15 Best Mouth-Watering Cheese From Switzerland

The Swiss take their cheese very seriously, and it’s no surprise that it’s a major business in Switzerland, where they manufacture over 180,000 tonnes of cheese per year and export roughly a third of it.

The majority of cheese from Switzerland are mountain cheeses, which are prepared from raw alpine milk. They are solid, flavorful cheeses that have matured for a long time. Although most cheese is now prepared with modern machinery, the majority of cheese from Switzerland is still made in hundreds of small dairies using milk sourced locally on small farms.

Switzerland is also known for Swiss chocolate brands. The best swiss chocolate brand is Toblerone.

What Is Swiss Cheese?

Swiss cheese is a sort of dairy product. Swiss cheese is any cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland’s Emmental area. Swiss or Alpine cheese is what it’s called.

What Is It About Swiss Cheese That Makes It So Tasty?

Swiss cheese is one of the healthiest cheeses on the market. It contains a lot of calcium and protein. It has a lower salt content and other cheeses have less phosphorus and vitamin B-12 than this one. Swiss cheese has a lot of health benefits, therefore it’s a good choice for a healthy diet.

You can also try some fat-free Swiss cheesse but the taste will be different.

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15 Insanely Delicious Cheese Brands In Switzerland You Must Taste

1. EMMENTALER: The Best Swiss Cheese Ever –

Origin – West-central Switzerland, Canton of Bern.

Emmentaler cheese is a classic raw cow’s milk cheese from Switzerland that can be matured for up to 18 months and hails from the Emme valley’s heartland. Emmentaler is one of the best aged swiss cheeses. Emmentaler is a semi-hard cheese with cherry-sized eyes sprinkled throughout (also known as holes). It has no indications of acidity and has an even rind with a robust and substantial body, with tones of ripe fruit and hazelnuts. Emmentaler is a Swiss cheese that is highly versatile and well-suited to a wide range of culinary adventures.

Tips – Aromatic, sweet, and delectably complex in taste.

2. TÊTE DE MOINE –

Origin – Saicourt, district of Moutier, Bernese Jura, Canton of Bern.

The monk’s head, or Tête de Moine AOP, is an unpasteurized, cylindrical, smeared semi-hard cheese that weighs around 800 grams. The texture is velvety smooth and melts on your tongue. Rather than being chopped, Tête de Moine cheese is scraped into fine rosettes with a girolle cheese curler or similar equipment.

The quantity of surface area that comes into touch with the air grows as the cheese is scraped. This changes the structure of the cheese and allows the fragrant, softly melting flavor to fully develop. This fine knife was also used by the monks at Bellalay monastery in Jura’s Bern town to scrape their Tête de Moine AOP. According to legend, the monks used cheese as currency in the 12th century.

Tips – Tête de Moine is a semi-hard cheese from Switzerland created from unpasteurized whole cow’s milk. It has a spherical shape. The cheese is traditionally scraped with a knife to create thin shavings, which is claimed to assist develop the smell and flavor by allowing oxygen to reach more of the surface.

3. GRUYÈRE: A Popular Swiss Cheese Brand –

Origin – Swiss town of Gruyères, Switzerland.

Gruyère is a smooth-melting cheese from Switzerland prepared from whole cow’s milk that is typically aged for six months or more. Gruyère is the best Switzerland cheese, an excellent table cheese, which refers to any cheese that can be cut into slices and eaten in slices, such as on a sandwich or as part of a cheese buffet. Gruyère is also a great melting cheese, which is why it is one of the two main kinds of cheese from Switzerland used in the traditional fondue recipe. It’s also the cheese used in the Croque monsieur, a traditional French grilled cheese sandwich that can be found in nearly every Parisian café.

Gruyère cheese is a solid, pale yellow cheese with a rich, creamy, somewhat nutty flavor. It has a few small holes, or “eyes,” that are typical of Swiss cheese and are generated by gas bubbles released by the microorganisms used in the manufacturing process. When compared to other Swiss cheese kinds, Gruyère has fewer and smaller eyes.

Tips – Although not all cheeses get gooey when cooked, Gruyère is an excellent choice when the ultimate product needs to be creamy. That’s due to the way it’s constructed.

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4. SBRINZ –

Origin – Cantons of Obwalden, Nidwalden, Lucerne and Zug, Central Switzerland.

Sbrinz cheese is made daily from top-quality unpasteurized milk, rennet, and salt by 26 chosen valley and alpine creameries. Sbrinz AOP is a completely natural product that has no added components. It is also kept in the country of origin.

This flavorful central cheese from Switzerland takes a long time to age before it can be tasted – a long time. It takes at least 18 months to develop, and the longer it sits, the more aromatic and flavorful it becomes. Sbrinz AOP is the only Swiss cheese that can be eaten in three distinct ways: it can be planed into thin rolls after being matured for 18 months. When split into bits, the 24-month-old cheese will complement any cheese board or appetizer.

You will need a cheese knife for hard cheese to cut into pieces as Sbrinz cheese is very harder.

