Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013.
Thurgau, anglicized as Thurgovia, and formally as the Canton of Thurgau, is one of the 26 cantons forming the Swiss Confederation. It is composed of five districts. Its capital is Frauenfeld.
Macaroni and cheese is a dish of macaroni and a cheese sauce, most commonly cheddar sauce.
Fondue is a Swiss melted cheese and wine dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Each of the 26 modern cantons of Switzerland has an official flag and a coat of arms. The history of development of these designs spans the 13th to the 20th centuries.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the Emme valley, Switzerland. It is classified as a Swiss-type cheese.
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.
Bergkäse refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes, usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
Tête de Moine AOP is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the canons of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura.
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
L'Étivaz is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, and is very similar to Gruyère surchoix in taste.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
The Appenzell, French: Chèvre d’Appenzell, German: Appenzellerziege, is a rare and endangered indigenous breed of white domestic goat from Switzerland. It originates in the "half-cantons" of the historic Appenzell region, Appenzell Ausserrhoden and Appenzell Innerrhoden, and has spread into the neighbouring Canton of St. Gallen.
Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments that markedly reduce the number of spoilage bacteria in milk with minimal heat damage." The process is not used on other food products, and is similar to pasteurization but uses lower temperatures, allowing the milk product to retain more of its original taste. In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses. As a result, cheeses from thermized milk must be aged for 60 days or more before being sold in the United States, the same restriction placed on raw-milk cheeses by the FDA.
The Schweizer, German: Schweizerhuhn or "Swiss chicken", is a Swiss breed of domestic chicken. It was bred in 1905 in Amriswil, in the canton of Thurgau, in north-east Switzerland. It is kept mainly in German-speaking areas of the country. It is one of three Swiss chicken breeds, the others being the Appenzeller Barthuhn and the Appenzeller Spitzhauben.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
Vorarlberger Bergkäse is a regional cheese specialty from the Austrian state of Vorarlberg. It is protected within the framework of the European designation of origin (PDO).
