swiss cheese — grated
Excellent source of protein and calcium; rich in vitamin B12 and phosphorus. Contains beneficial probiotics if made from raw milk, though also relatively high in saturated fat and sodium.
About
Swiss cheese refers to a hard cow's milk cheese originating from Switzerland, characterized by a pale yellow to light tan color and the distinctive large irregular holes (called "eyes") created by gas-producing bacteria during fermentation. The most common variety is Emmental (or Emmenthaler), though Gruyère and Appenzell are also significant Swiss cheeses. Swiss cheeses are typically aged for 4 months to several years, developing a nutty, slightly sweet, and complex flavor profile that deepens with age. The texture is firm yet creamy, with a smooth mouthfeel. Grated Swiss cheese is the cheese that has been mechanically shredded into fine strands or flakes for convenient use in cooking.
Nutritionally, Swiss cheese is made through bacterial fermentation and pressing, concentrating milk proteins and fats while reducing lactose content, making it suitable for those with mild lactose sensitivity.
Culinary Uses
Grated Swiss cheese is widely used in both hot and cold applications across European and American cuisines. It melts smoothly and evenly, making it ideal for gratins, fondue, mac and cheese, and gratinéed vegetable dishes. In sandwiches and burgers, it adds richness without overwhelming other flavors. It is commonly sprinkled over soups, salads, and pasta dishes for both flavor and textural contrast. The nutty, mildly sweet notes complement braised meats, egg dishes, and potato preparations. Swiss cheese's relatively high melting point (compared to softer cheeses) makes it well-suited for baked dishes where texture integrity is desired.