What is Bloder-Sauerkäse? A Swiss Cheese with Character

Bloder-Sauerkäse (SWITZERLAND) - Cheese Origin

Step into the world of Swiss cheese and meet Bloder-Sauerkäse, a dairy delight that exudes character and tradition. This semi-hard cheese, with its distinctive sour tang, is a testament to Switzerland’s age-old cheesemaking practices. From the lush Alpine pastures to your plate, Bloder-Sauerkäse is more than just cheese—it’s a slice of Swiss heritage packed with unique flavors. Experience the harmony of creamy sweetness and sour notes that sets Bloder-Sauerkäse apart in the universe of cheeses.

Quick Facts About Bloder-Sauerkäse

Country of OriginSwitzerland
RegionSaint-Gall, Lichtenstein
MilkRaw or thermized cow’s milk
ClassificationFresh, soft cheese
AOPSince 2010
Fat8 to 18%
Weight3.5 oz to 17.66 lb (100 g to 8 kg)
AromaEarthy, hint of floral, has a pronounced animal note
TasteSour, milky
PairingSalad, Gratin, Dried Meat, Apéritif, Ribel, Bread
ProducersMade by only 5 cheese dairies in the region of origin
ColorIvory white

What is Bloder-Sauerkäse?

What is Bloder-Sauerkäse?

Unveiling the world of Swiss cheese brings us to a unique dairy delight known as Bloder-Sauerkäse. This is not just any cheese; it’s a tradition, a piece of Swiss culture wrapped in a tangy, flavorful package. Originating from the Alpine region, Bloder-Sauerkäse is a testament to the age-old cheesemaking practices that Switzerland is renowned for.

Bloder-Sauerkäse is truly a cheese that stands out, holding its own among the plethora of Swiss cheeses. It carries a distinctive sour flavor, hence the name ‘Sauerkäse’ which translates to ‘sour cheese’. This tangy taste is a result of the specific fermentation process it undergoes, a meticulous method that has been passed down through generations of Swiss cheesemakers.

The texture of Bloder-Sauerkäse is another aspect that sets it apart. Its semi-hard consistency makes it versatile, suitable for a variety of dishes, or simply enjoyed on its own. The cheese carries a subtle aroma that whiffs of the clear Alpine air and lush green pastures where the cows graze – a delightful sensory experience that takes you straight to the heart of Switzerland.

To truly appreciate Bloder-Sauerkäse is to understand its roots, the craftsmanship involved in its creation, and the rich Swiss heritage it embodies. So, the next time you indulge in this cheese, remember, that you’re not just savoring a dairy product; you’re partaking in a slice of Swiss tradition.

The ‘Two’ Cheeses of Bloder-Sauerkäse

Bloder-Sauerkäse is 2 cheeses:

  • Bloderkäse: Fresh version
  • Sauerkäse: Ripened for at least 60 days

Bloderkäse is rindless and feels firm and supple. It is ivory-colored. When cut, its structure is gritty and brittle. It has lactic and sour notes which provide a more neutral flavor on the finish.

Sauerkäse has a rind albeit a thin one and has a more distinctive flavor than the former.

The Making of Bloder-Sauerkäse (PRODUCTION)

Step 1:

  1. The milk is skimmed and heated through acidification or with the addition of lactic acid bacteria. 
  2. If the milk has curdled like jelly, a little salt may be added.
  3. It is heated again and then filled into cuboid molds by hand.
  4. After pressing, the cheese is salted again.
  5. The fresh version is sold for 21 days under the name Bloderkäse AOP.

Step 2:

  1. After 2 months of dry aging, the sour cheese is made as a matured version of Bloderkäse.
  2. It has to mature dry and can therefore only be packaged and sold after two months.

Bloder-Sauerkäse Tasting Notes

  • Appearance: Bloder-Sauerkäse boasts a semi-hard texture with a natural, slightly moist rind. The cheese is usually pale yellow, with small holes scattered throughout its body.
  • Aroma: The scent of this Swiss cheese is a delightful mixture of earthy and sweet notes, reminiscent of fresh hay, fermented milk, and a hint of Alpine air.
  • Taste: True to its name, Bloder-Sauerkäse carries a distinctive sour tang that sets it apart. This is balanced by underlying notes of creaminess and a slight sweetness, creating a complex flavor profile.
  • Texture: The cheese offers a semi-hard consistency that is firm yet supple. It’s not too crumbly, making it perfect for slicing and grating.
  • Aftertaste: The finish of Bloder-Sauerkäse is long-lasting and memorable. The initial sourness mellows down into a pleasant creaminess, leaving a lingering taste that invites you to reach for another bite.

What Pairs Well With Bloder-Sauerkäse?

CategoryPairs Well With Bloder-Sauerkäse
WineFull-bodied red wines like Cabernet Sauvignon, Merlot, Pinot Noir, Swiss Chasselas
BeerBelgian ales, Wheat beers, Brown ales
FruitApples, Pears, Grapes, Figs
BreadRye bread, Sourdough, Baguette, Walnut bread
MeatSmoked ham, Salami, Prosciutto
NutsWalnuts, Almonds, Hazelnuts
CondimentsHoney, Fig jam, Apple chutney
OthersDark chocolate, Olives, Pickles

Also read: Best Wine and Cheese Pairings: The Ultimate Guide

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