So, you’re going to Switzerland and you’d like to experience the cool breeze by some of the world’s most verdant and luscious lakesides, ski in pure snow bliss or retreat to sun-splashed streets nearby Italy. Reading up on Switzerland, what to visit and travel tips is ideal, but the real question is, what is the best cheese in Switzerland?
First of all, let’s just clarify that there are multiple ways of eating cheese in Switzerland, as well as multiple types, forms, ways of presenting it and even cooking it. Read through our list of the best cheese in Switzerland and start making your cheese bucket list now!
We’ve started with a fairly generic Swiss cheese, but it’s well-known for a good reason; it’s delicious! Emmental, or Emmentaler, is the world-famous cheese that gave Switzerland its iconic, holey cheese look. Emmental was first made in Bern over 800 years ago.
You haven’t been to Switzerland if you haven’t tried Raclette! This cheese is made in the Canton of Valais and is perfect for melting and is often served with gherkins, pickled onions, and potatoes. You can eat it without melting it, although that’s no fun really, is it?
Der Scharfe Maxx
Not for the faint-hearted, this cheese is cured for approximately half a year and is also known as the Feisty Bull. This cheese has a creamy texture and is quite similar to appenzeller (see below) although is has more of a piquant flavor.
Following the same recipe from the 12th century, Gruyère is a dark and earthy cheese that is cured for almost up to a year. This makes it a fairly hard cheese, although taste is not compromised in this sense. Typically, this cheese is aged in caves which is where it gets the name Kaltbach; the name of the cave in the Alpine Valley .
Produced in the northeast of Switzerland, Appenzeller gets its name from the region, Appenzell. A hard cheese made from cow’s milk, this is a fairly spicy flavor compared to other Swiss cheese. It sometimes includes cider or wine which is applied while the cheese cures in order to preserve the cheese and its flavor.
Tête de Moine
This cheese is eaten in a particular way. You should prepare Tête de Moine by scraping the cheese with a knife and producing cheese shavings. This technique is said to aid the cheese in developing flavor by letting more oxygen in. The name, Tête de Moine, means monk’s head, as traditionally this cheese was first made by monks.
More Food and Travel…
If you’re favorite part of traveling is the gourmet gorging (ours too), you might be interested in checking out other travel articles about traditional food from other cultures. For example, our typical Spanish food blog post. Let food lead the way as you discover new countries and their cultures; it’s the best way!