Plateau A Fromage

---

Switzerland has a strong dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine.

---

Article title : Swiss cheeses and dairy products
"that time. As the words Käse, fromage and formaggio come from the Latin caseus and caseus formaticus ("cheese made in a form"), it is likely that the..."
Article title : Banon cheese
"consists of a fine soft white pâte that is wrapped in chestnut leaves and tied with raffia prior to shipment. The Provençal specialty fromage fort du Mont..."
Article title : Laguiole cheese
"locally [lajɔl]), sometimes called Tome de Laguiole, is a pressed uncooked French cheese from the plateau of Aubrac, situated between 800 - 1400m, in the region..."
Article title : Aubrac cattle
"The Aubrac or Laguiole is a French breed of beef cattle. It originates on the Plateau de l'Aubrac in the Massif Central in central southern France, from..."
Article title : Langres cheese
"Langres (French pronunciation: [lɑ̃ɡʁ] ) is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation..."
Article title : Mounts of Cantal
"2024-04-04. "AOP Cantal - Association des fromages AOP d'Auvergne". www.fromages-aop-auvergne.com. Retrieved 2024-04-11. à 09h22, Par Geneviève Colonna d'Istria..."
Article title : Île d'Orléans
"Diane Létourneau, National Film Board of Canada, 1977, 29 min 44 s. Le fromage à l'île d'Orléans, documentary by Léo Plamondon, National Film Board of..."
Article title : Lyonnaise cuisine
"spread/dip named for the "brain of the silkworker". The dish has a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive..."
Article title : List of Protected Designation of Origin products by country
"– Page 32 2009 "les fromages à pâte molle à croûte lavée (la croûte subit, au cours de l'affinage, des lavages et des brossages à l'origine d'un goût..."
Article title : Lyon
"Cervelle de canut (literally, "silk worker's brains") is a cheese spread/dip made of a base of fromage blanc, seasoned with chopped herbs, shallots, salt,..."

---