Swiss cheeses

Swiss cheese

Swiss medium-hard Alpine cheese

cheese made in Switzerland

German cheese

Sbrinz is a very hard cheese produced in Central Switzerland. It is often used as grated cheese in Swiss cuisine, although it is also eaten in small pieces. The cheese is produced in only 42 dairies in Central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption. It is the hardest of Swiss cheeses together with Berner Hobelkäse.

Swiss cheese

Soft cheese made in France and Switzerland

semi-hard cheese

Schabziger (), sérac or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of skimmed cow milk and a special kind of herb, blue fenugreek (Trigonella caerulea), also called blue melilot.

Tomme (), occasionally spelled Tome, is a class of cheeses produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. Tomme cheeses date back to ancient history.

type of Swiss cheese

thumb|Allgäuer mountain cheese (Allgäuer Bergkäse) from the [[Allgäu region, matured for twelve months]] thumb|Cows on the Willersalpe in Allgäu, where mountain cheese is produced refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes (also called eyes), usually with a natural r

Semi-hard cheese from Switzerland

thumb|Logo of L'Étivaz thumb|Round piece of L'Étivaz cheese thumb|alt=A piece of L'Étivaz|Small piece of L'Étivaz cheese

Wikimedia list article

thumb|Ziger (left) is a byproduct of the manufacture of hard cheese (Mutschli, right).

cheese