Destination Swiss Cheese
Cheese is arguably one of the most popular foods across the world. Given its unique flavors and versatility, cheese, made by curdling milk, can be savored off the shelf, paired with a plethora of foods, or used as an ingredient in a variety of cuisines. Hence it is no surprise that according to a Statista report, the global cheese market was valued at about US $83.4 billion in 2022, and is expected to scale over U.S. $120 billion by 2028. And for a true turophile, few places on Earth can be more exciting than Switzerland. A country where cheese making is integral to their culture, Swiss cheese is as famous as its world-renowned watches, chocolates and mountains.
A taste of Swiss tradition
Cheese is intrinsic to the Swiss way of life; the practice of making cheese in the country is several centuries old. Deeply ingrained in the country’s identity, livestock farming is one of the main occupations of Swiss farmers, who have been making cheese as a traditional way to preserve milk. Right up to the late 18th century, cheese wheels were used as currency by Alpine herdsmen, which they used to buy spices, wine and rice. And while cheese transformed into an important commercial commodity, Swiss cheese even today remains a natural product and is made sans artificial flavoring agents, colors or preservatives.
Switzerland’s lush pastures and climatic condition provide the nutritious fodder for its cattle, resulting in the high quality milk, the ideal base for Swiss cheese. Cheese made here is lower in fat and sodium compared with cheese from other parts of the world. There are over a whopping 450 varieties of cheese produced in the country, ranging from hard, soft, extra hard, cream, Alpine and farm cheese.
Mystery herbal brine sets apart Appenzeller Cheese
Characteristically spicy, the secret ingredient of Appenzeller cheese, made in Switzerland, is an aromatic herbal brine, whose preparation is a closely guarded secret. (Photo by Rashmi Gopal Rao) 
The dairy at Stein in the Appenzell region in Switzerland. (Photo by Rashmi Gopal Rao) 
Each Appenzeller cheese wheel bears a quality seal as proof of its authenticity. (Photo by Rashmi Gopal Rao)
The Appenzell region in northeastern Switzerland, with its rolling hills, verdant landscapes and quaint villages, is a sight straight out of a fairy tale. A region rooted in tradition and custom, the region extends from Lake Constance to Säntis, and is made up of two half-cantons, Appenzell Ausserrhoden and Appenzell Innerrhoden. Apart from its famous cattle festivals, crafts and music, the region is renowned for its unique cheese. Characteristically spicy, the secret ingredient of Appenzeller cheese is an aromatic herbal brine, whose preparation is a closely guarded secret. The production of this delicacy is strictly restricted to areas within these cantons and in a few parts of St Gallen and Thurgau cantons. The dairy at Stein is an ideal place to witness the production of this cheese.
The superior quality of the product stems from the robust milk produced by the cattle that graze in the lush, aromatic meadows of the region. After the cheese is produced via the traditional method, the cheese wheels are rubbed with the herbal brine and are left to mature for at least three months. The brine has a medley of ingredients which could include wine, cedar, herbs, and even local blossoms, giving the cheese an exclusive flavor. Replete with a golden rind, Appenzeller cheese has a strong aroma and a typically nutty flavor, which depends on whether the cheese is classic (mildly spicy, aged for 3-4 months, wheels wrapped in a silver label), surchoix (strongly spicy, aged for 4-6 months, wheels wrapped in a gold label) or extra (extra spicy, aged for over 6 months, wheels wrapped in a black label). Each wheel bears a quality seal as proof of its authenticity.
King of Swiss cheeses, marked with holes
Often referred to as the king of Swiss cheeses, Emmentaler is synonymous with being the Swiss cheese with holes. With a delectable flavor that varies with age, this semi hard cheese is replete with nutty, sweet and spicy notes. Native to Emmental, an idyllic region punctuated with forests and pastures in western Switzerland, this cheese is an artisanal product made locally using the milk of cows that have been fed only grass and hay without any silage. It takes about 12 liters of unadulterated milk to make one kilogram of cheese!.
The most distinguishing feature of this cheese is its holes that are formed during the fermentation process. Propionic bacteria is used to break down lactic acid to form propionic and acetic acid as well as carbon dioxide. The released carbon dioxide gas is responsible for the holes in the cheese.
The highly controlled fermentation and maturation process gives Emmentaler its renowned taste, texture and quality. Emmentaler cheese is ideal for those who are lactose intolerant as the lactose is broken into lactic acid by the bacteria in the first 24 hours. Every Emmentaler cheese wheel bears a reference number of the local cheese dairy where it was produced along with the AOP label (Protected Designation of Origin), which certifies its quality as well as origin. Don’t miss the show diary in Affoltern im Emmental where you can witness the cheese being crafted!
Gruyère Cheese, the fondue favorite
A legacy that dates back to 1115 AD, Gruyère cheese is native to the village cheese dairies of the La Gruyère district in the canton of Fribourg. A hard cheese manufactured by a traditional method that has been patented, the production of Gruyère cheese involves eight meticulously controlled stages. It is known for its distinct aroma that originates from the unpasteurized milk it is made from. The cows that produce this milk graze on pastures that are dotted with several varieties of grass, herbs like thyme, and clover and flowers like the vanilla orchid native the Alps and the Jura region.
It takes over 400 liters of fresh milk to make a cheese wheel of 35 kg. With no additional ingredients, the cheese is matured for several months (sometimes up to 24 months) during which the wheels are washed in brine. This moisture, which helps to ripen the cheese, lends it a characteristic flavor, making it ideal for fondue, one of Switzerland’s most famous dishes. Gruyère cheese has been accorded the AOP (Protected Designation of Origin) status, which guarantees the authenticity of not only the finished product but also the raw materials and the traditional production process which come from a clearly defined region of origin. La Maison du Gruyère located in central Gruyères is a great place to explore more about this divine dairy food.