Food

Mifroma Magic - A Cheese For Every Season

Discover the depth and range of Swiss cheese with the master cheesemakers at Mifroma.

Ask someone what they know about Swiss cheese, and it's likely they'll say, "that's the one with the holes, isn't it?" They may know a popular brand, perhaps two, but beyond that a fuller picture of thediversity of Swiss cheese is only now starting to emerge in the mind of the Australian consumer.

The truth is, Swiss cheese encompasses a great variety of distinct fromages, each with their own unique qualities, character, and flavour. And thanks to Mifroma - the leading purveyor of Swiss cheese thanks to its impeccable Maîtres Fromagers, experts in the selection and maturingof cheese - more and more Australians are beginning to understand, experiment with, and enjoy Swiss cheese as it's meant to be.

Let's take a look at the different varieties to discover what makes them unique, and highly sought after by true cheese connoisseurs. But first, a little detour into PDO, and what it means for what ends up on your plate.

Origins Of Excellence

The importance of AOP/PDO Provenance is all important when it comes to produce, and Swiss cheese is no different. The "Appellation d'Origine Protégée" label (AOP) was designed to preserve and communicate that provenance, and simply translates to Protected Designation of Origin. It guarantees that the entire production process, including the sourcing of ingredients, strictly occurs in a given geographical area to the highest quality standards.

In Mifroma's selection of AOP/PDO-labelled cheeses, that means that everything, from pasture to maturation and production, has taken place in Switzerland in accordance to traditional methods and a strict list of specifications. The result is a truly authentic taste of Swiss heritage, forevery palate and occasion.

Switzerland, more than 450 different kinds of cheese are produced, and only 11 are protected by the AOP label. Mifroma selects only the best to satisfy consumers' taste expectations, and offers six AOP products: three ripened in its own caves in Ursy or Reichenbach, and the remaining three aged in Mifroma's cheesemakers' own cellars, in the designated area of origin. Here is a selection of what awaits your discerning tastebuds.

Le Gruyère AOP (6-month maturation)

Succulent with a distinctive buttery, caramel flavour, this cheese has been handcrafted since 1115, in the region surrounding the village of Gruyère according to the traditional recipe. Following three months - maturation at local, the wheels arrive at Mifroma's natural sandstone caves where they are then further ripened for several months, periodically brushed and rubbed with saltwater. These cave formations provide naturally occurring conditions ideal for the development of the cheese's character, with a constant temperature of 13ºC at 96 per cent humidity - key to the quality of the final product.

Le Gruyère AOP Cave Aged (11-month maturation)

These same caves, deep in the mountainsides of Ursy, a small Swiss village, contribute to the marvellous characteristics of the 11-month-aged Gruyère. Here the cheeses are salted and aged at length, resulting in a gourmet product of  uncompromising quality. The result is a deliciously full-bodied cheese distinguished from it's milder versions by a distinctive crystalline crunch, a hard, crumbly and grainy paste and melting grains. A true delight for the senses.

AOP Classic (4-month maturation)

To many, Emmentaler is the quintessential Swiss cheese - nutty, somewhat buttery, and utterly delicious. Mifroma Emmentaler AOP is matured for at least four months in cellars located in the area of origin, and a whole wheel can contain between 1,000 to 2,000 'eyes' or holes, formed naturally during the ripening process. Made using fresh milk delivered straight to the cheese dairy immediately after milking, the gas produced by healthy bacteria during fermentation results in this iconic appearance, for which this style of cheese is widely recognised.

Raclette (non-AOP)

Raclette has been produced in Switzerland since time immemorial. Derived from the French term racler  'to scrape'  raclette is the name given to a traditional peasant dish: old ends of cheese are melted over an open fire and poured over hot potatoes. Raclette cheese is slightly bitter and salty and is perfect for cooking. Because of its quality, this cheese is very versatile and will complete any dishwith its creamy texture. Mifroma's raclette cheeses - plain, classic and cave-aged, as well as flavoured variants like smoked, truffle and hot chilli -  offer an exquisite taste of traditional Switzerland, also available in ready-to-grill slices for added convenience.

Fondue

Is there a better way to entertain in the depths of winter than with fondue? Easy to prepare and great for sharing, fondue is ideal for fun dinner parties with loved ones, or even an indulgent night on the couch. Mifroma offers long shelf life, ready-to-use fondues, as well as fresh shreddedcheese mixes that can be used for fondue or sprinkling on top of other recipes to add a delicious cheesy crunch. Both options boast gourmet cheeses carefully selected by Mifroma's Maître Fromagers, for that ultimate melting cheese flavour experience.

Cheeses Of Choice

The place of Swiss cheese in the fromage pantheon cannot be overstated. And now, Australian cheese lovers can experience it at its best thanks to Mifroma. Don't settle for less - next time you're in the mood for the very best, make your way to the Mifroma selection on your supermarket shelves, for that true taste of Switzerland.

Now available at a supermarket near you. Explore the full Mifroma range at mifroma.com