Kamil Perry
Swiss cheese is universally loved, especially by those who are lactose intolerant. Switzerland has been a cheese hub since the Middle Ages, and there are now over 475 varieties of Swiss cheese, with evidence of cheese-making in the country dating back to 2500 BC. Swiss-type cheeses, also known as Alpine cheeses, are typically hard or semi-hard cheeses with a distinct character. The most famous Swiss cheeses include Emmental, Gruyère, and Appenzeller, but there are many other varieties to explore.
| Characteristics | Values |
|---|---|
| Number of Swiss Cheese Varieties | More than 475 |
| Common Types | Emmental, Gruyère, Appenzeller, Challerhocker, Sbrinz, Baby Swiss, Lacey Swiss |
| Texture | Hard, semi-hard, semi-soft, soft |
| Flavour | Sweet, nutty, spicy, buttery |
| Rind | Edible |
| Production | Made from cow's milk (99%), sheep milk, goat milk |
| Export | 40% of production in 2019 |
| History | Evidence of Swiss cheesemaking dates back to 2500 BC |
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What You'll Learn
- Switzerland produces over 475 varieties of cheese, with 99% made from cow's milk
- Swiss-type cheeses are a group of hard or semi-hard cheeses with origins in the Alps
- Emmental, Gruyère, and Appenzeller are the best-known Swiss-type cheeses
- Sbrinz is one of Europe's oldest cheeses, made in central Switzerland for over 2,000 years
- Swiss cheesemaking dates back to 2500 BC when dairy farming was first introduced to the area
Switzerland produces over 475 varieties of cheese, with 99% made from cow's milk
Switzerland has a rich history of cheesemaking, dating back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses that the country is renowned for. From 1914 to 1999, the Swiss Cheese Union dominated the industry, controlling all aspects of cheese production, marketing, and export. After the organization disbanded, cheesemakers were free to experiment, leading to an explosion of new varieties. Today, Switzerland produces over 475 varieties of cheese, 99% of which are made from cow's milk.
Swiss cheeses are typically made in the Alps, reflecting the traditional needs of Alpine transhumant makers. During the summer, timber was abundant at high altitudes, providing fuel to "cook" the cheese, while salt was scarce and expensive, resulting in less salty cheeses. The cows grazed on high Alpine grasslands during the summer and were then transported to the valleys in the autumn, along with the cheese they produced. This cheese was typically made in large rounds or "wheels" with a hard rind, providing longevity to the shelf life.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character. They are typically cooked using thermophilic lactic fermentation starters, incubating the curd at high temperatures of 45°C or more. This process results in a firm yet elastic texture, a nutty and buttery flavour, and a gooey, stretchy, and runny consistency when melted. While most Swiss cheeses have few or no holes, the large holes characteristic of some varieties, like Emmental, are formed by the release of carbon dioxide during the breakdown of lactose by lactobacilli and propionic bacteria.
Some of the most famous Swiss cheeses include Le Gruyère AOP, Emmental, and Appenzeller. Le Gruyère has been produced since the 12th century and is named after the walled city in the Fribourg canton. It is made from a mixture of skimmed evening milk and full-fat morning milk, resulting in a wheel that ages for at least three months. Emmental, on the other hand, is named after the Emme Valley in the German-speaking canton of Bern and is known for its distinctive holes. Appenzeller, produced in the Appenzellerland region of northeast Switzerland for over 700 years, is known for its unique flavour and texture due to the herbal brine rubbed on the exterior during maturation.
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Swiss-type cheeses are a group of hard or semi-hard cheeses with origins in the Alps
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with distinct characteristics and origins in the Alps of Europe. While Swiss cheese is often associated with the iconic pale yellow variety with holes, there are actually hundreds of different types of Swiss cheeses, reflecting the country's rich history of cheesemaking.
Switzerland's cheesemaking tradition dates back to around 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses for which Switzerland is renowned. The country's cheesemaking industry was heavily regulated by the Swiss Cheese Union from 1914 to 1999, dictating the processes of production, marketing, and export. After the disbandment of the organisation, Swiss cheesemakers were free to innovate, resulting in an explosion of new varieties. Today, Switzerland produces over 475 varieties of cheese, with about 99% made from cow's milk and the remaining from sheep and goat milk.
The distinct characteristics of Swiss-type cheeses arose from the historical practices of Alpine transhumance, where cheese was made during the summer months on high Alpine grasslands. The cows would then transport the cheese down to the valleys in the autumn. To withstand transportation and storage, Swiss-type cheeses traditionally had a hard rind and a dense, firm texture. They are also known as "'cooked" cheeses, made using thermophilic lactic fermentation starters and incubated at high temperatures of 45°C or more. This process, along with pressing to remove moisture, gives Swiss-type cheeses their firm yet elastic texture.
The most well-known Swiss-type cheeses include Emmental, known for its large holes, as well as Gruyère and Appenzeller. These cheeses are often melted in cooking, resulting in a gooey, stretchy, and runny consistency. Other traditional Swiss varieties include Sbrinz, made from raw Swiss Brown cow milk and aged for at least 16 months, and Challerhocker, a semi-soft thermalised cow's milk cheese wrapped in fir bark for a unique woodsy flavour.
Swiss-type cheeses have spread beyond Switzerland, with similar varieties found in neighbouring countries with Alpine regions, such as the French Beaufort and Comté, and the Austrian Alpkäse. The broad Alpine cheesemaking process has also influenced the famous Italian "grana" cheeses, including Parmesan and Grana Padano, which, despite originating in the Po Valley, borrowed techniques from the Alpine monasteries.
