For the Swiss, three essential criteria often come to mind: working in a bank, skiing, and loving cheese.

Switzerland, bordered by Germany, France, and Italy, is renowned as a melting pot of European cuisine. In this multicultural hub, culinary delights from all directions come together harmoniously, offering a rich and distinctive experience.

Whether from the German-speaking, French-speaking, or Italian-speaking regions, cheese plays an indispensable role in Swiss cuisine, serving as the soul of Swiss specialty foods. The rich and creamy aroma of cheese entices one to indulge in its exquisite flavor.

Let's explore a few representative Swiss cheeses:

1. Emmental

Emmental cheese, originating from the Emmental region in the central part of Switzerland's Bern Canton, is a famous Swiss cheese. It has long been popular in Switzerland and is even the top-selling cheese variety in neighboring France.

Emmental cheese is one of the largest cheeses globally, weighing over 80 kilograms each and requiring around one ton of milk to produce. Its smooth, pale yellow rind encases a cheese with a deep yellow color and holes ranging from as small as cherries to as large as golf balls.

The distinctive holes in Emmental cheese result from the addition of a bacterium called Propionibacterium during the fermentation process. Initially placed in a warmer environment to promote propionic fermentation, the cheese generates significant amounts of carbon dioxide, leading to the formation of round holes.

Emmental cheese has a sweet aroma mixed with the scent of freshly cut hay, offering a rich taste of creaminess and nuttiness with a dense texture. As it matures, the flavor becomes even more robust and intense.

2. Gruyère

Gruyère is a type of cheese originating from the town of Gruyères in the Fribourg Canton of Switzerland, with a production history dating back to 1655. The word "Gruyère" originally referred to the forests in the area.

In the past, cheese makers used to exchange finished cheese for firewood, as they needed wood to make cheese. Eventually, the cheese became known by the name of the village. On July 6, 2001, Gruyère cheese officially received Protected Designation of Origin status in Switzerland.

This legendary cheese boasts an astonishing blend of 75 aromatic and pure herbal flavors. As a representative of top Swiss cheeses, Gruyère cheese has always been renowned for its highest quality and exquisite taste. Swiss national dish cheese fondue often features Gruyère cheese as the main ingredient.

Gruyère cheese from its Swiss place of origin has a smooth, delicate texture without holes and appears ivory-white with a dark yellow rind. Making an 80-kilogram cheese requires approximately 800 liters of milk. Cheese made entirely from raw milk needs a maturation period of at least five months, with the flavor becoming particularly rich after ten months.

3. Appenzeller

Appenzeller cheese, a hard mountain cheese produced since the Middle Ages, originates from the northern Swiss city of Appenzell and is now mainly produced in St. Gallen and Zurich.

Similar in appearance to Gruyère cheese, Appenzeller cheese is shaped into thick wheels with a thickness of 7.5 centimeters and varying weights. Its surface has a buttery color with pea-sized holes scattered on it.

Made from unpasteurized whole milk, Appenzeller cheese is coagulated with rennet, cut into curds, gently heated, placed in molds, drained, and then left to ripen in a cool, high-humidity storage room. Regularly wiping the surface, it takes 3-5 months to mature. Appenzeller cheese has a more intense flavor, with aromatic earthy and fruity notes.

In Switzerland, a paradise of multicultural cuisine, cheese plays an indispensable role, becoming the soul of Swiss specialty foods. From the rich creaminess and nutty flavor of Emmental to the abundant herbal aroma of Gruyère, and the stimulating earthy and fruity notes of Appenzeller, each cheese showcases the diverse flavors and traditional culinary skills of Switzerland.

Therefore, whether you're from the banking industry, an outdoor enthusiast who loves skiing, or a food lover with an endless passion for cuisine, tasting Swiss cheese is an unforgettable experience. In this picturesque country, cheese is not just a food; it's also a symbol of culture, a manifestation of passion for life and enjoyment.