Choose language:
Swiss cheese is in many countries well-known, at least the name after. In particular one gets Emmentaler and also (Greyerzer) in many places, however only rarely as original, since the names are not protected as such (still).
By the entire milk production of Switzerland (approx. 3,5 millions t annually) half is used approximately for cheese production. For the production of 1kg cheese is needed for instance 10-12l milk. Thus production per year amounts to approximately 160 ' 000t.Obwohl already mentioned the Emmentaler and as well as that likewise quite admitted sorts Tilsiter, Appenzeller, Sbrinz, Raclette, de Moine and Tomme over two thirds of production constitutes, is Swiss cheese of nearly unbelievable variety. There is everything, from only meet-old to cheese, from cow over goat to sheep milk cheese, matured of several years, raw milk cheese, controlled biologically manufactured cheese and even vegetarian cheese (lab not made of calf stomach, but bacterially).
Although in the last years a concentration of milk and cheese producers was to be determined, there is also a tendency moving in opposite directions for the production of specialities, in particular within the bio range. Still many cheese is manufactured by small and Kleinstbetrieben, e.g. of individuals on the Alpweiden, usually without technical aids.
We found here 13 articles.
Index | Privacy | Terms Of Use | Sitemap | Feedback
Printer Friendly Format
Bookmark this page
Back to "Cheese"
Back to top