Switzerland: A cheese country

Wide variety and high Quality Switzerland is a grassland. Around 80% of the cultivated land is unsuitable for farming and is mainly used for livestock breeding. If cattle was not kept on it, the grass would soon die away. The mountains would no longer be sufficiently populated, and an attractive area for free time and relaxation would disappear.
Cheesemaking has been a tradition in Switzerland for hundreds of years. Emmentaler AOP, Le Gruyère AOP and Sbrinz AOP, as well as Appenzeller® or Tête de Moine AOP are some of the best-known cheeses both in Switzerland and abroad. Over 450 varieties of cheeses from Switzerland are produced altogether. Just under half of the milk produced is made into cheese.
High quality, naturalness and a good taste are the main characteristics of cheeses from Switzerland. This can be traced back to the strict production guidelines, quality controls and environmental directives. No wonder cheese has always been on gourmets’ daily menus.