or sliced swiss cheese

DairyYear-round. Swiss cheese is an aged, shelf-stable product available throughout the year, though traditionally it was made primarily from spring and summer milk when alpine pastures were most productive.

Rich in calcium and protein, supporting bone health and muscle development. Contains beneficial probiotics from fermentation and provides fat-soluble vitamins A and B12.

About

Swiss cheese refers to a group of hard cheeses originating from Switzerland, characterized by their pale yellow color, smooth texture, and distinctive round holes (known as "eyes") formed by gas bubbles during fermentation. The most common variety is Emmental (or Emmentaler), which is produced from unpasteurized cow's milk using traditional methods that date back centuries. The cheese develops its characteristic nutty, slightly sweet flavor through a lengthy aging process (typically 4-14 months), during which it is turned regularly and exposed to specific temperature conditions. These holes form when Propionibacterium bacteria ferment the cheese, producing carbon dioxide gas that creates the iconic appearance. Swiss cheeses range from mild and creamy to more complex and crystalline depending on aging duration and specific production methods.

Other notable Swiss varieties include Gruyère (which has smaller holes and a more complex flavor) and Appenzell, each with distinct characteristics shaped by regional terroir and milk sources.

Culinary Uses

Swiss cheese is a versatile ingredient used across numerous cuisines and preparations. Its mild, nutty flavor and excellent melting properties make it ideal for sandwiches, burgers, and classic fondue. The cheese is frequently used in gratins, quiches, and casseroles where its meltability is essential. In French cuisine, it appears in croque monsieur sandwiches and French onion soup. Swiss cheese's firm texture makes it suitable for slicing or grating, and it pairs well with cured meats, fruits, and nuts on cheese boards. Its ability to maintain structural integrity when melted makes it preferred for dishes requiring both flavor and texture retention, such as Reuben sandwiches and Monte Cristo preparations.

Forms & Preparations

  • Sliced — Thin to medium slices cut from the wheel, ideal for sandwiches, burgers, and plating on cheese boards.
  • Shredded or grated — Finely shredded or coarsely grated using a box grater or microplane, used for gratins, melting applications, and even distribution in dishes.
  • Block or wheel — Large aged form sold as whole wheels or substantial blocks, allowing the buyer to slice or grate as needed.
  • Melted — Heated until fully liquid, used as a sauce base for fondues, gratins, and warm cheese preparations.
  • Cubed — Cut into small dice for salads, cheese boards, or melting applications requiring controlled portions.

Substitutes

  • Unknown — The primary Swiss variety; use 1:1 as it is essentially Swiss cheese itself, offering identical flavor and melting characteristics.
  • Unknown — Norwegian cheese with similar holes and nutty profile; substitute 1:1 for Swiss in most applications, though slightly milder in flavor.
  • Unknown — Another Swiss cheese with more complex, earthy notes and smaller holes; use 1:1, noting it has a more pronounced flavor that may dominate subtle dishes.
  • Unknown — Italian semi-hard cheese with good melting properties; substitute 1:1 though it offers a more piquant, smoky character.
  • Unknown — Dutch cheese with creamy texture and caramel notes; use 1:1, though it melts differently and may produce less structured results in some applications.