Swiss Cheeses

Appenzeller Cheese

Appenzeller is made from unpasteurized whole cow’s milk. The cheese is pressed and formed into wheels that are then bathed in a spiced brine made from wine or cider. After 3 or 4 months of maturing, they are dipped in the brine again. The cheese is generally aged a total of anywhere from 8 to…

Appenzeller Cheese (Quarter Fat)

In making this lower-fat version of Appenzeller Cheese, less water is added while making the cheese, and a lower cooking temperature is used for the curds. Different starter cultures reduce the speed of the fermentation, which in term lets more water remain in the cheese helping to replicate the body that people expected from full-fat…

Battelmatt Cheese

Battelmatt Cheese has a rough, chestnut-coloured, rind. Inside, the cheese’s colour ranges from straw yellow to gold. It is made from unpasteurized whole cows’ milk. The curd is heated at a lower temperature than that for other cheeses. Battelmatt Cheeses are made in wheels ranging in size from 18 to 24 inches (45 to 60…

Emmenthal Cheese

Emmenthal cheese is the famous Swiss cheese with the big holes in it. It melts well and has a nutty flavour.

Gruyère Cheese

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

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 Cheese

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

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

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

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

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…