Last Updated on 3 weeks by The Cheese Society Team
Swiss Cheese Table of Contents
Introduction to Swiss Cheese
Swiss cheese, renowned for its distinctive holes and rich flavour, hails from the heart of Switzerland. Made from high-quality cow’s milk, it undergoes a meticulous ageing process, resulting in its unique taste and texture. Emmental, the classic variety, is known for its mild, buttery flavour and signature holes. Gruyère, with its smooth, firm texture, offers a slightly sweet, nutty profile. Raclette, perfect for melting, delivers a creamy, rich taste. Swiss cheese enhances sandwiches, fondues, and various dishes, adding unmatched character. Globally recognized, it showcases the expertise and tradition of Swiss cheese-making. Explore our carefully curated selection to experience the diverse, exquisite flavours of Swiss cheese.
Raclette (Swiss)
Calling Raclette a cheese is an understatement—it’s a national dish! Medieval texts from Swiss convents mentioned melted cheese dishes as early as 1291.
Initially enjoyed by peasants in the mountainous Alpine regions of Valais and Fribourg in Switzerland, and Savoie and Haute-Savoie in France, this tradition has deep roots. Cow herders, moving their cattle to and from mountain pastures, would carry cheese with them. In the evenings, they would soften the cheese by the campfire and scrape it onto bread.
Raclette is traditionally served festively and interactively, perfect for social gatherings. The cheese wheel is halved and heated until the surface becomes soft and bubbly. The melted cheese is then scraped onto a plate of boiled potatoes, pickles, and onions, often accompanied by dried meats and bread. Modern Raclette parties might use electric tabletop grills with small pans to melt individual portions of cheese. This method allows guests to customize their servings, combining the rich, creamy Raclette with their choice of sides, creating a warm, convivial dining experience that celebrates the rustic Alpine tradition.
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Tete de Moine – Half
A half cheese weighs approx 400g
A full-flavoured semi-firm, naturally rinded Swiss cheese that is traditionally cut on a Girolle machine or cheese curler, a wooden circular implement, that “shaves” the cheese into petals
This cheese is always best enjoyed in thin slivers to enjoy its complex flavours and is delicious with fresh fruits.
This cheese is always best enjoyed in thin slivers to enjoy its complex flavours and is delicious with fresh fruits. It is also good melted over hot new potatoes for a tasty lunch or supper dish as you would Raclette cheese.
Pairing Suggestion – THYME-INFUSED HONEY
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Tete de Moine – Whole
A whole cheese weighs approx 800g
TETE DE MOINE, a robust, semi-firm Swiss cheese with a natural rind. Traditionally, it’s sliced using a GIROLLE machine or cheese curler, a wooden circular tool that “shaves” the cheese into delicate petals. To fully appreciate its complex flavours, TETE DE MOINE is best enjoyed in thin slivers, paired beautifully with fresh fruits. Additionally, it melts wonderfully over hot new potatoes, making for a delightful lunch or supper, similar to RACLETTE cheese.
Hailing from the JURA REGION in North West Switzerland, this cheese is crafted in a high mountainous area. Here, the cattle graze on sweet grasses and herbs in alpine pastures, imparting TETE DE MOINE with its unique sweetness, rich flavour, and distinctive aroma.
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Ferme Chévre
Introducing FERME CHEVRE, a delightful cheese made from pasteurized goat’s milk, matured for three weeks to develop its distinctive mould-ripened white, soft, and bloomy rind. This ageing process allows the interior to transform into a slightly dense, crumbly texture, bursting with flavour typical of classic French goat cheese. Over time, the crumbly centre softens into a velvety, creamy consistency, starting from the rind and gradually spreading inward.
FERME CHEVRE boasts a smooth, tangy taste with hints of caramel and subtle, gentle goaty notes. This creamy goat cheese shines on a cheese board but is equally wonderful when grilled, adding a delicious twist to salads and tarts.
For a seasonal treat, try grilling FERME CHEVRE on the BBQ or melting it over burgers for a delightful alternative to traditional cheddar or Swiss cheese.
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Gruyere Reserve AOP
GRUYERE RESERVE AOP, a hard, yellow Swiss cheese, comes from several Swiss boroughs. Named after Gruyeres town, it gained AOP status in 2001.
This cheese, nutty and smooth-textured, is made from Swiss mountain raw cow’s milk and matures for over 10 months, achieving deep flavour. Producing one Gruyere cheese requires about 400 litres of fresh alpine milk, resulting in a cheese weighing around 35-40kg. The cheese features slightly concave sides and an authenticity stamp indicating its age. The original recipe, dating back to 1115 AD, has been handed down through generations.
