Ours aren’t listed to give everyone else a chance.
Gruyere and Appenzeller are like the Winner and Runner-up of the World Cheese Championship Contest for the last 15 years or so. I think it depends on if you trust TasteAtlas or the Championship.
I think this list was generated by a random number generator
This score is calculated based on number of votes + score.
Don’t get me wrong, Greece has some fantastic cheeses, but the fact that they make up like 20 of the top 50 is laughable. Never heard of that Brazilian cheese, but again probably just an internet campaign to get it to number one spot.
At the end of the day this is a very “American” way of looking at food. Trying to assign a score to food is quite frankly bizarre. Living in Switzerland with French and British origins… I don’t feel threatened by this odd list. I love cheese, so the fact that there are many great cheeses elsewhere is cool, but you telling me people love “ofbsodgsodgins” as much as fondue? Yeah…no….
Have you ever actually eaten the shit they sell as swiss cheese in other countries? It’s the most standardized, boring, bland mild thing ever.
Switzerland has great cheese. But the top 3 sold in switzerland and even less the variants sold elswhere are not them.
They forgor
every single one of these “competitions” is nothing but a shitty marketing ploy aimed at the masses, and is in no way representative of actual quality
and yea that goes for the ones that put swiss cheeses at n1 as well
Representing absolutely nothing in particular, a website for random people to randomly click numbers next to names of cheeses proves how good some cheeses are to the same extent that people participating in online surveys for car reliability prove that about 10% of all men aged 20~50 drive a Ferrari.
Also I’m reasonably comfortable in saying most of the people who have time to rate shit online don’t actually have the time, ambition or budget to do the travel needed to actually experience these cheeses in their place of origin, and are just going by the supermarket labels. In which case, 90% of those ratings are going to be shite even if they HAVE eaten what they voted for.
I’m just gonna go with “real cheese experts don’t go on that website, they’re too busy being Swiss”.
Or Dutch, because the only Dutch cheese that made it in there is indeed one I would consider great, unlike pretty much every other Dutch cheese. So if they didn’t vote for Dutch cheeses, I’m with them on that one.
I come from Greece, Feta (Kalathaki is a feta type cheese) is almost all the time in the fridge. But guys, the cheese here in Switzerland is delicious! Every time I go in store with a big Cheese counter, I am like a kid in a candy store! Once a bought one which was fermented under water?, it smelled like all hell broke loose! I ate it, funny tasting, not bad at all 😂 My wife left all the windows open for next couple hours and of course many Greek curses where heard!!
Joke aside, I haven’t tasted something meh or bad. I think Swiss cheese is expensive for export and that’s why the big variety is not known except for Le Gruyer, Tête de Moine, witch two I have found in Greece too 👍
Shhh. Swiss cheese is rare enough as is, if the unwashed masses know it exists there will be less for us.
BRASIL NAMBER UAN CARAIO
Our cheese is represented abroad by f*cking Emmi and/or cheap local rip-offs.
That’s what’s happening.
As a brazilian I feel proud, but also very suspicious lol
Who makes such a list of something totally subjective lol
To most of the world, Swiss cheese is just cheese with holes. Nothing else is considered. That’s why Swiss cheese has a reputation. It has little to do with flavor, quality etc.
Indeed that particular cheese is the most bland, plastic stuff going…
I feel you my Swiss brothers, looks like the Dutch cheese isn’t doing well either
Guys, most Swiss cheeses are mild and uncomplex.
Sure they’re nice, but like… Nothing remotely exceptional about Swiss cheese apart from the marketing output.
This is all wrong, cascaval afumat is in no way better than cas, by a mile
See the thing with Swiss cheese: the cheese people know and would win such competition is the “commercial” cheese: emmental, appenzeller, gruyere, … But those are just average cheeses and many other cheeses from around the world can compete with that.
But the real stuff is the one nobody knows about, like a weird alps cheese from the weird farmer in val Blenio. Nobody can compete with the unique flora of the swiss alps, whence you get amazing and unique cheeses.
24 comments
Ours aren’t listed to give everyone else a chance.
Gruyere and Appenzeller are like the Winner and Runner-up of the World Cheese Championship Contest for the last 15 years or so. I think it depends on if you trust TasteAtlas or the Championship.
Nothing, we aim at quality, not popularity 🙂
https://worldchampioncheese.org/results/
I think this list was generated by a random number generator
This score is calculated based on number of votes + score.
Don’t get me wrong, Greece has some fantastic cheeses, but the fact that they make up like 20 of the top 50 is laughable. Never heard of that Brazilian cheese, but again probably just an internet campaign to get it to number one spot.
At the end of the day this is a very “American” way of looking at food. Trying to assign a score to food is quite frankly bizarre. Living in Switzerland with French and British origins… I don’t feel threatened by this odd list. I love cheese, so the fact that there are many great cheeses elsewhere is cool, but you telling me people love “ofbsodgsodgins” as much as fondue? Yeah…no….
Have you ever actually eaten the shit they sell as swiss cheese in other countries? It’s the most standardized, boring, bland mild thing ever.
