Dairy greetings from Switzerland

 

Stockholm Food and wine trade fair 2024, promoting Swiss Cheese

Back again at the Food, wine and chocolate trade fair and again this year working with our fantastic promotional team and the Swiss cheese marketing board.

This year we introduced two new cheeses to our trade fair customers, Tête de Moine "munks head" and Vacherin Fribourgeoise two fantastic new AOP cheese. it was great to see how much interest there was in these new products, they added depth and complexity to our established market leaders Appenzeller and Gruyére.

All four of these Swiss cheeses has a distinct manufacturing process, shaped by centuries of tradition and regional differences. Following are detailed explanations of the individual processes for each of our featured cheese.

These Swiss cheese reflect the deep traditions of Swiss cheesemaking, each with a process that emphasizes regional characteristics, local milk, and specialized aging methods to create their unique flavors and textures.

 

 

 

Swiss cheese team Stockholm The Stockholm team, our fourth year promoting Swiss cheese

From Appenzell region in eastern Switzerland

Appenzeller Black Label the king of Swiss cheese

Manufacturing Process:

  • Milk: Appenzeller is made from raw cow's milk sourced from cows that graze in the Appenzell region, where the milk is influenced by the region's mountain pastures. The milk used is typically unpasteurized, giving the cheese its distinct flavor.
  • Coagulation: The milk is heated to around 32–34°C (90–93°F), and a combination of starter cultures (lactic acid bacteria) and rennet are added to coagulate the milk. The cultures help the milk acidify and form the curds.
  • Cutting and Cooking the Curd: Once the milk sets, the curds are cut into small cubes, and the temperature is gradually raised to 52–54°C (126–129°F) while the curds are gently stirred. This process helps expel whey from the curds and contributes to the cheese’s firm texture.
  • Pressing: After cooking, the curds are transferred to molds and pressed for several hours to compact them and expel the remaining whey.
  • Salting: Once the cheese is molded and pressed, it is salted, usually by immersion in a brine solution. The salting process imparts flavor and helps with preservation.
  • Aging and Brining: Appenzeller Black Label is aged for 6–12 months, but it can be aged longer. During the aging process, it is regularly brushed or rubbed with a herbal brine made of wine, cider, or other local ingredients. This herbal bath gives Appenzeller its distinct aromatic and slightly spicy flavor.

Unique Characteristics:

  • The most notable feature of Appenzeller Black Label is the brine used for washing, which is infused with local herbs, spices, and sometimes even wine or cider. This creates the cheese’s bold, aromatic, and complex flavor profile.
Appenzeller cheese, ready to go for the trade fair visitors. Appenzeller cheese cubes ready to go on the buffet at the food and wine trade fair November 2024

From the canton of Fribourg

Fribourgeois AOP Rustic

Manufacturing Process:

  • Milk: Vacherin Fribourgeois is made from raw cow’s milk. The milk is sourced from local farms in the Fribourg region and often comes from cows that graze on alpine pastures.
  • Coagulation: The milk is warmed to around 32°C (90°F) and then mixed with lactic acid bacteria cultures and rennet to coagulate the milk.
  • Cutting the Curd: Once the milk coagulates, the curds are cut into small pieces. The size of the curds can affect the cheese’s texture; smaller curds result in a firmer cheese.
  • Heating and Stirring: The curds are gently heated and stirred, allowing the curds to expel moisture and firm up.
  • Pressing: After the curds are cooked, they are transferred into molds and pressed to remove excess whey and compact the curds into solid cheese.
  • Salting: The cheese is salted either by immersion in a brine solution or by rubbing salt into the surface. This step helps develop the rind and flavor.
  • Aging: Vacherin Fribourgeois Rustic is aged for 4–6 months. The aging process is crucial in developing its creamy texture and mild, slightly tangy flavor. Rustic versions of this cheese may have a thicker rind and a slightly more pronounced taste than standard varieties.

