Appenzeller cheese has a hard, salty-tasting rind, which can vary in colour from brownish-yellow to orangey. The cheese inside has a pale yellow semi-hard pate with small holes in it.
Appenzeller Cheese Quarter Fat (Räss-Käse / Brown Label)
Appenzeller Räss-Käse (Brown Label) cheese is a lower-fat version of Appenzeller Cheese. It is made from 2% fat milk. It is good in fondues.
Bettelmatt cheese tastes sweet at first when it is young, getting stronger and slightly bitter as it ages.
Emmenthal cheese is the famous Swiss cheese with the big holes in it. It melts well and has a nutty flavour.
Gruyère is a hard, pale yellow or ivory-coloured cheese with small holes made from cow’s milk. The cheese is semi-firm and pliable. The rind is hard and grainy, ranging in colour from dark golden to brown. Melts well.
Jarlsberg cheese is a less-expensive Norwegian version of Emmenthal cheese. It is a pale yellow colour with large holes, like Emmenthal, and has the same supple texture, but is milder in flavour.
Leerdammer is a cheese developed to challenge Emmenthal’s market share in Europe. The makers implemented several marketing innovations which contributed to the cheese’s success.
Maasdam cheese is a less-expensive Dutch take on Emmenthal cheese. The cheese is pale yellow and semi-firm with large holes, a nutty taste and a creamy texture.
Sap Sago Cheese
Sap Sago cheese is a hard cheese used as a garnish or flavouring cheese. The cheese is sold in diminutive cone-shapes wrapped in silver foil. The cheese is an almost very pale green colour, with a pungent, salty, sweet taste.
Sbrinz cheese is a Swiss cheese with a brownish-yellow rind and dark yellow interior. When the cheese is sold young, anywhere between 18 and 24 months, it can be sold as a version called “Spalen”. Having the texture of a Gruyère, it can be sliced or used for cooking. Past that, the cheese becomes a hard…
Swiss Cheese is a North American generic imitation of Emmenthal cheese. It’s a hard, ivory-coloured cheese made from pasteurized cow’s milk. It has a mildly nutty flavour.
Swiss Fondue © Denzil Green Swiss fondue is a heated cheese sauce into which boiled potatoes or chunks of leftover bread are dipped into the cheese sauce. The cheese sauce is often made from two cheeses, usually gruyère and Emmenthal, though in some areas of Switzerland, Vacherin cheese is used in place of both. Depending…
Tête de Moine Cheese
Tête de Moine is a cylinder-shaped, Swiss-made cheese. It has an inedible, orangish sticky rind. Inside, the cheese is a straw-yellow colour and has a spicy flavour.
Vacherin Fribourgeois is either ivory coloured or light straw-yellow. It has a mild, nutty, slightly-acidic taste somewhat like Gruyère, but with a sharper edge owing to a longer aging period.
Vacherin Mont d’Or
Vacherin Mont d’Or (aka Vacherin du Haut-Doubs) is a very soft cow’s milk cheese with a light beige or golden crust, sometimes with a powdery white mould on it.