Soft cheese does not have a great tradition in Switzerland - unlike in France, for example. One reason for this is that until 1995 the Variety Association mainly promoted varietal cheeses, which made the production of soft cheeses less profitable for cheese dairies. Another reason for this is that, historically, the production of cheese was used to preserve the milk, which is why hard cheeses tended to be produced. This was particularly important for the cheesemakers on the alpine pastures in order to extend the shelf life of the cheese.

Due to the constant innovation of the cheesemakers - each cheese variety is unique, which is influenced by the production process, the cultures used and the care during the maturing of the cheese. On our blog you will find a portrait of cheesemaker Melchior Schoch from the Bio Berghofkäserei, who is constantly experimenting with new types of cheese.  

The Emmental loaf is so large because it was increasingly exported to Russia in the 18th century. Russia then introduced a customs duty on cheese imports. In order to pay less, the wheels were simply made larger (approx. 100 kg).

The composition of milk, especially in terms of fatty acids, varies slightly depending on the feed. However, it is difficult to make a general statement. It always depends on the ripening cellar and the climate. This leads to a great variety of alpine and valley cheeses in Switzerland.

This can be cheese with seasonal ingredients (wild garlic, herbs, etc.). Alpine cheese is also a seasonal cheese because it is only produced in summer. Variety cheeses, for example, are not seasonal cheeses and are produced all year round to guarantee trade.

That is difficult to say. Generally speaking, we at cheezy have noticed that Ticino alpine cheeses are among the more expensive cheeses in Switzerland

This is completely individual. A new variety is carefully tested, stored and tasted before it goes on sale. Sometimes new innovations are also the result of "mistakes" in production. If well documented, these are produced again with the same parameters.

Cheese should be part of a healthy and balanced diet. In addition to calcium and protein, cheese also contains vitamins A, B2, B12 and K2.

Yes, the lactose is broken down during cheese production and maturing. Semi-hard and hard cheeses can be enjoyed by lactose-intolerant people without any problems. During cheesemaking, the whey and thus a large proportion of the milk sugar is separated. During the cheese ripening process, the bacteria used consume the remaining lactose. Click here for our blog article "Is raclette lactose-free?"

Swiss cheese contains relevant amounts of vitamin K2 and is rich in vitamins A, B2 and B12. Vitamin K2 plays a central role in blood clotting and has a positive influence on bone and cardiovascular health, as well as on inflammatory processes. Vitamins A and B2 ensure a good immune system and vitamin B12 is relevant for blood formation and nerve function in our body.

Three portions of milk and dairy products per day are considered ideal for children aged seven and over and adults. The recommended portion sizes for adults vary depending on the type of cheese: 60g for soft cheese, 40g for semi-hard and hard cheese.

Yes, there are basically two types of mold. There are both toxic molds and non-toxic molds. The molds used on soft cheese are non-toxic. This is also known colloquially as noble mold.

This has to do with the duration and type of maturing and storage. The longer the cheese matures in the cellar, the more mature it becomes.

Cheese made from winter milk, for example, is lighter in color and whiter. Cheese made from summer milk, when the cows eat a lot of grass, is slightly yellower in color.

This depends on the process parameters during cheese production, the composition of the bacterial cultures and the conditions during ripening.

Various aromatic substances present in the cows' feed can pass into the milk and thus influence the taste of the cheese.

Mainly for the taste. However, the mold on the cheese also serves as a protective layer so that nothing undesirable can grow.

During the ripening period, the added propionic acid bacteria break down the lactic acid and thus form CO2. This gas and this process are responsible for the typical large holes in Emmentaler.

Cheese must always be stored in the fridge. Ideally under a cheese cloche or wrapped in cheezy cheese paper. Do not leave it completely open in the fridge, otherwise it will dry out more quickly.

Once the best-before date has passed, the cheese does not immediately go bad from one day to the next. A semi-hard or hard cheese (without fillings, herbs, etc.) that smells, looks and tastes as good as before can still be eaten a few days after the best-before date.

Yes, but it depends on what you use it for afterwards. We do not recommend eating the cheese cold after freezing. The formation of water crystals during freezing destroys the structure and texture of the cheese. Many types of cheese become crumbly. This is not a problem with raclette or processed cheese. You can also find more tips & tricks for freezing cheese on our blog.

No, better not. There is a risk that it will freeze. The cheese will also take longer to "warm up" before eating.

Most cheeses are matured on wooden boards in a cheese cellar. The cheese must be turned regularly to ensure an even rind. It must also have access to air and is handled regularly. Parmesan and Sbrinz are matured the longest (+2 years)

For soft cheese: YES! Opinions differ when it comes to semi-hard or hard cheese. Here, the rind is not considered edible - but nothing should happen if you eat it anyway. The rind has the function of protecting the cheese and is also the less enjoyable part of the cheese in terms of taste.

After packaging, the rind continues to ripen and develop - which is why it can develop a strong odor in the packaging.