Switzerland, with its postcard-perfect scenery, is equally loved for its culinary delights. At the heart of Swiss cuisine is cheese, not just because of its delicious taste but also because of the experience of eating it, rooted in centuries of tradition. The diverse regions of Switzerland offer different culinary influences on their cheese, giving many chances to taste how Switzerland has perfected this dairy delight.
Whether your time to explore Switzerland is just a pit stop or the main event, Riccardi Travel has Switzerland Day Tours or Switzerland Multi-day Tours to help you explore this beautiful country.
Swiss cheese districts are as varied as the cuisine they inspire, and this guide to Swiss cheese districts and Swiss cuisine explores the iconic Swiss cheese regions and offers insight into their influence on traditional Swiss food. En Guete!
Swiss Cheese Districts: The Culinary Tour
Switzerland has 26 cantons, each with different cultural and culinary contributions. Among the cantons, several regions are renowned for their cheese production, all with distinctive styles and methods. Connect with this country’s lively culture by checking out our Guide to Swiss Culture – it could transform your trip!
Here are some highly notable (and cheesy) regions to explore:
The Emmental Valley
You can tell from the valley’s name what cheese we will be discussing! Located in the canton of Bern, the Emmental Valley is home to Emmental cheese, also referred to as ‘Swiss cheese’ abroad. It is famous for its characteristic holes and nutty, slightly tangy flavour. Emmental is crafted from cow’s milk, and aged in cellars where naturally occurring bacteria form the iconic holes.
Visitors can tour traditional dairies where age-old techniques are demonstrated. Bike and cheese enthusiasts can also explore the Emmental Cheese Route, a beautiful cycling trail dotted with dairies and cheese shops.
Tasting notes: Mild yet complex, with a creamy texture and a hint of sweetness.
Gruyères
Home to one of Switzerland’s most beloved cheeses, Gruyères is located in the canton of Fribourg. Gruyère cheese is hard with a creamy texture and a nutty, slightly salty flavour that gets better with age. It is made in copper vats, using milk from cows grazing on Alpine pastures. Gruyère is aged in cool, humid cellars for up to 18 months.
The town also has the Gruyère Cheese Museum where visitors can learn about the production process and sample fresh slices straight from the dairy. If this type of cheese has you drooling just reading about it, try creating one of the Gruyère recipes from the Gruyère Cheese Museum’s collection.
Tasting notes: It all depends on the age! Younger Gruyère is milder and creamier, while aged Gruyère (known as Gruyère Réserve) is robust and complex.
The Valais Region
In the shadow of the Swiss Alps lies Valais, the birthplace of the popular Raclette. It is a semi-hard cheese with a creamy, meltable consistency, which is ideal for the dish of the same name. Raclette is traditionally made from raw cow’s milk and is aged for three to six months. To create the dish, the cheese is melted and scraped onto boiled potatoes, pickles, and onions.
Raclette festivals take place in Valais in the autumn, where locals and tourists gather to enjoy the dish in the refreshing mountain air.
Tasting notes: Buttery and savoury, with a touch of nuttiness.
Appenzell
Produced in the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden, Apenzeller cheese is known for its unique herbal brine wash – a secret recipe that has been passed down for centuries. Cows graze on Alpine herbs, giving a distinct flavour to their milk. The cheese is then bathed in a brine of white wine, cider, and secret herbs during the ageing process.
You can try your hand at cheesemaking with an interactive experience at the Appenzell Cheese Dairy.
Tasting notes: Bold and aromatic, with herbal and spicy undertones.
The Canton of Vaud
A traditional Alpine cheese is L’Etivaz, an AOP-protected cheese from the Vaud region made in chalets over wood fires. It is only produced during the summer months and uses unpasteurised milk from cows grazing in the Alpine pastures. L’Etivaz is a firm cheese with a smoky, nutty flavour.
The canton of Vaud is a hiker’s paradise with numerous trails to explore scenic pastures and sample freshly made L’Etivaz. All Trails has ranked the Rochers de Naye via Haut-de-Caux trail as number one in its list of the best places to hike in Vaud.
Tasting notes: Rich, with hints of Alpine herbs and caramel.
Swiss Cuisine: Letting Swiss Cheese Shine
The country’s cuisine is a harmonious blend of culinary influences from Germany, France, and Italy. This reflects Switzerland’s multilingual culture. Here, we dive into the dishes where Swiss cheese is the star of the show:
Fondue: Never Out of Fashion
As Switzerland’s unofficial national dish, fondue is a fun, communal experience that brings friends and family together around a pot of molten cheese. This is usually a mix of Emmental and Gruyère, white wine, garlic, and a splash of kirsch. In the canton of Fribourg, fondue moitié-moitié coombines Gruyère and Vacherin for a creamier texture.
Raclette: Gorgeously Gooey
Traditionally, a wheel of Raclette is heated, and the molten cheese is scraped onto boiled potatoes. It is simple and indulgent. Electric Raclette grills allow for a more social, tabletop experience. To accompany the cheesy potatoes, you can add cured meats, gherkins, and pearl onions.
Rösti: A Swiss Staple
This crispy, golden potato dish is a national treasure! It is often served as a side dish or topped with melted cheese (try Gruyère) and eggs. Rösti is also regularly topped with bacon or onions. It hails from the German-speaking region and is a much-loved comfort food across Switzerland.
Älplermagronen
Also known as ‘Alpine macaroni’, Älplermagronen is a hearty dish often served with a side of applesauce. It combines pasta, potatoes, cream, cheese, and caramelised onions. Choosing Gruyère or Emmental will add a depth and richness to the flavour of this comforting dish. Älplermagronen was created by Alpine herders to use available ingredients.
Sbrinz with Meat and Bread
Switzerland’s oldest cheese, Sbrinz, is often served shaved or grated alongside air-dried meat and crusty bread. The air-dried meat is called Bündnerfleisch and is produced in the canton of Graubünden. Sbrinz is a hard, granular cheese with a rich, nutty flavour.
Where to Experience Swiss Cheese and Cuisine
Cheese factories and tours: The first (and best) way to experience the cheese of Switzerland is by visiting the cheese factories that produce it, and learning from the people who make it on a cheese tour. Each region has a factory, museum, or immersive experience that celebrates the artisanal creation of each variety. You can witness cheese-making in action!
If you’re a bit of a foodie, we offer a private food tour of Lucerne on an electric rickshaw. Try Swiss cheese and delicious local wines in laid-back comfort.
Culinary festivals of cheese: Try and catch a festival celebrating all things cheesy while in Switzerland, such as the cheese festival in Gruyères. The Alpine Descent Festivals happen in autumn when the cows return to the valleys. This is often accompanied by Raclette and fondue feasts!
Local Swiss markets: You can create your own Swiss culinary experience by attending farmers’ markets across Switzerland. There are so many artisanal cheeses and fresh produce to choose from. Plus, you get to support local businesses in the area.
Swiss cheese and its culinary heritage are sure to charm you on your getaway to Switzerland. Whether you’re sampling Gruyère in a medieval village, or tucking into a hearty meal of Älplermagronen, your taste buds are guaranteed a good time. Our travel experts at Riccardi Travel are happy to answer any of your questions about visiting Switzerland on our tours, so please get in touch!
