Switzerland’s reputation is noteworthy, with traditional products such as chocolate, watches and cheese contributing significantly to the positive image of the country.
Indeed, the reputation of Swiss cheese goes beyond its borders, especially thanks to its famous Emmental and the no less prestigious Gruyère. These are the best-known Swiss cheeses, but there are many more.
Cheese made from Swiss raw milk
The cheese in Switzerland has a long story, its success has passed through the centuries, its quality is a worldwide reference and its image and reputation continues to shine.
Appreciated worldwide by cheese lovers and the consumers who are looking for healthy and high quality food, while respecting the ecological balance as well as the chefs of starred restaurants making sure to serve the best products in their meals.
Raw milk is milk that has not been heated above 40 ° C or subjected to treatment with equivalent effect.
The majority of high quality Swiss cheeses such as Emmental PDO or Gruyère PDO are made from raw milk, which is not the case in other countries, for example the use of raw milk for cheese making is generally prohibited in the United States.
For the Swiss, cheese is a pride. Farmers who produce milk, master cheese makers, cutting and packaging units, transporters … all work together and are dedicated to maintaining irreproachable quality in their ”prestigious” cheeses.
Why raw milk?
In Switzerland, hygiene practices are very strict and strictly observed and that makes unpasteurized dairy products not only common, but also very safe.
In America, milk that has not been pasteurized (high-temperature heating to kill bacteria) is illegal in most states.
It is above all a matter of trust, public safety is above all a moral obligation for farmers who are considered custodians of the land, as well as for producers. The Swiss government provides subsidies to help farm families stay in rural areas where the famous green pastures are located.
The cows roam peacefully on the slopes of mountains and hills, grazing on grass, flowers and pastures. They help preserve the natural cycle by cutting and fertilizing the fields, one of the factors that make the Swiss countryside so vibrant and green.
As a result, all milk in Switzerland comes from grass-fed animals, which gives it more flavor. It is also much richer in two essential fatty acids that protect against heart disease: conjugated linoleic acid (CLA) and alpha-linoleic acid (ALA). The milk of cows fed on natural grass has five times more CLA than conventional milk. According to a study by the Harvard School of Public Health, people with higher levels of CLA in their body have 36% less risk of heart attack than those with lower levels. CLA is also linked to protection against diabetes and oxidative stress.
In addition, dairy products from grass-fed cows also contain twice the amount of omega-3 fatty acids healthy for the heart.
Cheese made of raw milk
To make cheese you need bacteria, nice bacteria.
The hunt for bacteria and microbes is a non-stop war in today’s sanitized world, so for misguided people raw milk cheeses are a potential source of danger; yet properly made raw milk cheeses have countless of beneficial properties for health and taste.
Many microorganisms proliferate in raw milk, also named ‘raw milk microbiome’. These are germs of different species representing a very complex community that directly influences the processing capacity of raw milk and its safety and quality.
The Swiss have developed a one-of-a-kind know-how in the processing of fresh raw milk into cheese, while treating it with the utmost possible care to preserve the enzymatic activity and the microbiome of raw milk. This allows the cheeses to retain their original characteristics.