5 Swiss Cheese You Must try
Travel & Eats

These are the 5 Swiss Cheese you must try


When you think of Switzerland, what comes to mind? The Alps? Swiss Army knives? Coffee? Cheese! The country is home to some of the world’s most famous cheese. From Emmental, Gruyere and Appenzeller to Vacherin Mont d’Or, Fribourg or Tete de Moine. There are many types of Swiss cheese out there in the world, but these five will make sure you have a great time in Switzerland!

Gruyere: The king of Swiss Cheese

This one has been recognized as “the king of swiss cheeses” since 1815 because it’s made from unpasteurized cow milk which gives it its rich flavour. It got this name because two French words combined – gruer means ‘to grate’ and rer means ‘cheese’.

Image of Gruyere Swiss Cheese

Gruyere cheese is a type of Swiss cheese with a nutty, earthy flavour. It’s a hard cheese that is aged for at least four months. Aged Swiss cheese has a substantial texture and intense flavour.

Gruyere is an excellent ingredient in soups, sauces, fondue or just eaten with fruit and bread on the side. It’s one of our favourite cheeses to eat around Christmas when we put it out for guests to munch on while chatting and opening presents.


Emmental cheese is a type of cheese from Switzerland. It is typically yellow and has holes in it. It is made from cow’s milk from the Emmental region of Switzerland, which is why it has these holes. This area is located in the Canton of Bern.

image of emmental cheese

Emmental cheese not only has holes but also tastes great. It can be eaten alone or added to many dishes such as soups, sandwiches and salads. One popular dish that uses Emmental cheese is fondue which originated from Switzerland, so it makes sense why they would use this type of Swiss Cheese. This melting pot starts with a simple blend of white wine and traditional Gruyere cheese, with garlic-infused creme fraiche stirred into it for extra flavour before transferring onto your plate to dip veggies into!

Tete de Moine

Tete de Moine tastes as good as it looks. It has a slightly tart flavour and is very creamy. It’s also known as head cheese or monk’s cheese because it resembles the shape of a monks’ tonsure.

Image of Tete de Moine Cheese

Tete de Moine means “Monk Head” in French, so it does look like that. What do you think? Would you give it a try?

Vacherin Cheese

Swiss cheese is made from cow’s milk and is aged for a short period. A single wheel typically weighs around 200 pounds, and it can be sliced into wheels of 10 pounds.

Image of Vacherin Cheese

It has a mild flavour and creamy texture, perfect for melting on toast or into pasta dishes.

Swiss Raclette

Another delicious type of swiss cheese that melts well! This one comes from Switzerland, so you know it has got to be good! The texture is smooth with a medium-hard consistency, making it perfect for melting onto bread and veggies.

You would think this melted cheese dish originated in France because they make fondue, right? Well, no – raclette was created by shepherds who didn’t want to waste the extra cheese they had after a long day of work! So instead, they would melt it and eat it with potatoes. Nowadays, Raclette is made from cow’s milk, but traditionally sheep or goat’s milk was used.

Image of Raclette Cheese

The history behind this dish goes way back into the 16th century in Switzerland. The French word “racler” means ‘to scrape’. So Raclette means scraping off the cheese. In some regions of France today, you can still find traditional dishes very similar to Swiss Raclette, which originate from their neighbouring country next door – Switzerland! Check out our blog post about these different types of cheeses so you know what ones you must try before going on your trip!

Bonus: Tilsiter Cheese

Tilsiter cheese is a gouda-like swiss cheese with a distinctive light orange colour. Tilsiter Cheese is finely grated, open-textured, and piquant in flavour. The cheese is aged for two months before it is sold to the public.

Image of Tilsiter Cheese

It was first created in 1867 by Karl Emil Tilsiter, who started his dairy farm in Switzerland after leaving the Swiss Army. His company continued to produce Tilsiter Cheese until Emmi AG purchased it in 1986.


The region determines the Swiss cheese you eat in Switzerland that it comes from. The Emmental cheese, for example, originates from Bern and has a creamy texture with holes in it because of how cows are milked there. It tastes great on its own or can be added to many dishes such as soups, sandwiches and salads. In French, Tete de Moine means “Monk Head” but looks like a tonsure shape when sliced into wheels. Vacherin Cheese is mild tasting and melts well when heated, while Luzerner Cheese also melts well and reminds us of Emmental Swiss cheeses. Swiss Raclette is a swiss cheese that melts well and has a smooth texture with a medium-hard consistency. This melted cheese dish originated from Switzerland in the 16th century! Lastly, Tilsiter Cheese is finely grated, open-textured, and piquant in flavour. It was first created by Karl Emil Tilsiter, who started his dairy farm in Switzerland after leaving the Swiss Army. His company continued to produce until Emmi AG purchased it in 1986. So the next time you’re looking for some fantastic swiss cheeses to try – make sure to check out all of these different types! You won’t regret it!

What are some of your favourite types of Swiss Cheese? Comment below!

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