What is your favourite swiss cheese?

Daily Life, Swiss News and General Topics
21
I like a good Cheddar myself.

22
What is your favourite Swiss cheese?

Unless you know of a good one made, here, then it kinda defeats the object of the question.

What do you class as a good cheddar?

23

He means an Emmentaler ! Cheddar to me is Emmentaler-UK

24
Actually, a Brit friend of mine once told me that he found Appenzeller to be the closest to cheddar.

Tom

25
1) Goat Cheese with Fig

2) Vacherin

3) Gruyere (24 Months)

4) Raclette Cheese with Truffles

26
With potatoes or bread, I love Appenzeller, Gruyère, Tonneau, Emmenthaler.

A good Tomme vaudoise is lovely, and you can even bake it in the frying pan to melt it at the core.

Nothing beats a nice multu-veg soup with chunks of Gruyère in the place which melts with the hot soup. Yummy!

27
Gruyère surchoix

Vacherin

Vacherin Mont d'Or

Most of the other popular Swiss cheeses, such as Emmenthaler and Appenzeller I find pretty bland.

I highly recommend a fondue fribourgois, made with 100% Vacherin and melted over a bain marie. No wine, no schnapps added, just a little water. Sublimely creamy and delicious, but very rich. I can never eat as much of it as I can a moitié-moitié.

28
There is no comparison except, perhaps, that they are the most popular in their respective countries

29
If somebody is used to whatever sort of Cheddar and than in Switzerland looks for an equivalent, he may land up with Appenzeller

I was used to Emmentaler and in London looked for an equivalent and landed up with "standard" Cheddar (there are many sorts of Cheddar), which I then accepted as "Emmentaler without holes". Emmentaler in London was about twice the price as in Zürich. And with the UK£ then still at CHF 8.72, Britain was a fairly expensive place. It then within 3 months became more affordable when the Pound gradually went down to 8.52

30
Do not forget that in case of the various sorts of Emmentaler and Gruyère (Greyerzer) a lot depends on your choice of mustard

And Gruyère and Emmentaler generally are similar, but each has variants like Surchoix, mild, etc.

31
You are clearly trying the wrong type of Appenzeller, as the good ones have far more taste than any Gruyere or Vacherin.

BTW, when I make fondue I use equal parts of Appenzeller, Vacherin, and Gruyere.

Tom

32
I used to really enjoy the Mushroom Double Swiss at Burger King until they discontinued it a while ago (maybe 10 years?) Does anybody know what kind of cheese they used in that?

33
Processed.

34

35
1. the smoked cheese they sell in our local dairy

2. Tête-de-moine

3. Gruyère surchoix

36
hüttenkässe

37
OMG

38
I am dribbling on my keyboard reading this.

Mmmmmmmm bergkase mmmmmmmmmmmmmm gruyere mmmmmmmmmmmmm raclette mmmmmmm

39
Found these Hanfkäse at Cheese Festival. Hm, can't remember what they taste like...

40
I bet it's a vicious circle of munchies>cheese>more munchies>cheese>munchies....