Switzerland
Big, nutty Alpine mountain wheels.
Cheeses from Switzerland (7)
Appenzeller
A boldly aromatic Swiss mountain cheese washed in a secret herb-and-wine brine, giving it a spicy, savory punch.
Emmental
The original "Swiss cheese" with the famous holes — mild, springy, and gently nutty.
Gruyère
The definitive melting cheese — nutty, complex, and faintly sweet, with a savory depth that makes it the soul of fondue.
Raclette
The ultimate melting cheese — a washed-rind Alpine round made to be scraped, molten, over potatoes.
Sbrinz
An ancient extra-hard Swiss cheese aged for years until it is dense, granular, and intensely savory enough to grate or shave.
Tête de Moine
A Swiss monastery cheese traditionally shaved into delicate frilly rosettes with a tool called a girolle.
Vacherin Mont d'Or
A decadent seasonal winter cheese, banded in spruce bark and so soft it's eaten with a spoon — often baked whole.