Continuing with more information about Swiss cheese…
3 The best known varieties
The most famous traditional Swiss cheese are:
Emmentaler (hard),
Le Gruyère (hard),
Appenzeller (hard),
Sbrirz (extra hard),
Tête de Moine (semi hard),
Tilsiter (semi hard),
Vacherin Freibourgeois (semi hard),
Vacherin Mont-d’or (soft),
Tomme Vaudoise (soft) and
Swiss Raclette (semi-hard).
These cheeses are produced, processed and refined in a specific region, and the milk comes from the same region where the cheese is produced and cared for until it reaches the desired ripeness.
4 Natural 100%
Swiss cheese is natural and produced without artificial additives. It is made with fresh milk that is supplied daily to the cheese factories on the surrounding farms. The maximum distance between the farms and the cheese factory is 20 km. Thanks to the quality of the milk, high quality cheeses are obtained.
5 Swiss village cheese factory
Traditional cheeses are still produced in the town’s cheese factories and not in the large cheese factories. Each wheel is still made by hand according to traditional recipes from cheese factories in small Swiss towns. Tradition is still very important in today’s Switzerland.