Swiss Cheese

Swiss Cheese posts cover the AOP cheeses of Switzerland and the wider regional traditions. Articles look at Gruyere from Fribourg, Emmental with its famous holes from the Bern canton, Appenzeller and its herb-infused brine, Tete de Moine that is shaved into rosettes with a girolle, the small mountain cheeses of the Valais like Raclette and Bagnes, the slow alpine summer move of cattle to high pastures, the Sbrinz and Vacherin Mont d’Or wrapped in spruce bark. There are also notes on the cooperatives that still produce most of the regulated wheels and on the difference between AOP and supermarket versions.