You are comfort in human form, with classic tastes and a strict no-drama policy.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Milk
- Cow’s milk with extra cream
- Type
- Ripened cheese at the cream fat level, just below double cream
- Best for
- Bread, cheese board, creamy sauces
We could not confirm these facts with an official source. They reflect general knowledge about this kind of cheese.
Source: schweizerkaese.ch · Last checked 28.10.2026
Taste and texture
Mild and buttery, with a soft, smooth texture. The extra cream makes it richer than a regular full-fat cheese.
How to eat it
On bread or the cheese board, or melted into sauces and gratins that should turn out creamy.
Did you know?
Swiss cheese is sorted into fat levels, from skimmed to double cream. Rahmkäse sits near the top, just below double cream.
Rahmkäse or Mascarpone?
Both are about cream. Rahmkäse is a ripened cheese with extra cream. Mascarpone is made from double cream that is heated, homogenised and filled hot, and it is ready to eat straight away.
More about Swiss Mascarpone →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 Swiss Rahmkäse
What does Rahm mean?
Rahm is the Swiss German word for cream.
Is Rahmkäse the same as cream cheese?
Not quite. Rahmkäse is a ripened cheese with a high fat content. Cream cheese in the English sense is a fresh cheese, closer to Rahmfrischkäse.