Unique Characteristics:

  • Vacherin Fribourgeois is known for its soft, creamy, and smooth texture. It is traditionally used in Swiss fondue, and the "Rustic" version typically has a more pronounced flavor due to its longer aging and thicker rind.
Vacherin rustic Vecherrin Fribourgeois AOP rustic, add luxury to your fondue with this full flavoured bomb from Fribourg

From the Jura mountains

Tête de Moine AOP

Manufacturing Process:

  • Milk: Tête de Moine is made from raw cow’s milk. The milk is typically sourced from the Jura region and is influenced by the local pasture conditions, which contribute to its distinctive flavor.
  • Coagulation: The milk is heated to around 32°C (90°F), and lactic acid bacteria cultures are added along with rennet to coagulate the milk.
  • Cutting and Cooking the Curd: Once the milk sets, the curds are cut into small pieces and gently cooked to around 54°C (129°F). This helps the curds expel moisture and develop a firmer texture.
  • Pressing: After cooking, the curds are placed in molds and pressed to remove excess whey. The pressing process ensures the curds become solid and compact.
  • Salting: The cheese is salted either by rubbing salt onto the surface or immersing it in brine. This imparts flavor and helps form the rind.
  • Aging: Tête de Moine is aged for 3–6 months. During the aging process, the cheese develops its characteristic creamy texture and mild, slightly tangy flavor. The cheese is regularly turned during this time to ensure even aging.

Unique Characteristics:

  • Tête de Moine is traditionally shaped into a cylindrical form with a flat top and bottom. It is shaved into thin rosettes using a special tool called a girolle, which helps to release the aromatic flavors and gives the cheese its signature presentation. The mild variety is less intense in flavor compared to the more aged versions but still has subtle nutty and floral notes.
Tête de moine ready to go Tête de moine, shaved on their traditional girolle, Girolle is also French for the yellow chanterelle mushroom, where it probably takes it's name from.

From the Cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern

Le Gruyère AOP Réserve

the most famous Swiss cheese

Manufacturing Process:

  • Milk: Le Gruyère AOP is made from raw cow's milk, typically from the alpine pastures in the Gruyère region. The milk must come from cows that graze on fresh grass and hay, contributing to the flavor of the cheese.
  • Coagulation: The milk is heated to around 32°C (90°F) and then a starter culture of bacteria is added, followed by rennet to coagulate the milk. The bacteria help acidify the milk and develop flavor, while the rennet causes the milk to form curds.
  • Cutting the Curd: The curd is then cut into small cubes, typically about the size of a pea. The smaller the curd is cut, the firmer the final cheese will be.
  • Cooking and Stirring: The curds are gradually heated to around 54°C (129°F) while being constantly stirred. This helps to expel the whey from the curds and gives the cheese its characteristic firm texture.
  • Pressing: After cooking, the curds are placed into cheese molds and pressed for several hours to remove any remaining whey. The pressing ensures that the cheese forms a solid block with a smooth texture.
  • Salting: After being pressed, the cheese is salted either by rubbing salt on the surface or by soaking the cheese in a brine solution. The salting helps with flavor development, preservation, and the formation of the rind.
  • Aging: The cheese is aged in cellars for 10–18 months, sometimes longer for the Réserve version. During this time, it is regularly turned and rubbed with brine. This helps develop its firm texture and complex, nutty flavor.

Unique Characteristics:

  • The specific bacteria used in the milk fermentation process contribute to the characteristic nutty, earthy flavor of Gruyère. The long aging process and the gradual development of the rind are also key factors in its rich taste.

 

Gruyère Gruyère AOP réserve, "AOP" - Appellation d'Origine Protégée, means the origine and product is protected and comes origionally from the cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern

2025

And of course we're back next year promoting Swiss cheese, if you visited our stand, thank you, and if you're enjoying our cheeses we've been promoting, enjoy them.

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