Cheese type
As a type of cheese is called in Switzerland different groups of cheese with different properties.
- Extra hard cheese: full-fat cheese made from natural raw milk with at least 45% fat i. Tr. , Maturing period of at least 18 months to maturity, 36 months to full maturity; Example Sbrinz
- Hard cheese : full-fat cheese made from natural raw milk with at least 45% fat i. Tr .; Example Emmentaler and Gruyère
- Semi-hard cheese : made from pasteurized milk or raw milk, maturing time from 3 to 6 months; Examples: Raclette , Appenzeller , Tilsiter , Tête de Moine , Vacherin fribourgeois , Bündner Bergkäse , Mutschli
-
Soft cheese
- Soft cheese with mold ripening : ( white mold cheese , blue cheese ): mostly made from pasteurized milk, approx. 50% water content, short ripening time of a few weeks; Example Tomme Vaudoise , Brie suisse
- Soft cheese smeared: treatment during the ripening period with salt water and smear, for example red smear ; Example Vacherin Mont-d'Or
- Cream cheese : Examples of quark , cottage cheese , formaggini , mozzarella , Petit Suisse
See also
- Cheese group - German cheese division
- List of cheeses from Switzerland