Famous Swiss cheeses. The most delicious Swiss cheeses The famous Swiss cheese

• Switzerland

5 days / 4 nights

Bern – Zurich

In Switzerland, a huge variety of cheeses are produced: hard, soft, produced in a village cheese factory and at a cheese factory; cheese, cut into thin slices, cubes, flowers; melted cheese, in which slices of bread are dipped or simply served with hot potatoes, etc. Most often, the names of cheeses correspond to one or another geographical name, where they are produced. We invite you to make an unforgettable gastronomic journey and become a connoisseur of Swiss cheeses by tasting the most famous of them.

• Day 1 – 3: Bern

Arrival in Bern. Transfer to the hotel.

• Hotel Bellevue Palace Bern 5*.

Excursions from Bern:

• "Emmental"- Swiss cheese king. It is so famous all over the world that sometimes it is simply called "Swiss cheese". Emmental is famous for its holes, which have become in some way his "calling card". We invite you to the cheese factory of 1741, where cheese is still made according to old technologies. During the tasting, you will taste not only the classic Emmental, but also its different types.
• "Gruyere" the famous Swiss cheese. It has been made from fresh cow's milk in the vicinity of the town of Gruyères since the 12th century. Gruyère has a sweet but slightly salty taste that changes with age. The young cheese is creamy with a nutty flavor, but with age the taste becomes more earthy and complex. You will see this for yourself during a visit to the cheese factory in Gruyères, and you will also get great pleasure from walking through the village of Gruyères and visiting the castle of the same name.
• "Tete de Moine"- the name of the cheese, literally meaning "monk's head", comes from the place of its invention and production - Bellelay Abbey, located in the canton of Bern. The cheese is made from the milk of cows grazing on the fragrant and spicy pastures of the Jura Mountains. Such is the taste of the cheese - fragrant and spicy. This cheese is unusual in its shape and way of tasting. It is eaten in a non-standard way: it must be carefully “scratched” with a knife in order to fully reveal its delicate aroma. We are pleased to invite you to visit one of the smallest cheese factories. You will not only get acquainted with the production, but also try the cheese with such an unusual name. .

• Day 4 – 5: Zurich

Moving to Zurich. Transfer to the hotel.

• Hotel Baur au Lac 5*
• Dolder Grand 5*
• Widder 5*
• Park Hyatt Zurich 5*
• Glockenhof 4*

Tours from Zurich:

The famous cheese of Eastern Switzerland - Appenzeller, originally from the village of Appenzell. The cheese is made from fresh cow's milk and has a fairly strong taste. Moreover, only the milk of local cows grown on pastures between the Kotstanz lakes and the Santis massif is used. Cheese is cleaned during the manufacturing process. special brushes and soaked in brine from mountain herbs, the recipe of which is kept in the strictest confidence. You will visit a cheese factory where the famous Appenzeller has been produced for more than 700 years.

Cheese Premier Cru

• Emmentaler Switzerland Premier Cru- Cheese aged for at least 14 months in damp cellars. This cheese won the world title in Wisconsin (USA) at the World Cheese Championship in 2006.

• Le Gruyere Premier Cru- Produced and matured only in the canton of Friborg. Aged 14 months in wet caves. It is the only cheese that has won the title of the best cheese in the world at the WORLD CHEESE AWARDS in London three times: in 1992, 2002 and 2005.

Types of Swiss cheeses:

Extra hard

• - Sbrinz
• - Hobelkase

Solid

• - Emmentaler
• - Gruyere/Greyerzer
• - Schabziger

Semi-solid

• - Appenzeller
• - Bundnerbergkäse
• - Mutschli
• - Raclette
• - Tete de moine
• - Vacherin fribourgeois
• - Tilsiter

Semi-soft

• - Vacherin mont d "or

Soft

• - Gala

Interesting Cheese Facts

The famous cheese dish fondue, originally from the Swiss canton of Vaud. It was invented by shepherds who were supposed to make a hot dinner from three products at hand - cheese, bread and wine. For fondue, cheese (Emmental and Gruyere) is melted together with wine and spices in a cast-iron pot, and then slices of bread are dipped into the resulting hot mass, planted on a special long fork with two prongs. Born in the mountain pastures of Switzerland, today fondue has become one of the main treats of European cheese restaurants.