Tips – This extra-hard cheese from Central Switzerland is unlike any other in terms of versatility. Sbrinz can be grated, planed into rolls, or split into chunks. You will need a cheese knife for hard cheese. It’s the perfect complement to a variety of foods. Sbrinz is a fantastically versatile ingredient that always tastes delicious!

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5. L’ETIVAZ –

Origin – Town of Cod Cantan, Switzerland.

L’Etivaz AOP is a hard cheese from Switzerland created from raw milk that has not been pasteurized. Between May and October, it is made by hand in over a hundred alpine creameries in the Vaud Alps, using unpasteurized milk, an open fire, and the traditional recipe. The unpasteurized milk is processed on the premises and smells like beautiful mountain herbs.

Etivaz AOP has a unique, acidic, fruity flavor with a nutty undertone. Depending on the nutrition of the cows, the flavor differs from Alp to Alp. The color of the cheese varies from ivory to pale yellow. The wheels range in weight from 15 to 35 kg. Etivaz AOP is aged from five to thirteen months and can be stored for a long time. During the summer months, it is only made in tiny quantities: 400 to 430 tonnes, or 17,000 to 19,000 wheels. If you are going to use hard cheese in your daily menu an easy cheese cutter and the best cheese grater is a must at home.

Tips – L’Etivaz AOP is a powerful, unique alpine cheese from the Vaud Alps that is only made in small batches by hand over an open fire during the summer months.

6. TILLAMOOK SWISS CHEESE –

Origin – Tillamook Valley, Switzerland.

Since 1909, the Tillamook Way has been a way of life for Tillamook farmers. The farmer cooperative has been dedicated to producing the greatest Tillamook cheese using the best ingredients since 1909. Farmers have always treated the land, the people, and the animals with care and respect. They are known as the Tillamook County Creamery Association as a cooperative. They are made up of approximately 80 landowners. For almost a century, several of these families have been farming in Tillamook County and have been dedicated to providing tasty, high-quality dairy products.

7. APPENZELLER –

Origin – Cantons of Appenzell Innerrhoden and Ausserrhoden, St. Gallen and Thurgau.

When it comes to Swiss cheese specialities, Appenzeller® cheese is one of the best. For over 700 years, the most flavorful cheese in Switzerland has been made by hand following historic traditions. The gently sloping hills between Lake Constance and the Säntis mountain range, with its nutritious, lush floral meadows, provide the ideal setting for Appenzeller® cheese’s natural unpasteurized milk.

Tips – The herbal brine is responsible for its distinct, tangy flavor, which takes at least three months to complete. This herbal brine recipe is kept a well-guarded secret. The first-class quality is guaranteed by the cheese certificate on the base of each cheese wheel.

8. SMOKED SWISS CHEESE –

Origin – Region – Canton of Fribourg; Town – Gruyères.

This Smoked cheese from Switzerland has a smoky flavor that complements the sweet, nutty Swiss cheese foundation. Any cheese that has been cured in a smoking method is referred to as smoked cheese. Cold smoking takes place at temperatures ranging from 68°F to 86°F (20°C to 30°C), whereas hot smoking takes place at temperatures ranging from 104°F to 194°F (40°C to 90°C).

It’s vital to remember that once the cheese has been smoked, it must be carefully wrapped and refrigerated for at least 1-2 weeks before eating. The smoke flavor is very overpowering if you try to consume the cheese immediately soon. Allowing it to sit for a few minutes will allow the flavors to blend and the smoke flavor to soften.

Tips – Smoked cheese from Switzerland is a concentrated supply of the nutrients naturally found in milk, including calcium, regardless of the type of milk used to make it. Other critical minerals included in smoked cheese include phosphorus, zinc, riboflavin, vitamin B12, and vitamin A.

9. RACLETTE –

Origin – Wallis, Switzerland.

Raclette cheese is a semihard Alpine cow’s milk cheese from Switzerland. It’s native to the Swiss Alps, but it’s also grown on the French side and in the United States. Raclette is commonly served at fondue and raclette meals, where it is melted and scraped overcooked potatoes. Raclette’s scent, which can be described as pungent, is its most defining feature. This delicious cow’s milk cheese has a creamy texture and a salty, somewhat sweet, slightly nutty flavor.

Tips – Raclette melts extremely well because the fat content does not separate and pool as grease. It’s perfect for raclette dinners and cheese fondue, as well as any recipe that calls for melted cheese, such as gratins and casseroles, grilled cheese sandwiches, and pasta and egg dishes.

10. SCHARFE MAXX –

Origin  – Hatswil, Thurgau, Switzerland.

The Swiss hard cheese Scharfe Maxx comes from the Thurgau canton. It is a pungent-flavored hard cow’s milk cheese manufactured from thermalized milk. “Scharfe Maxx” literally translates to “Sharp Maxx” or “Spicy Maxx.” It’s referred to as Swiss or Alpine cheese.

The Studer cheese factory is located in Hatswil (Hefenhofen), in the Thurgau canton, near Lake Constance. The Studer family is in their third generation of running the cheesery. The Scharfe Maxx has a similar flavor to an Appenzeller, but it’s creamier and spicier. The Scharfe Maxx is created with thermalized milk, just like other Appenzeller cheeses.

