The Guide to Swiss Cheeses: Famous Producers, Varietals, and Applications

Switzerland is a land renowned for its breathtaking alpine landscapes, rich cultural heritage, and, of course, its world-class cheeses. With a deep-rooted tradition of cheese-making that dates back centuries, Switzerland produces some of the finest cheeses in the world, known for their exceptional quality, complex flavors, and strict adherence to time-honored methods.

In this article, we’ll explore some of the most iconic Swiss cheese producers, delve into the diverse range of cheese varietals, and highlight the best ways to enjoy them.

Famous Swiss Cheese Producers

Switzerland is home to some of the most revered cheese producers, each with their own unique approach to crafting exceptional cheeses.

Gourmino

Gourmino is a prestigious Swiss cheese affineur that focuses on aging and refining high-quality cheeses, working closely with local dairies. Their specialty is Gruyère AOP and Emmental AOP, cheeses that develop their signature deep, nutty flavors during the careful aging process. Gourmino's Gruyère aged for 12 month has won World's Best Cheese Award three times, as well as other numerous awards for its exquisite taste and texture. Shop for Gourmino cheese here.

Jumi

Jumi is a modern yet traditional cheese producer known for pushing the boundaries of Swiss cheese-making. Based in the Emmental region, they create bold, innovative cheeses such as Belper Knolle, a hard, truffle-infused cheese rolled in black pepper, and Aarewasser, a semi-soft cheese with a delicate, creamy profile. Jumi’s cheeses are often featured in gourmet markets and restaurants worldwide.

Emmi

One of Switzerland’s largest dairy cooperatives, Emmi is a global leader in cheese production, known for producing iconic Swiss cheeses like Le Gruyère AOP, Raclette, and Appenzeller. They are also renowned for their high-quality dairy products, including fondue blends and ready-to-eat cheese selections. Their Kaltbach Cave-Aged Le Gruyère is a standout, featuring a deeply complex and slightly tangy flavor profile.

Mifroma

Mifroma specializes in cave-aged cheeses, utilizing the natural limestone caves of Switzerland to mature their selections. We love raclette from Mifroma, it is simple yet satisfying every-day melting cheese. Mifroma's commitment to quality and traditional aging techniques makes their cheeses highly sought after by connoisseurs.

Rolf Beeler

Rolf Beeler is a Swiss cheese affineur known for sourcing the finest raw milk cheeses and aging them to perfection. His hand-selected varieties, including Sbrinz, Appenzeller, and Gruyère, have gained legendary status among cheese enthusiasts. Beeler’s cheeses are often considered some of the best in the world, thanks to his meticulous attention to detail and deep understanding of the aging process.

Moser

Moser is a Swiss cheese producer renowned for its distinctive soft-ripened cheeses. Founded by master cheesemaker Ueli Moser and his wife Patricia, the company began by taking over Ueli's parents' Emmentaler cheese factory in Lustdorf in 1990. Despite Switzerland's strong tradition of hard, aged cheeses, Ueli Moser pursued his passion for soft cheeses, experimenting with new recipes. His dedication led to the creation of unique cheeses that have garnered international acclaim. 

In 1999, the Mosers established bonCas AG and relocated their soft-cheese production to Dotzigen in the Bern lake district. They source milk from the surrounding area and the nearby Jura region to craft their cheeses. The company offers a diverse range of products, including traditional soft-ripened cheeses and creamy varieties that are smear-ripened or marinated in white wine. As of now, bonCas AG boasts an assortment of 20 products and continues to introduce new creations to the market. 

Some of their notable cheeses include:

• Moser Riesling x Sylvaner: A creamy cow’s milk cheese with notes of warm cream and a hint of sweetness and nutmeg in the finish. It is soaked in Riesling x Sylvaner white wine made from Müller-Thurgau grapes that grow in the mountains of the Swiss region of Thurgau. The unique yeasts in the local wine contribute to the velvety white rind and soft, luscious paste. You can buy it here.

• Moser Charmant: True to its name, Charmant is light and charming with the perfect touch of vegetal notes on the nose and warm cream on the palate. As it matures, its intensity increases, yet never in an unbalanced or overwhelming way.

• Moser Screamer: A triple-cream cheese with a deep mushroomy, yeasty, sour-cream flavor. The rind is thin and tender, and the interior spreads like buttercream frosting. It's a total stylistic departure from what most consumers think of as Swiss cheese. It is available here.

Swiss Cheese Varietals and Their Applications

Swiss cheeses come in a wide variety of textures and flavors, each suited for different culinary applications. Here are some of the most notable:

Gruyère AOP

A hard cheese with a rich, nutty, and slightly salty profile, Gruyère is a staple in Swiss cuisine.

• Applications: Fondue, French onion soup, quiches, gratins, and cheese boards.

Emmental AOP

Recognized for its iconic holes, this mild and slightly sweet cheese is a versatile ingredient.

• Applications: Sandwiches, cheese sauces, soufflés, and traditional Swiss dishes like Älplermagronen.

Appenzeller

A semi-hard cheese with a strong, spicy, and aromatic flavor, thanks to its unique herbal brine wash.

• Applications: Melted over potatoes, cheese platters, or eaten on its own with dark bread.

Raclette

A semi-soft cheese with a creamy, slightly pungent flavor that becomes gooey and delicious when melted. There are a few ways of melting Raclette: over bonfire, like in Medieval times (when it was created), with electric top melter and on a special device with small skillets.  Look how I melted raclette over fire last Holiday Season on YouTube.

• Applications: Traditional raclette dish (served with potatoes and pickles), burgers, or as a melted topping on vegetables.

Tête de Moine

A unique, cylindrical cheese that is traditionally shaved into delicate rosettes using a girolle.

• Applications: Cheese platters, gourmet appetizers, and as a topping on salads.

Vacherin Mont d’Or

A soft, washed-rind cheese with a creamy and slightly funky flavor, often eaten warm.

• Applications: Baked and scooped onto bread, charcuterie boards, or paired with white wine.

Sbrinz AOP

A hard, crumbly cheese that is Switzerland’s answer to Parmesan, with a deep umami-rich taste. It is seasonal cheese and usually available around Christmas. You can get some Sbrintz here

• Applications: Shaved over pasta, risottos, soups, or enjoyed as a table cheese.

Conclusion

Swiss cheese is an essential part of the country's culinary heritage, offering an incredible variety of flavors, textures, and applications. Whether you’re looking to indulge in a traditional fondue, prepare a gourmet cheese board, or elevate your cooking with premium aged cheeses, Switzerland has something to offer for every cheese lover.

From world-class affineurs like Rolf Beeler to innovative artisans like Jumi, Swiss cheese producers continue to uphold and evolve the traditions of this legendary craft. So next time you're browsing for cheese, don’t hesitate to explore the rich, complex world of Swiss cheese—your taste buds will thank you!