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As a Swiss, I can assure you that this is false. Most cheese varieties have very strict quality requirements, if they're not met, the cheese may only end up as
by enopod_ 11mo ago
As a Swiss, I can assure you that this is false. Most cheese varieties have very strict quality requirements, if they're not met, the cheese may only end up as no-name ground cheese for pizza or something like that. But an Emmentaler, Gruyere, or Sbrinz always has the same quality, no matter if it's exported or for domestic consumption.
- matttproud 11mo agoAs an American living in CH, I say send all of the (bland) Emmentaler to the U.S.; I wouldn't miss it! ;-) Inländervorrang for the rest!
- linksnapzz 11mo agoI am quite fond of Appenzeller; I presume we're getting the good stuff-the price certainly reflects that!
- Xmd5a 11mo agoAs a Frenchman I disagree, cheese is very sensitive to environmental condition, in particular during transport. To eat a good piece of St Nectaire, first go to to St Nectaire (eat the crust too!)