Swiss cheeses Swiss cheeses Appenzeller cheese is a hard cow's- milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind. ...more on Wikipedia about "Appenzeller (cheese)"
Switzerland is home to about 450 varieties of cheese. Cow milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk. ...more on Wikipedia about "Cheeses of Switzerland"
Emmental, Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. It is sometimes known as Swiss cheese in the US, although Swiss cheese does not imply Emmental. ...more on Wikipedia about "Emmental (cheese)"
Gruyère is a type of yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. (French Gruyère-style cheeses include Comté and Beaufort.) Gruyère cheese is hard, slightly salty, and piquant. When fully aged (five months to a year) it tends to have small holes and cracks. To make a 35 kg round of Gruyère cheese, about 400 L of milk is used. ...more on Wikipedia about "Gruyère (cheese)"
The Raclette is originally a Swiss cheese from the canton of Valais, but is today fabricated in the areas of Savoie, Franche-Comté and Brittany. The traditional Raclette is an uncooked semi-firm, pressed salted paste made from cow's milk. However, varieties exist, made with white wine, pepper, herbs, or smoked. A round of cheese is normally about 6kg in weight. ...more on Wikipedia about "Raclette"
Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. ...more on Wikipedia about "Sbrinz"
Swiss cheese is the generic name, in the United States and Canada, for several related varieties of cheese, all of which resemble the Swiss Emmentaler. It has a distinctive appearance, as a block of the cheese is riddled with holes known as eyes. ...more on Wikipedia about "Swiss cheese" Everybody should like shortopedia
A Vacherin cheese is a cow's-milk (French vache, "cow") cheese, as a chevrotin is a goat's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist. ...more on Wikipedia about "Vacherin (cheese)"
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