WikiCheese Austria

Auszeichnungen: Stand 5. März 2015

L’Etivaz AOP is a hard alpine cheese, produced from 10 May to 10 October each year. Made from the raw milk of more than 2,800 cows who graze 130 alpine pastures located between 1,000 and 2,000 metres above sea level, it is produced exclusively in mountain chalets, where a wood fire heats the milk in a giant copper cauldron.

Gruyère is a half-hard to hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Le Gruyère AOP Réserve has an age of minimum 18 months.

Farmhouse Cheddar, Isle of Mull Cheese, Sgriob-ruadh Farm (Gaelic: meaning "Red Furrow" and pronounced Ski-brooah), Tobermory Isle of Mull, Argyll and Bute. Traditionally made, matured for up to 18 months. Cloth bound cylinders of about 50 lbs.

Entlebucher Biosphere Reserve cheese. A semi hard cheese from non pasteurized milk, made by Xaver Suter, Finsterwald near Entlebuch, Luzern, Switzerland.

Raw milk Reblochon colombière from Stans, Aargau - Maître fromager affineur Rolf Beeler.

Blue cheese from thermized goat milk (61°), aged 5 to 8 weeks. Origin Toggenburg, St. Gallen - Maître fromager affineur Willi Schmid, Städtlichäsi, Lichtensteig, Toggenburg.

Blue cheese from raw milk of Jersey cattle, aged 5 to 8 weeks. Origin Toggenburg, St. Gallen - Maître fromager affineur Willi Schmid, Städtlichäsi, Lichtensteig, Toggenburg, 2010 Awards; World's Best Jersey Cheese 2010.

Mühlistein (Städtlichäsi, Lichtensteig, Toggenburg) - 2010 Awarded with the Swiss Cheese Award – best cheese innovation 2010.

Bergkäse, Mountain cheese, unknown origin, Label Milfina.

Raclette cooking at Wikimedia Österreich's office in Vienna.

At the cheese shop "Der Schweizer" in Vienna.

At Wikimedia Österreich's office in Vienna.