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definition, production, sorts

High-Quality Milk + Craftsmanship = Unique Natural Product

Cheeses from Switzerland are authentic and high-quality natural products. It is sustainably produced and provides high-quality nutrients for humans.


Cheeses from Switzerland are premium. It is made exclusively from Swiss milk. This comes from dairy cows that eat only plants, mostly grass or hay. More than 90 % of the feed comes from Switzerland. Cows that produce organic milk eat only local feed.


Cheeses from Switzerland are mostly produced in village and alpine cheese dairies (approx. 2/3 of the companies). Even in large-scale cheese dairies, despite technical aids, craftsmanship is crucial for the quality of the cheese produced.


The regional origin of the milk and sustainable production give cheeses from Switzerland its individual taste. What all varieties have in common is the high quality that results when the best ingredients are processed with the greatest craftsmanship according to production methods that have been handed down for centuries.


From the dairy farmer to the cheesemaker – behind cheeses from Switzerland are people who go about their work every day with passion and experience. This makes cheeses from Switzerland an authentic product and a healthy meal or snack that is not available in unlimited quantities.


Over 700 different varieties of cheese are produced in Switzerland. The largest part consists of cow’s milk, a small part of sheep’s or goat’s milk.


The quality of the milk and its regional origin shape the taste of the cheese. The same applies to artisanal processing in alpine and village cheese dairies as well as in large-scale cheese dairies. In six steps and with great attention to detail, the milk is turned into a cheese that is ripe for consumption.

Natural and high quality

Cheeses from Switzerland are high-quality natural products that consist of protein, dairy fat, water, minerals and vitamins. It provides essential fatty acids, high-quality protein and important vitamins. Cheese also provides the human body with calcium, thereby contributing to the health of the bones and teeth and supporting the work of the muscles.





Over 700 varieties of cheese are produced in Switzerland.

They differ in particular according to 

  • the milk used 

  • the fat content 

  • the coagulation 

  • the water content 

  • the maturing 

  • the flavour 

This variety is created thanks to 

  • different production processes 

  • the different types of maturation and storage 

  • the various ingredients (pepper, caraway, herbs, wild garlic, etc.) 

  • as well as a wide range of traditional, regional specialities. 



Regional and taste variety

National varieties (such as Sbrinz AOP or Vacherin Mont d'Or AOP) are organised in variety organisations. They must comply with the relevant variety regulations. There are also many regional cheeses and specialities. 

Most cheeses are available throughout the year. Some varieties are only available seasonally, for example Vacherin Mont d'Or AOP (end of September to April) or l'Etivaz AOP (May to October). 

Alpkäse is only produced during the alpine season, but is available throughout the year if it is a hard or semi-hard cheese. 

Cheeses with ingredients such as pepper, herbs etc. only have a small market share in Switzerland. They are mainly found in the fresh, soft or semi-hard cheese sector. 

The whole variety of cheese specialities can be found in the cheese finder in german, french or italian

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