^ DK Eyewitness Travel Guide Switzerland.^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands ( alpage in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland. The remaining share is made up of sheep milk and goat milk. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. This is a list of the varieties of traditional cheeses made in Switzerland. Five different Swiss Alpine cheeses on sale in Lausanne
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