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lb. of chopped swiss cheese

DairyYear-round. Swiss cheese is shelf-stable and produced continuously; however, traditionally made varieties peak in flavor during spring and early summer when herds graze on Alpine pastures, influencing milk composition and resulting cheese flavor.

Rich in calcium and protein, supporting bone health and muscle maintenance. Swiss cheese also provides vitamins A and B12, though it is high in saturated fat and sodium per serving.

About

Swiss cheese is a hard cheese originating from Switzerland, characterized by its distinctive large holes (technically called "eyes") formed by the release of carbon dioxide gas during fermentation. The most famous variety is Emmental, though the term "Swiss cheese" encompasses several related styles including Gruyère, Jura, and Appenzell. The cheese has a pale golden color, a firm but slightly elastic crumb, and a complex flavor profile ranging from mildly sweet and nutty to slightly tangy, depending on age and origin. Swiss cheese is traditionally made from cow's milk using a lengthy maturation process that can extend from several months to several years, developing depth and crystalline texture with age.

Culinary Uses

Swiss cheese appears extensively in both classic and contemporary cooking across numerous cuisines. It is essential to traditional fondue, gratins, and quiches, particularly in French and Alpine cuisines. The cheese melts smoothly and evenly, making it ideal for sandwiches, burgers, and baked dishes such as casseroles and potato gratins. Its firm structure allows it to hold shape when sliced or cubed, and its complex flavor complements both savory dishes and charcuterie boards. Swiss cheese pairs well with vegetables, ham, bread, and white wines, and is frequently used in composed salads and open-faced sandwiches in Northern European and Scandinavian kitchens.

Forms & Preparations

Sliced — Cut into thin or medium slices from a block, ideal for sandwiches, burgers, and layering in baked dishes.
Chopped/Diced — Cut into small cubes or irregular pieces, as specified in the ingredient query; useful for even melting in sauces, gratins, and mixed dishes.
Shredded — Grated into fine or coarse strands using a box grater or food processor; distributes quickly for even melting in fondue, quiche, and casseroles.
Block — Whole or large chunk form, stored wrapped for longevity; allows for customized cutting and slicing as needed.
Melted — Gently heated until liquid, used as a coating or binding element in sauces, fondues, and savory custards.