Besides the world-famous cheeses such as Emmental and Gruyere, there are other fine and delicious cheeses that are produced in Switzerland.
Sbrinz cheese is considered an analogue of Italian parmesan. According to the Swiss, it is the oldest cheese in their country. It is mentioned in ancient chronicles. it is produced in the regions of Schwyz, Bern, Saint-Galle and Argue.
Sbrinz cheese is produced only from the milk of a certain breed of cows.
600 liters of milk are needed to produce a 45-kilogram cheese wheel. Sbrinz cheese matures for two years. During this period, an excessively solid substance is formed, which cannot be cut, but only crumbles. Therefore, a special knife is used for Sbrinz cheese, with which pieces are scraped off.
This cheese has a nutty flavor and a hint of caramel. It is mostly used grated, but can also be served in small pieces with wine.
Appenzeller cheese has been produced for 700 years. It was made by monks in the Saint-Gals monastery. Over the centuries, the cheese changed its name and was called Hrudka, Zinka and Alpkas.
Appenzeller is a semi-hard cheese that is sold in flat wheels weighing 7 kilograms. They have an orange skin and an elastic interior with holes. This cheese has a pronounced spicy-fruity taste.
During its maturation process, it is dipped periodically in a special solution of salt, white wine and spices, the recipe of which has been preserved for centuries. This cheese is added to various dishes and sauces and is used to make fondue.
Vacherin Fribourgeois cheese, also known as Fribourg, has been produced since 1448. It was favored by royalty. This cheese is only produced from September to April. It matures for 9 weeks and has a slightly sour taste combined with aromas of resin. Specialists compare it to an analogue of the Italian Fontina cheese. Vacherin Fribourgeois is used to make fondue.
Tete de Moine cheese literally means the monk's head. This is due to the fact that Tete de Moine cheese began to be produced centuries ago in an abbey in western Switzerland. It is a hard cheese that is produced in the cantons of Cortellari, Bern, Münster and Jura.
It is made from milk from cows milked only in the summer. The cheese matures on pine boards for 75 days. Wheels of one kilogram are obtained, which have a brown crust, and their inside is yellow and dense.
The Tete de Moine cheese can only be cut with a special knife that rotates to cut a very fine, shaving-like strip. Cheese cut in this way has the best aroma and taste. It's spicy-sweet.
Schabziger cheese is produced only in the canton of Glarus. It has a greenish color thanks to special plants that are used in its production. This cheese is used for fondue. It is popularly known as Green Swiss Cheese. It matures for half a year and is sold in the form of a cut cone.
