List of Swiss cheeses

From WikiMD's Food, Medicine & Wellness Encyclopedia

Swiss cheese refers to a variety of cheeses that originate from Switzerland. The country is renowned for its cheese production, with over 450 varieties of Swiss cheese produced. This article provides a list of some of the most popular and well-known Swiss cheeses.

Appenzeller[edit | edit source]

Appenzeller is a hard cheese made from cow's milk. It is named after the Appenzell region of Switzerland where it is produced. The cheese is known for its distinctive spicy flavor, which is achieved through a three-month aging process.

Emmental[edit | edit source]

Emmental or Emmentaler is a yellow, medium-hard cheese that originated in the Emmental, a valley in west central Switzerland. It is recognized by its large holes or "eyes" and has a savory, but mild taste.

Gruyère[edit | edit source]

Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. It is sweet but slightly salty, with a flavor that varies widely with age. Gruyère is often used in baking and cooking, particularly in dishes such as fondue and French onion soup.

Raclette[edit | edit source]

Raclette is a semi-hard cheese that is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off the melted part. Raclette is a popular choice for social gatherings and parties.

Sbrinz[edit | edit source]

Sbrinz is a very hard cheese produced in central Switzerland. It is often used as a grating cheese and is known for its strong flavor and slightly grainy texture.

Tête de Moine[edit | edit source]

Tête de Moine is a type of Swiss cheese that is known for its unique presentation. Instead of being cut, this cheese is traditionally scraped with a knife to produce thin shavings, which are then served on a platter.

Vacherin Fribourgeois[edit | edit source]

Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow's milk in the towns of Bulle and Fribourg. It has a slightly acidic, resiny flavor, and is a key ingredient in fondue.

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This is a non-exhaustive food and drink related list.


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Contributors: Prab R. Tumpati, MD