A small country, a great cultural tradition
Cheese making has long been a tradition in Switzerland and cheese production forms an integral part of this country’s culture.
The lush Alpine pastures and picturesque mountains are not merely pleasant panoramas: this terrain is ideal for the free-ranging cattle herds and robust rural communities that uphold the cheese making tradition and who enable Switzerland’s best-loved export.
With half of Switzerland’s milk made into cheese, it is no wonder that the country produces over 450 varieties. From tangy hard cheeses to aromatic herb-rind cheeses or specialty products matured in wine, this delicious staple of our daily table can be appreciated in a myriad of ways.