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Cheese is an institution in Switzerland. Everyone eats it, morning noon and night; some is still made in the traditional way by hand on summer mountain pastures.
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For centuries, cheesemaking was a skill confined to mountain farmers, sequestered for months with their herds in summer pastures. These days, some 1200 village dairies are in daily operation, processing fresh, mostly raw, milk from local cows. Locally produced cheeses are savoured as much as local beers are in Britain or local wines in France.
Swiss cheese is the generic name, for several related varieties of cheese. It has a distinctive appearance, being riddled with holes known as eyes.
Three types of bacteria are used in the production of Emmentaler cheese: Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In a late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make up the eyes. Swiss cheese without eyes is known as "blind". In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor. This is because the same conditions that lead to large eyes - longer aging or higher temperatures - also give the acting bacteria and enzymes more time to produce flavor.
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Gruyere This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. A whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! RECIPES
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Appenzeller This specialty from the tiny, Appenzel area is guaranteed to be matured for at least 6 months and is treated with an extra spicy herbal brine. Appenzeller is a full fat semi-hard cheese, selected and matured to high standard. Made from unpasturized cow's milk this semi-hard cheese has a firm texture and a full spicy flavor. RECIPES
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Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, raclette is typically aged 3-4 months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, Swiss Raclette is great served with Bunderfleisch or cured ham. Traditionally served with kirsch or beer. RECIPES
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Emmenthaler (also called Swiss Cheese) is known for its grand size and its handmade quality. The Emmenthaler cheese-making process is an old tradition using pure cow’s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-coloured, mild, slightly nutty tasting cheese with cherry sized holes. Emmenthaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes. RECIPES
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Vacherin Fribourgeois In the warm season, the pastures in the heart of the Fribourg Pre-Alps come to life with an almost endless variety of delicately scented flora. In this idyllic setting, you might find an armailli (cowherder) grazing his herd in the fields of this flora. Vacherin Fribourgeois is made in these hills. It has a firm texture and an ivory to yellow colored interior. The flavor of Fribourgeois is fruity and aromatic with a slight bitterness. The cheese is ideal for making fondue but is also delightful when served as part of a cheese board or as a dessert cheese. RECIPES
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Tete de Moine Tete de Moine is an old monastery-style mountain cheese whose name translates to "monk's head". Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp. RECIPES
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Tilsiter Most of the cheese dairies still operating today in Switzerland are medium-size family-run enterprises. These expert cheesemakers know their milk suppliers personally: a major asset in the quality control of the raw material that goes into making Tilsiter cheese. This first-class product tolerates no compromise. Natural, simple and highly appreciated, Tilsiter cheese has been synonymous with genuine Swiss flavor for over 100 years. RECIPES
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Cheese Preparation Methods!
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