Swiss Cheese: The Whole Story in 2025
Ever wonder why Swiss cheese has holes or why it sometimes costs way more than your average cheddar? You're not alone. Swiss cheese might be the most mysterious cheese in the dairy aisle, with its weird holes, its distinctive nutty flavor and even that Swiss cheese price tag that makes you do a double-take.
Let's explore what makes Swiss cheese unique, how it compares to other cheeses and why it might just become your new favorite addition to everything from burgers to charcuterie boards.
Jump to Section
- What Is Swiss Cheese?
- The Best Ways to Eat Swiss Cheese
- Best Swiss Cheese Recipes
- Is Swiss Cheese the Healthiest Cheese?
- Swiss Cheese FAQs
What Is Swiss Cheese?
The History of Swiss Cheese
Cheesemaking in Switzerland goes back thousands of years. As early as 2500 BC, when dairy farming first made its way into the region, the Swiss were already experimenting with ways to transform milk into something more enduring.
Over time, their methods evolved dramatically. What began as soft, cottage cheese-like creations took a big leap forward in the 15th century with the introduction of rennet. That innovation opened the door to the robust, flavorful hard cheeses that Switzerland is famous for today.
Fast-forward to the 20th century, and things got a little more centralized. From 1914 until 1999, a powerful organization known as the Swiss Cheese Union held tight control over nearly every aspect of Swiss cheese, from how it was made to how it was sold and shipped.
But when the Union finally dissolved at the turn of the millennium, it sparked a creative renaissance.
Freed from strict regulations, Swiss cheesemakers began crafting bold, new varieties alongside their classic staples. Nowadays, Switzerland produces more than 500 different kinds of cheese every year.
The process of making Swiss cheese starts in much the same way as other cheeses. Fresh milk is combined with rennet to help the liquid milk separate into curds and whey. From there, the curds soak in a special brine bath that's low in both acid and salt.
This creates the perfect environment for Swiss cheese bacteria and as the temperature rises, those bacteria start to produce carbon dioxide. Meanwhile, the cheese draws in salt, sheds water and captures gas bubbles. This is what creates those signature holes that make Swiss cheese instantly recognizable on any sandwich or cheese board.
If there’s one thing Swiss cheese doesn’t lack, it’s variety. There are seven well-known kinds, starting with Emmentaler, a centuries-old cheese named after the Emme Valley in Switzerland’s Bern region.
This cheese typically comes in massive wheels that can weigh up to 265 pounds and it has large holes which form naturally during aging. You can find Emmentaler aged anywhere from four to over 14 months. The younger cheeses are mild and creamy, while older ones take on rich notes of hazelnut and browned butter.
Next, you have Sbrinz, which is one of Europe’s oldest cheeses and is made in central Switzerland with full-fat raw milk from Swiss Brown cows. This cheese is aged for at least 16 months and gets denser with time.
Each 100-pound wheel starts with about 160 gallons of milk, and after a long salt bath, it matures into a cheese that’s crumbly, rich, and packed with nutty flavor. It’s excellent for grating over pasta, risotto, soups or even schnitzel. If you love Parmesan, this is a Swiss cheese you’ll want to try.
Tête de moine is a charming little cheese that comes from monks in the Jura Mountains. Its name, “monk’s head,” might sound odd, but it refers to the wheel’s bald, round shape, like the monks who first made it over 800 years ago.
Tête de moine is typically shaved into delicate curls using a special tool called a girolle. This not only makes it look pretty, but also brings out its bold aromas and nutty, tangy flavor. It’s wonderful on a cheese board and melts nicely over potatoes or into creamy sauces.
Gruyère is another variety that comes from Switzerland’s Fribourg region and has been made since the 1100s. It takes over 100 gallons of raw milk to make a single 80-pound wheel and it’s typically aged anywhere from five months to over two years. Younger versions are smooth and buttery, perfect for melting. Aged varieties develop deeper, nuttier, more savory notes.
Next, you have Appenzeller, which has been manufactured in northeastern Switzerland for over 700 years. A mysterious herbal brine made up of wine, herbs and spices is rubbed onto its rind during aging, giving the cheese a bold and aromatic flavor with spicy, floral notes and a slightly salty edge. It’s aged for up to a year and often shows a blue line under the rind. Try it with rösti, baked veggies or anything needing a cheese with personality.
If melty cheese is your thing, raclette is another Swiss cheese worth knowing. Made in the Valais region of the Swiss Alps, this semi-firm cheese is known for the dish it inspired: raclette.
Traditionally, the cheese is melted by the fire and scraped over potatoes, pickles and meats. The milk used to make Raclette du Valais comes from cows grazing on wildflowers and alpine grass, which gives it a unique, slightly grassy flavor. Each 13-pound wheel is aged for about three months.
Last but certainly not least is Vacherin Mont-d’Or AOP, a seasonal Swiss cheese that’s made only in the cooler months using the richer, fattier milk produced at the end of summer. It comes from the Vaud region and is famous for its soft, spoonable center and signature spruce-wood container.
Once ripe, the top rind can be removed to reveal a creamy, almost pudding-like interior with rich, meaty flavors and a smoky note from the spruce. For a cozy treat, heat the whole wheel in the oven and dip bread, veggies or sausages right into the gooey middle.
