SPECIALITY CHEESEMAKING AND AGING IN SWITZERLAND
Switzerland is one of the most iconic places in the world to explore traditional cheesemaking and aging practices. Its rich dairy heritage, protected designations of origin (AOPs), and rural alpine culture make it an ideal destination for a study tour focused on artisanal cheese.
Why Switzerland is Perfect for Cheesemaking Study Tours
1. Longstanding Cheesemaking Traditions
* Switzerland has over 700 years of cheesemaking history, with techniques passed down through generations.
* Many small family-run farms still operate traditional alpine dairies known as alpages, where milk is transformed into cheese directly on the mountain pastures during the summer months.
2. Small-Scale, Artisanal Production
* In regions like Emmental, Gruyère, Appenzell, and Valais, you'll fid two- or three-person family operations producing small batches of high-quality, unique cheeses.
* These cheesemakers often focus on raw milk cheeses, emphasising quality, terroir, and tradition.
Key Cheeses
* Gruyère AOP - Aged in caves / nutty flavour / used in fondue.
* Appenzeller - Know for its secret herbal brine wash.
* L'Etivaz AOP - Made in mountain huts over open fire, traditional alpine method.
* Tête de Moine AOP - Shaved with a girolle, semi-hard, aged in caves.
* Raclette due Valais AOP - Melting cheese, traditionally eaten with potatoes and pickles.
Attached:
* Article in Dairy Artisan Series 2004 with the following Table of Contents
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