Swiss Cheese


Swiss cheese may refer to any cheese made in Switzerland. It is a hard pale yellow cheese with many holes due to the fermentation process which creates the cheese.

The true swiss cheese is Swiss Emmental or Emmentaler. It has a creamy texture and large holes. The longer the cheese cures, the larger the holes will be.


Other names: جبنه سويسريه

Physical Description

Swiss cheese can come in any size. It is a smooth hard cheese. It always has holes.

Colors: White to light yellow in color

Tasting Notes

Flavors: Tangy, salty
Mouthfeel: Firm, Chewy
Food complements: Ham, Crackers
Wine complements: Beaujolais, Châteauneuf-du-pape, Gewürztraminer
Substitutes: Emmenthal, Gruyere

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Select cheese that has not expired and contains no mold on it.
Buying: Swiss cheese can be found at any grocery store, farmer's market, and gas stations.
Procuring: Swiss cheese is made by processing the milk of cows. The milk is combined with rennet and bacteria then left to age for at least 4 months.

Preparation and Use

Swiss cheese is excellent sliced, cubed, or grated. Slices can be placed on sandwiches. Swiss cheese is generally cubed as a snack. Grating is the preferred method when one wishes to melt swiss cheese.

Cleaning: Cleaning is not generally necessary.

Conserving and Storing

Swiss cheese must remain refrigerated.


History: Swiss cheese is the generic name for cheeses similar to cheeses from Switzerland.



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