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Swiss cheeses include many variations that reflect differences in taste, sharpness, density (dryness), the size of the characteristic holes throughout the cheese, and the overall delicacy or robustness.
These include the Appenzeller, Emmenthaler, and Gruyere made in Switzerland.
Among these cheeses are Sbrinz, Spalen, and Saanen; their availability in the United States is limited.
This is a hard Swiss grating cheese.
This hard-to-find Swiss variety is a semisoft table cheese and the finest of the Tilsits. Even more rare cheeses from Switzerland are Raclette, Tête de Moine, and Vacherin Fribourgeois.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.