Randy Chandler
Switzerland is known for its cheese, with evidence of cheesemaking in the country dating back to 2500 BC. Swiss cheese has evolved over the centuries, from cottage cheese-like styles to the introduction of rennet in the 15th century, which led to the creation of many hard cheeses that Switzerland is now famous for. Today, there are over 500 varieties of Swiss cheese made each year. Some of the most well-known Swiss cheeses include Raclette, Le Gruyère, Vacherin, and Emmentaler. Raclette, a semi-firm cow's milk cheese, is produced in the canton of Valais and is well-suited for melting. Le Gruyère, a hard yellow cheese also made from cow's milk, is named after the town of Gruyères and is widely used in traditional Swiss fondues. Vacherin Mont d'Or, considered one of the finest Swiss cheeses, is a rich and creamy cheese often served as a dessert with fresh bread or potatoes. Emmentaler, also known as the OG Swiss cheese, is made from raw cow's milk in the Emme Valley in the canton of Bern. Other notable Swiss cheeses include Sbrinz, one of Europe's oldest cheeses, and Appenzeller, known for its distinctive aroma from the curing process using an herbal brine.
| Characteristics | Values |
|---|---|
| Distinct characteristics | Large rounds or "wheels" with a hard rind, few or small holes, nutty flavour, firm but elastic texture |
| Type of milk | Cow's milk |
| Type of cheese | Cooked pressed cheese |
| Rennet | Introduced in the 15th century |
| Number of varieties | More than 500 |
| Popular Swiss cheeses | Raclette, Le Gruyère, Vacherin, Emmentaler, Sbrinz, L’Etivaz, Appenzeller, Tête de Moine |
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What You'll Learn
Raclette cheese
Raclette is a semi-firm or semi-hard Swiss cheese produced in the canton of Valais. It is made with cow's milk and typically fashioned into 6 kg rounds, although it is also available in square blocks. Raclette is especially well-suited to melting and is often melted and then scraped onto diners' plates to be consumed. It is the name of both the cheese and the dish it is used in.
The raclette dish is of Swiss origin and is also popular in other Alpine countries such as France, Italy, Germany, and Austria. It is based on heating the cheese and scraping off the melted part, which is then typically served with boiled potatoes, cornichons (fermented, pickled cucumbers), and pickled onions. It may also be served with bread instead of potatoes. Raclette is often consumed with black tea as a warm beverage is considered to aid digestion. In addition, wine, beer, and hard cider are said to make excellent partners for this meal.
Raclette has been consumed in Switzerland since at least the 13th century, with mentions of melted cheese dishes appearing in medieval texts from Swiss convents dated to 1291. The consumption of melted cheese in the mountainous Alpine regions of Switzerland is also recorded to have occurred since 1574. The French term "raclette" has been used to refer to this dish since 1875 and it was promoted as a national dish of Valais at the 1909 Cantonal Exhibition of Sion.
Today, raclette cheese is commonly sold in slices that fit in raclette grill pans, making it convenient for those hosting raclette dinner parties. The cheese is typically available only during the winter months.
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Le Gruyère
To make Le Gruyère, raw cow's milk is heated to 34 °C (93 °F) in a copper vat and then curdled by adding liquid rennet. The maturation process for this cheese is crucial, as it significantly impacts the final product's texture and flavour. The cellars used for maturation must maintain a climate akin to that of a natural cave, with humidity levels between 94% and 98% and temperatures between 13 and 14 °C. Lower temperatures result in a harder and more crumbly texture.
In terms of culinary applications, Le Gruyère is a versatile cheese. It can be grated over salads and pasta or melted in dishes like French onion soup, croque-monsieur, and chicken or veal cordon bleu. It is a key ingredient in quiche, adding savouriness without overwhelming other ingredients. When it comes to beverages, Le Gruyère pairs well with white wines such as Riesling, as well as sparkling cider and Bock beer.
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Vacherin Mont d'Or
Switzerland is home to several well-known cheeses, including Raclette, Le Gruyère, and Vacherin Mont d'Or. This response will focus on Vacherin Mont d'Or.
The cheese is made with raw milk, requiring around 7 litres of milk to produce 1 kilogram of cheese. The milk comes specifically from Montbéliarde or French Simmental breeds of cow, which are fed on grass or hay, and the use of fermented feed is forbidden. The curds are obtained using rennet and are pressed into cylindrical moulds. Each cheese weighs between 750 grams and 1.5 kilograms. Once removed from the mould, the cheese is encircled with a strap of spruce, slightly smaller than its diameter, giving the rind a distinctive bumpy, crinkled appearance reminiscent of its mountainous birthplace.
The cheese has a unique woody fragrance and flavour, with aromas of resin and mushrooms. Its texture is soft and creamy, and it pairs well with fresh bread or spooned over potatoes with a sprinkling of pepper. Vacherin Mont d'Or typically contains 45-50% milk fat, contributing to its rich and decadent character.
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Sbrinz
Switzerland is known for its cheese, and one of the country's most famous exports is Sbrinz. This hard cheese is made with raw milk in around 30 selected valley dairies in central Switzerland. It is often considered the Swiss equivalent of Parmesan and is sometimes called "Swiss Parmesan". Sbrinz is made with whole milk, rather than skimmed milk, which gives it a smoother, nuttier, and deeper flavor. It is aged for at least 24 months, but it can age gracefully for eight years or more, giving it an increasingly complex flavor profile and a fine granular texture.
In addition to Sbrinz, Switzerland produces many other famous cheeses. These include Raclette, a semi-firm cow's milk cheese produced in the canton of Valais that is well-suited to melting; Le Gruyère, a hard yellow cheese made from cow's milk in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern that is excellent for baking and melting; Vacherin Mont d'Or, a rich and creamy cheese produced only in select dairies in the Jura Mountains of western Switzerland; and Appenzeller, a distinctive-smelling cheese cured in an herbal brine of cider, white wine, peppercorns, and mountain herbs.
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Appenzeller
Switzerland is known for its cheese, and one of its most distinctive varieties is Appenzeller. This cheese is produced in the Swiss mountains, specifically in Appenzellerland, and has been made using the same closely guarded recipe for 700 years. Only 60 village dairies make this spicy cheese, which has a complex flavour profile and a distinctive aroma.
The milk used to make Appenzeller comes from cows that graze in the lush meadows of the region. The cheesemaking process involves washing each wheel with a secret herbal brine infused with wine, cider, and a mixture of herbs, blossoms, and other natural ingredients. This brine is responsible for the cheese's unique flavour and scent.
In terms of nutrition, Appenzeller is high in fat, with 9g of total fat per 28g serving, including 5g of saturated fat. It also contains a small amount of cholesterol and sodium. Overall, Appenzeller is a delicious and unique cheese that is well worth trying, especially when in Switzerland, where you can visit classic Appenzeller dairies and sample dishes made with this special cheese.
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Frequently asked questions
Some Swiss cheeses include Raclette, Le Gruyère, Vacherin, Emmentaler, and Sbrinz.
Gruyère is a hard yellow cheese made from cow's milk. It has a distinctive but not overpowering taste, making it one of the finest cheeses for baking and melting. It is widely used in traditional Swiss fondues.
Sbrinz is Switzerland's oldest cheese, with roots tracing back to 70 AD. It is made with raw milk in 30 selected valley dairies in central Switzerland.
