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Five different Swiss Alpine cheeses on sale in Lausanne. This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. [1] [2] Cow's milk is used in
It is a hard cows' milk cheese with a pungent taste that is made from thermized milk. The literal translation of "Der Scharfe Maxx" means "the sharp Maxx" or "the spicy Maxx". It is classified as a Swiss-type or Alpine cheese. The cheese is produced in the Studer cheesery in Hatswil in the canton of Thurgau close to the Lake Constance. [1]
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Five different Swiss Alpine cheeses on sale in Lausanne. Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world.
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Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. [18] Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. [19]
Cheese is considered to be part of Switzerland's national heritage. It has become, together with chocolate, an archetypal Swiss food product. Swiss cheeses are known around the world for their flavour and authenticity. The export of these cheeses, some 40% of production in 2019, is also economically important for Switzerland. [6]
Vacherin Fribourgeois. Vacherin Fribourgeois (French pronunciation: [vaʃʁɛ̃ fʁibuʁʒwa], Vacherin of Fribourg) a Swiss semi-hard cheese made from thermised milk. It is produced under Swiss AOC in the canton of Fribourg, where Gruyère also originates.