Cheeses of Switzerland

From Wikipedia, the free 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 sheeps milk and goats milk.

[edit] Some well-known Swiss cheeses

[edit] Extra-hard

• Sbrinz

[edit] Hard

• Emmentaler, generally known in the U.S. as "Swiss cheese"
• Gruyère/Greyerzer
• Berner Alpkäse
• Schabziger, generally known in the U.S. as Sapsago

Swiss cheese being stored in a cellar in a small cheese dairy near St. Gallen

[edit] Semi-hard

• Appenzeller
• Bündner Bergkäse
• Mutschli
• Raclette
• Tête de Moine
• Vacherin Fribourgeois
• Tilsiter: "Royalp Tilsit", "Tilsit Switzerland"

[edit] Semi-soft

• Vacherin Mont d'Or
• Formaggini

[edit] Soft

• Gala