Table of Contents

Introduction Hard cheeses: Emmentaler AOC Le Gruyere Switzerland AOC Le Gruyere d'alpage AOC L'Etivaz AOC Berner Alpkase AOC and Berner Hobelkase AOC Sbrinz AOC Schabziger Semi-hard cheeses: Appenzeller Tete de Moine AOC Vacherin Fribourgeois AOC Piora formaggio d'alpe ticinese DOP Tilsiter Bundner Bergkase and Bundner Alpkase Raclette Mont Vully Bergmatter Soft cheeses: Vacherin Mont d'Or AOC Fleurette - Tomme de vache au lait cru Stanser Flada Bergfichte Goat's and sheep's milk cheeses: Tommes de Chevre and Chevre mi-sec Chevrette Le Vieux Chevrier Schafnidelchasli Vivienne Bioschafmilchkase Terna Blue cheeses: Jersey Blue Bleuchatel Recipes and serving suggestions Cheese events and markets Museums Specialist Swiss cheese suppliers Show dairies in Switzerland Bibliography / Webliography Glossary List of illustrations and credits Index About the Edelweiss fabric on the cover Acknowledgements About the author / photographer

About the Author

Sue Style (www.suestyle.com) is a British food, wine an travel writer who has lived in Spain, France, Mexico and Switzerland. She is now based in Alsace, close to Basel. Her articles are published in Financial Times Weekend, Decanter, France magazine and other UK-based publications and her many books include A Taste of Alsace, Fruits of the Forest, A Taste of Switzerland and Honey, from Hive to Honeypot. Cheese is a particular passion of hers and for this - her ninth - book, she travelled the length and breadth of Switzerland to meet the makers of the country's finest farm house cheeses, as well as serving on the jury of the Mountain Cheese Olympics and the Swiss Cheese Awards.