When you think of chocolate and cheese, Switzerland often comes to mind. Its savory chocolates and cheeses are like no other treats in the world. One of Switzerland’s secrets is that they do not pasteurize their milk, so their cheese and chocolate begin with velvety, full-flavored (and full-fat) milk and cream.
Over 400 varieties of cheese are produced in Switzerland, and cheese is made continuously with only fresh milk and cream. Cattle are typically grass fed, and depending on the area, they have easy access to wildflowers and herbs that give their milk distinctive flavors. In fact, Swiss law mandates that cattle be outside foraging for food most days of each month.
Overall, Swiss cheesemakers run small, local operations and do not export much of their cheese. In any village, you can find cheesemakers who will be happy to show you their operations and allow you to sample their wares. One factory, located in the Engelberg Monastery, carries a large selection of regional cheese and is Switzerland’s only show cheese factory. Read More | Comments
