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List Of Swiss Cheeses
This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland. The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berner Alpkäse
Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland The Bernese Oberland ( en, Bernese Highlands, german: Berner Oberland; gsw, Bärner Oberland; french: Oberland bernois), the highest and southernmost part of the canton of Bern, is one of the canton's five administrative regions (in which context ... and adjacent areas of Switzerland. It is classified as a Swiss-type or Alpine cheese, and is a spicy, full-fat, raw milk cheese without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire. An extra-hard variety of Berner Alpkäse, known as Berner Hobelkäse (literally " planing" cheese), is aged for at least two years and it is this variety that is most widely available. Both Berner Alpkäse and Berner Hobelkäse are certified as AOPs in Switzerland. The cheese is made exclusively from recognized Alpine farms during the Alpine season. Only milk from cows fed on pastures which have not been fertilised artificially may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacherin (cheese)
Vacherin is a cow's milk (French ''vache'', "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. Mont d'Or One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France,'' 'French Cheeses' '', DK, '' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) or Vacherin Mont-d'Or from Switzerland (though it tends to just be called ''Vacherin'' in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. The cheese is wrapped in a "''sangle''" made from the cambium of a Norway spruce tree (French: ') for about two weeks at least, which gives the cheese a unique flavour. It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10. The Swiss ''Vache ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilsit Cheese
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River (also known as the Memel), in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled. Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scharfe Maxx
Der Scharfe Maxx is a Swiss hard cheese from the canton of Thurgau. It is a hard cows' milk cheese with a pungent taste that is made from thermized milk. The literal translation of "Der Scharfe Maxx" means "the sharp Maxx" or "the spicy Maxx". It is classified as a Swiss-type or Alpine cheese. The cheese is produced in the Studer cheesery in Hatswil (Hefenhofen) in the canton of Thurgau close to the Lake Constance. The cheesery is run by the Studer family in the third generation. The ''Scharfe Maxx'' tastes similar to an Appenzeller, but is creamier and more piquant. Similar to other Appenzeller cheeses, the Scharfe Maxx is made with thermized milk. See also *Culinary Heritage of Switzerland *List of Swiss cheeses This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of ... Referenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raclette
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Girolle 7910
A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness. There are also a number of other kitchen tools designed for cutting or slicing cheese, especially the harder types. These include the cheese cutter, cheese slicer, cheese plane and others. Soft cheese knives Soft cheese knives are designed to deal with the stickiness of soft cheese. When the cheese does not stick to the blade, it allows for pieces of cheese to be presented more attractively, with crisper shapes compared to cheese cut with standard knives. The blades of cheese knives are usually made of a material such as stainless steel, which is resistant to the stickiness of cheese. Another design feature often found is the presence of holes in the blade to help to prevent the cheese from sticking to it. Some soft cheese knives also include a ridge, which runs vertically near the top of the blade. This helps sep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tête De Moine
Tête de Moine AOP (, french for "monk's head") is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura. Origin The name “Tête de Moine” has been known since 1790, but its origins go far back to the 12th century. The monks at Bellelay monastery were first mentioned in connection with the production of Tête de Moine AOP as early as 1192 (and so more than 825 years ago), a century before the Swiss Confederation was founded. In those days, they used to pay the annual rent for the various plots of land with the cheese produced at the monastery, which served as a valuable means of payment. Over time, the Tête de Moine was used by tenant farmer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schabziger
Schabziger () or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (''Trigonella caerulea''), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ''Ziger'' and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of with a height of . It contains less than 3% fat. Schabziger is usually eaten grated, or mixed with butter to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread or sandwiches. It can also be used in fondue (''Zigerfondue''), or grated and eaten with noodles (''Zigerhörnli'') or rösti. A cone of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