There is a special type of cheese that is produced only in the summer in the Swiss Alps - "fromage d" alpage " (alpine cheese). It is made from the milk of cows grazing in alpine meadows and has a much brighter taste. It is often made in a pot over a fire in some remote chalet in the Alpine meadows, and can be found for sale in the Alpine villages.

The cost of the services of an interpreter, assistant and guide in Zurich, description of excursions in German Switzerland, the cost of transfers from Zurich, a car with a driver available in Zurich, with the cost of services of an interpreter, assistant and guide, with departure from Bern, description of excursions with departure from Bern: on request.

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Switzerland has become the birthplace of more than 450 varieties of cheese, natural goat's and cow's milk is used for their preparation. Swiss cheese is worth buying for its creamy taste, delicate texture and high health value - this product will appeal to both children and adults. On sale is a choice of solid, semi-solid types, select the appropriate option from the catalog and place an order.

The most popular varieties of Swiss cheese

Among the variety of Swiss cheese in Moscow, several varieties are in special demand:

• Gruyere. It is a firm yellow cheese that has a salty taste with a sweetish creamy undertone. It melts easily, so it is well suited for making fondue.
• Raclette. This is a component of a traditional Swiss dish, it is more often used in grated and melted form. It is a semi-hard variety with a pleasant creamy texture.
• Tete de Moine. The name translates as "monk's head" - it is a semi-hard cheese with a dense texture, spicy aroma and delicate taste. To cut it, it is customary to use a special knife - it removes “cheese chips” in the form of beautiful roses.

These are just some of the varieties that can be purchased using the catalog of the LA MARE online store. Check out the price list and make sure that the prices for Swiss cheese will be profitable and affordable.

Online purchase conditions

It is offered to buy elite cheese products from Switzerland with home delivery: place an order online and receive your purchase in the shortest possible time. You can order any quantity of goods, high quality and impeccable freshness are guaranteed due to the observance of storage conditions. Wholesale deliveries are also possible: place an order for a cafe or restaurant on favorable terms

Alexander Krupetskov 28 years, eight of them he worked as a programmer. In July, Alexander opened a shop of European cheeses in Moscow Cheese Sommelier, and in a month to import cheese from Western Europe became impossible. However Cheese Sommelier not closed - Gorgonzola and Roquefort were replaced by cheeses from Argentina, Serbia, Morocco, Belarus, Krasnodar Territory. As they say, without fish, because there is no gastronomic substitute for French and Italian cheeses and you should not indulge yourself with illusions that Krasnodar Camembert can be an alternative to French. Can not.

However, some of the cheeses of the Old World remained in our stores. We decided to do Cheese sommelier a few interviews about how to properly prepare fondue, assemble a cheese plate, match wine to cheese and, in principle, how to learn to understand cheeses. Today - in Swiss.

Swiss classic

Sasha, if we talk about taste - French cheese, Italian, Swiss, what is the fundamental difference between them?

They are radically different. French cheeses are mostly soft. That is, of course, there are also hard varieties, but soft cheeses are business card France. Italian cheese pool - with mold, parmesan and sheep. And in Switzerland, most cheeses are made from cow's milk, and these are cows raised in alpine meadows. Cheese made from Alpine milk can be hard or semi-hard, but certainly aged, with its own character. Swiss cheeses do not have very flashy tastes, but Alpine milk is clearly felt in them.

Are the cheeses made in the French, Italian, German cantons of Switzerland very different?

Every Swiss cheese has its own region of origin and its own protected name. Let's say Gruyère is the Canton of Friborg, Neuchâtel, Vaud and Jura, and it can't be produced anywhere else.

Which cheeses are famous in Switzerland? Let's start with the most popular and end with cheeses for aesthetes and advanced gourmets.

The most famous Swiss cheese in the world Emmental. Although it originates from the Emme Valley in the Swiss canton of Bern, its name is not a registered trademark and Emmental is made in France and Holland in addition to Switzerland. It can be made even in Russia by applying a certain technology. But I would say that all these are parodies of the real Emmental.

Why? What are the taste standards of Emmental?

Spicy sweetish taste with a slight nutty tint. Many people like it precisely due to its recognizable taste, in the world it is called “Swiss cheese”. The huge heads of Emmental, up to 130 kilograms, are covered with a brownish-yellow crust, and in the body of the cheese there are holes-eyes that are formed during the release of carbon dioxide during the ripening of the cheese. Without it, there can be no fondue: the proportions of the classic Swiss fondue are 2/3 of Emmental, 1/3 of Gruyère.

