List of Swiss cheeses

These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions.

Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (alpage in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.

Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life.

[4] Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more.

The general eating characteristics of the cheeses are a firm but still elastic texture, flavour that is not sharp, acidic or salty, but rather nutty and buttery.