Tom Merkli | Alpine Express

Posted on 8 November 20258 November 2025 by Tom Merkli — Leave a comment

How A2-Friendly Are Alpine Cheeses?

Look what I found - Selection Rolf Beeler mature raw milk Swiss cheese

If you’ve ever felt uneasy after drinking milk but can happily enjoy a good slice of Gruyère or Comté, you’re not imagining it. The difference may come down to a tiny milk protein — and how Alpine cheese makers have been naturally ahead of the curve for centuries.

What’s the story with A1 and A2?

Cow’s milk contains several proteins, one of which is beta-casein. There are two main types: A1 and A2.

Most modern dairy cows (especially Holstein-Friesians) produce A1 milk, which can release a peptide called BCM-7 during digestion. Some people find this causes mild digestive discomfort or bloating.

By contrast, A2 milk — from breeds like Brown Swiss, Simmental or Jersey cows — doesn’t produce BCM-7 and is often easier to digest.

Why Alpine cheeses are naturally A2-friendly

High in the Swiss and French Alps, traditional cheese makers have always relied on local mountain breeds — Simmental, Brown Swiss, Fribourg, Tarine and Abondance cows — all of which produce milk that’s largely A2.

Add to that the magic of the cheese-making process: fermentation, bacterial cultures and long ageing. These steps naturally break down most of the casein proteins, including any traces of A1, making aged Alpine cheeses far gentler on the system than fresh milk.

Cheeses that are low in A1 protein

Here are some of the best examples of naturally A2-leaning cheeses:

Gruyère AOP – Firm, nutty and aged 18 months or more. Made from A2-rich mountain milk.
Emmentaler AOP – The classic “holey” cheese from Brown Swiss cows. Mild and digestible.
Comté AOP – From France’s Jura Mountains; buttery, complex and naturally A2.
Beaufort AOP – The “Prince of Gruyères,” made with Tarine and Abondance milk.
Raclette du Valais AOP – Semi-soft, aromatic and easily melted — gentle on digestion.
Sbrinz AOP – Switzerland’s oldest cheese, aged up to 36 months; virtually free of intact casein.

And if you prefer to avoid cow’s milk altogether, sheep and goat cheeses (like Pecorino or Valençay) are naturally 100% A2.

So should you switch?

If you’re sensitive to milk but love cheese, Alpine varieties are a safe and delicious choice.

Their combination of A2 milk and long ageing means you can enjoy their flavour and nutrition with little to worry about.

As always, everyone’s tolerance is different — but few things are as reassuringly wholesome as a wedge of well-aged Gruyère.

Posted on 24 December 202424 December 2024 by Tom Merkli — Leave a comment

Podcast: Episode 1 – Deep dive

We’ve let NotebookLM deep dive into our Alpine Express artisan cheese delivery service. What came out is a fascinating AI talk of what we think is pretty accurate of what we do. Just ignore that ‘next disptch’ date in June 2025. LOL. Here’s the episode:

Posted on 14 December 202414 December 2024 by Tom Merkli — Leave a comment

What to do with left over cheese rinds?

Cheese rinds - what to do with them? We have 10 ideas!

Rolf Beeler once shared with us a guideline on whether you can eat the rind of a cheese: if the whole cheese fits comfortably in the palm of your hand, then you can eat the rind. If it does not, it is advisable to discard it. Of course, this is merely a rough guide; generally, the rinds of matured cheeses are not intended for consumption as they serve as a protective layer for the cheese and are not necessarily highly palatable. Nonetheless, there is no need to throw them away. Here are some suggestions on how you can utilise them:

Leftover rinds are brimming with flavour and can be employed in various culinary applications. Here are some creative ways to make use of them:

Soups and Broths: Add rinds to soups and broths while they simmer. They impart a rich, savoury flavour that enhances the overall taste. Just remember to remove them before serving.
Stews and Sauces: Similar to soups, toss the rinds into stews and sauces. They can add a deep umami flavour, particularly in tomato-based sauces or risottos.
Pasta Dishes: When cooking pasta, place a rind in the boiling water or sauce. It will infuse the dish with a subtle cheesy flavour.
Creamy Risottos: Incorporate the rinds into risottos during the cooking process for added depth. Remember to remove the rinds before serving.
Flavouring Bean Dishes: When cooking beans or lentils, add a rind to the pot. It enhances the seasoning and adds an extra layer of complexity to the dish.
Making Stock: Keep rinds in your freezer and use them to boost the flavour of homemade stock. They add a lovely depth to vegetable or meat stocks.
Cheese-Infused Oil: Infuse olive oil with rinds by gently heating them in the oil. This creates a tasty oil that can be drizzled over salads, breads, or pasta.
Garnishes: After simmering the rinds in a dish, consider grating the softened rind to sprinkle over your dishes as a rustic garnish, adding texture and flavour. This works particularly well with rinds from cheeses like Sbrinz AOP.
Freezing: If you’re not ready to use the rinds immediately, freeze them in an airtight container or bag. They can last for several months and will be ready for use when you are.
Homemade Pizza: When making homemade pizza, consider placing a rind in the sauce or positioning it near the crust while baking for an extra burst of flavour.

By using leftover rinds in these ways, you not only reduce waste but also significantly enhance the flavour of your dishes.