Discover the exciting range of great cheese being made in Switzerland, learn how it is made, what makes it so special and what to look for to treat your taste buds. All the prize-winning cheese makers portrayed are small-scale and artisanal, some of them located on remote Alpine hillsides, following traditions that have been upheld for several centuries. You will meet also some of the most creative cheese masters. Cheeses from all around the country are portrayed: Appenzeller, Berner Alpkase AOC, Berner Hobelkase AOC, Bundner Bergkase, Emmentaler AOC, L'Etivaz AOC, Le Gruyere AOC, Tete de Moint AOC, Tilsiter, Sbrinz AOC, Vacherin Fribourgeois AOC, Vacherin Mont d'Or AOC as well as a handful of newly created cheeses and some prize-winning goat's and sheep's milk cheeses. You'll find out about ancient cheese trails, visit lively cheese markets, festivals and museums, and seek out spectacular speciality cheese shops. You'll be able to create the finest cheese plates and enjoy making twenty of Sue Style's new, delicious, easy-to-make recipes using these fine cheeses.
Photographer Nikos Kapelis captures the steps in the cheese-making process and the awe-inspiring landscapes where these unique products are created. Numerous historical documents and works of art from the Roth-Foundation Burgdorf reveal the historical and cultural significance of cheese for Swiss people, and their respect for and pride in the way of life of the cheese makers who continually strive for perfection, taste and beauty in their cheeses.

Illustrated by: Nikos Kapelis