11. ENGELBERG CHEDDAR –

Origin  – Switzerland.

Walter Grob’s “Engelberg” is created without colors or additions from the rich mountain and alpine milk. Matured for five months in the Engelberger cheese dairy’s cellar and cared for with salt and water by hand. The rind of the Engelberg Cheddar is healthy and rustic as a result of this.

12. VACHERIN FRIBOURGEOIS –

Origin – Canton Vaud & Canton Fribourg in west-central Switzerland.

Vacherin Fribourgeois AOC is a semi-soft Swiss cheese created in the municipalities of Bulle (Canton Vaud) and Fribourg from raw cow’s milk (Canton Fribourg in west-central Switzerland). Other sections of Switzerland, especially the Jura Mountains on the French border, produce this cheese.

It is a substantial and strong Swiss cow’s milk cheese that varies in texture from semi-soft to firm depending on age. Vacherin Fribourgeois is a “traditional” Vacherin with a craggy, uneven rind and sharp edges. It has a nutty flavor and the aroma of freshly cut hay. When melted, the flavors intensify.

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13. Vacherin Mont d’Or –

Origin – Canton Vaud & Canton Fribourg in west-central Switzerland.

Vacherin Mont-d’Or from Switzerland, while it’s more commonly referred to as just Vacherin in local stores. It has a greyish-yellow washed rind and is prepared from cow’s milk in Switzerland or France, primarily in villages of the Jura region (an origin that has been officially controlled since 1981).

It’s made between August 15 and March 15, the market between September 10 and May 10, and includes 45 to 50 percent milkfat (dry matter). The Swiss Vacherin Mont d’Or is manufactured with thermalized milk (pasteurization is not permitted), whilst the French Vacherin du Haut-Doubs is made with unpasteurized milk. When the cows come down from the Alpage (mountain pastures) and there isn’t enough milk to create Comté cheese, it’s traditionally made.

14. Swiss Tilsit –

Origin – Thurgau, Switzerland.

The craft of cheese from Switzerland was transmitted around the world by Swiss immigration. This includes the former German province of East Prussia, which is now part of Russia. Otto Wartmann moved back to Thurgau from a little town called Tilsit in 1893. He had brought a recipe for cheese with him. On his timber yard in Thurgau’s picturesque Bissegg, he perfected this recipe. And it was there that he developed new quality criteria for cheese production. Tilsiter, the Swiss, had finally returned home.

Fresh milk, consistent quality standards, and established processes are the ingredients for perfect Tilsiter Switzerland. Quality, on the other hand, is all about joy and love when it comes to making Tilsiter. After all, producing cheese is an art form. And, like milk, love is an essential component of cheese making. Tilsiter Switzerland has been around since 1893. And the recipe hasn’t changed. The goal was to create a cheese from Switzerland that would keep people interested day after day.

15. Schabziger –

Origin – Canton of Glarus, Switzerland.

Schabziger cheese is a classic cheese from Switzerland made exclusively in the Canton of Glarus. Blue fenugreek, also known as blue melilot, is used to make Schabziger, which is manufactured from skimmed cow milk and is a unique herb in cheese factory Switzerland.

After heating the milk and melilot sap to 32 degrees Celsius (90 degrees Fahrenheit), an acid (lactic, citric, or acetic) is added, causing curdling. Separation of the whey and curd The whey is curdled and separated at 90 degrees Celsius (194 degrees Fahrenheit). Ziger is a whey condensate that is squeezed into cones for 6 to 8 days. After that, the cones are cured for 2 to 6 months.

Secrets Behind The Fame Of Swiss Cheese

Swiss cheeses are still popular in Switzerland and around the world, and Swiss cheesemakers consistently win awards in international contests. Swiss cheesemakers have a reputation for having a high level of professional training. In Switzerland, traditional cheesemaking techniques are still passed down from generation to generation.

The cheese factory in Switzerland is to be found in ancient lands, and they have retained their practice of cheese making. Switzerland’s cheeses are known for their high quality, purity, and flavor.

Cheese is made from milk that has been curdled, then separated and squeezed to remove extra water. Cheeses curdled with rennet (a mixture of enzymes) will melt, whereas cheeses curdled with acid (such as ricotta or queso fresco) will not melt at all.

• The requirements for production, controls and environmental restrictions are all very tight.
• Swiss cheese is one of the healthiest cheeses on the market. It contains a lot of calcium and protein. It has a lower salt content
• It should come as no surprise that cheese has been a daily mainstay for the Swiss people since the dawn of humanity.

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Common Questions

Final Words

Since the Middle Ages, Switzerland has been a cheese hub, and like many European countries, it has always taken its culinary image extremely seriously. Indeed, its seriousness has hampered its international popularity in many respects.

In Switzerland, cow’s milk is used to make the great majority of cheeses. The terrain and climate of Switzerland are ideal for cows. Dairy farming is crucial to cheese manufacturing, and, similar to terroir in winemaking.

Switzerland’s unique topographical makeup plays a significant impact in every step of the cheesemaking process.