You are sweet and uncomplicated, and everybody likes you. Nobody has ever said a bad word about you.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Alpine and village dairies across Switzerland
- Milk
- Mostly cow’s milk
- Type
- Small, round, young semi-hard cheese
- Best for
- Snacks, cheese board
We could not confirm these facts with an official source. They reflect general knowledge about this kind of cheese.
Source: cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Young and mild, with a soft, supple texture. Many dairies also make versions with herbs or garlic.
How to eat it
Cut it into wedges for a snack or put it on the cheese board. It is small enough that you can buy a whole one.
Did you know?
Switzerland Cheese Marketing counts Mutschli as part of the big family of Swiss alpine cheeses. In cheese workshops for visitors it is often the cheese people make with their own hands.
Mutschli or Alpkäse?
Mutschli is one member of the Alpkäse family: small, round and usually eaten young. Other alpine cheeses are much bigger and ripen for months or years before they reach the table.
More about Alpkäse →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it.
Questions about Mutschli
What is a Mutschli?
A small, round, mostly young cheese made from cow’s milk in many Swiss alpine and village dairies.
Can I make my own Mutschli?
Several cheese workshops in Switzerland let you make one yourself and take it home to ripen.