That’s what most people think of when asking for Swiss cheese. The cheese connoisseur knows better. Tilset, Appenzeller, Emmental, Raclette and Gruyére are some of the most famous Swiss cheeses, the history of many of them dating back to the 12 and 13 Century.

Taking its name from the Emme River, Emmental is well recognized because of the walnut sized holes in it. It’s smooth, elastic texture and sweet fruity taste makes it the perfect cheese for fresh sandwiches and crusty rolls.

Appenzeller, one of Switzerland’s oldest cheeses, derives its dry, flat, pale yellow to orange rind from being washed in a secret concoction of spices, white wine and salt giving the younger cheese a buttery taste with fruit overtones which become stronger and more yeasty on maturity.

Known as Valais until the 19 Century, Raclette acquired its modern name from the French verb racler which means “to scrape”. This supple, pale golden cheese with it’s sweet, earthy and pleasant citrus to savoury tang was traditionally cut in half and placed with the cut surface facing the fire. As the cheese started to bubble, it would be scraped on to boiled potatoes to make a delectable treat.

Taking 400 litres of milk to produce a single 35kg wheel of Gruyére, this cheese with its fruity, earthy, nutty flavour and darker yellow colour is dense and compact, yet flexible making it perfect for gratins, grilling and in soups.

For the first 2 months of its life, Tilset (named after the east Prussian town of Tilset where it was first made) is washed and brushed regularly allowing a crusty rind to form protecting the smooth, supple interior (with its tiny irregular holes) from drying out. Tilset has a mildly pungent aroma, a rich buttery and fruity flavour with a spicy tinge.

Swiss cheeses are great served as table cheese, on your next cheese platter or used for melting, grilling and au gratins …. best of all, combine 2 or 3 of them in a fondue. What a great way to treat your guests or family to a relaxing and enjoyable introduction to the delights of Swiss cheese.