Best Swiss Raw Milk Cheese Types
Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry.
Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine.
THE BEST Gruyère Cheeses
Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt.
In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which alters the structure of the paste and helps to release the aromas.
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
Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the spicier it will become.
This hard cheese has a firm, open, and smooth texture, while the flavors are tangy, spicy, and fruity. There are three types of Appenzeller: Classic, aged 3 to 4 months, Surchoix, aged 4 to 6 months, and Extra, aged 6 months or longer.
THE BEST Appenzeller Cheeses
Sbrinz is a Swiss extra-hard cheese made from raw cow's milk. The cheese has a natural rind, and it's texture is dense and flaky. The aromas are slightly spicy, while the flavors are full, intense, tangy, spicy, and nutty, with notes of butterscotch.
Sbrinz is traditionally aged for at least 18 months, and the more it ages, the more aromatic it becomes. It can be consumed in 3 ways: when it's aged for 18 months, it is sliced or shaved into thin rolls, from 24 months and up it's broken into smaller pieces called möckli, and finally, it can be grated and used in a wide array of dishes.
Pair with
Vacherin Fribourgeois is a traditional semi-soft cheese. It's made from raw cow's milk in Bulle and Fribourg. The cows graze only on grass and summer hay on the Alpine meadows. The rind is washed and has a pungent aroma. The interior hides an open, firm, and buttery texture.
The aromas are grassy and strong, while the flavors are buttery, nutty, milky, and acidic. It's difficult to find the cheese because it's produced only by a handful of local artisanal cheese makers. There are 6 varieties of Vacherin Fribourgeois: Classic (6-12 weeks), Extra (at least 12 weeks), Rustic (at least 12 weeks and up to 25 weeks), Alpage (12-25 weeks), Mountain (9-25 weeks), and Organic (at least 9 weeks).
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Berner Alpkäse is a traditional cheese originating from the Bernese Oberland. This hard cheese is made during summer from full-fat raw cow's milk that's flavored with Alpine herbs on which the cows graze. It's usually left to age from 6 to 18 months before consumption.
Underneath its washed rind, the texture of this cheese is hard, brittle, and with no eyes (holes) that are typical for Swiss cheeses. The flavors can be mild or strong, depending on the maturation period. The cheese is usually planed into thin rolls or crumbled into smaller pieces because its brittle texture makes it unsuitable for cutting with a knife.
Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation.
Although the final flavor profile depends on maturation, the cheese is usually nutty and tangy, with aromas that are reminiscent of fresh hay. Emmentaler is traditionally served sliced or cut into cubes, but it also incorporates well into various dishes, and it is one of the most common cheese varieties used in fondue.
Pair with
VARIATIONS OF Emmentaler
THE BEST Emmentaler Cheeses
Edelweiss Creamery
Emmentaler
American Cheese Society Judging & Competition Awards - 1st Place 2017, 2016, 2010, 2008
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.
Produced in Belp, hence the name, Belper Knolle is a unique Swiss hard cheese that's shaped into a small ball. The word Knolle translates to tuber, referring to its shape and style – it's mostly used as a grating cheese.
The cheese is made from raw cow's milk, and it was created in 1993 by Herr Glauser. It's infused with garlic and Himalayan salt, then rolled in ground Oberland black pepper. Belper Knolle is typically aged in caves for about 10 to 15 weeks, the latter one becoming firm, flaky, crumbly, and extremely hard in texture, which is the reason why it's almost impossible to slice it, so use it shaved or grated instead.
Pair with
THE BEST Belper Knolle Cheeses
Best Swiss Raw Milk Cheese Producers
is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques.
Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
Jumi is a renowned Swiss cheese manufacturer based in Vechigen, in the Canton of Bern, Switzerland. The company specializes in producing high-quality cheeses using traditional methods passed down through generations. Jumi is known for its cheeses made from raw milk, preserving the authentic taste and character of its products.
