In Switzerland, famous for its cheeses, 2400 varieties of this product are registered, and the French culinary specialist Andre Simon devoted 17 years of his life to creating the book “On the Cheese Business”, in which he described recipes for making 839 types! Today, even experts find it difficult to calculate the number of varieties - after all, cheese is prepared all over the world using a variety of technologies.

Hard cheeses. How to choose?

Hard cheeses are very popular due to their rich taste and bright aroma. They contain some moisture (up to 56%) and mature for a long time: from 3 months to 3 years. If you don't know what kind hard cheese buy for daily menu or holiday table, get acquainted with their main varieties:

• The famous Swiss with large "eyes": Emmental with a slight nutty tint, Gruyère, fragrant raclette. They are ideal on a cheese plate and as an accompaniment to dishes such as onion soup. And guests will be delighted with the classic fondue - a melted mixture of Emmental and Gruyère!
• Dutch varieties - edam, gouda, maasdam - will appeal to lovers of creamy taste. They are great for sandwiches and are interesting to combine with sweet mustard.
• Parmesan, grana padano and pecorino are the pride of Italian cheese makers. Without them, it is difficult to imagine classic Italian dishes: pizza, pasta, lasagna. And the delicate sweetish taste of parmesan goes well with fruit.

How to store hard cheeses?

If you want the product to be stored longer and reveal its taste as fully as possible, you need to follow a few simple rules:

• different hard cheeses should not be stored in the same package, as they perfectly absorb odors;
• the taste of the product can change greatly due to temperature changes, so it is recommended to keep it on the bottom shelf of the refrigerator;
• it is better to replace polyethylene with parchment paper, which allows the product to "breathe" and at the same time protects against weathering.

The main types of Swiss cheeses presented in the catalog:

Only legal import! RF Declaration of Conformity on demand

Assortment of cheeses from Switzerland online catalog

Switzerland produces more than 450 types (mistaken varieties) of cheese, most of which are made from cow's milk. Sheep and goat milk is rarely used.

*grade - in Russian, it implies the quality of food products (highest grade, first grade, etc.) and, accordingly, cannot be used to name cheeses.

Dear prosecutors, judges and their assistants! There are NO "sanctioned" goods here!
Use taxpayers' money wisely - request a GTD!

Virtually all Swiss cheeses have AOC denominations of origin, such as Appenzell, Emmental, Gruyère, Sbrinz, Tilsiter, Tête de Moine and others. Cheeses with a precisely defined place of manufacture are marked with a special label.

Due to their geographical location, most Swiss cheeses are hard and semi-hard with long term storage. This has happened historically due to the abundance of snow during the long winter and the previous difficulties in communication between the provinces (cantons).

Some countries with mass production of cheese seek to ban the manufacture of cheese from unpasteurized milk, while in Switzerland it is believed that only high-quality cheese with a unique taste can be obtained from this milk.

Trademarks in the range:

On the pages of the catalog you can get acquainted with the names of types (varieties) of Swiss cheeses, learn about their features and value as a food product of dairy gastronomy and cooking, as well as get acquainted with their producers. The section information is not a public offer and part of it, as well as some of the goods presented in it, can only be of a reference and informational and fact-finding nature. To get acquainted with a detailed description of the product of interest and obtain information about its availability, you must go to its page. To buy Swiss cheeses available for order, just add the product to the cart and place an order.

Switzerland has become the birthplace of more than 450 varieties of cheese, natural goat's and cow's milk is used for their preparation. Swiss cheese is worth buying for its creamy taste, delicate texture and high health value - this product will appeal to both children and adults. On sale is a choice of solid, semi-solid types, select the appropriate option from the catalog and place an order.

The most popular varieties of Swiss cheese

Among the variety of Swiss cheese in Moscow, several varieties are in special demand:

• Gruyere. It is a firm yellow cheese that has a salty taste with a sweetish creamy undertone. It melts easily, so it is well suited for making fondue.
• Raclette. This is a component of a traditional Swiss dish, it is more often used in grated and melted form. It is a semi-hard variety with a pleasant creamy texture.
• Tete de Moine. The name translates as "monk's head" - it is a semi-hard cheese with a dense texture, spicy aroma and delicate taste. To cut it, it is customary to use a special knife - it removes “cheese chips” in the form of beautiful roses.

