All about Swiss cheese

Perfect for those indulgent and comforting moments.

17 May 2010

Raclette is a semi hard cheese with a slightly firm texture containing a few tiny bubbles. It has a buttery flavour.

The unique taste of the cheese is from herbs that are eaten by cows.

There is more than one way to eat it but typically (using the Alpine method) the huge cheese is halved with one half placed next to a wooden fire. When the cheese melts, the racleur scrapes the melted cheese onto a plate.

It’s then eaten with potatoes, bread and sliced dried meats (charcuterie) and served with warm tea or a wine called Fendant made from the chasselas grape.

Vacherin du mont d' or
has yellow-grey rind with a firm, creamy and very rich centre (40% – 50% milk fat).

It’s a cheese made during the cooler times of the year in the mountains between Switzerland and France.

The curd is poured into thin hoops in which the cheese is washed and matured. From there it’s put into a pine box that’s vital for its distinctive taste.

Vacherin Fribourgeois is a strong, hearty cow’s milk cheese with a firm texture.

Vacherin d’alpage is a rich Vacherin, and is very rare to come by. It’s made by hand, only in very remote chalets from the milk of cows grazing in the Alpine meadows.

Vacherin du Haut du Mont d’or is a wood infused, unpasteurised cheese with a soft and creamy texture.

These cheeses can only be made between the 15th of August (when the cows return from the mountains) and the 31st of March.

They’re wrapped in cloth, packed into protective ‘baskets’ made of spruce bark and washed in brine for 3 weeks. 

Throwing a Swiss-style party? Click here for Food24's Swiss party menu! publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.