Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland.

As a rule, the chilled evening milk is partly skimmed to produce a fat content of at least 45% in the final product.

The cheeses, in rounds of at least 15 kg (33 lb), are aged at a humidity of over 85% and the rind is brushed regularly with brine.

The initial ripening period occurs on-site and later the cheese is aged in the cellars of cheesemongers and dairies.

Berner Alpkäse is very similar to Sbrinz but the latter is produced in the lowlands and is much saltier, undergoing a longer brining period of 15 to 20 days.