Switzerland has great cheese. But the top 3 sold in switzerland and even less the variants sold elswhere are not them.
They forgor
every single one of these “competitions” is nothing but a shitty marketing ploy aimed at the masses, and is in no way representative of actual quality
and yea that goes for the ones that put swiss cheeses at n1 as well
Representing absolutely nothing in particular, a website for random people to randomly click numbers next to names of cheeses proves how good some cheeses are to the same extent that people participating in online surveys for car reliability prove that about 10% of all men aged 20~50 drive a Ferrari.
Also I’m reasonably comfortable in saying most of the people who have time to rate shit online don’t actually have the time, ambition or budget to do the travel needed to actually experience these cheeses in their place of origin, and are just going by the supermarket labels. In which case, 90% of those ratings are going to be shite even if they HAVE eaten what they voted for.
I’m just gonna go with “real cheese experts don’t go on that website, they’re too busy being Swiss”.
Or Dutch, because the only Dutch cheese that made it in there is indeed one I would consider great, unlike pretty much every other Dutch cheese. So if they didn’t vote for Dutch cheeses, I’m with them on that one.
I come from Greece, Feta (Kalathaki is a feta type cheese) is almost all the time in the fridge. But guys, the cheese here in Switzerland is delicious! Every time I go in store with a big Cheese counter, I am like a kid in a candy store! Once a bought one which was fermented under water?, it smelled like all hell broke loose! I ate it, funny tasting, not bad at all 😂 My wife left all the windows open for next couple hours and of course many Greek curses where heard!!
Joke aside, I haven’t tasted something meh or bad. I think Swiss cheese is expensive for export and that’s why the big variety is not known except for Le Gruyer, Tête de Moine, witch two I have found in Greece too 👍
Shhh. Swiss cheese is rare enough as is, if the unwashed masses know it exists there will be less for us.
BRASIL NAMBER UAN CARAIO
Our cheese is represented abroad by f*cking Emmi and/or cheap local rip-offs.
That’s what’s happening.
As a brazilian I feel proud, but also very suspicious lol
Who makes such a list of something totally subjective lol
To most of the world, Swiss cheese is just cheese with holes. Nothing else is considered. That’s why Swiss cheese has a reputation. It has little to do with flavor, quality etc.
Indeed that particular cheese is the most bland, plastic stuff going…
I feel you my Swiss brothers, looks like the Dutch cheese isn’t doing well either
Guys, most Swiss cheeses are mild and uncomplex.
Sure they’re nice, but like… Nothing remotely exceptional about Swiss cheese apart from the marketing output.
This is all wrong, cascaval afumat is in no way better than cas, by a mile
See the thing with Swiss cheese: the cheese people know and would win such competition is the “commercial” cheese: emmental, appenzeller, gruyere, … But those are just average cheeses and many other cheeses from around the world can compete with that.
But the real stuff is the one nobody knows about, like a weird alps cheese from the weird farmer in val Blenio. Nobody can compete with the unique flora of the swiss alps, whence you get amazing and unique cheeses.
seems rather like a popularity list
this is BULLSHIT
Made by a british that spent vacations in greece
Swiss cheese in [tasteatlas](https://www.tasteatlas.com/cheese):
* [Sbrinz](https://www.tasteatlas.com/sbrinz): 4.6
* [Appenzeller](https://www.tasteatlas.com/appenzeller): 4.4
* [Tête de Moine](https://www.tasteatlas.com/tete-de-moine): 4.3
* [Gruyère](https://www.tasteatlas.com/gruyere): 4.2
* [Emmentaler](https://www.tasteatlas.com/emmentaler): 3.8
* [Swiss Tilsit](https://www.tasteatlas.com/swiss-tilsit): 3.8
* [Belper Knolle](https://www.tasteatlas.com/belper-knolle): n/a
* [Berner Alpkäse](https://www.tasteatlas.com/berner-alpkase): n/a
* [Challerhocker](https://www.tasteatlas.com/challerhocker): n/a
* [Hoch Ybrig](https://www.tasteatlas.com/hoch-ybrig): n/a
* [L’Etivaz](https://www.tasteatlas.com/letivaz): n/a
* [Le Sousbois](https://www.tasteatlas.com/le-sousbois): n/a
* [Le Maréchal](https://www.tasteatlas.com/le-marechal): n/a
* [Mont Vully](https://www.tasteatlas.com/mont-vully): n/a
* [Piora](https://www.tasteatlas.com/piora): n/a
* [Schabziger](https://www.tasteatlas.com/schabziger): n/a
* [Scharfe Maxx](https://www.tasteatlas.com/scharfe-maxx): n/a
* [Sternenberger Mutschli](https://www.tasteatlas.com/sternenberger-mutschli): n/a
* [Tomme Vaudoise](https://www.tasteatlas.com/tomme-vaudoise): n/a
* [Vacherin Fribourgeois](https://www.tasteatlas.com/vacherin-fribourgeois): n/a
* [Vacherin Mont d’Or](https://www.tasteatlas.com/vacherin-mont-dor): n/a