Cheeses of Switzerland
Encyclopedia
Switzerland
is home to about 450 varieties of cheese
. Cows milk
is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk
and goat
milk.
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
is home to about 450 varieties of cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
. Cows milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk
Sheep milk
Sheep's milk is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano , the Pecorino...
and goat
Goat
The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...
milk.
Hard
- EmmentalerEmmental (cheese)Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler....
- Gruyère/GreyerzerGruyère (cheese)Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne...
- L'EtivazL'EtivazL'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place it comes from. L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place it comes from. L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place it comes from. (L'Etivaz is a...
(AOC, Alps and Prealps vaudoises) - Berner Alpkäse
- SchabzigerSchabzigerSchabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland.Schabziger is made out of the skimmed cow milk and a special kind of herb, blue melilot , also called blue fenugreek....
Semi-hard
- AppenzellerAppenzeller (cheese)Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a...
- Bündner Bergkäse
- Mutschli
- RacletteRacletteRaclette is both a type of cheese and a Swiss and French dish based on heating the cheese and scraping off the melted part.-Cheese:Raclette is a semi-firm, cow's milk cheese - most commonly used for melting...
- Tête de MoineTête de MoineTête de Moine is a Swiss cheese. Its name, which means "Monk's Head", is derived from its invention and initial production by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the...
- Vacherin FribourgeoisVacherin (cheese)Vacherin is a cow's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist.-Mont d'Or:One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region , and has a grayish-yellow washed rind and is called Mont d'Or, or...
- TilsiterTilsit cheeseTilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman...
: "Royalp Tilsit",]