Hard Cheeses from Switzerland

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

Le Gruyère AOP is a hard cheese from Switzerland made from unpasteurized cow's milk. It has a fat content ranging from 49-53%, contributing to its rich and creamy texture. The cheese offers a sweet flavor, balanced with an earthy aroma that provides a pleasant eating experience. Aged for several months, Le Gruyère develops a dense and slightly crumbly texture, making it ideal for slicing or grating. It is commonly used in fondues and pairs well with fruits and nuts. This cheese is a celebrated part of Swiss culinary tradition and is enjoyed worldwide for its smooth, mellow taste.

L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.

Piora is a hard cheese made from unpasteurized cow's milk in the Piora Valley of Switzerland. It has an aromatic and rich aroma that reflects its alpine origins. The cheese is known for its firm texture, which makes it perfect for slicing. In terms of flavor, Piora offers a savory taste with hints of the fresh mountain pastures where the cows graze. This cheese is often enjoyed on its own or as part of a cheese platter. Its production follows traditional methods, ensuring a genuine taste of the Swiss landscape.

Saanenkaese is a Swiss cheese made from pasteurized cow's milk. It is known for its hard, processed texture, making it suitable for slicing and grating. The cheese has a fruity flavor, which provides a pleasant contrast to its strong aroma. Its pale yellow color is typical of many Swiss cheeses, and it features a natural rind. Saanenkaese is often enjoyed on its own or added to dishes for a burst of flavor. Its robust aroma and fruity taste make it a popular choice for cheese lovers looking for something with a bit more character.

Sap Sago is a hard cheese originating from the Canton of Glarus in Switzerland. Made from skimmed cow's milk, this cheese is known for its notable green color, which comes from the addition of blue fenugreek. It has a natural rind and offers a strong herbal aroma. The texture is hard, making it suitable for grating. Often used as a seasoning or grated over pasta and salads, Sap Sago brings a unique flavor to various dishes. It's also known by alternative names such as Schabziger or Swiss Green Cheese.