These are just some of the varieties that can be purchased using the catalog of the LA MARE online store. Check out the price list and make sure that the prices for Swiss cheese will be profitable and affordable.

Online purchase conditions

It is offered to buy elite cheese products from Switzerland with home delivery: place an order online and receive your purchase in the shortest possible time. You can order any quantity of goods, high quality and impeccable freshness are guaranteed due to the observance of storage conditions. Wholesale deliveries are also possible: place an order for a cafe or restaurant on favorable terms

Emmentaler is the king of all cheeses!

Spicy, moldy, with holes: from tender, creamy, nutty - to sharp, strong ... Switzerland is cheese, with holes and without them. Cheese is in every Swiss refrigerator, regardless of canton and language.

The main food of mountain farmers has always been dairy products, they were an important factor in survival in the harsh Alps. Until the 15th century, almost only soft cheese, then more and more solid. It could be stored for a long time and transported over long distances. AT middle lane Swiss food consisted mainly of dairy products. Fatty cheese was eaten with lean cheese instead of bread!

Cheese consumption in Switzerland is 22 kg per person per year.

Most Swiss cheese is made from raw milk, which gives the cheese its unique flavor. Each type of cheese has its own history, texture, taste and aroma. Yes, and cheese is used in different form: from a slice of cheese for breakfast to hot fondue (Fondue) or raclette (Raclette) for a hearty dinner. Half of the milk produced in Switzerland is processed into cheese. How to understand such a plentiful choice and understand which cheese is the most delicious and valuable? Cheese in Switzerland is made not only from cow's milk. There is also goat, sheep or buffalo milk.

The king of all cheeses - "emmentaler" (Emmentaler AOC)

Emmentaler has been the most popular cheese in Switzerland in terms of demand and production since the 19th century. Initially produced only in the Emmental region in the canton of Bern, it is now made in other regions of Switzerland from non-silo raw cow's milk, has a nutty taste, contains large holes that result from the addition of propionbacteria. "Emmentaler" is distinguished by four stages of maturity: classic (minimum 4 months of maturity), Re´serve, or Surchoix (more than 8 months), Extra (more than 12 months) and Uralt (translated from German - "very old") .

Number two - "Gruyère" (Le Gruyère AOC)

This cheese has existed since the Middle Ages, it glorified the town of Gruye`re in the canton of Freiburg. Even today it conquers connoisseurs and lovers with its spicy taste and rich aroma. Hard cheese made from silo-free raw cow's milk must be matured for at least five months, Re´serve for at least 10 months. There is a special, legendary "Gruyère Alpage", produced in limited quantities from the milk of cows grazing in the Alpine meadows between June and September.

In third place - "Appenzeller" (Appenzeller AOC)

The smelling, aromatic cheese, whose rind is treated with herbal brine, is produced only in Appenzell, St. Gallen and Thurgau. According to the degree of maturity - moderately spicy, strongly spicy and extra-spicy, and as a bio-variant it is made from unsilted raw cow's milk.

Emmentaler has a nutty taste, contains large holes that are caused by the addition of propionbacteria.

"Sbrinz" - cheese legend (Sbrinz AOC)

Made from raw cow's milk, at least 18 months of maturity, usually up to 3 years of age. Sbrinz AOC can produce the cantons of Lucerne, Schwyz, Obwalden, Nidwalden, Muri in the canton of Aargau, three municipalities in Bern and several municipalities in the canton of St. Gallen.

Exclusive "tete de mois" (Têtede Moine AOC)

The romantic name "Monk's Head" suggests that monks have been making cheese since the 12th century. It is produced from raw cow's milk only in the summer months in the Jura canton, partly in the canton of Bern, matures for at least 75 days, fragrant. It has a spectacular cylindrical shape with a diameter of 10 centimeters.

