The most famous ones are the Emmentaler and Le Gruyère but there are more incredible less known Swiss cheeses, each with well-defined characteristics and a unique flavor.
The raw milk is immediately poured into the boiler, without being pasteurized. In this way it keeps its positive bacterial microflora unchanged and this affects the characteristics of the cheese, preserving the aromas, smells and flavors of the territory. This is what makes the Swiss cheese taste unique. Alpine pastures are a garden of aromas that are preserved in the milk and then consequently in the cheese.
Swiss Cheeses: Lactose-Free and 100% Natural
The most famous Swiss cheeses (Emmentaler, Gruyère, Sbrinz etc.) do not contain lactose. They are obtained only from fresh raw milk from cows fed on grass and hay and produced in a natural way, seasoned for long periods in cellars and not artificially treated, for this reason they are also suitable for those with lactose intolerance. The addition of artificial ingredients or genetically modified substances is absolutely forbidden.