Bushra Griffith
Swiss cheese is often thought of as a rubbery, white, hole-filled block wrapped in plastic. However, there are many more varieties of Swiss cheese than the mass-marketed version, and they offer a range of creamy, sharp and flavorful experiences. From the heights of the Swiss Alps to the depths of the Kaltbach caves, here are some of the creamiest Swiss cheeses to try.
| Characteristics | Values |
|---|---|
| Colour | Creamy ivory to deeper yellow |
| Flavour | Mild to sharp, nutty |
| Texture | Dense and firm but pliable and elastic |
| Texture | Soft and creamy |
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What You'll Learn
- Comte is a member of the Gruyere family, with a tough, darkly coloured rind and a yellowish interior
- Jarlsberg is a cheese from Norway that is often substituted for Emmental
- Raclette is a cow's milk cheese that is fantastic heated under a hot grill
- Alpine cheeses are large-format wheels of aged cow's milk cheese that are dense and firm but still pliable and elastic in texture
- Soft, salt water-washed cheeses are another Swiss tradition, but they can be difficult to find outside of Switzerland
Comte is a member of the Gruyere family, with a tough, darkly coloured rind and a yellowish interior
Swiss cheese comes in a variety of textures, from creamy to sharp and flavoursome. Comte is a member of the Gruyere family, with a tough, darkly coloured rind and a yellowish interior. It is a round cheese with round, marble-sized holes. Comte is aged longer than Swiss Gruyere and has a creamy, piquant texture and a sweet, fruity flavour. It is made in the Franche-Comte region, which borders the Swiss Alps, and is considered an Alpine cheese. The cows that produce the milk for Comte graze on grass and mountain flowers, which gives the cheese its distinctive grassy, herbaceous flavour.
Gruyere was formerly used as a catchall term to describe Rhone-Alpine-style cheese in the western French and eastern Swiss mountains. Family members included Comte, Beaufort, Abondance, French Gruyere and Swiss Gruyere. Comte is also known as Gruyere de Comte or French Gruyere. It is made using the same recipe and aging process as Swiss Gruyere, but the milk comes from a different region, which gives it a unique terroir.
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Jarlsberg is a cheese from Norway that is often substituted for Emmental
Swiss cheese comes in a range of hues, from creamy ivory to a deeper yellow. Its flavour, often described as nutty, varies from very mild to quite sharp.
Jarlsberg is popular enough to be produced in Norway, Ireland, and the USA. It is classified as a Swiss-type cheese and is often marketed as a Swiss cheese because of its close resemblance to Emmentaler. However, it is a much sweeter and more substantial cheese with marked dissimilarities. It is an all-purpose cheese, suitable for cooking as well as eating as a snack.
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Raclette is a cow's milk cheese that is fantastic heated under a hot grill
Raclette is a great choice for grilling because of its creamy texture and nutty flavour. When heated, the cheese becomes even creamier and the nuttiness becomes more pronounced. This makes it a perfect topping for grilled dishes such as vegetables or meat. The slightly sweet and fruity notes in the cheese also pair well with grilled foods.
In addition to its great taste, Raclette also has a unique history. It is named after the French word "racler", which means "to scrape". This is because traditionally, the cheese is melted by a fire or hot grill and then scraped onto a plate to be eaten. This method of preparation is said to date back to the 13th century when herdsmen would carry the cheese with them as they tended their herds in the Swiss Alps.
Today, Raclette is enjoyed not only in Switzerland but also in many other parts of the world. It is a popular choice for grilled cheese dishes and is often served as a fondue. Its creamy texture and nutty flavour make it a favourite among cheese lovers. So, if you're looking for a delicious and unique Swiss cheese to try, be sure to give Raclette a go!
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Alpine cheeses are large-format wheels of aged cow's milk cheese that are dense and firm but still pliable and elastic in texture
Swiss cheese comes in a variety of textures and flavours, from creamy to sharp, nutty to fruity. The colour of Swiss cheese can range from creamy ivory to a deeper yellow.
One type of Swiss cheese is Alpine cheese, which comes in large-format wheels of aged cow's milk cheese. This type of cheese is dense and firm but still pliable and elastic in texture. It is nutty in flavour, with hints of rostiness and sweet milk. Softer, salt water-washed cheeses are also available, but they are harder to find outside of Switzerland. These are made with raw or unpasteurised milk and are not aged.
Other Swiss cheeses include Comte, a member of the Gruyere family, which is a round cheese with a tough, darkly coloured rind enclosing a yellowish interior. Comte is a creamy, piquant cheese with a sweet, fruity flavour. Jarlsberg, a Norwegian cheese, is often substituted for Emmental. It is made from full-cream cow's milk and is buttery rich, mild and slightly sweet. Raclette, another cow's milk cheese, is fantastic heated under a hot grill, which intensifies its full, nutty and slightly fruity aroma.
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Soft, salt water-washed cheeses are another Swiss tradition, but they can be difficult to find outside of Switzerland
Swiss cheese comes in a range of hues, from creamy ivory to a deeper yellow. Its nutty flavour varies from very mild to quite sharp.
One type of Swiss cheese that is creamy is Comte, a member of the Gruyere family. It has a tough, darkly coloured rind enclosing a yellowish interior. Comte is aged longer than Swiss Gruyere, and has a creamy, piquant texture with a sweet, fruity flavour.
Another Swiss cheese that is described as having a creamy texture is the variety cave-aged for at least 300 days in the Kaltbach caves in the Alpine Valley. This cheese is dense with dark caramel notes, rich and earthy with a striking minerality.
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Frequently asked questions
The addition of rich dairy during production.
Comte, Raclette, and Jarlsberg.
Comte is a member of the Gruyere family. It has a tough, darkly coloured rind enclosing a yellowish interior. It is a creamy, piquant cheese with a sweet, fruity flavour.
Raclette is a cow's milk cheese that is fantastic heated under a hot grill. The heat intensifies its full, nutty and slightly fruity aroma.
Jarlsberg is a cheese from Norway that is often substituted for Emmental. It is made from full-cream cow's milk and is buttery rich, mild and slightly sweet.
