The Swiss Chällerhocker Renaissance

Putting the innovation back into Swiss cheese

The Swiss Chällerhocker Renaissance

For decades, the words “swiss cheese” were riddled with sapless connotations and visions of yellow apertured cheese with a bland texture.

The reputation was gleaned largely from large, format-style cheeses, including mass produced versions of Emmentaler, Gruyère and Raclette, which were exported at the expense of artisan varieties. But those days are over. Once ruled by the subsidies and production controls of the government-funded cheese cartels, the Swiss cheese market has experienced a renaissance, as cheesemakers have begun to reimagine the identity of this variety.

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