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2017/13/Blog & News

That’s not Switzerland cheese

By EatSwitzCheesePR | Posted July 13, 2017

Yes, you’re still delightful and delectable, but you’re also not the real deal. That’s okay though—we love you all the same. We simply think it’s high time the truth was exposed.

That mild-tasting, white block of cheese full of divots and dots that can usually be found right next to the marble—in the dairy section of supermarkets around the globe—calls itself “Swiss Cheese”. Because, well, that’s technically its official name … but did you know that what we call Swiss Cheese is actually an American-style version of the European varieties?

If you love cheeses like Le Gruyère, Emmentaler AOP, and Appenzeller, you may be surprised to know that what you’re noshing on are traditional Switzerland Cheeses. So the next time you hit the deli in search of the perfect combo of cheeses to please guests at your upcoming Raclette party or fondue family night, just ask your monger for a combination of their best Switzerland Cheeses, and hold the holes!

Of course, there are many Switzerland Cheeses that do have holes, like Emmentaler, but there are just as many Swiss cheese types without, ie: Gruyère, Tête de Moine and Sbrinz.

Switzerland has been making cheese for over 1,100 years, while American Swiss Cheese (modelled after Emmentaler) came into prominence in the 1960s.

Switzerland produces over 600 kinds of cheese, most commonly heard of are Emmentaler (from the Emmental Valley) and Gruyère (Fribourg). These cheeses are abundant in taste and essential fatty acids and Omega 3s.

Grass-fed cows are traditionally grazed on the Swiss mountainside and through natural pastures. Most cheeses are produced from unpasteurized milk under strict health and safety guidelines. It’s these natural processes that result in the rich, nutty, buttery cheeses that Switzerland provides to Canada

For more information on various varieties and some tips on pairing them with the perfect vino during your next dinner party, check out this post.

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