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 AOC, Le Gruyère AOC and Sbrinz AOC, as well as Appenzeller® or Tête de Moine AOC are some of the best-known cheeses both in Switzerland and abroad. Over 450 varieties of Swiss cheese 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 Swiss cheese. 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.