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  • Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
  • Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
  • Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
  • Industrial farming is virtually nonexistent in Switzerland.
  • It’s not just cheese that is subject to quality controls: herds of Swiss cows are also inspected by government health officials.
  • Milk is delivered to dairies twice daily. It travels less than 30 km from the farms, ensuring that it keeps all its natural properties.
  • Cheeses from Switzerland are made from unpasteurized milk that is processed no more than 12 hours after production to preserve its organic properties.
  • Milk used to produce AOC Cheeses from Switzerland is never pasteurized. Raw milk is heated to the optimal temperature to maintain its molecular properties. No additives or chemicals are added in the making of authentic Cheeses from Switzerland, which are made in the finest Swiss tradition.
  • Cheese is aged for at least 3 months. Carefully controlled conditions ensure that the cheese ages correctly.
  • After being aged for 3 months, cheese wheels are moved into special cells where they mature for optimal flavor and texture.
  • Authentic Emmentaler AOC and Gruyère AOC are aged for at least 3 months at the dairy to ensure the cheese matures in a controlled environment. Moving young cheese wheels may damage the cheese, creating an inferior quality product. The whole process is strictly monitored by the Swiss government.
  • AOC stands for “appellation d'origine contrôlée” (AOC), French for “controlled term of origin.” It follows the name of a cheese to identify a product, its authenticity, and the region it comes from. The term is a guarantee of the cheese’s qualities and characteristics, the region it comes from, the know-how of the cheesemakers who produced it, and the history and reputation of a process and name too old to be patented.
  • The letters AOC will lead you to tasty encounters with products that are full of character. Choosing Cheeses from Switzerland is a great way to treat yourself - and celebrate artisanal savoir-faire and traditional Swiss farming methods at the same time.
  • Cheeses from Switzerland are made by qualified artisans with years of experience and know-how that is handed down from generation to generation. This means that consumers can be sure that Cheeses from Switzerland are authentic and pure.

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Did you know ... ?

  • Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
  • Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
  • Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
  • Industrial farming is virtually nonexistent in Switzerland.
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