Swiss Cheese Day

Cheese, chocolate, knives and watches labeled as Swiss Made are the embodiment of the highest quality and a source of pride for the Swiss The main wealth of the country is craftsmen with golden hands and, of course, nature Cows graze on the alpine meadows, rich in mountain grasses - a source of dairy products January 2 is Swiss Cheese Day, which is highly valued for its delicate taste and aroma Hundreds of varieties of this traditional dish are widely known; the recipes for some go back almost a thousand years Emmental is produced from high-quality unpasteurized milk, a “classic of the genre”, with a nutty flavor and a hint of bitter herbs The next most popular hard rennet cheese is the salty, ivory-colored Gruyère, followed by Appenzeller, infused with wine and cider, and then the super-hard Sbrinz For fondue and raclette, processed varieties are used - Vacherin Fribourgeois, Brie and Charfe Max The Swiss initially used soft curd cheese, but due to the fact that it could not be stored for a long time, the recipe for the dish was improved In the 15th century The first hard varieties appeared, on which, like the greenish Schapziger, stamps were applied confirming the authenticity of the product The monks, who often made their own cheeses, kept large stocks of them in cellars for travelers passing through the passes With the advent of long-term storage technologies, the dish has become a particularly valuable commodity In Europe, the product of Swiss cheesemakers often served as fare Swiss Cheese Day, celebrated on January 2, falls on St Berthold's Day This holiday was established in honor of the founder of the city of Bern, the capital of Switzerland According to one legend, Duke Berthold was known as a big cheese lover Therefore, on January 2, two celebrations are celebrated at once: one in honor of the publication in 1191 of the order to found the city on the banks of the Aare River, the second - a traditional national dish The first cheese production plant on an industrial scale was opened in Switzerland in 1815 Farmers continued to produce Emmental, Raclette, Fuyurtufel and Piora in dairy cooperatives The country exported not only butter, milk and cheeses, but also cheesemakers They worked in the USA, Eastern Europe and Russia Thus, the result of assistance in creating the dairy industry was Tilsiter cheese, named after the city of Tilsit (today Sovetsk, located in the Kaliningrad region) January 2 is widely celebrated in Bern and Zurich In honor of the holiday, the Swiss actively have fun, communicate and, of course, taste cheese dishes Swiss Cheese Day is celebrated by both real gourmets and ordinary people who love tasty, wholesome and healthy food Farmers from the mountain peaks of the Alps, the banks of the Emme River and the caves of Kaltbach offer to try at fairs the most expensive thing they have - nutritious and aromatic, white, sun-colored or ivory cheese