Swiss Cheeses

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,... READ MORE

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 salt... READ MORE

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 sp... READ MORE

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 firs... READ MORE

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 b... READ MORE

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called ... READ MORE

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 a... READ MORE

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 ... READ MORE

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 hide... READ MORE

Schabziger is a traditional cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the l... READ MORE

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 c... READ MORE

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 rac... READ MORE

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 fro... READ MORE

Scharfe Maxx is a Swiss cheese hailing from Thurgau. The cheese is made from raw cow's milk that's been thermized, and it's left to age for 5-6 months. It has a washed rind that hides a semi-soft texture of the cheese. Although it can be ... READ MORE

Formaggella is a semi-hard, medium-sized cheese produced from goat's milk, cow's milk, or a mixture of both, with a texture that can range from fresh soft to semi-hard, depending on the production method and aging process. The name derives from READ MORE

Sternenberger Mutschli is a Swiss cheese produced in Zurich by Urs Preisig. The cheese is made from the milk of two local cow herds – the larger wheel is called Sternenberg, while the smaller one is called Mutschli... READ MORE

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 ... READ MORE

Mont Vully is a Swiss cheese made from raw cow's milk. It's produced in the Canton of Fribourg. The texture of Mont Vully is semi-soft and delicate, while the flavors are mild, nutty, woodsy, and slightly piquant. As it ages (10 to 20 wee... READ MORE

Piora is a Swiss cheese originating from the Piora Valley, hence the name. It's made from raw cow's milk coming from a combination of two milkings done in consecutive days. The cows feed on rich fodder on the pastures, resulting in rich a... READ MORE

Bratkäse is a traditional full-fat semi-hard cheese from the Unterwalden region of Switzerland, encompassing the cantons of Obwalden and Nidwalden. Each wheel weighs between 750 grams and 1.1 kilograms (1.6-2.4 lbs) and has a mild, slightly t... READ MORE

Surchäs, also known as bloderchäs, is a sour milk cheese whose origins date back to at least 1827, when it was first documented as a staple of local farming communities. The cheese was valued for its simple production process and high nu... READ MORE

Bündner bergkäse (Bündner Mountain Cheese) is a semi-hard, full-fat cheese made from thermized mountain milk. Each wheel weighs around 4.5 kg, with a 27 cm diameter, and has a firm texture with very few holes. Produced year-round in... READ MORE

Translating to sitting in the cellar, Challerhocker is a Swiss cheese that's aged for at least 10 months in the region of Saint-Gallen. It was created by Walter Rass, who based the recipe on Appenzeller, but made some changes suc... READ MORE

Hoch Ybrig is a Swiss mountain cheese hailing from Kussnacht, where it's selected and matured by famous affineur Rolf Beeler. The cheese was created in the 1980s and it's produced by only one dairy. It's made from Simmental cows' raw milk... READ MORE

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 gooe... READ MORE

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 ad... READ MORE

Glarner Alpkäse is a full-fat, semi-hard cheese made from raw cow's milk, sourced from cows that graze on high-altitude alpine pastures, which enhances its rich flavor. Each cheese wheel weighs between five and seven kilograms (11-15 lbs) and... READ MORE

Chaux-d'Abel is a semi-hard cheese is crafted from fresh raw cow's milk sourced from local dairy cows grazing on the rich pastures of the Franches-Montagnes. The cheese undergoes an aging process of approximately two and a half months, during whic... READ MORE

Formaggio d'alpe ticinese is a traditional semi-hard, full-fat cheese produced during the summer months in the alpine regions of Ticino, the Italian-speaking canton of Switzerland. Crafted from raw cow's milk, or a blend of cow's and up to 30% goa... READ MORE

Urner Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk. Produced only in summer on over 60 alpine farms, it follows strict Swiss alpine cheese regulations, ensuring milk is sourced and processed exclusively in the Alps. ... READ MORE

Ziger is a s whey cheese produced by heating the whey left over from cheese-making, often with the addition of an acid like vinegar or citric acid, causing the remaining proteins to coagulate. The resulting curds are then drained and formed into s... READ MORE

Bündner Alpkäse is a semi-hard, full-fat cheese, made exclusively from raw cow’s milk in alpine dairies during the summer months. Under the Swiss Mountain and Alpine Ordinance, it must be produced in high-altitude pastures, where c... READ MORE

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 ... READ MORE

Schwägalpkäse is a full-fat, semi-hard Swiss alpine cheese made from thermized cow’s milk. Each 5 kg wheel has a 28 cm diameter with small holes and comes in mild, spicy, and aged varieties. It follows Swiss alpine cheese regulatio... READ MORE

Bagnes cheese, originating from the Val de Bagnes in Switzerland's Valais region, is a semi-hard, raw milk cheese traditionally produced in local dairies and alpine pastures. With a fat content of approximately 50%, it features a smooth texture wi... READ MORE

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 va... READ MORE

Appenzeller rässkäse is a semi-hard cow's milk cheese known for its distinctively strong and tangy flavor. The term "räss" in the local dialect translates to "sharp" or "pungent," aptly describing the cheese's pronounced taste. Hist... READ MORE

Büsción is a fresh cheese made from goat’s milk, cow’s milk, or a mix of both. It has a soft, creamy, and slightly sticky texture with an acidic, mildly salty flavor. The cheese is cylindrical (6-10 cm high, 4-5 cm in diame... READ MORE

Tomme neuchâteloise is a soft, creamy cheese with a bloomy rind, originating from the canton of Neuchâtel in Switzerland. This small, flat, disc-shaped cheese typically measures 8 to 10 cm in diameter and 1.5 to 2 cm in height, weighin... READ MORE

Taignon is a Swiss semi-hard, full-fat cheese made from raw cow's milk, produced by the Fromagerie des Franches-Montagnes in Le Noirmont. Named after the inhabitants of the Franches-Montagnes region, it undergoes a maturation period of approximate... READ MORE

Klewenalp käse is a semi-hard cheese made from raw cow's milk, produced during the summer months by 15 alpine farmers on the Klewenalp in Central Switzerland. Each wheel weighs between 4 and 4.5 kilograms and contains at least 45% fat. The ch... READ MORE

St. Galler Alpkäse is a full-fat, semi-hard cheese made from raw cow’s milk in the St. Gallen Alps, Switzerland. Weighing between 4 and 7 kg, it has a smooth, golden-brown rind and a firm paste with sparse holes. Available in mild and a... READ MORE