As a terroir region in a dairy-farming country, the canton of Vaud was destined to be a paradise for cheese lovers. They can find every cheese specialty they could wish for: hard or soft, made from cows’, goats’ or ewes’ milk, strong or mild. How could you resist?
A Swiss product par excellence – along with chocolate, of course – cheese occupies a place of honour on every good dinner table in the country. Everyone has their preferred way of eating it: with an aperitif, for dessert or as a main dish, for example in a good fondue of L’Etivaz AOP combined with Alpine Gruyère AOP from the Vaudois Jura. Cheese consumption in Switzerland is over 20 kg per person per year, and has increased steadily over recent years.
Cabochon, Bassinette, Sousbois, Cœur de Moudon, Tomme de Dizy, le Maréchal, Brigand du Jorat: these sweet-sounding names belong to some of the 150 cheeses certified as local produce in the canton of Vaud. Among them are the 3 AOP products: Gruyère, Etivaz and Vacherin Mont-d’Or. Although the latter are traditional cheeses going back years, new recipes regularly appear on our plates, proving that Vaudois cheese still has a long and healthy future ahead of it!