Cheesemaker: Glauser Dairies Region: Switzerland, Bernese-Oberland, Belp Milk: cows Pasteurisation: no Vegetarian: no Most cheeses will age slowly in dark cellars or caves, where the temperature is constant and easily controlled. The cheesemakers who first created Apres Soleil, however, preferred to wash their cheeses in the open air of the Swiss mountains, stacking them behind the old dairy in Steinen in the evening sun to dry before returning them to the caves to mature. The Swiss are...

Cheesemaker: Various Region: France, Haut-Savoie Milk: cows Pasteurisation: no Vegetarian: no Most iconic cheeses are many hundreds of...

Cheesemaker: Glauser Dairies Region: Belp (Bern), Switzerland Milk: cows Pasteurisation: Vegetarian: A modern cheese, but one of the most...