Through careful selection of ingredients and aging techniques, Jumi creates cheeses that stand out with rich flavors, textures, and aromas, ranging from soft to hard, including blue cheeses. In addition to premium cheeses, Jumi takes pride in its sustainable production approach, where livestock is fed on natural pastures, and milk is processed according to the highest quality standards.
BEST Jumi Cheeses
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2024, 2023, 2022, 2021
BEST Cremo Cheeses
Gourmino, based in Langnau im Emmental, Switzerland, is a cooperative formed by a group of Swiss Alpine dairies specializing in the production of Emmental cheese. This producer focuses on traditional cheese-making methods, aging their cheese in natural cave cellars.
Gourmino also plays a significant role in supporting local dairy farmers by providing a stable outlet for their milk, while maintaining a commitment to sustainability and quality in their cheese production processes.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2012
World Cheese Awards - Gold
2024, 2023, 2022
BEST Gourmino Cheeses
Best Swiss Raw Milk Cheeses
Le Gruyere AOP is a premium Swiss cheese with a rich history and distinct character. Produced from raw cow's milk sourced from the high altitudes of the Swiss Jura, this cheese undergoes a unique maturation process that begins in a natural sandstone cave and finishes in a traditional cellar.
The result is a strong yet creamy cheese with an exceptional flavor profile, marked by a balance of intensity and smoothness. Aged for 14 months, it boasts a mature, spicy flavor complemented by a creamy texture. With small holes scattered throughout its smooth, flexible paste, this cheese stands out as a perfect choice for both dessert and savory dishes.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2024, 2023
International Cheese Awards - Gold
2024, 2023, 2022
Le Gruyère AOP is made from raw cow’s milk and adheres to strict quality standards as indicated by its AOP (Appellation d'Origine Protégée) certification. The cheese is aged for a minimum period to develop its characteristic smooth texture and complex taste profile.
This product is often used in a variety of culinary applications, from fondue to quiches, or enjoyed on its own as part of a cheese platter.
AWARDS
World Cheese Awards - Gold
2023, 2022, 2021
AWARDS
World Cheese Awards - Gold
2024, 2022
International Cheese Awards - Gold
2024, 2023, 2019
Jùscht 3 Months is a young cheese – made on the mountain, affinage in the mountain. Jùscht tastes fresh and richly milky – reminding of muesli milk and waffles. In spite of the young age, Jùscht is very rich, but fresh and milky in flavour. This is why the cheese reminds us of muesli milk.
A real “indulgence cheese”, which you won’t have enough of after the first bite.
AWARDS
World Cheese Awards - Gold
2023
AWARDS
World Cheese Awards - Gold
2024
AWARDS
World Cheese Awards - Gold
2024
Gruyère AOP Alpage Réserve is a premium cheese from Fromagerie Moléson, crafted with traditional methods and aged to perfection. This cheese is made from high-quality cow’s milk sourced from alpine pastures, ensuring a distinctive and rich flavor.
The Alpage Réserve is aged for a longer period, typically up to 18 months, which allows it to develop a full-bodied and complex taste profile with nutty, savory, and slightly sweet notes. Its firm texture and deep flavor make it perfect for pairing with wine or as a component in gourmet dishes.
Recognized for its artisanal craftsmanship, this cheese showcases the authenticity and heritage of Swiss dairy making.
Belper Knolle is a distinctive Swiss cheese produced by Jumi, a renowned Swiss cheese manufacturer. Originating from the region of Bern, this cheese is known for its unique characteristics and rich flavor profile. Belper Knolle is made from raw cow’s milk and is carefully aged to develop a robust taste.
What makes this cheese stand out is its characteristic black pepper crust, which adds a bold and spicy kick to the creamy interior. The cheese has a firm texture and is often enjoyed as a table cheese or grated over dishes for added flavor. Jumi’s Belper Knolle is crafted using traditional methods passed down through generations, ensuring that each wheel of cheese is made with the utmost care and attention to detail.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 40 Swiss Raw Milk Cheeses” list until April 04, 2025, 1,518 ratings were recorded, of which 1,233 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.