Cheeses of Switzerland
From Wikipedia, the free encyclopedia
Switzerland is home to about 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheeps milk and goats milk.
Contents |
[edit] Varieties
[edit] Extra-hard
[edit] Hard
- Emmentaler, generally known in the U.S. as Swiss cheese
- Gruyère/Greyerzer
- Berner Alpkäse
- Schabziger, generally known in the U.S. as Sapsago
[edit] Semi-hard
- Appenzeller
- Bündner Bergkäse
- Mutschli
- Raclette
- Tête de Moine
- Vacherin Fribourgeois
- Tilsiter: "Royalp Tilsit", "Tilsit Switzerland"
[edit] Semi-soft
- Vacherin Mont d'Or
- Formaggini
[edit] Soft
- Gala
[edit] Other
- Büsciun da cavra
- L'Etivaz (AOC, Alps and Prealps vaudoises)
- Tomme vaudoise
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