5 of the Best “Swiss” Cheeses You’ve Never Heard Of!

The 5 Best Swiss Cheeses You Need To Try!

Image Source: http://www.bbc.com/travel/europe/switzerland

One of the most vital parts of the culture and history of Switzerland aside from its majestic landscapes and mountainous scenery, is its cheese. This is markedly evident as over 100  different cheeses are produced throughout Switzerland.

Cheese is a very important aspect of Swiss Culture! Dairy farming in the Swiss Alps dates back 2,000 years, to the time of ancient Romans, making it a crucial part of Swiss life and traditions. To this day, over 100 different cheeses are manufactured in Switzerland. It may come as a surprise that these cheeses are not mass-produced but in fact made in hundreds of smaller dairies which are controlled by a master cheese maker to ensure the best and most high standard cheeses.

Many cheeses of Switzerland often have their names plagiarized and abused. However, regardless of the fact that the cheeses are plagiarized, there is a long list of cheeses that originate from Switzerland.

Here is a list of the 5 best cheeses which are unique to Switzerland:

1. Appenzeller

This is a hard cheese made from cow’s milk. It is light-colored and cured in herbal brine using wine or cider. Its name is from the region is it manufactured in Appenzell, which is located in northeast Switzerland. The flavor is often said to be nutty or fruity, ranging from mild to tangy, with a strong smell to it.

2. Sbrinz

This cheese comes from central Switzerland and is unique because of 42 dairies in the region produce it. The cheese is extra hard with a smoother, nuttier flavor that has a less salty taste.

3. Schabziger/ Sapasago

This hard cheese is made in the Canton of Glarus region using skimmed milk and blue melilot (blue fenugreek), which is a herb which gives the cheese the green color. Its flavor is pungent, salty and sour which the smell matches.

4. Tilsit/ Tilsiter

This cheese is only semi-hard and dates back to the Prussian-Swiss settlers in the Mid- 19th Century. It is light-yellow colored with the flavor of a buttery, yet tangy kind that varies from slightly strong to pungent, depending on how long it has been aged. Sometimes it is said to taste like peppercorns.

5. Vacherin-Fribourgeois

This cheese is also semi hard and is manufactured in dairies of the canton of Fribourg. It is made from cow’s milk and has a semi to hard consistency and is covered in greyish- yellow rind. Because it is cured in damp conditions, it can be mildly acidic.

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