List of Swiss cheeses facts for kids

Five different Swiss Alpine cheeses on sale in Lausanne

Switzerland is famous for its delicious cheeses! This country makes over 475 different kinds of cheese. Most Swiss cheeses (about 99%) are made from cow's milk. A small amount comes from sheep or goat milk. Selling these cheeses to other countries is very important for Switzerland's economy. In 2019, about 40% of all Swiss cheese was sent abroad.

Swiss Cheeses: A Delicious Tradition

The most famous Swiss cheeses are called Swiss-type cheeses. You might also hear them called Alpine cheeses. These are hard or semi-hard cheeses with a special taste. They first came from the Alps mountains in Europe. Today, people all over the world enjoy them and even make their own versions.

Some well-known Swiss-type cheeses include Emmental, Gruyère, and Appenzeller. Many other traditional kinds come from Switzerland and nearby Alpine regions.

How Alpine Cheeses Are Made

Swiss Brown cattle grazing on alpage pastures

Historically, these cheeses were made in the summer. Cows grazed on high mountain pastures, called alpage in French. When winter came, the cows and cheese were moved down to the valleys. This old tradition is called Alpine transhumance.

Cheesemakers made the cheeses in large, round shapes with a hard outer layer. This helped the cheese last a long time.

Swiss-type cheeses are "cooked" during their making. This means the cheese curds are heated to a high temperature, usually 45°C (113°F) or more. Special helpful bacteria are used in this process. After heating, the cheese is pressed to remove extra water. That's why they are also called "cooked pressed cheeses."

What Swiss Cheeses Are Like

Most Swiss-type cheeses have few or no holes. Some, like Emmental, are famous for their larger holes, often called "eyes."

These cheeses usually have a firm but flexible texture. Their flavor is often nutty and buttery, not too sharp or salty. When you melt them, like for fondue, they become gooey and stretchy!

Swiss cheese being stored in a cellar in a small cheese dairy near St. Gallen

Types of Swiss Cheeses

Switzerland produces many different kinds of cheese. They are often grouped by how hard they are.

Extra-Hard Cheeses

These cheeses are very firm and often aged for a long time.

Sbrinz cheese

• Sbrinz AOP
• Berner Hobelkäse (AOP)

Hard Cheeses

Hard cheeses are firm and have a rich flavor.

• Appenzeller
• Berner Alpkäse (AOP)
• Bündner Bergkäse
• Gruyère/Greyerzer (AOP)
• L'Etivaz (AOP)
• Röthenbacher Bergkäse
• Mutschli
• Schabziger
• Tête de Moine (AOP)

Semi-Hard Cheeses

These cheeses are a bit softer than hard cheeses.

Tête de Moine with a girolle cutter

• Emmentaler (AOP)
• Raclette du Valais (AOP)
• Scharfe Maxx
• Le Marechal
• Tilsiter
• Vacherin Fribourgeois (AOP)

Semi-Soft Cheeses

Semi-soft cheeses are smooth and creamy.

• Formaggini
• Luzerner Rahmkäse

Soft Cheeses

Soft cheeses are very creamy and spreadable.

• Vacherin Mont d'Or (AOP)
• Gala
• Büsciun da cavra
• Tomme Vaudoise

Fresh Cheeses

Fresh cheeses are not aged and have a mild flavor.

• Ziger/Sérac

Blue Cheeses

Blue cheeses have special molds that give them a unique blue-green color and strong flavor.

• Bleuchâtel

See also

• List of cheeses
• List of dairy products
• Swiss Cheese Union
• Swiss cheese (North America)