What is your favourite swiss cheese?

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1
When I arrived here I made a goal to sample every cheese in the aisle. And while I've made a considerable dent in my two years here, there are just so many options still. Now that my weeks are coming to an end, I'd like to know about your faves (as well as what type it is if you know...hard, soft, rind-washed, etc).

2
1) Appenzeller (preferably Extra)

2) Various Bergkaese, particularly Ticinese or Grigioni

3) Gruyere (preferably Surchoix), Vacherin de Fribourg (aged)

4) Goat Gorgonzola from Mesolcina

5) Ticinese goat cheeses, and soft cheeses

6) Raclette

7) lots of others

Tom

P.S. First had Appenzeller back in the US in '79, sort of why I ended up here.

3
So far only Gruyere and Appenzeller but I am sure there will be more favorites the more I taste.

4
Belper Knolle: a hard cheese coated in pepper

... and, of course, Schabziger:

It took a while, but I finally developed a taste for it. Mmmmmm....

5

For hard cheese I prefer Emmentaler

But I also love the Gerber Käse in their typical packing [](http://www.google.ch/imgres?imgurl=http://pics.ricardostatic.ch/2_677767798_Big/basteln-und-handarbeiten/leere-gerber-kaese-schachteln-zum-basteln.jpg&imgrefurl=http://www.ricardo.ch/kaufen/spielzeug-und-basteln/basteln-und-handarbeiten/bastelpapiere-und-kartons/leere-gerber-kaese-schachteln-zum-basteln/v/an677767798/&h=450&w=600&sz=51&tbnid=e6EXLAi3ptzD5M:&tbnh=96&tbnw=128&prev=/search%3Fq%3DGerberk%25C3%25A4se%2Bfoto%26tbm%3Disch%26tbo%3Du&zoom=1&q=Gerberk%C3%A4se+foto&usg=__CGPP9Ue2dKnRGfc78MmjrrgUN6U=&docid=cCnkHDIXPP-b3M&hl=de&sa=X&ei=jtqjUN2YCdD44QTwx4DoDg&ved=0CCQQ9QEwAA&dur=1323)

6
Emmentaler is my fav. fromage suisse

7
http://en.wikipedia.org/wiki/File:Vacherin_Mont_d%27Or.jpg

Vacherin Mont d'Or

add some white wine, warm it in the oven, eat with crusty bread....

I love the woody flavour, from the pine wood mould.

http://www.google.ch/search?num=10&h....1.MUnA0m6JA-I

http://en.wikipedia.org/wiki/Vacherin_%28cheese%29

.

8
One way to quickly try a bunch of different cheeses is to get a käseplatli. They might not be the pinnacle of each cheese varietal, but at least you'll get the idea.

I also like the rosettes and, if you like spicy, this Teufelkerl stuff

9
Is that Shabziger a stinker? Soft? We love the stinky cheeses.

Some of our faves (from outside Switzerland) are St.Agur and St. Andre.

In Switzerland I've quite enjoyed La Poya, and a few others that I wish I'd written down.

10
A good Gruyères or Appenzeller. Tete de Moine - you need the machine to scrape the little florets, reblochon (hot as per Sbrinz's recipe)- and in Neuchatel tomme neuchateloise with caraway (cumin). Oh, and so many more

11
My favourite Swiss cheeses are Sbrinz, closely followed by Tete de Moine then Luzerner Rahmkase. yum!

12
Not sure I have a favourite. Appenzeller and Gruyere that have been already mentioned certainly rank pretty high.

How about trying some innerschweiz specials: Stanser fladä (see pic) or Bratchäs (melted in a pan and pured over bread).

13
I'm not even sure it is cheese, tbh. It functions a bit like parmesan but it's v herby and v strong. Lovely in butter on pasta or meat.

14
A good Emmentaler reif - from a Käseladerli, and not a Mi-op.

Local bergkäse (Gantrisch/Schwarzsee area).

Mont Vully.

The best Swiss cheeses are always from a Käseladerli (or ab hof for bergkäse), and never a supermarket, so Gruyere and Vacherin, also have to feature.

15
Those that stinks :-).

I am not big fan of Emmentaler, there is something wrong with my taste bud .....it tastes like rubber or plastic....

16
Blaus Wunder from Christof Räz, a soft creamy blue. Christof is based in the Emmental and makes the only Emmental that i would describe as a great cheese (others can be nice, but they are just Emmentalers).

He's also a really nice guy.

17
Le Marechal, aged Gruyere (surchoix), and we got an amazing 24 month matured cheese at a cheese festival in Elm - some sort of Glarner - similar to a Gruyere.

there is a hard goat's cheese we get at Co-op from the cheese counter that is really good.

18
For me its Appenzeller! Total classic. Go to a fromagerie and ask to sample a couple before buying!

Did you ever try a vacherin mont dor? You must before you go! Schabziger - if you like it, I'll eat my socks and I bet they would taste better than schabziger! Saying that my daughter ate it fine. We did feel guilty though!

La Chaux d'Abel is also a very nice cheese and very local too

19
Totally agree with you!

20
I used to eat a lot of emmentaler, but that was until I tasted Gruyère... I my gosh, can any cheese be anymore perfect than that? I gained 1kg the first month just by eating cheese of course many others are also very good, like Vacherin. Oh and BTW, I haven't tasted again emmentaler since then... it's just not the same