You are rare and a little sour, and you hardly ever leave home. Whoever finds you feels let in on a secret.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- 12 municipalities in St. Gallen and all of Liechtenstein
- Milk
- Skimmed milk, no older than 24 hours
- Type
- Block-shaped, 100 g to 8 kg; salt is the only additive
- Ripening
- Bloderkäse sold within 21 days; Sauerkäse dried for at least 2 months
Source: aop-igp.ch · Last checked 28.10.2026
Taste and texture
While Sauerkäse dries, a gelatinous layer grows inwards from the outside. It looks unusual, and you can eat it.
How to eat it
Eat Bloderkäse fresh, within three weeks of production. Sauerkäse comes to the table after at least two months of drying.
Did you know?
The cheese goes back to the Middle Ages. The villages were far apart and had no roads to take the milk away, so people turned it into cheese on the spot.
Bloderkäse or Sauerkäse?
It is the same cheese at two ages. Bloderkäse is wrapped and sold right after production, at the latest after 21 days. Sauerkäse goes through a drying process and may only be sold after two months.
How to keep it
Keep it in the fridge. Bloderkäse is a fresh cheese, so eat it soon after buying.
Questions about Bloder-Sauerkäse AOP
Where is Bloder-Sauerkäse made?
In twelve municipalities in the canton of St. Gallen, among them Wildhaus, Buchs and Ebnat-Kappel, and in every municipality of Liechtenstein.
Does it contain additives?
Salt is the only additive allowed. The milk must be skimmed and no older than 24 hours.