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Emmental, Gruyère, and Appenzeller are the best-known Swiss-type cheeses
Switzerland produces over 475 varieties of cheese, with evidence of Swiss cheesemaking dating as far back as 2500 BC. The best-known Swiss cheeses are of the class known as Swiss-type cheeses, also called Alpine cheeses. These are a group of hard or semi-hard cheeses with distinct characteristics that originated in the Alps of Europe.
Gruyère is considered the archetypal Swiss cheese in continental Europe. It is named for the walled city in the Fribourg canton and is also made from raw cow's milk. Gruyère has a complex personality, with its flavour and texture evolving as the cheese matures. It pairs well with a wide range of flavours, including fresh cherries, apricots, hazelnuts, wildflower honey, and even wholegrain mustard.
Appenzeller is often referred to as Switzerland's tastiest cheese. It is a pressed cooked mountain cheese that comes from the Swiss Alps, specifically the Alpstein region of the Appenzell Alps. Local cheesemakers use the raw milk of local Brown Swiss cows to make this flavoursome cheese. The unique aroma, texture, and flavour of Appenzeller are influenced by the region's terroir, including the weather and water quality, which contribute to the diverse vegetation on the mountainside.
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Sbrinz is one of Europe's oldest cheeses, made in central Switzerland for over 2,000 years
Switzerland is known for its cheesemaking, with evidence of the craft dating back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved, with the introduction of rennet in the 15th century leading to the creation of many hard cheeses that Switzerland is renowned for. Today, there are over 500 varieties of Swiss cheese, with about 99% of them made from cow's milk and the remaining share made from sheep and goat milk.
Among these varieties is Sbrinz, one of Europe's oldest cheeses, which has been made in central Switzerland for over 2,000 years. Sbrinz is a descendant of cheeses made by the Celtic ancestors of the Swiss since the 1st century. It is a very hard cheese, often used as grated cheese in Swiss cuisine, although it is also consumed in small pieces or thin slices. The cheese gets its name from the town of Brienz in the Bernese Oberland, which served as a transportation hub for cheeses from the region. In the 16th and 17th centuries, cheese from this area was transported across the Alps, and Italian customers named it "Sbrinz" after the origin of the pack trains.
Sbrinz is produced in only 42 dairies in central Switzerland, using local cow's milk, specifically that of the Swiss Brown Cow. The cows feed exclusively on grass in the summer and hay in the winter, and no silage, feedstuffs of animal origin, or feed urea are permitted. Nearly 160 gallons of milk are used to make each 100-pound wheel of Sbrinz. Once formed, the wheels are soaked in brine for 15 days and then aged for at least 16 months, with the full flavour developing after about 24-30 months.
Sbrinz is known for its dense paste full of crunchy tyrosine crystals and a remarkably fudgy texture. It has an aromatic bouquet and a spicy aroma, making it a versatile cheese that can be used in a variety of dishes. It is commonly grated on pasta, risotto, or au gratin dishes, and can also be eaten in small pieces, often accompanied by wine. Sbrinz is also unique in that it is never cut but grated, broken with a special cutter, or planed.
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Swiss cheesemaking dates back to 2500 BC when dairy farming was first introduced to the area
Swiss cheesemaking has a long and rich history that dates back to 2500 BC when dairy farming was first introduced to the area. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses that Switzerland is renowned for.
One of the most famous Swiss cheeses, Le Gruyère, has been produced since the early 12th century. Named for the walled city in the Fribourg canton, authentic Gruyère is made from raw cow's milk. Evening milk is skimmed and left overnight to settle, then mixed with the full-fat milk collected the next morning. More than 100 gallons of milk are needed to create a single 80-pound wheel. The flavour and texture of Gruyère evolve as the wheel matures. Younger versions have a softer texture and milder flavour, making them ideal for melting and the classic choice for French onion soup.
Another well-known Swiss cheese is Emmental, which is characterised by its distinctive holes. Named for the Emme Valley in the German-speaking canton of Bern, Emmental has been made from raw cow's milk for centuries. While Emmental is often imitated, the traditional Swiss variety has a unique character that is beloved by cheese enthusiasts worldwide.
Appenzeller is another classic Swiss cheese that has been made in the Appenzellerland region of northeast Switzerland for over 700 years. The secret to Appenzeller's unique personality is the herbal brine rubbed on the exterior of the wheel as it begins maturation. This combination of wine, herbs, spices, and occasionally brandy, gives Appenzeller its distinct flavour and texture.
In addition to these iconic varieties, Switzerland produces over 475 types of cheese, with more than 500 varieties made each year. Swiss cheeses range from hard to semi-soft, with flavours that are nutty and buttery rather than sharp, acidic, or salty. The versatility and diversity of Swiss cheeses have contributed to their universal appeal, with about 40% of production being exported in 2019.
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Frequently asked questions
There are over 475 varieties of cheese made in Switzerland, with 99% of them made from cow's milk.
Some famous Swiss cheeses include Emmental, Gruyère, and Appenzeller. Le Gruyère AOP is considered one of the most famous Swiss cheeses, often imitated and mistaken for the generic, alpine-style cheese found in supermarkets.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with distinct characteristics that originated in the Alps of Europe. They are traditionally made in large rounds or "wheels" with a hard rind.
