What gives cheese its taste?
There are hundreds of different cheeses, and their aromas (smells or tastes) are as varied as those in a colourful flower meadow. Aromatically relevant components in milk give the cheese its basic aroma, which is then altered and developed further as a result of microorganisms (bacteria, mould or yeast).
By increasing the fat content, adding extra salt and lengthening the ripening process, a more intense aroma is obtained.
In Emmentaler AOP, propionic acid is responsible for the typically sweet, nutty aroma.

Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.

Swiss cows do not eat silage since it is fermented and affects the makeup of their milk. Silaging influences the evolution of cheese. Cheese produced from silaged milk, once it ages 3 months, will start to inflate and take on a bad taste.

Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 30 cows per farm.

Industrial farming is virtually nonexistent in Switzerland.

It’s not just cheese that is subject to quality controls: herds of Swiss cows are also inspected by government health officials.

Milk is delivered to dairies twice daily. It travels less than 20 km from the farms, ensuring that it keeps all its natural properties.

Cheeses from Switzerland are made from unpasteurized milk that is processed no more than 12 hours after production to preserve its organic properties.

Milk used to produce AOP Cheeses from Switzerland is never pasteurized. Raw milk is heated to the optimal temperature to maintain its molecular properties. No additives or chemicals are added in the making of authentic Cheeses from Switzerland, which are made in the finest Swiss tradition.

The milk can be used within 18 hours of milking.

Cheese is aged for at least 3 months. Carefully controlled conditions ensure that the cheese ages correctly.

After being aged for 3 months, cheese wheels are moved into special cells where they mature for optimal flavor and texture.

Authentic Emmentaler AOP and Le Gruyère AOP are aged for at least 5 months at the dairy to ensure the cheese matures in a controlled environment. Moving young cheese wheels may damage the cheese, creating an inferior quality product. The whole process is strictly monitored by the Swiss government.

AOC stands for “appellation d'origine contrôlée” (AOP), French for “controlled term of origin.” It follows the name of a cheese to identify a product, its authenticity, and the region it comes from. The term is a guarantee of the cheese’s qualities and characteristics, the region it comes from, the know-how of the cheese makers who produced it, and the history and reputation of a process and name too old to be patented.

In Gruyère AOP, the entire sector (2300 milk producers, 174 village cheese-makers, 52 alpine pastures and 9 sales businesses) have very strict controls to ensure the proper use of the AOC symbol.

The letters AOP will lead you to tasty encounters with products that are full of character. Choosing Cheeses from Switzerland is a great way to treat yourself - and celebrate artisanal savoir-faire and traditional Swiss farming methods at the same time.

Cheeses from Switzerland are made by qualified artisans with years of experience and know-how that is handed down from generation to generation. This means that consumers can be sure that Cheeses from Switzerland are authentic and pure.

The average weight of a Gruyère AOP cheese is 35 kilos.
The average weight of an alpine Gruyère AOP is 28 kilos.

The famous holes in cheese
First of all, we must clear up a preconceived idea: most Swiss cheeses do not have holes!
What is most commonly identified as “Swiss cheese” in other countries is Emmentaler. The holes are formed by carbon dioxide that develops during the slow maturation process. This is also where Emmentaler gets its distinctive taste.





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