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Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. [1] The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the
The cheese is formed into a wheel, 40 to 65 cm (16 to 26 in) in diameter with a thickness of 10 cm (3.9 in) and weighing from 20 to 50 kg (44 to 110 lb). Originally, the cheese had a large distribution of tiny holes; however, the modern cheese rarely shows holes. One may see the occasional horizontal fissure under the rind.
Five different Swiss Alpine cheeses on sale in Lausanne. This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. [1] [2] Cow's milk is used in about 99 percent of the cheeses Switzerland produces.
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Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. [18] Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. [19]