Swiss cheese, also known as Emmental cheese, is a beloved and widely popular cheese variety that has its roots in Switzerland. It is a semi-hard cheese with a pale yellow colour, and it is characterized by its distinctive holes, which are formed during the cheese-making process.
Swiss cheese has a nutty and slightly sweet taste, and it is a versatile cheese that can be used in a variety of dishes, including sandwiches, salads, and fondue.
There are many different varieties of Swiss cheese available, each with its unique flavour profile and characteristics. In this article, we will be exploring the top 10 Swiss kinds of cheese, based on their popularity, taste, and overall quality.
Top 10 Best Swiss Cheese
When it comes to cheese, Switzerland is a notion renowned for its exquisite and diverse range of delicacies. Swiss cheeses are some of the finest in the world and with such an array of amazing cheeses to choose from, it can be difficult to decide which ones to try.
To help you, we’ve compiled a list of the top 10 Swiss kinds of cheese.
Gruyere is one of the most beloved and popular varieties of Swiss cheese. It’s named after the town of Gruyeres in Switzerland. Gruyere is a semi-hard cheese with a pale yellow colour and a slightly nutty flavour sweet taste.
Gruyere is made from cow’s milk, and it is typically aged from 5 to 12 months, depending on the desired flavour profile. Gruyere is commonly used in traditional Swiss dishes such as fondue and raclette. It is also a popular cheese for melting, making it a great choice for quiches, gratins, and other baked dishes.
Its distinct and unique flavour makes it a popular choice for cheese boards, where it can be paired with fruits, crackers l, and other cheeses.
Emmentaler is one of the most well-known Swiss cheese varieties and is an essential ingredient in many dishes. This cheese is a semi-hard cheese with a pale yellow colour and a distinctive appearance, thanks to its large, characteristic holes.
The cheese is made from cow’s milk and has a mild, nutty flavour that is slightly sweet and buttery.
Emmentaler is often used for melting and is often used in dishes such as fondue, quiches, and casseroles. It is also a great cheese for sandwiches and can be used in a variety of cold and hot sandwiches.
Raclette is a semi-hard, washed-rind cheese that’s made from cow’s milk and has its origins in the Swiss Alps. The name “raclette” comes from the French word “racler,” which means “to scrape.”
Raclette cheese has a pale yellow colour and a creamy, semi-soft texture. It has a distinctive aroma and a nutty, slightly sweet flavour with a hint of sharpness. The cheese is served or used melted. It is often used in making traditional Swiss dishes such as sandwiches, quiches, and gratins.
This cheese is traditionally served melted, with potatoes, pickles, and other accompaniments, and it is a popular cheese in Switzerland, France, and other Alpine regions.
Appenzeller is a semi-hard, cow’s milk cheese that’s made in the Appenzell region of Switzerland. This cheese is made using a secret blend of herbs, spices, and brine, which gives it a unique flavour and aroma. The cheese has a slightly sweet, nutty flavour with a hint of spice and a savoury finish.
This cheese has a pale yellow colour and a semi-hard, slightly elastic texture. The cheese is aged for a minimum of three months, but some varieties can be aged for up to a year, resulting in a harder texture and a stronger, more pungent flavour.
5. Tête de Moine
Tête de Moine is a unique cheese that’s traditionally served shaved or curled, using a special tool called a Gironde, which creates thin, delicate rosettes of cheese. It’s typically made from cow’s milk.
This chess has a pale yellow colour and a semi-hard, slightly crumbly texture. It has a delicate, nutty flavour with a slightly sweet and tangy finish.
The cheese is often served as an appetizer or as part of a cheese board. It pairs well with fruits, nuts, and crackers.
L’Etivaz is a semi-hard, unpasteurized cow’s milk cheese that is made in the alpine region of western Switzerland. It is a traditional cheese that is made using traditional methods and is named after the small mountain village of Etivaz where it is produced.
It has a pale yellow colour and a semi-hard, slightly crumbly texture. The cheese has a rich, nutty flavour with a hint of sweetness and a savoury finish. It is often described as having a flavour profile, with hints of grass, herbs, and nuts.
L’Etivaz is a versatile cheese that can be used in a variety of dishes. It is often served as part of a cheese board or charcuterie platter and pairs well with fruit, nuts, and crackers. L’Etivaz is also a great cheese for melting and can be used in dishes such as fondue, gratins, and quiches.
Tilsiter is a semi-hard cheese that originated in Switzerland but is also produced in Germany and Russia. The cheese has a pale yellow colour and a smooth, creamy texture. It is known for its tangy, buttery flavour, which becomes more pronounced as the cheese ages.
Tilsiter cheese is often used in sandwiches, salads, and as a topping for pizza or pasta. It is also a popular cheese for melting and can be used in dishes such as fondue and raclette. Tilsiter cheese pairs well with fruit, nuts, and crackers, as well as with a variety of wines and beers.
Sbrinz is a hard, unpasteurized cheese that is named after the town of Sbrinz in central Switzerland. It is considered one of the oldest cheeses in Switzerland, with a history dating back to the Middle Ages.
Sbrinz cheese has a pale yellow colour and a texture that is similar to Parmesan or Grana Padano. It is often grated or shaved over dishes such as pasta, risotto, and salads. Sbrinz cheese pairs well with wines such as Pinot Noir and Chardonnay, as well as with beer.
Sbrinz cheese is often served as an appetizer with bread, and it is also used in traditional Swiss dishes such as Älplermagronen (a type of macaroni and cheese) and Fondue. The hard texture of the cheese makes it a great option for packing on a picnic or adding to a cheese board.
9. Vacherin Fribourgeois
Vacherin Fribourgeois is a semi-soft, unpasteurized cheese that is made in the Fribourg region of Switzerland. It has a pale yellow colour and a creamy, smooth texture. The cheese is made from the milk of cows that graze in the alpine pastures of the region, giving it a unique flavour.
The flavour of Vacherin Fribourgeois is mild and slightly nutty, with a creamy, buttery finish. Its texture is soft and smooth, making it a popular choice for spreading on bread or crackers. The cheese is also a great melting cheese and can be used in dishes such as fondue or baked into a tart.
Vacherin Fribourgeois is also often served as an appetizer with bread and dried meats, and it is also used in traditional Swiss dishes such as raclette and tartiflette. The cheese pairs well with white wines such as Chasselas or Sauvignon Blanc, as well as with beers.
10. Berner Alpkäse
Berner Alpkäse, also known as Bernese Alpine cheese, is a semi-hard cheese that is made in the Bernese Oberland region of Switzerland. It is made using raw cow’s milk from cows that graze on the high mountain pastures of the region during the summer months.
The flavour of Berner Alpkäse is complex, with a combination of sweet, nutty, and fruity notes. Its texture is firm and slightly crumbly, making it a great cheese for slicing and snacking. The cheese also melts well, making it a great option for grilled cheese sandwiches or topping dishes such as macaroni and cheese.
Swiss cheeses are known for their distinct flavours, textures, and traditional methods of production. Each cheese has its unique characteristics that make it a popular choice among cheese lovers around the world.
From the nutty and buttery taste of Gruyere to the creamy and slightly sweet flavour of Vacherin Fribourgeois, to the firm and rich taste of Berner Alpkäse, there is Swiss cheese for everyone to enjoy.