieties

The primary variety of Liechtensteiner Alpkäse is made from raw cow’s milk. It is typically aged for a minimum of six months, though many producers offer versions aged twelve months or longer. The longer-aged varieties develop a more pronounced flavour and a noticeably firmer, sometimes crystalline texture. There are no official sub-varieties, but slight variations occur between different alpine huts, known as ‘Sennhütten’.

These variations depend on the specific microflora in each hut and the exact pastureland the cows graze on. Some Alpkäse may have a slightly more buttery character, while others lean towards a sharper, more peppery finish. The cheese is always produced in a large wheel format, weighing between 15 to 25 kilograms. All authentic Liechtensteiner Alpkäse is made with raw milk and animal rennet, adhering to strict traditional guidelines.

History and Traditions

The tradition of alpine cheesemaking in Liechtenstein dates back centuries, rooted in the transhumance practices of the region. During the summer, farmers move their cattle to high-altitude pastures, known as ‘Alps’, where the animals feed on rich, diverse grasses and wildflowers. This seasonal migration allows the valleys’ meadows to regrow and provides the unique milk for Alpkäse. The principality’s small size and focus on agriculture have preserved this artisanal practice.

Liechtenstein is also famous for its wines, particularly from the Pinot Noir and Chardonnay grapes grown on its sun-exposed slopes. The production of Alpkäse is a community effort, often involving several families who share the alpine pastures. The knowledge of cheesemaking is passed down through generations, ensuring the survival of this cultural heritage. Enjoying Alpkäse with a slice of rye bread and a glass of local wine is a cherished national custom.

Production Process

The production of Liechtensteiner Alpkäse begins with the morning milking of Braunvieh or Brown Swiss cows. The raw milk is gently warmed in large copper vats over wood fires. Natural animal rennet is added to coagulate the milk, forming a solid curd. The cheesemaker then cuts the curd into tiny rice-sized grains using a special harp-like tool called a ‘harpe’.

The curds are heated further and stirred to expel more whey. The resulting mass is then gathered in a large cloth and pressed into a round mould. The cheese wheel is brined in a saltwater bath for several days to form the rind and enhance preservation. Finally, the young cheeses are transferred to cool, humid cellars where they are aged on wooden boards, regularly turned, and brushed with a salt solution to develop their characteristic flavour and rind.

Wine or Beverage Pairings

Regional Liechtenstein wines are the natural partner for Liechtensteiner Alpkäse. A dry Pinot Blanc from the region complements the cheese’s nutty notes without overpowering it. Local Riesling or Chardonnay also work beautifully, their acidity cutting through the cheese’s richness. For red wine lovers, a light-bodied Pinot Noir from a Liechtenstein producer is an excellent choice.

Beyond local wines, international options pair well too. A Swiss Fendant or a French Chablis mirrors the alpine character. A German Spätburgunder offers a similar profile to the local Pinot Noir. For beer drinkers, a malty Austrian Märzen or a Swiss amber ale provides a refreshing contrast. A dry cider can also highlight the cheese’s fruity undertones beautifully.

Suitable Fruit and Vegetables

Firm, crisp apples and pears are classic accompaniments for Liechtensteiner Alpkäse. Their sweetness and juiciness balance the cheese’s savoury and salty characteristics. Grapes, particularly green seedless varieties, offer a burst of freshness that cleanses the palate. Dried fruits like figs, apricots, and dates provide a concentrated sweetness that contrasts with the cheese’s umami depth.

For vegetables, consider mild and crunchy options. Celery sticks and endive leaves offer a refreshing, bitter counterpoint. Blanched asparagus spears or roasted bell peppers add a touch of earthiness. A small side of pickled vegetables, such as cornichons or pearl onions, can cut through the cheese’s fat content. A simple green salad with a sharp vinaigrette also serves as a perfect side.

Suitable Meat and Fish dishes

Liechtensteiner Alpkäse is a fantastic addition to charcuterie and meat boards. It pairs wonderfully with air-dried meats like Bundnerfleisch or Prosciutto di Parma. The cheese’s saltiness enhances the savoury flavours of cured sausages. Shaved over a warm roast beef sandwich, it melts slightly and adds a profound depth of flavour.

Grated Alpkäse can be used to top a classic Wiener Schnitzel, adding a nutty complexity. It is also excellent melted into a fondue alongside other alpine cheeses. For fish, its robust flavour stands up to smoked salmon or trout. Incorporate it into a sauce for a baked white fish like cod or halibut. The cheese should be used sparingly with delicate fish to avoid overpowering it.

Presentation

Remove Liechtensteiner Alpkäse from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18 to 20 degrees Celsius. At this temperature, the cheese’s full aroma and flavour profile can develop. Present it on a large wooden board or a slate plate to enhance its rustic, alpine character.

