Fresh Swiss milk from contented cows grazing on lush meadows: the starting ingredient is the same in every region of Switzerland. But what emerges from it in the dairies could not be richer in variety. There’s the world- famous Emmentaler AOP; spicy Appenzeller®; smooth, soft Vacherin Mont d’Or AOP; tangy cheeses such as Sbrinz AOP; aromatic ones like Le Gruyère AOP; Tête de Moine AOP, which can be shaved into ornate rosettes; plus around another 450 unmistakeably original Swiss cheeses.
Needless to say, a country with such a variety of cheeses offers a great range of cheese-based culinary creations – from the cheese bombs known as Malakoffs to toasted cheese slices and cheesecakes, and from raclette to the famous fondue. For in Switzerland, cheese is not just cheese, but a living slice of popular and gastronomic culture.
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.
swiss cheese!....yummy!....yummy!....fills my tummy.
Switzerland has the best cheese in the world : )
i love it ♥