ON THE TRAIL
Emmentaler
The quintessential Swiss cheese, Emmentaler hails from the Emme Valley outside Bern. Exaggerated holes or‘ eyes’ formed by carbon dioxide bubbles during the affinage maturing process were once viewed as an imperfection but are now prized as a mark of quality. While‘ Emmental-style’ cheeses are found across Europe, true AOP Emmentaler is made exclusively in just 95 Swiss dairies and aged for a minimum of four months to develop a distinctively savory profile. At the Emmentaler Schaukäserei show dairy, visitors can follow the King’ s Way tour to see the process from start to finish.
Raclette
In the heart of the Pennine Alps, the canton of Valais is famed for the Matterhorn— and celebrated as the birthplace of creamy AOP raclette. It takes its name from the French verb racler(‘ to scrape’), and is another popular communal dish eaten across the country. In the past, herders would warm a half-wheel by the fire, using a special raclette scraper to coax a molten layer onto a bed of boiled potatoes, pickles and cured meats. Today, electric grills and coupelles( small bowls) bring the ritual indoors. An essential stop on any cheese tour, Raclett’ House Chez Eddy in Bruson perfectly pairs bubbling raclette with local charcuterie and rye bread.
Appenzeller
Appenzeller is unique among Swiss cheeses as it’ s made year-round, independent of the alpage May to October grazing tradition thanks to dairies in the area functioning during all seasons. It owes its herbaceous, spicy flavor not to summer milk, but to a botanical brine used to‘ wash’ the semi-hard wheels as they ripen. Introduced by French monks in the 16th century, the top-secret recipe is said to contain ginger, black tea and clover. Appenzeller is graded from mild Silver( three months aging) to piquant Purple( nine months aging). Protected under Swiss law, it’ s crafted by 40 licensed fromagers in the hills of northeastern Switzerland, about 60 miles east of Zurich. In Stein, the Appenzeller Schaukäserei invites visitors to taste and learn.
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