Gruyère is the number two Swiss cheese, I take it?

Yes. This hard yellow cheese without holes is made in the canton of Friborg. The center of this canton is the region Gruyere. Gruyere produces about 60 farms there. But in fact, the consumption of this cheese is gigantic. A distinctive feature of Gruyère is that it takes a lot of milk to produce it. If the usual hard and semi-hard cheese is 8-9 liters of milk per 1 kg of cheese, then about 12 liters of milk is spent per kilogram of Gruyère. Gruyère comes in different agings - from 5 to 15 months. Naturally, the taste of cheese depends on the ripening time. The classic taste of Gruyère is nutty and fruity, but cave-aged cheeses already have a richer and more mysterious flavor bouquet.

I'm sorry, Gruyère, is that cheese for a sandwich?

No, what are you! It is a cheese for a cheese plate and as an accompaniment to dishes. It needs to be cut into cubes, not slices. It melts great. For example, onion soup is impossible without Gruyère.

Third Swiss hit?

Raclette! A cheese with a heavy, strong smell, but it has a noble spirit. This is the name of both the cheese and the dish. Like fondue, it is the national gastronomic specialty of Switzerland. It is cooked in a special desktop oven - a raclette oven, a quarter or half a head of cheese is inserted into it, with a cut to the lamp, as the lamp heats up, the cheese melts, and it is scraped directly onto a plate containing potatoes, cucumbers, tomatoes, meat ... This is very popular a winter dish in Swiss and French ski resorts. By the way, it is traditionally cooked for Christmas.

Everyone is brought from Switzerland Tête de Moine - what do you think, just because of the spectacular presentation or is it so tasty?

Semi-hard cheese, with a bright smell and taste, and with no less bright presentation. Yes, this is one of the few cheeses in the world, which is accompanied by a special rotating knife "Girol", with which the head is cut in the form of chips. Tete de moine- translated from French "head of a monk." Since the twelfth century, monks from a monastery located in the west of the country have been producing this cheese. Now Tete de Moine is produced only in the cantons of Jura, Munster, Kortelary, Bern. It is made from the milk of cows obtained exclusively during the summer months. Tête de Moine" comes in different aging - the more aged, the tastier. By the way, the knife was invented not so long ago in order to cut the cheese as thin as possible. And here a certain skill in cutting is required.

Swiss avant-garde

They were classic Swiss cheeses. How do you surprise your clients?

In my opinion, the most interesting Swiss cheese is Mont Vully, from the canton of Friborg. It is a hard cheese with a rind that is soaked in red wine pomace Pinot Noir. During maturation (4-6 months), it is rubbed several times with sponges soaked in grape pomace. It turns out a crust that you can eat. All cheeses that are rubbed with wine or a damp sponge are called washed rind cheeses. And they usually have a strong smell. Mont Vully naturally makes an excellent gastronomic pair with red wine.

By the way, how does one taste good cheese from ordinary cheese?

From a good cheese, a bouquet opens in your mouth, but as soon as you eat it, the taste begins to subside, an aftertaste sets in. And if there are no taste memories left in your mouth or they quickly disappear, most likely you have tasted mediocre cheese. When tasting, to pause between cheeses and refresh your taste buds, you need to eat a piece of pear.

We keep tasting...

The next cheese Swiss Alps in the grass, it is sprinkled with dry alpine herbs - basil, rosemary, sage ...

This is one of the few Alpine cheeses that are boiled - in a large copper cauldron, in the open air, a fire is made on pine wood, and then the cheese is sent to mature in a cave. In Switzerland, there is a very small production of this cheese - only a few heads a day.

Are there blue cheeses in Switzerland?

Bluchatel is a rare example of a Swiss blue cheese. It has a specific taste, it is a winter, heavy cheese. Usually, blue cheeses have a moldy taste, but here it fades into the background. Bluchatel has a salty taste, many find it too salty. But in a situation where French, Italian, English blue cheeses have come under sanctions, Swiss blue cheese has every chance of becoming famous here.

Is it possible to replace the parmesan that is now missing in our stores with Swiss Sbrinz?

