![]() They drive them to the pastures, milk them twice a day and make cheese out of the milk. Herdsmen and women spend the summer looking after different farmers' cows in the mountains. The summering of cows is an old Alpine tradition. The cows are often decorated with flowers for the occasion. For example, when the cows are led up to the Alpine pastures for the summer, this is celebrated as a festive event in many regions. Many Swiss traditions have their origins in cows and cheesemaking. To this day, Swiss cheese remains a natural product, with no preservatives, food colourings or flavour enhancers used. Cheese then grew into an important commercial commodity. Making cheese was a traditional way to preserve milk which would otherwise spoil rapidly. Swiss farmers have traditionally relied on livestock farming, as much of the cultivated land is not suitable for growing crops. Within Switzerland, the most popular cheese is Gruyère, although Sbrinz, Appenzeller, Raclette and Tête de Moine also enjoy an excellent reputation. The most popular Swiss cheese around the world is Emmental, the cheese with the holes – often simply called 'Swiss cheese'. There are more than 450 types of cheese in Switzerland, whether as hard cheese, soft cheese, extra-hard cheese, cream cheese, Alpine cheese or farm cheese. Gruyère, mozzarella and Emmental are the most widely produced cheeses. A third of this is exported, mainly to other European countries, especially Germany. ![]() Switzerland is cheese country: around 195,000 tonnes of cheese were produced in 2019. Whether as sandwiches, finger food, lunch or dinner, hot or cold dishes, a fondue or raclette, the Swiss consume a lot of cheese – over 20kg per person each year. Hard cheese, soft cheese, extra-hard cheese, cream cheese, Alpine cheese, farm cheese: a table of Switzerland's best-known cheeses. 2030 Agenda for Sustainable Development. ![]() International Police Missions of Switzerland Swiss contribution to selected EU member states. ![]()
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