The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell). Appenzeller is sold in three varieties - "Classic". Aged 3-4 months (Silver label) - "Surchoix".
Bernese Alpkäse AOP is made on a daily basis during the summer grazing period from raw Alpine milk. The dairy cows are fed mainly on what grows in the summer grazing meadows. The milk is turned into cheese in copper vats that are heated directly or indirectly by wood fires.
L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place of its origin. L'Etivaz cheese is very similar to Gruyère surchoix's taste. L'Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants.
Sbrinz is an extra hard aromatic cheese made traditionally in Central Switzerland for hundreds of years. Since 2002, it has been awarded the AOP label, which makes it essential that the 32 selected valley and mountain dairies producing this cheese comply with the strict quality requirements.
Tête de Moine is made from unpasteurized, whole cow's milk and is a semi-hard cheese. It is cylindrical in shape, with a height typically equal to 70 to 100% of its diameter. The average weight of a Tête de Moine is 850 g, but some specimens can weigh as much as 2.5 kg.
Tomme Vaudoise is a splendid addition to any cheeseboard and can also be eaten as a dessert or as part of a meal, for instance with vegetables or a salad. La Tomme Vaudoise Traditional Swiss cheese made with pasteurised milk, soft cheese with a natural mildew rind.