Swiss Cheeses A to C

Swiss Cows Milk Cheeses A to C (V = veg rennet, U = Unpasteurised, O = Organic)
Alpkäse	The generic name for mountain cheeses including Berner, Bündner, Innerschwiezer and Tessiner. These cooked cheeses resemble Emmentaler with large holes. Also known as Bergkäse
Appenzeller	A washed rind cheese with a strong fruity taste it has been produced for over 700 years in the canton it is named after. It is washed in a wine or cider based herbal brine to a secret recipe which gives it a spicy flavour. Another type of Appenzeller is made from skimmed milk and called Rasskäse which is sharper, darker and quite smelly. (U)
Bratkäse	A raclette type of cheese that was traditionally grilled over an open fire and eaten with bread - a sort of Swiss Welsh Rarebit! It is usually eaten young after 6 to 8 weeks ripening.
Brienzer Mutschli	Semi pressed cheese from the Bernese Alps.
Chaux d'Abel	A sweet cheese similar to Emmentaler from Neuchâtel.
Convive	Individual, small soft creamy rich cheeses with white bloomy rind.

Swiss Cows Milk Cheeses A to C