Swiss alp cheese and specialities Switzerland has an infinite variety of regional Alpine cheeses and local cheese specialities. Find out more about them here. Appenzeller® The mysterious herb preparation that is regularly rubbed into each round cheese by hand makes it the most aromatic Swiss cheese of all. Berner Alp- and Hobelkäse AOP Bernese Alpkäse AOP is made on a daily basis during the summer grazing period from raw Alpine milk. Bündner Bergkäse The mountain air and meadows of flowers and herbs make the milk in the Grisons region particularly full of flavour, which is what gives this speciality its finely aromatic taste. Emmentaler AOP Anybody who has tasted Emmentaler AOP knows that this cheese speaks for itself. As big as it is world-famous, each piece of Emmentaler AOP is a piece of nature. L'Etivaz AOP L'Etivaz AOP ist eine würzige Alpkäse-Rarität aus den Waadtländer Alpen, die nur in den Sommermonaten von Hand über dem offenen Feuer in kleinen Mengen hergestellt wird. Le Gruyère AOP Cheese lovers from all over the world appreciate Le Gruyère AOP Switzerland for its characteristically full-bodied aroma – a masterpiece of Swiss cheesemaking. Raclette Suisse® Raclette suisse or Raclette valaisanne – this delicious melting cheese is easy to prepare and lends itself to an infinite variety of dishes containing select ingredients. Walliser Raclette AOP Legend has it that Raclette was invented by a Valaisian by the name of Léon. One cold day, he simply heated up a piece of cheese on the fire instead of eating it cold. Sbrinz AOP Sbrinz AOP – no other cheese can be enjoyed in such a variety of ways as this extra hard cheese from Central Switzerland: broken up into pieces, sliced into thin rolls or grated. Tessiner Alpkäse AOP Alpkäse is regarded as the forerunner of hard and semi-hard cheese. The first written evidence that the use of the Alps was already firmly anchored in the rural society of Ticino. Tête de Moine AOP Tête de Moine AOC – this highly aromatic semi-hard cheese from the Jura that is shaved into thin rosettes is a treat for the eye and the palate. Tilsiter Switzerland Tilsiter Switzerland from the luxuriant green Thurgau canton, made to an original recipe since 1893, is one of the strongest labels in Switzerland. Tomme Vaudoise Tomme Vaudoise – the fine, creamy, melt-in-the-mouth soft cheese speciality from West Switzerland, delicious whatever the occasion. Vacherin Fribourgeois AOP This thick and creamy semi-hard cheese is an essential ingredient in the popular half-and-half fondue, and is also exquisite simply served on its own. Vacherin Mont-d'Or AOP A seasonal soft cheese speciality from the Joux Valley in the Vaud canton Jura. Simply irresistible when enjoyed straight from the oven.