Eintauchen in die Welt des Schweizer Käses (Teil II) in Versam-Arezen

In the Middle Ages, Swiss shepherds learned from the Romans how to make cheese with rennet. Over centuries, they continued to develop the technique and more and more varieties emerged. In Part II, we taste the four oldest sweet cheeses in Switzerland. The focus is on sensory technology: we smell, taste, look and chew. And if not wine, then it should be one or the other story about the cheeses and their makers.

Part II: Le Gruyère AOP, Formaggio d'Alpe Ticinese AOP, Sbrinz AOP, Tête de Moine AOP