Sbrinz and there is a Swiss analogue of parmesan. It appeared much earlier than parmesan. Traditionally, the Italians traded wine and salt with the Swiss, and the Swiss gave them cheese. The road that crosses the Alps and links Switzerland with Italy is often referred to as " sbrinz path". According to legend, the Italians rolled 40-kilogram heads of cheese along this road - they rolled uphill, sweating and cursing everything in the world. At some point, they got tired of it, and they came up with their own parmigiano. Sbrinz is a hard cheese that is aged for about two years, but during this time it has time to become harder than parmesan. Cutting it is almost impossible, only prick with a special knife. The Swiss add Sbrinz to pasta, risotto and many other dishes, where the Italians put Parmigiano. Sbrinz has a sweeter flavor than salty parmesan. Parmesan is made from skimmed milk, while Sbrinz is made from full fat.

Cheese for girls

Is there in Switzerlandcheeseslow fat?

In Switzerland, there are quite a few low-fat cheeses. 20 percent fat is very little, and 9-10 percent cheeses are nowhere to be found in Europe. Except Switzerland!

And they are not only low-fat, but also tasty, which is generally a rarity. One of them - Chief Savier, it is aged, with a thin crust and a fat content of only 20 percent. Cheese for girls! Its taste is slightly reminiscent of Gruyère. Produced in 60 kg squares. It is believed that the larger the head, the better the cheese will ripen.

Our next conversation with Alexander Krupetskov will be devoted to fondue and the art of making a cheese plate.

Among the various varieties of hard cheese, Swiss is deservedly very popular. He has a special, enduring character. There is no harshness, excessive salinity or sweetness - in a word, a real classic. Since the end of the 18th century and to this day, cheese has become the main export product of Switzerland.

Swiss cheese is made from pasteurized or raw cheese. It differs, for example, from the French one in that it is hard and semi-hard, while the French variety is only soft.

Exist different varieties Swiss, depending on the canton (region) in which they are made. The most popular varieties are made in several regions and other countries, for example, Russia.

Cheese varieties

All varieties of cheese are divided according to the ripening period. They are: extra-hard, hard, semi-hard. Technological features are caused by the need to make the possibility of storing the product as long as possible.

hard varieties

The most popular variety is "". It is named after the place of the same name. It differs in that there are no holes in it at all. It has a nutty-fruity taste. For its manufacture, milk is poured into a special container with a volume of up to 450 liters and heated to a certain temperature. Then they wait until it cools down, heat it up again and select the cheese, which will have to ripen over time and under special conditions.

Swiss Alp Bellew is a cheese made from 50% fat cow's milk. It has a dense homogeneous structure, a spicy crust and a wonderful smell of alpine herbs. The product does not include . The ripening period is 6 months. Great as a quick snack or as a component of cheese slices.

Mont Vully is another hard variety. It has an interesting taste and a specific crust. As the product matures, the crust is wiped with a special sponge, which is moistened with pomace of red wine "Pina noir". Actually, it is customary to use it with wine of this type.

Semi-hard varieties

"", made in the canton of Thurgau, has an unusually delicate taste. It is light yellow in color. Ripening in duration - from three to five months. It goes well with him and dark varieties, salads,. Complements and makes memorable the taste of sauces or just sandwiches.

"Appenzeller" - called the most odorous in the world. Spicy components are revealed the stronger, the longer the product ripening period, and in this case it is from three to 8 months. It is made only from freshly milked milk. Pairs well with pasta in the form of a cheese ball.

"Tete de Moine" - this cheese is made according to the old recipe of Belle Abbey. It is prepared from whole cow's milk, and, moreover, exclusively from summer milk yields. A distinctive feature of this cheese is an extraordinary savory note: a combination of light sharpness with a slightly distinguishable sweetness. The fat content of this cheese is 51%. It has a dense texture and a brown crust. The maturation of the product takes place within 75 days on spruce boards. All this time it is rubbed with a solution with beneficial bacteria.

"Raclette" - has a heavy, silty smell and a delicate oily structure. This cheese is for everybody. Someone will like it very much, and someone, primarily because of the smell, will give their preference to another.

Extra hard cheeses

"Sbrinz" - is considered almost the oldest variety. His homeland is Central Switzerland. The basis for the manufacture of the product is the milk of brown cows. It has a fat content of 45% and a golden crust. The ripening period is long: from eighteen to thirty-six months. It has a very hard, brittle texture. Literally melts in your mouth. With its excellent aroma, pizza is perfectly used, as well.

Hobelkese is a cheese produced in Bern. It has a very dense structure. Very pleasant to the taste. Before eating, it is recommended to carefully cut into thin pieces.

