Cheese Of The Day: Sbrinz
Sbrinz is a mature Swiss cheese that’s spicy and nutty and tastes a little like butterscotch. Pair this hunk with a cold glass of white wine.
The ‘It’ Meal of Winter: Raclette
Melting makes great Raclette shine. Explore our guide to this Swiss cheese in all its forms.
Planet Cheese: Sheep Without Borders
A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.
Making Village Gruyère: Good Cheese Doesn’t Come Easy
Vials of milk used by makers are kept for six months as insurance by the Swiss AOP— the time it typically takes for a Gruyère wheel to show signs of any problem.
Chällerhocker: The Cheese With A Name, And A ‘Face’
Chällerhocker’s label was intended to depict a happy scene: A child poking his head outside of a cheese cave, as if to declare, “The cheese is finished! The cheese is aged!”
Planet Cheese: How Do They Do That?
A look at Château Heitenried, the latest offering from Swiss affineur Lustenberger and Dürst
In-curd-ible Museum Exhibitions Featuring Fromage
Is there a work of art finer than a wheel of cheddar or a chunk of blue? Here are five must-visit cheese museums from around the world.
