Soft or hard, mild or sharp

A taste of the homeland.

You could happily visit Switzerland by simply travelling from one dairy to the next. Every landscape, every region has its own cheeses – an incredible number made from one raw material, good Swiss milk. The variety is astonishing: smooth and creamy Vacherin, sharp Appenzeller, tangy Sbrinz, nutty Emmentaler (the cheese with the holes), world-famous Gruyère, and distinctive Tête de Moine, shaved into delicate rosettes. These and the other 450-odd cheeses will turn a fondue, a raclette, a cheese board, or even a snack into a memorable experience. A must for cheese lovers is a visit to a weekly market to see the stands of the farmers and cheese makers stacked high with wheels of cheese, many of which have been made in summer pastures.