Dairy & Eggs

Swiss Cheese

Mild, nutty pale cheese riddled with characteristic holes, sliced for sandwiches and melts.

Swiss cheese is a general term, especially in North America, for Emmental-style cow's-milk cheeses with a firm, smooth body and large round holes (eyes) formed by gas-producing bacteria. It is mild, slightly sweet, and nutty, and melts cleanly. It is a sandwich and burger standard and melts into fondue and gratins.

Swiss cheese is the common English name for Emmental-style cheese, a cooked-press cheese originating in the Emme Valley of Switzerland with documented production dating to 1291. Its defining feature is the presence of irregular holes, called "eyes" in dairy science, formed by carbon dioxide bubbles released during fermentation by Propionibacterium freudenreichii bacteria during a 2–6 week ripening period. True Swiss Emmental is made from raw cow's milk, aged in large 80–120 kg wheels, and develops a complex nutty-sweet flavor that intensifies significantly with aging—the difference between a 2-month and 6-month wheel is substantial, with aged versions (12–18+ months) displaying deep, concentrated notes that approach the character of well-aged Parmesan.

In North America, the term "Swiss cheese" most commonly refers to pasteurized American Swiss, a milder cousin developed by Ohio and Indiana creameries in the mid-20th century. These versions use smaller wheels (or are block-formed), cultivate smaller and more consistent holes, and prioritize mildness and sandwich-slicing reliability over the complex flavor development of the European original. Understanding this distinction matters: when a recipe calls for Swiss, the choice between authentic Emmental and American Swiss dramatically affects both flavor intensity and melting behavior. The AOP-protected Emmentaler Switzerland designation guarantees traditional production methods, while similar cheeses from France (Emmental de Savoie) and Germany follow comparable traditions under EU protection.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Emmentaler Switzerland

True original; AOP-protected; raw milk; large irregular holes; complex nutty-sweet flavor with prominent eyes

Baby Swiss

Smaller wheels (12–15 cm); milder and sweeter; popularized by mid-20th century American creameries

American Swiss

Pasteurized-milk version; milder with smaller holes; most common in US grocery stores for sandwich slicing

Lacy Swiss

Reduced-fat Swiss-style cheese; drier texture, less flavor development than full-fat versions

Emmental de Savoie

French-produced AOP version; similar method and flavor profile to Swiss original

Danish Swiss

Denmark produces Swiss-style cheese with slightly different aging and flavor profiles

Common uses

Grilled cheese and cheese on toast—its even melting and mild flavor make it the classic American sandwich cheeseRueben sandwiches and deli-style hot sandwiches where its melting quality complements cured meatsTopping for burgers and French fries, particularly prominent in Canadian cuisineFondue—often blended with Gruyère to improve melting consistency and add depthCheese boards and cold platters with bread, fruit, and charcuterieBaking applications: quiches, cheese sauces, scalloped potatoes, and casseroles where it contributes richness without overwhelmingCold sandwiches: ham and cheese, turkey club, and club sandwichesSnacking with crackers, apple slices, or pear wedges as a simple appetizer or casual offering

Tips & pitfalls

Authentic Swiss Emmental has large, irregular holes; small consistent holes indicate American-style production
Sliced Swiss from grocery stores often contains potato starch or cellulose to prevent sticking—check the ingredient list if avoiding additives
Press plastic wrap directly against cut surfaces before sealing in a bag to prevent drying; cheese loses moisture and becomes rubbery when improperly stored
Young Swiss melts smoothly and evenly; aged Swiss holds shape better but delivers significantly more complex, concentrated flavor
The nutty flavor develops substantially during aging—a 6-month wheel tastes markedly more complex than a 2-month version
When cooking with Swiss, shredding or slicing thin ensures even melting; thick slabs may not melt through in the center
American Swiss made with pasteurized milk does not require the 60-day aging rule and has a milder, more consistent flavor profile
If a recipe needs Swiss to melt smoothly without separating, grate it finely and add it off-heat to hot dishes just before serving

Nutrition

393kcal

Energy

1644 kJ · per 100 g

Where the calories come from

Protein 27%Carbs 1%Fat 71%

Protein

27g

54% DV

Carbs

1.4g

1% DV

Fat

31g

40% DV

Fiber

0% DV

Sugars

of which

Sodium

187mg

8% DV

Notable micronutrients

Vitamin B12128% DV

Calcium68% DV

Selenium55% DV

Phosphorus46% DV

Zinc40% DV

Vitamin A32% DV

Source · USDA FoodData Central · Cheese, swiss

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Swiss Cheese yet.

Good to know

Origin: Emmental region of Switzerland, documented production since 1291
Milk Type: Cow's milk; traditional Emmental uses raw (unpasteurized) milk
Fat Content: 45% fat in dry matter (whole-milk version)
Aging Range: Young: 2–4 months; classic: 6–12 months; aged: 12–18+ months
Hole Formation: Carbon dioxide from Propionibacterium freudenreichii during 2–6 weeks of ripening
US Import Rule: Raw-milk Swiss cheese must be aged 60+ days for USDA compliance
Storage: Refrigerate at 4–7°C; wrap tightly with plastic against cut surface; use within 2–3 weeks of slicing
Serving Temperature: Bring to room temperature 30–60 minutes before serving for fullest flavor

Substitutes

Gruyère — Best substitute for cooking; similar Swiss heritage, excellent melting, slightly saltier and more robust nutty flavor
Comté — French Alpine cheese; similar texture and nutty sweetness; excellent for fondue and cooked applications
Baby Swiss — Most similar in flavor and texture; melts well though slightly milder than standard American Swiss
Young Gouda — Dutch cheese; comparable melting behavior; milder and slightly sweeter; widely available in most markets
Raclette — Swiss-French cheese; similar melting properties; slightly earthier and more pungent when melted