Appenzell
The cheese originates in the north-eastern
Swiss canton of the Appenzell near the Liechtenstein
border but, today is also made in the canton of St
Gallen. The flavor is delicate and somewhat fruity
owing to the wine or cider wash it receives during
curing.
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Emmental
The aroma is sweet with tones of
fresh-cut hay. The flavour is very fruity, not without
a tone of acidity. Emmental has walnut-sized holes.
It is considered to be one of the most difficult cheeses
to be produced because of it's complicated hole-forming
fermentation process. The cheese tastes delicious
with a glass of wine.
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Fondue
Mix
Fondue is made with a mixture of
Emmenthaler and/or Gruyere cheese and wine, melted
in a communal pot. Cherry brandy is added to the melted
mixture, which becomes a dip for pieces of stale bread
and crusts.
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Gruyere
Its delightfully nutty, spicy, full
flavor, it is delicious as a table cheese as well.
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RacLette
The flavor is full and fruity and similar
to Gruyere.
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Sbrinz
Sbrinz is aged from 18 months
to 3 years. It has a rich flavour and is very mellow
and tangy. This is extra hard cheese.
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Tete
De Moine
It is a full-fat cow's milk cheese
of round shape originated in Switzerland. Little slices
are cut off and eaten alongside fresh or dried fruit.
The slices are cut off by means of rotating knife.
The cheese is very tasty.
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Tilsit
The longer Tilsiter is stored, the
more it gains in flavour and delicacy. A popular dessert
cheese. A tasteful basis for cold and warm cheese
dishes.
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Tomme
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Vacherin
Fribourgeois
This smooth cheese with a distinctive
aroma from the Fribourg region, As the cheese ripens,
the additional exciting aroma becomes a particular
attraction of this cheese.
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