Best Raclette du Valais AOC

This raclette cheese is produced only in the canton of Valais and only from local raw cow's milk. Starting from 12 months of maturity, it is sold as a planed cheese. All other cheese without the designation "Valais" or "AOC" is made outside the canton of Valais and in most cases from warmed or pasteurized milk.

Unknown (Büschiumdacavra)

Goat cheese from the Canton of Ticino, an AOC candidate, is made from raw and quickly heated (57-68 degrees) milk. Cheese makers hang it in bags so that the whey drains.

Rare "zincarlin" (Zincarlin)

Cheese "Cincarlin" from Ticino has become so rare that the SlowFood club has taken it under protection. Produced by farmers for hundreds of years, it consists of raw cow's milk with goat's milk, pepper and salt. Ripens in caves for at least a few weeks, rubbed with white wine every morning, tart, spicy in taste. Served with chestnut honey with jacket potatoes.

Elastic "Tilsiter" (Tilsiter)

The name of the cheese has been patented since 1993 as "Tilsiter Switzerland". Produced in the cantons of Zurich, St. Gallen and Thurgau. There are different varieties of cheese: "Tilsiter" from pasteurized milk, Surchoix - from raw milk up to 6 months of maturity and even the new Alpine "Alpenland-Tilsiter" pureed with white wine. characteristic feature for this cheese are medium holes, spice, elasticity. "Tilsiter" good quality finding is not always easy.

"Ziger", "schabziger" - Swiss creative (Ziger, Schabziger)

Glarska cheese (also called "Shabziger") is made from skimmed milk with the addition of finely ground aromatic herbs of blue fenugreek (lat. Trigonella caerulea). "Ziger" is made with the addition of lactic acid bacteria, it must ferment for up to 12 weeks, the ripened cheese is stored in a bunker for up to 18 months. After that, herbs are added and the cheese is pressed into a mold, dried for up to 6 months. This cheese is used to dress pasta, fondue or sandwiches. Glar cheese "Shabziger" has been known since the 8th century.

Reprinting text and photos of the site is allowed on the condition of placing a link to the original material on our site.

Among the various varieties of hard cheese, Swiss is deservedly very popular. He has a special, enduring character. There is no harshness, excessive salinity or sweetness - in a word, a real classic. Since the end of the 18th century and to this day, cheese has become the main export product of Switzerland.

Swiss cheese is made from pasteurized or raw cheese. It differs, for example, from the French one in that it is hard and semi-hard, while the French variety is only soft.

Exist different varieties Swiss, depending on the canton (region) in which they are made. The most popular varieties are made in several regions and other countries, for example, Russia.

Cheese varieties

All varieties of cheese are divided according to the ripening period. They are: extra-hard, hard, semi-hard. Technological features are caused by the need to make the possibility of storing the product as long as possible.

hard varieties

The most popular variety is "". It is named after the place of the same name. It differs in that there are no holes in it at all. It has a nutty-fruity taste. For its manufacture, milk is poured into a special container with a volume of up to 450 liters and heated to a certain temperature. Then they wait until it cools down, heat it up again and select the cheese, which will have to ripen over time and under special conditions.

Swiss Alp Bellew is a cheese made from 50% fat cow's milk. It has a dense homogeneous structure, a spicy crust and a wonderful smell of alpine herbs. The product does not include . The ripening period is 6 months. Great as a quick snack or as a component of cheese slices.

Mont Vully is another hard variety. It has an interesting taste and a specific crust. As the product matures, the crust is wiped with a special sponge, which is moistened with pomace of red wine "Pina noir". Actually, it is customary to use it with wine of this type.

Semi-hard varieties

"", made in the canton of Thurgau, has an unusually delicate taste. It is light yellow in color. Ripening in duration - from three to five months. It goes well with him and dark varieties, salads,. Complements and makes memorable the taste of sauces or just sandwiches.

