Cow's milk cheese
Cream cheese
All these cheeses share the fact that they are ready to eat as soon as they have been made. They are extremely varied, both in appearance and use.
Mould-ripened soft cheese
The best known examples of this category are Brie, Camembert and Tomme. Typically, these soft cheeses have a soft, white surface. They have a fine, smooth or even runny consistency and tend to be mild in flavour, growing increasingly strong with age. They are particularly well-suited for use as table or dessert cheeses and the white rind can be eaten.
Washed-rind soft cheese
As it ripens over a period of several weeks this cheese is brushed with brine, which gives it its characteristic brownish rind. It has a fine, soft and creamy texture. The mild flavours grow stronger and more pronounced as the cheese matures.
Semi-hard cheese
These cheeses can take several months to ripen. They have a fairly firm texture that is easy to cut without being runny. As they ripen, their flavour becomes stronger and more mature. They are used as table cheeses, for cheese platters and as dessert cheeses. Various members of the semi-hard cheese family are particularly well-suited for use in fondues.
Hard cheese
These cheeses are made from fresh, untreated milk. The ripening period can take anything from a few months to three years. Hard cheeses are highly versatile and can be used as table or dessert cheeses or grated for use in cooking.
Raclette
This cheese is exceptionally good for melting and has an irresistible aroma. A classic Swiss dish.
Melting cheese
An ancient Swiss tradition and a precursor to Raclette. This cheese is melted in a frying pan, spread on slices of bread then seasoned to taste.
Fondue
Different types of cheese are used for fondues depending on the region and the recipe. Whether strong or mild, fondues are a wonderful crowd pleaser.