Perfect for fondue, GRUYERE also suits cheeseboards, sauces, Croque Monsieur, and souffles. For a seasonal twist, melt this classic Swiss cheese over veggie or beef burgers during BBQ season.
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Aettis
Aettis, translating to ‘Grandpa’ in German, is a distinguished raw milk cow’s cheese crafted by Jumi, a renowned cheesemaker since 1874. This firm-textured cheese boasts a nutty, buttery, and subtly sweet flavour profile.
Jumi, a family-run business with five generations of cheese-making expertise, excels in producing exceptional cheeses, including fondue-style varieties. Aettis stands out as a classic Swiss alpine cheese, drawing comparisons to beloved favourites like Comte and Beaufort.
In Switzerland, Aettis is traditionally enjoyed at breakfast, paired with fresh bread, meats, and jam. Its versatility shines through when grated over buttery, pan-fried mushrooms on toasted sourdough, offering a delightful culinary experience. This cheese encapsulates the rich heritage and craftsmanship of Swiss alpine cheese-making, making it a cherished addition to any cheese lover’s collection.
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Raclette with Truffles
Raclette with Truffles features black truffles, infusing the cheese with mushroomy notes and a rich, savoury flavour. This unique twist has become a favourite among our customers, offering a delightful alternative to the traditional Raclette.
Calling Raclette just a cheese is an understatement; it’s a national dish! Medieval Swiss convent texts from 1291 mention melted cheese dishes. Originally, peasants in the mountainous Alpine regions of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France), enjoyed this melted delight. Cow herders, moving their cows between pastures, would place cheese near a campfire in the evenings, softening it to scrape onto bread.
The name Raclette comes from the French-Swiss dialect verb “racler,” meaning to scrape. Raclette dining emphasizes relaxed, sociable eating and drinking, often lasting several hours. Made exclusively from raw cow’s milk using traditional methods, Raclette benefits from PDO (AOP) status. The milk comes from cows grazing on fresh meadow grass in summer and meadow hay in winter. Swiss Raclette offers a stronger flavour, with floral, buttery, and mildly pungent notes.
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Raclette Smoked
Raclette Smoked, a Swiss mountain cheese, undergoes wood-fire smoking, encapsulated in a brushed rind. This process imparts a delicate smoky flavor, enhancing its appeal. Perfectly suited for cooking on a raclette machine, it can be served hot and melted over new potatoes, just like traditional raclette. This world-famous cheese now comes with a delightful twist.
Calling Raclette merely a cheese is an understatement; it’s a Swiss national dish! Medieval Swiss convent texts from 1291 mention melted cheese dishes. Initially enjoyed by peasants in the mountainous Alpine regions of Valais and FRIBOURG (Switzerland), and Savoie and Haute-Savoie (France), this tradition holds deep roots. Cow herders, moving cows between pastures, would place cheese near campfires in the evenings, softening it to scrape onto bread.
For a seasonal treat, cut Raclette Smoked into thin slices and melt over hotdogs or frankfurters during BBQ season.
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Raclette with Chilli
Swiss Raclette, infused with chillies, melts beautifully over potatoes or in a Raclette machine. This Alpine cheese combines tradition with spicy innovation, delighting customers seeking flavour excitement.
From mountain pastures comes this creamy delight, enhanced with red chillies for subtle heat. It elevates gatherings and quiet evenings alike, offering rich texture and unique taste. Perfect for exploring new flavours while staying comfortably familiar.
Versatile beyond traditional melting, this Raclette shines in sandwiches, fondues, and salads. Its balanced heat and creaminess create culinary adventures, transforming ordinary meals into extraordinary experiences. Enjoy this popular twist on a classic, loved by those craving comfort with a kick.
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Kaltbach Alpine
Kaltbach Alpine, a Swiss mountain cheese, delights with a smooth texture and rich flavour. Made from fresh cream and milk, it matures in Santenberg caves, enhancing its unique taste.
Cool, humid sandstone caves nurture this cheese for months, developing its character. The thick-rinded, semi-firm cheese melts in your mouth, offering a luxurious experience. Its creamy, buttery notes carry subtle nuttiness, reminiscent of traditional Alpine cheeses.
Versatile in cooking, Kaltbach Alpine substitutes perfectly for Gruyere. During barbecue season, try melting thin slices over burgers or hotdogs for an elevated taste. This cheese, born from Swiss tradition and cave-aged perfection, promises to elevate any dish it graces.
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Related Cheese by Category
| CHEDDAR CHEESES | ORGANIC CHEESES |
| PREGNANCY FRIENDLY (Pt.1) | PREGNANCY FRIENDLY (Pt.2) |
| BLUE CHEESE | GOATS CHEESE |
| SWISS CHEESE | ITALIAN CHEESE |