"Appenzeller" - called the most odorous in the world. Spicy components are revealed the stronger, the longer the product ripening period, and in this case it is from three to 8 months. It is made only from freshly milked milk. Pairs well with pasta in the form of a cheese ball.

"Tete de Moine" - this cheese is made according to old recipe Bell Abbey. It is prepared from whole cow's milk, and, moreover, exclusively from summer milk yields. hallmark of this cheese is an extraordinary savory note: a combination of light spiciness with a slightly distinguishable sweetness. The fat content of this cheese is 51%. It has a dense texture and a brown crust. The maturation of the product takes place within 75 days on spruce boards. All this time it is rubbed with a solution with beneficial bacteria.

"Raclette" - has a heavy, silty smell and a delicate oily structure. This cheese is for everybody. Someone will like it very much, and someone, primarily because of the smell, will give their preference to another.

Extra hard cheeses

"Sbrinz" - is considered almost the oldest variety. His homeland is Central Switzerland. The basis for the manufacture of the product is the milk of brown cows. It has a fat content of 45% and a golden crust. The ripening period is long: from eighteen to thirty-six months. It has a very hard, brittle texture. Literally melts in your mouth. With its excellent aroma, pizza is perfectly used, as well.

Hobelkese is a cheese produced in Bern. It has a very dense structure. Very pleasant to the taste. Before eating, it is recommended to carefully cut into thin pieces.

In the canton of Emma there is a valley of the same name. It is considered the birthplace of the very popular Emmental cheese all over the world. It has a spicy, colorful taste. A feature of the product is large holes. This variety is made not only in Switzerland, but also in Russia and a number of other countries.

Known and appreciated by gourmets from all over the world and Bluchatel cheese. Its distinctive feature is blue mold. Due to the fact that the product has a salty taste, some may not like it.

Nutritional value of the product

The best dishes with cheese

Almost the entire national cuisine of Switzerland is based on the use of cheeses in dishes. Consider the most famous of them, because the recipes for their preparation are not very complicated, the main thing is to have all the components.

Gruyere is great for onion soup. "Raclette" is the basis for preparing the national dish of the same name. To do this, the cheese is placed in a special oven, rakletnitsa. You need to place at least half of the head there - with a cut to the warm part. When the cheese begins to melt, it is scraped off with a special roquelette knife and placed on a plate. This dish is especially popular in ski resorts. "Sbrinz" is an indispensable component in the preparation of pastas, risotto and pizza.

Any hard cheese is well suited for the final chord in the preparation of a dish such as, for example, Viennese Potatoes. When the potatoes with finely chopped meat are already baked in the oven, sprinkle them with grated cheese on top, and after a couple of minutes you can already get them out.

In general, the taste of cheese is felt in almost all Swiss dishes, whether it be casseroles, pies, soups, soufflés or batters. At the same time, all the most exquisite dishes are essentially the prototype of simple peasant food that the peasants used, especially the shepherds: cheese and.

Benefits of Swiss cheese

The secret of the benefits of Swiss cheese lies in the fact that it has a considerable amount of vitamins and minerals. These products contain a lot, which is extremely important for the process of formation and strengthening of teeth and bones in the human body. This property of cheese will be appreciated by parents with children and the elderly.

Another positive factor is abundance. As you know, it makes strong bones, teeth and nails. Also, Swiss cheeses, made on the basis of cow's milk from the Alpine valleys, contain a large amount, which is important for good vision, healthy skin and human mucous membranes.

Get rid of the effects of stress and normalize the nervous system will help, which are also contained in these products. Among other things, they have beneficial effects in insomnia and fatigue.

Final part

Swiss cheese is one of the most delicious and refined products that exist on earth. Some varieties are quite expensive. Unfortunately, no one is immune from buying a fake, especially if the goods are purchased not in their homeland. Therefore, it is better to purchase this wonderful product from a trusted and reliable supplier. Analyzing all the pros and cons in the matter of buying or not buying this dairy product, there are much more pluses. Swiss cheese is always a sign good taste and prosperity. However, everyone can afford a little delicacy to celebrate a holiday or a memorable date.