The Alpine cheese sweats 1700 Heat at 1,700 meters: How much technology can the Alpine cheese withstand?

The article discusses the challenges faced by alpine cheese producers in Switzerland due to rising temperatures affecting the aging process of mountain cheese. Traditional cheese cellars, which relied on natural cooling from the ground, are no longer sufficient as milder winters and warmer nights cause temperatures to rise above optimal levels. Experts warn that excessive heat causes the cheese to 'sweat,' negatively impacting flavor and aroma. Financial losses occur when cheese dries out and loses weight. Many farmers are now investing in technological solutions such as cooling systems and humidity control devices to maintain quality. The Binneralp cooperative has spent half a million Swiss francs renovating their facilities, including installing roof vents and floor misters to ensure stable conditions between 12 and 13 degrees Celsius.

The heat is affecting the ripening process of alpine cheese, with temperatures rising above 16 degrees Celsius in some traditional cheese cellars. On the Binneralp in the Oberwalliser Binntal, around 4,000 cheeses are currently ripening each summer. These cheeses are manually cleaned and turned daily. According to Philipp Schmid of the Alpine Cooperative, “the more orange the color, the better the flavor of the rind.” However, maintaining stable temperatures, ideally between 12 and 13 degrees, is becoming increasingly difficult due to recent heatwaves. Thomas Aeschlimann, a cheese-making consultant at the Federal Research Institute Agroscope, explains that high temperatures cause the cheese to sweat, which affects its quality, particularly its aroma. He adds that financially, this is also problematic: “If the cheese dries out, it loses weight.” Traditionally, the natural cooling of the ground has helped maintain suitable conditions for cheese ripening. However, milder winters with less snow have led to warmer soil, even reaching deep into the cellars. Some farmers tried using water for cooling, but they too are now facing limitations. In response, the Binneralp has invested half a million Swiss francs to renovate its dairy facility and cellars. Roof-mounted ventilation pipes ensure consistent cooling, while floor-mounted misters maintain humidity levels over 90 percent. Philipp Schmid says, “We had to invest to keep the quality level.” Ernst Wandfluh, president of the Swiss Alpine Farming Association, notes that many farmers are considering whether to make similar investments. He emphasizes that climate warming is a reality: “We can’t stop it, but we can adapt, and we’re right in the middle of doing so.” As a member of the SVP in the National Council, Wandfluh calls for increased funding for mountain farming, including support for milk production and processing. He points out that there’s already a supplementary payment of 40 cents per day for milked cows, yet he advocates for a new contribution of two Swiss francs per cow. While this seems substantial, he clarifies that overall, it would require just 23 million Swiss francs from the agricultural budget. Some farmers opt for alternative solutions, such as sending their cheese to centralized storage facilities located in valleys. Existing centers in the cantons of Bern, Valais, Freiburg, and Grisons offer this option. Although there are no major new projects planned at present, Thomas Aeschlimann from Agroscope suggests that existing facilities might be used more efficiently than before.

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Source documentUmfrage des Vergleichsdienstes Comparis

2 reports

SRF NewsState / PublicCenterFactual 92Objective 8812 days ago

New survey No signs of behavioural changes due to summer heat

Eine neue Umfrage des Vergleichsdienstes Comparis zeigt, dass die Schweizer Bevölkerung kaum Verhaltensänderungen im Hinblick auf Klimaschutz macht, obwohl der Sommer 2024 extrem heiß war. Von 1040 Befragten gaben 80 Prozent an, dass die Klimadebatte kaum oder gar keinen Einfluss auf ihre Konsumentscheidungen oder Geldanlagen hat. Dieser Anteil ist seit 2020 kontinuierlich gestiegen. Besonders bei Personen mit höherem Einkommen und ohne Kinder wurde dies deutlich. Finanzexperte Michael Kuhn nennt Ursachen wie 'greifbare, dringendere Probleme' und 'Ermüdung durch eine omnipräsente Debatte'.

Bias read (Center): Die Berichterstattung bleibt neutral und berichtet sowohl über die Ergebnisse der Umfrage als auch über die Interpretationen der Experten. Es wird keine klare politische Richtung unterstützt, sondern lediglich Fakten und Meinungsäußerungen zitiert. Die Quelle selbst (Comparis) ist eine unabhängige,

Why factuality (92): The article presents a survey by Comparis showing minimal behavioral change among Swiss adults regarding climate-related decisions despite the heatwave. The sample size (1040 participants) and the quotes from Michael Kuhn and Luca Mercalli align with the cross-source consensus. Minor details like sp

Why objectivity (88): The article maintains a largely neutral tone, presenting survey results and expert commentary without overt bias. However, phrases like 'die Fakten sprechen eine andere Sprache' may subtly imply criticism of public claims, slightly affecting neutrality.

SRF NewsState / PublicCenterFactual 85Objective 7814 days ago

The Alpine cheese sweats 1700 Heat at 1,700 meters: How much technology can the Alpine cheese withstand?

Bias read (Center): The article presents a balanced view of the issue, focusing on the technical and economic challenges faced by alpine cheese producers without taking a clear ideological stance. It includes quotes from both industry representatives and experts, and does not favor one political perspective over others

Why factuality (85): The article reports on the impact of heat on alpine cheese aging, citing specific temperature ranges (12–13°C) necessary for optimal ripening. It references expert statements from Philipp Schmid and Thomas Aeschlimann, providing context about traditional methods being challenged by rising temperatur

Why objectivity (78): The tone remains informative but includes some emotionally charged phrases like 'die Hitze stört die Reifung' (heat disrupts ripening), which may imply urgency. The article presents challenges faced by farmers without clearly balancing positive adaptations or solutions, leaning slightly toward highl

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The Alpine cheese sweats 1700 Heat at 1,700 meters: How much technology can the Alpine cheese withstand?

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