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🇨🇭Appenzell, Switzerland

Appenzeller

A hard cows' cheese washed during ripening with a herbal brine whose recipe the makers keep secret, giving a pungent, tangy rind.

🇨🇭Bern, Switzerland

Berner Alpkäse

A hard raw-milk alpine cheese from the Bernese Oberland, made in summer huts above 1,500m and aged into a nutty, tangy wheel.

🇨🇭Graubünden, Switzerland

Bündner Bergkäse

A mountain cheese from Grisons made from raw alpine milk at over 1,000 metres, aged up to 9 months into a nutty, aromatic paste.

🇨🇭Fribourg, Switzerland

Cheese Fondue

Fondue moitié-moitié

Gruyère and Vacherin Fribourgeois melted with white wine, garlic and a little cornflour in a caquelon over a burner, into which cubes of stale bread are dipped.

🇨🇭Switzerland

Cheese Toast Bake

Käseschnitte

Stale bread soaked in white wine or milk, covered with cheese and baked until it bubbles, often topped with ham, a fried egg or stewed fruit.

🇨🇭Bern, Switzerland

Emmentaler

A large hard cows' cheese with cherry-sized holes formed by carbon dioxide during ripening, mild and slightly sweet.

🇨🇭Fribourg, Switzerland

Fondue Fribourgeoise

Fondue Fribourgeoise melts Vacherin Fribourgeois with water rather than wine for a particularly creamy, elastic dip.

🇨🇭Geneva, Switzerland

Fondue genevoise

Fondue genevoise blends Geneva-area hard cheese with dry white wine and a little starch into a bright, wine-scented dip.

🇨🇭Neuchâtel, Switzerland

Fondue Neuchâteloise

Fondue Neuchâteloise combines Gruyère and Emmental with dry white wine, kirsch and starch for a balanced elastic dip.

🇨🇭Ticino, Switzerland

Formaggini

Small fresh goat or mixed-milk cheeses eaten within days, dressed with olive oil and pepper or matured briefly to a firmer disc.

🇨🇭Ticino, Switzerland

Formaggio d'alpe ticinese

A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.

🇨🇭Glarus, Switzerland

Glarner Alpkäse

An AOP-protected alpine cheese from Glarus made from raw summer milk in mountain huts, aged into a spicy, nutty wheel.

🇨🇭Switzerland

Gruyère

A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.

🇨🇭Vaud, Switzerland

L’Etivaz AOP

L’Etivaz

A hard alpine cheese cooked over wood fires in roughly 130 chalets of the Pays-d'Enhaut, aged and graded from one cooperative cellar.

🇨🇭Vaud, Switzerland

Malakoff

A ball or disc of Gruyère bound with egg, wine and garlic, deep-fried and eaten hot with pickles and white wine.

🇨🇭Valais, Switzerland

Raclette

Raclette de Savoie

A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.

🇨🇭Valais, Switzerland

Raclette du Valais AOP

The AOP-protected cow's milk cheese from Valais made specifically for raclette, with a washed rind and a melting, nutty, aromatic paste.

🇨🇭Valais, Switzerland

Raclette Suisse

The non-AOP Swiss raclette cheese, made across Switzerland from pasteurised or raw milk, for the everyday raclette meal.

🇨🇭Switzerland

Sbrinz

An extra-hard cows' cheese aged at least eighteen months, broken into chips with a knife or shaved into curls rather than grated.

🇨🇭Glarus, Switzerland

Schabziger

A hard, pale green skimmed-milk cheese flavoured with blue fenugreek, sold as a cone and grated over pasta or mixed into butter.

🇨🇭Schwyz, Switzerland

Schwyzer Alpkase

Schwyzer Alpkase is a firm cow-milk mountain cheese made from summer alpine pasture milk, with a nutty savoury body.

🇱🇮St. Gallen, Liechtenstein

Surchäs / Bloder-Sauerkäse

Surakäs

Surchäs / Bloder-Sauerkäse is a protected sour-milk cheese from the Swiss and Liechtenstein Rhine Valley, known locally as Surchäs, Bloderchäs, or Surakäs.

🇨🇭Thurgau, Switzerland

Swiss Tilsiter

Tilsiter

A semi-hard washed-rind cows' cheese with small irregular holes, sold in red, green and yellow label grades by milk type and age.

🇨🇭Switzerland

Sérac

A fresh whey cheese made from what is left after hard-cheese production, mild and crumbly, eaten fresh or smoked.

🇨🇭Thurgau, Switzerland

Thurgauer Käseschnitten

Thurgauer Käseschnitten are slices of bread soaked with white wine, covered with cheese and baked until bubbling.

🇨🇭Vaud, Switzerland

Tomme Vaudoise

A small soft cows' cheese with a bloomy white rind, eaten young and mild, or breaded and fried until it collapses.

🇨🇭Switzerland

Tête de Moine

A small cylindrical cheese shaved into ruffled rosettes with a rotating blade rather than cut, which aerates it and releases the aroma.

🇨🇭Uri, Switzerland

Urner Alpkase

Urner Alpkase is a firm alpine cow-milk cheese with a dense body, nutty aroma and a dry natural rind.

🇨🇭Fribourg, Switzerland

Vacherin Fribourgeois

A semi-soft raw cow's milk cheese from Fribourg with a washed rind and a buttery, nutty, grassy flavour, essential for traditional fondue.

🇨🇭Vaud, Switzerland

Vacherin Mont d'Or

Vacherin Mont-d'Or

A soft winter cheese bound in a spruce bark band, so runny at peak that it is eaten with a spoon or baked in its box with garlic and wine.

🇨🇭Ticino, Switzerland

Zincarlin

A soft raw-milk cheese peppered and salted, then matured in a cellar for months while being rubbed with white wine every few days.