Types of cheese and cheese dairies

Switzerland is grassland. Around 80% of the cultivated land is unsuitable for farming and is mainly used for livestock breeding. If cattle was not kept on it, the grass would soon be replaced by bushes and trees. The mountains would no longer be sufficiently populated, and an attractive area for free time and relaxation would disappear. Cheesemaking has been a tradition in Switzerland for hundreds of years. Emmentaler, Le Gruyère and Sbrinz, as well as Appenzeller or Tête de Moine are some of the best-known cheeses both in Switzerland and abroad. Over 450 varieties of cheeses from Switzerland are produced altogether. Just under half of the milk produced is made into cheese. High quality, naturalness and a good taste are the main characteristics of cheeses from Switzerland. This can be traced back to the strict production guidelines, quality controls and environmental directives.
All production areas which are currently listed in the register of designations of origin (GUB/AOP) and geographical indications (GGA/IGP) as well as the associated dairies, are shown on the map. The Appenzell and Grisons regions are therefore still missing.

Types of Swiss cheeses :
Extra hard and hard cheese
Sbrinz is a typical extra hard cheese. Emmentaler and Le Gruyère are the best-known examples of the hard cheese category. All these cheeses are made from raw milk in its natural state, are full-fat cheeses with at least 45% fat in dry matter (F.D.M.) and have quite a long ripening process. Sbrinz is ready for consumption after approximately 18 months, and becomes fully mature after 2 to 3 years. Emmentaler and Le Gruyère are ready for consumption after 4 to 5 months, and become fully mature after 7 to 12 months.
Semi-hard cheese
Raclette Suisse, Walliser Raclette, Appenzeller, Tilsiter, Tête de Moine, Vacherin Fribourgeois, Bündner Bergkäse or Mutschli are typical examples of the semi-hard cheese category. They are made from either pasteurized or raw milk and take 3 to 6 months to mature.
Soft cheese
Soft cheese is mostly produced from pasteurized milk. Since its water content is around 50%, it has quite a short ripening time of just a few weeks. It is usually possible to distinguish between two types of soft cheese.

• Soft mould ripened cheese (white mould cheese): Typical examples are Swiss Brie, Swiss Camembert or Tomme. The white rind is usually eaten with the cheese.
• Smear soft cheese: Whilst it is being ripened, this soft cheese is washed or smeared with brine and then kept in salt water, hence its brown-coloured rind. Reblochon, Limburger, Münster and Vacherin Mont-d'Or are typical examples.

Cream cheese
Cream cheeses are rindless, unripened cheeses that are ready for consumption shortly after manufacture. They are produced using pasteurized milk and have varying degrees of fat content. The best-known varieties are Quark, cottage cheese, Formaggini, Mozzarella, Petit Suisse and specialities such as cream and double cream cheese.
Goat’s and sheep’s cheese
Goat’s and sheep’s cheese exist in the form of soft cheese and cheese for slicing whilst soft. These types of cheese have become popular not only as a result of their intensive, unspoilt aroma, but also because goat’s milk is easier to digest than cow’s milk due to its protein and fat structure. As for sheep’s milk, it is noted for its high orotic acid content, supposed to be very good for the health. This acid builds up valuable cell nucleus protein and therefore has a regenerating effect on the elderly. What is more, it acts as a carrier substance for magnesium.