My favorite is Le Britchon from the Neuchâtel canton. It's a semi-hard melty cheese refined with the local Oeil-de-Perdrix wine. You can make killer risotto with it and it makes a very good fondue
It has few differences, mandatory mountain grass, no winter production. Another difference, wood fire mandatory, which gives a slightly smoky taste. But definitely my favourite as well. AMAZING cheese.
Emmentaler would be my first pick , as I like Swiss cheese to have plenty of eyes. Challerhocker and Vacherin Fribourgeois look fascinating cheeses that I wish I could sample. 💕💕
I think Appenzeller (6 to 9 months aged) is the best semi-hard cheese in the world. Switzerland has the best semi-hard cheeses overall together with Austrian mountain cheeses. But to be honest regarding hard cheeses Italy is ahead and France has the best soft cheeses by far, for example Epoisses (aged).
omg queen i missed you so much. Please return theres a male doing pronunciation videos. I may also be male, but we shouldn't exist. im so sorry i've been so unsupportive for so long. Queen please return. Paris
Yeah, yeah, the Emmen Valley Cheese is excellent with a sublime note of hazel nut in it's taste, made from green food pastures without that american silo stuff that ruptures any 300 lb Emmental Laib into promotion prices. But if you really want to cheese guru back in the states, try Vacherin, unpasturized and therefore more illegal as an illegal immigrant to the USA. Then progress to the Schabziger goat scratcher cheese, enriched with swiss weirdo herbs, only red neck swiss people hail over any other swiss cheese varieties. _If you wanna be my cheeser, you have to have some taste..._
Amazing choices... Kudos! You definitely know your Swiss cheeses..
Thank you. We're big fans of their cheese.
Fantastic video! I didnt know about a good number of these
Glad you enjoyed!
Thanks!!
good resource!
My favorite is Le Britchon from the Neuchâtel canton. It's a semi-hard melty cheese refined with the local Oeil-de-Perdrix wine. You can make killer risotto with it and it makes a very good fondue
Etivaz is favorite cheese. It's mostly the same as Gruyère.
Raclette is obviously a classic!
It has few differences, mandatory mountain grass, no winter production. Another difference, wood fire mandatory, which gives a slightly smoky taste. But definitely my favourite as well. AMAZING cheese.
Gruyere has an awesome taste profile, especially the older ones are a revelation
I agree 100%. It is easily one of the world's most complex cheeses
Try l'Etivaz, it's the same taste profile, with slight smokiness, and the wild grass of the alps gives it a better taste.
Emmentaler would be my first pick , as I like Swiss cheese to have plenty of eyes. Challerhocker and Vacherin Fribourgeois look fascinating cheeses that I wish I could sample. 💕💕
Emmentaler is a personal favourite of mine too. Love the sheer size of the wheels! And those 👀👀👀
It's a good list! I would add the Vacherin Mont-d'Or, it's also really good! (but might be a bit difficult to get outside of Switzerland and France).
Pour ma part je prendrais l'Etivaz et le vacherin Fribeourgois pour une fondue. C'est juste divin.
You didnt mention kaltbach its yummy
I think Appenzeller (6 to 9 months aged) is the best semi-hard cheese in the world. Switzerland has the best semi-hard cheeses overall together with Austrian mountain cheeses. But to be honest regarding hard cheeses Italy is ahead and France has the best soft cheeses by far, for example Epoisses (aged).
No 1 for me is Kaltbach Alpine, No 2 Aettis.
10. Poseidon
🧀
omg queen i missed you so much. Please return theres a male doing pronunciation videos. I may also be male, but we shouldn't exist. im so sorry i've been so unsupportive for so long. Queen please return.
Paris
You mean should exist we men are super important too
My favorite of all is Marechal from Vaud. YUM
Gorgeous cheese. Smells like fresh herbs! 😍
Yeah, yeah, the Emmen Valley Cheese is excellent with a sublime note of hazel nut in it's taste, made from green food pastures without that american silo stuff that ruptures any 300 lb Emmental Laib into promotion prices. But if you really want to cheese guru back in the states, try Vacherin, unpasturized and therefore more illegal as an illegal immigrant to the USA. Then progress to the Schabziger goat scratcher cheese, enriched with swiss weirdo herbs, only red neck swiss people hail over any other swiss cheese varieties. _If you wanna be my cheeser, you have to have some taste..._