Cut the cheese into wedges or thick slices using a strong wire cutter or a sharp cheese knife with a hole in the blade. Arrange the pieces attractively on the board, leaving the rind intact on some pieces for visual appeal. Provide a separate knife for guests to cut their own portions. Offer accompaniments like nuts, bread, and fruit in small bowls around the cheese to create an inviting and complete presentation.

Recipe Ideas

Alpkäse and Caramelised Onion Tart

This savoury tart highlights the nutty depth of Liechtensteiner Alpkäse. The sweetness of slowly caramelised onions provides a perfect balance to the cheese’s salty sharpness. A buttery, shortcrust pastry base offers a delightful textural contrast. It makes for an impressive starter or a light main course served with a green salad.

The recipe is straightforward but requires patience for the onions to develop their full flavour. Using a good quality butter for the pastry is essential. You can prepare the components ahead of time and assemble the tart just before baking. This dish pairs wonderfully with a glass of Liechtenstein Pinot Blanc.

• 1 sheet of shortcrust pastry
• 3 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp brown sugar
• 150g Liechtensteiner Alpkäse, grated
• 2 eggs
• 100ml cream
• Salt and black pepper to taste
• Fresh thyme leaves

1. Preheat your oven to 190°C. Roll out the pastry and line a tart tin. Prick the base with a fork, line with baking paper, and fill with baking weights. Blind bake for 15 minutes. Remove the weights and paper and bake for another 5 minutes until golden. Set aside.
2. Melt the butter in a large pan over low heat. Add the sliced onions and cook slowly for 25-30 minutes until very soft and golden. Stir in the brown sugar and cook for another 5 minutes. Season with salt and pepper.
3. Spread the caramelised onions evenly over the pre-baked pastry base. Sprinkle the grated Alpkäse over the onions.
4. In a jug, whisk together the eggs and cream. Season with a little black pepper. Pour this mixture over the cheese and onions. Scatter fresh thyme leaves on top.
5. Bake for 25-30 minutes until the filling is set and the top is golden brown. Allow to cool for 10 minutes before slicing and serving.

Traditional Alpine Cheese Fondue

This fondue is a celebration of alpine cheesemaking traditions. Liechtensteiner Alpkäse forms the robust base, offering a superior flavour compared to more common fondue cheeses. The addition of garlic and white wine is classic and essential. It is a social, interactive dish perfect for a cold evening.

The key to a smooth fondue is constant stirring and moderate heat to prevent the cheese from separating. A good quality, dry white wine from the region is ideal. Serve with an assortment of breads for dipping. A green salad with a sharp dressing is the traditional accompaniment to cut through the richness.

• 400g Liechtensteiner Alpkäse, grated
• 200g Gruyère cheese, grated
• 1 clove garlic, halved
• 300ml dry white wine (e.g., Liechtenstein Pinot Blanc)
• 1 tbsp lemon juice
• 1 tbsp cornflour
• 2 tbsp Kirsch (cherry brandy)
• Freshly grated nutmeg
• White pepper to taste
• Cubired bread for serving

1. Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic.
2. Pour the white wine and lemon juice into the pot and heat gently until nearly simmering.
3. In a small bowl, mix the cornflour with the Kirsch to form a smooth slurry.
4. Gradually add the grated cheeses to the warm wine, stirring constantly in a figure-eight motion until melted and smooth.
5. Stir in the cornflour and Kirsch mixture. Continue to cook, stirring, until the fondue thickens slightly.
6. Season with a pinch of nutmeg and white pepper. Transfer the pot to a fondue burner at the table. Keep stirring while serving to maintain consistency. Dip bread pieces using long forks.

Similar Cheeses and Alternatives

Liechtensteiner Alpkäse shares many characteristics with other alpine cheeses. Swiss Gruyère d’Alpage is a close relative, made in a similar manner on summer pastures but often with a slightly fruitier note. Austrian Bergkäse offers a comparable firm texture and nutty flavour, though it is typically made in larger dairies at lower altitudes. Appenzeller from Switzerland has a similar provenance but is washed with a herbal brine, giving it a more pungent aroma.

For those seeking a similar tasting experience outside Europe, certain American artisanal cheeses come close. Some aged Goudas can mimic the crystalline texture and caramel notes of a well-aged Alpkäse. Comté from France, another raw milk alpine cheese, provides a complex flavour profile though it is generally milder. When Liechtensteiner Alpkäse is unavailable, a combination of Gruyère and aged Appenzeller can be used in cooking to approximate its unique depth.

Questions and answers about Liechtensteiner Alpkäse