Best Canton of Vaud Cheese Types
L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk from the summer months.
It is heated in copper vats over an open wood fire, and some of the ashes might fall into the open vats, resulting in just a hint of smokiness when eating the cheese. L'Etivaz is very fragrant and its texture is dense and creamy, while the flavors are fruity and nutty with a hint of smokiness.
Pair with
Vacherin Mont d'Or is a traditional cheese hailing from the area on the border of France near the mountain d'Or. The cheese is made from thermalized cow's milk, and it's available only from October until April, making it highly seasonal and somewhat rare.
It shouldn't be confused with Vacherin du Haut-Doubs or just Mont d'Or cheese – that one is made exclusively with raw cow's milk in France. Vacherin Mont d'Or is wrapped in spruce in order to contain the slightly liquid and melting interior.
Due to its mild flavor and melting and creamy texture, it's recommended to eat the cheese with a spoon when it's at room temperature.
THE BEST Vacherin Mont d'Or Cheeses
Tomme Vaudoise is a traditional cheese hailing from Switzerland. The cheese is made from raw cow's milk and it's left to mature for 8 weeks. Underneath its highly aromatic bloomy rind that's marked with tiny indentations from aging on racks, the texture is rich, yielding, and oozy.
The aromas are fresh, while the flavors are fresh, grassy, and slightly tangy. It's recommended to pan-fry the cheese and place it on top of a salad, use it in pasta dishes, and pair it with a glass of dry white wine.
Le Maréchal is an artisanal French cheese hailing from Vaud in Switzerland, where it's produced by the Rapin family. The cheese is made from raw cow's milk and it's aged for a minimum of 130 days. Underneath its herb-rubbed edible rind, the texture is dense and creamy.
The aromas are buttery, herbaceous, and barnyardy, while the flavors are intense and herbaceous with notes of roasted almonds and salted caramel. The cheese also melts well, so it's often used in fondues or raclettes. It's recommended to serve Le Maréchal with olives and figs.
Le Sousbois is a Swiss cheese originating from Vaud. It was invented in 2000 by Jean-Robert Henchoz. The cheese is made from raw Simmental cow's milk and it ages wrapped in spruce bark. Underneath its thin bloomy rind, the texture is gooey and buttery.
The aromas are smoky and woodsy, while the flavors are mushroomy, earthy, and grassy. The name of the cheese means below the woods, describing the place of its production. It's recommended to pair it with a glass of hoppy ale or Champagne.
Pair with
Tomme de la Vallée is a soft, bloomy-rind cheese from Switzerland's Vallée de Joux. Crafted from cow's milk, it has a creamy texture and delicate flavor. This cheese is part of Switzerland's tradition of tomme-style cheeses, which vary by region and production methods.
Similar to other tommes, it is typically enjoyed young, offering a mild taste that pairs well with crusty bread and light wines. Its small, round shape and soft interior make it a versatile addition to cheese boards and culinary dishes.
Tomme de Rougemont, also known as tomme fleurette, is a soft cheese made from raw cow's milk, featuring a delicate white, bloomy rind. Produced exclusively at the Fromagerie Fleurette in Rougemont, located in the Pays-d’Enhaut region of the Swiss Alps, this cheese reflects the rich alpine flora of the area.
The dairy sources its milk from local cows that graze on natural meadows and alpine pastures, contributing to the cheese's unique flavor profile. Best enjoyed chilled, tomme de Rougemont serves as an excellent choice for an aperitif or as a conclusion to a meal.
Le brigand du Jorat is a Swiss semi-hard cheese crafted from raw cow's milk in the Vaud region. Its name, translating to "The Bandit of Jorat," pays homage to the historical outlaws of the Jorat forest. Distinguished by its caramel-colored rind adorned with tree symbols, the cheese is matured using "raisinée," a local apple syrup, imparting a unique flavor profile.
In 2024, le brigand du Jorat earned the Swiss Champion title in the semi-hard cheese category at the Swiss Cheese Awards.
Best Canton of Vaud Cheeses
AWARDS
World Cheese Awards - Super Gold
2024
AWARDS
World Cheese Awards - Super Gold
2024
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
L'Etivaz AOP is an exclusive Alpine cheese, handcrafted exclusively from May to October in the high mountain regions of the Swiss canton of Vaud. This cheese is a true rarity, produced in limited quantities, with even the largest producers crafting no more than five wheels per day during peak season.
Its uniqueness lies in the traditional artisanal process – the milk is processed immediately after milking, heated exclusively over a wood fire, which imparts a rich, layered aroma with subtle smoky notes. The flavor is intense, fruity, and nutty, with noticeable hints of hazelnuts and dried fruit, while its texture remains firm yet creamy when melted.
AWARDS
World Championship Cheese Contest - Best of Class
2024
World Cheese Awards - Super Gold
2024
AWARDS
World Championship Cheese Contest - Best of Class
2024
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