Top 8 Local Semi-hard Cheeses
in Espace Mittelland

Fromages Spielhofer is a cheese producer based in Saint-Imier, Switzerland. It specializes in the production of Swiss cheeses, including the traditional Tête de Moine, which is crafted using methods that are centuries old. The company contributes to the local economy by maintaining artisanal practices specific to the Jura region.Expand

Walo Von Mühlenen is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques. Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish. Their attention to detail, use of fine ingredients, and respect for the traditional Swiss cheesemaking process have earned them numerous awards and a reputation as a leader in the world of fine cheeses.Expand

Gourmino, based in Langnau im Emmental, Switzerland, is a cooperative formed by a group of Swiss Alpine dairies specializing in the production of Emmental cheese. This producer focuses on traditional cheese-making methods, aging their cheese in natural cave cellars. Gourmino also plays a significant role in supporting local dairy farmers by providing a stable outlet for their milk, while maintaining a commitment to sustainability and quality in their cheese production processes.Expand

Cremo is a dairy company based in Switzerland, primarily known for producing cheese, milk, and other dairy products. It was established in 1927 and is headquartered in Villars-sur-Glâne. The company operates in the competitive Swiss dairy industry, serving both local and international markets.Expand

Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt. In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which alters the structure of the paste and helps to release the aromas. Pair it with crisp white wines such as Pinot Grigio.Expand

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation. Although the final flavor profile depends on maturation, the cheese is usually nutty and tangy, with aromas that are reminiscent of fresh hay. Emmentaler is traditionally served sliced or cut into cubes, but it also incorporates well into various dishes, and it is one of the most common cheese varieties used in fondue. This classic Swiss cheese was named after the river Emme in the canton of Bern, where the cheese-making tradition dates back to the 13th century. Emmentaler can be produced in eleven Swiss cantons.Expand

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit. The third version is made from pasteurized milk and the addition of cream. The cheese is aged for 5 months, making the aromas strong and pungent. Underneath the washed rind, the texture is firm, springy, elastic, and full of eyes. The flavors range from mild and creamy to piquant and spicy. Use Swiss Tilsit in salads or add it to sauces as the cheese melts exceptionally well.Expand

Fricâlin is a semi-hard cheese made from raw cow's milk that undergoes a total maturation period of approximately 28 weeks. The cheese forms a round wheel, approximately 30 cm (12") in diameter, 4 cm (1.5") in height, and weighing around 7 kg (15.5 lbs). Its washed rind starts with a beige hue, turning brown as it matures, while the interior paste is compact and firm, varying from yellow to ivory depending on the season, with sparse small holes. Fricâlin offers a robust flavor profile, featuring fresh milky and nutty notes. Expand

Taignon is a Swiss semi-hard, full-fat cheese made from raw cow's milk, produced by the Fromagerie des Franches-Montagnes in Le Noirmont. Named after the inhabitants of the Franches-Montagnes region, it undergoes a maturation period of approximately five months, developing a distinct flavor profile. Expand

Arpitan is a semi-hard cheese crafted from thermized cow's milk. It is named after the regional language, Arpitan, which is spoken in parts of Switzerland, France, and Italy. It undergoes a three-month aging process in cellars, resulting in a cooked, pressed cheese with a flavor profile reminiscent of Appenzeller and Swiss Gruyère. Typically, it is formed into 4.5 kg wheels.Expand

Chaux-d'Abel is a semi-hard cheese is crafted from fresh raw cow's milk sourced from local dairy cows grazing on the rich pastures of the Franches-Montagnes. The cheese undergoes an aging process of approximately two and a half months, during which it develops its distinctive, well-pronounced flavor that reflects the unique terroir of the region. Chaux-d'Abel is versatile and suitable for both cold and hot dishes. Expand

Belper mürggel is a Swiss soft cheese made from raw cow's milk and invented by Peter Glauser. Its name derives from the Bernese German term "mürggel," referring to a loaf of bread with a substantial crust, which the cheese resembles in appearance. The cheese is notable for its edible rind, which can develop various hues, including light blue or grey-brown, due to the presence of white and blue molds. This rind contributes significantly to the cheese's distinctive flavor profile. The cheese has a fat content of at least 45% and is gluten-free. Its maturation period ranges from 3 to 24 months, during which its flavor evolves from creamy and aromatic to more robust and intense. The extended aging process allows the development of complex flavors and a firmer texture, catering to a variety of palates. Belper mürggel is traditionally enjoyed with its rind, as the molds contribute to its unique taste and character. The cheese pairs well with a variety of accompaniments, including fresh bread, fruits, and wines, making it a versatile addition to cheese platters and culinary dishes.Expand