In the canton of Emma there is a valley of the same name. It is considered the birthplace of the very popular Emmental cheese all over the world. It has a spicy, colorful taste. A feature of the product is large holes. This variety is made not only in Switzerland, but also in Russia and a number of other countries.

Known and appreciated by gourmets from all over the world and Bluchatel cheese. Its distinctive feature is blue mold. Due to the fact that the product has a salty taste, some may not like it.

Nutritional value of the product

The best dishes with cheese

Almost the entire national cuisine of Switzerland is based on the use of cheeses in dishes. Consider the most famous of them, because the recipes for their preparation are not very complicated, the main thing is to have all the components.

Gruyere is great for onion soup. "Raclette" is the basis for preparing the national dish of the same name. To do this, the cheese is placed in a special oven, rakletnitsa. You need to place at least half of the head there - with a cut to the warm part. When the cheese begins to melt, it is scraped off with a special roquelette knife and placed on a plate. This dish is especially popular in ski resorts. "Sbrinz" is an indispensable component in the preparation of pastas, risotto and pizza.

Any hard cheese is well suited for the final chord in the preparation of a dish such as, for example, Viennese Potatoes. When the potatoes with finely chopped meat are already baked in the oven, sprinkle them with grated cheese on top, and after a couple of minutes you can already get them out.

In general, the taste of cheese is felt in almost all Swiss dishes, whether it be casseroles, pies, soups, soufflés or batters. At the same time, all the most exquisite dishes are essentially the prototype of simple peasant food that the peasants used, especially the shepherds: cheese and.

Benefits of Swiss cheese

The secret of the benefits of Swiss cheese lies in the fact that it has a considerable amount of vitamins and minerals. These products contain a lot, which is extremely important for the process of formation and strengthening of teeth and bones in the human body. This property of cheese will be appreciated by parents with children and the elderly.

Another positive factor is abundance. As you know, it makes strong bones, teeth and nails. Also in Swiss cheeses, made on the basis of cow's milk from the Alpine valleys, contains a large number of important for good vision, health of human skin and mucous membranes.

Get rid of the effects of stress and normalize nervous system help, which are also contained in these products. Among other things, they have beneficial effects in insomnia and fatigue.

Final part

Swiss cheese is one of the most delicious and refined products that exist on earth. Some varieties are quite expensive. Unfortunately, no one is immune from buying a fake, especially if the goods are purchased not in their homeland. Therefore, it is better to purchase this wonderful product from a trusted and reliable supplier. Analyzing all the pros and cons in the matter of buying or not buying this dairy product, there are many more advantages. Swiss cheese is always a sign of good taste and prosperity. However, everyone can afford a little delicacy to celebrate a holiday or a memorable date.

The main types of Swiss cheeses presented in the catalog:

Only legal import! RF Declaration of Conformity on demand

Assortment of cheeses from Switzerland online catalog

Switzerland produces more than 450 types (mistaken varieties) of cheese, most of which are made from cow's milk. Sheep and goat milk is rarely used.

*grade - in Russian, it implies the quality of food products (highest grade, first grade, etc.) and, accordingly, cannot be used to name cheeses.

Dear prosecutors, judges and their assistants! There are NO "sanctioned" goods here!
Use taxpayers' money wisely - request a GTD!

Virtually all Swiss cheeses have AOC denominations of origin, such as Appenzell, Emmental, Gruyère, Sbrinz, Tilsiter, Tête de Moine and others. Cheeses with a precisely defined place of manufacture are marked with a special label.

Due to their geographic location, most Swiss cheeses are hard and semi-hard with a long shelf life. This has happened historically due to the abundance of snow during the long winter and the previous difficulties in communication between the provinces (cantons).

Some countries with mass production of cheese seek to ban the production of cheese from unpasteurized milk, while in Switzerland they believe that only high-quality cheese with a unique taste can be obtained from this milk.

Trademarks in the range:

On the pages of the catalog you can get acquainted with the names of types (varieties) of Swiss cheeses, learn about their features and value as food product dairy gastronomy and cooking, as well as get to know their producers. The section information is not a public offer and part of it, as well as some of the goods presented in it, can only be of a reference and informational and fact-finding nature. To get acquainted with detailed description product of interest and information about its availability, you must go to its page. To buy Swiss cheeses available for order, just add the product to the cart and place an order.