More Cheese
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Central Switzerland (1) Eastern Switzerland / Liechtenstein (2) Fribourg Region (2) Geneva (Region) (0)
Graubünden (1) Lake Geneva Region (1) Neuchâtel / Jura / Bernese Jura (1) Schweizer Mittelland (1) Ticino (0)
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(Eastern Switzerland / Liechtenstein)
The uniquely spicy cheese from Appenzellerland.
Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years.
Emmentaler (Schweizer Mittelland)
The king of Swiss cheese.
This celebrated cheese takes its name from the valley (“Tal”) of the river Emme in the canton of Bern, where production of the cheese can be traced back to the 13th century.
Gruyère (Fribourg Region)
The delicious and versatile cheese from western Switzerland.
All over the world gourmets and experts appreciate Gruyère AOC for its unique flavour.
(Central Switzerland)
Aromatic hard grating cheese from the heart of Switzerland.
Sbrinz AOC is a spicy hard grating cheese that has been made in Central Switzerland for hundreds of years.
Vacherin Mont-d'Or AOC (Lake Geneva Region)
The smooth soft cheese from the Jura.
Vacherin Mont-d’Or AOC is the name of the special, unmistakable soft cheese of the Vaud Jura. It has been made carefully by hand in the Vallée de Joux for more than 100 years.
(Graubünden)
Typical of the Grisons and no secret at all
A primal, natural original product made into cheese by hand according to a tried and tested recipe in selected dairies at above 1’000 metres altitude. Its first-class character only fully develops after the journey down into the valley and a ripening time of up to 9 months.
(Fribourg Region)
The creamy delicacy
As a genuine regional product, Freiburger Vacherin AOC is a subtle reflection of the entire palette of aromas of the flora found in the foothills of the Alps and on the Freiburg high plateau.
(Eastern Switzerland / Liechtenstein)
A strong label
Swiss emigrants have spread the art of cheesemaking to many other countries. To former East Prussia for instance, that is today part of Russia. Otto Wartmann, who originally came from Thurgau, returned home from a little town called Tilsit in East Prussia in 1893.
Jura (Neuchâtel / Jura / Bernese Jura)
The delicious cheese from the Jura, savoured in delicate rosettes.
Tête de Moine AOC (“monk’s head”) is a cylindrical, semi-hard
cheese weighing around 800 grams (almost 2 pounds) with a
silky body that easily melts in your mouth