Swiss cheese prices vary widely depending on the type, age and whether it’s imported or locally produced. Everyday deli Swiss typically ranges from $5 to $9 per pound in U.S. grocery stores.
But if you're after authentic, AOP-certified cheeses like Gruyère Réserve or Sbrinz, be prepared to pay $18 to $30+ per pound, especially for longer-aged varieties. Specialty cheeses like Vacherin Mont-d’Or, which are seasonal and imported in limited batches, can run even higher.
What Type of Cheese is Swiss Cheese?
Swiss cheese belongs to a group known as alpine-style cheeses, which were originally made high up in the mountain pastures of Switzerland. In the summer, cheesemakers would bring their cows up to graze in the fresh, flower-filled fields, then head back down to lower ground as the weather turned cold.
To make the most of their summer milk, they crafted huge wheels of cheese that could be aged and stored through the winter. When people talk about "Swiss cheese," they’re often referring to Emmentaler-style cheese. It typically features Swiss cheese holes, which in Swiss cheese slang are referred to as “eyes.”
What makes Swiss cheese special is its wonderfully mild, nutty and slightly sweet flavor. Take a bite, and you’ll notice how smooth and creamy it feels. That’s because Swiss cheese has lower acidity and salt than many other cheeses. The characteristic Swiss cheese holes you see form during the aging process.
The Best Ways to Eat Swiss Cheese
Because it has a lower salt content than many other cheeses, Swiss cheese pairs beautifully with saltier sides. Think cured meats like prosciutto or saucisson sec; these bring out the richness of the cheese without overwhelming it.
If you need some crunch, simply add pretzels or sesame sticks to your cheese board for texture and balance. And if you’re putting together a wine pairing, reach for a crisp, dry white like a riesling or gewürztraminer. The fruity notes and acidity work wonderfully with the creaminess of Swiss cheese slices.
Prefer something stronger? Fruit brandies or a splash of grappa can really bring out the nutty flavors in the cheese. For beer lovers, a rich amber ale or malty doppelbock is the way to go. And if you’re wondering about Swiss cheese price, keep in mind that quality can vary, but even a moderately priced option can shine with the right pairings.
Best Swiss Cheese Recipes
Swiss cheese isn’t just for sandwiches; it can add comforting flavor to so many dishes. Here are a few ways to make the most of it:
French Onion Soup
Few dishes showcase the deliciousness of cheese like French onion soup. This classic soup is surprisingly simple to make: caramelize onions until they're deep brown and sweet, simmer them in rich broth, then crown each bowl with Swiss cheese.
You can go fancy and broil individual crocks until the cheese bubbles and browns, or keep it simple by melting Swiss cheese slices on crusty bread for a floating cheese raft.
Hawaiian Cheese Bread
This pull-apart favorite turns a simple loaf of Hawaiian bread into a nostalgic and delicious recipe. Sweet Hawaiian rolls are loaded with Swiss cheese and brushed with garlic butter. Wrap it in foil, bake until golden, then pull it apart to enjoy the creamy, stretchy cheese.
Mushroom and Swiss Burger
Need dinner in a hurry? A mushroom and Swiss burger is fast, flavorful and super satisfying. To make, simply top juicy beef patties with sautéed mushrooms and Swiss, then drench everything in mushroom gravy.
Is Swiss Cheese the Healthiest Cheese?
The simple answer is yes. Healthline reports that Swiss cheese is naturally lower in fat and sodium than most other cheeses, which makes it a great choice if you're trying to eat a little healthier without giving up flavor.
What’s more, just one ounce delivers a hefty 8 grams of protein. That's fantastic news if you're looking to add more high-protein meals to your day without going overboard on calories.
Swiss cheese is also a great source of phosphorus and has more vitamin B12 than most other cheeses. That’s important because B12 plays a big role in keeping your nervous system and blood cells in good shape.
Is Swiss Cheese Good for Gut Bacteria?
Believe it or not, Swiss cheese isn’t just good for your muscles and nerves; it might also be good for your gut. That’s thanks to a helpful microbe called Propionibacterium freudenreichii, which is found in higher amounts in Swiss cheeses than in many others.
These Swiss cheese bacteria support healthy digestion and can help regulate your gut microbiome, which basically means they encourage the growth of good gut bacteria. Some research even shows that these bacteria can help improve your immune system and reduce inflammation.
Swiss Cheese FAQs
What Is the Difference Between Swiss and Provolone?
Swiss and provolone may both show up on your sandwich, but they come from different corners of the cheese world and have unique personalities. Provolone hails from Southern Italy, specifically the Po River Valley.
It’s what’s known as a stretched-curd cheese, meaning the curds are pulled and kneaded until they reach a smooth, elastic texture. This process takes time and skill and it’s what gives provolone its firm bite and buttery, slightly tangy flavor.
Swiss cheese, on the other hand, comes from Switzerland and unlike provolone, it’s a washed-rind cheese. That means during aging, the rind is brushed with a salty brine (and sometimes other flavor-boosters), which helps develop its signature nutty, slightly sweet flavor. It's milder than many aged cheeses but still full of character.
What Is the Slang for Swiss Cheese?
In Switzerland, there’s technically no such thing as just Swiss cheese. The term is mostly used in the U.S. as a catch-all for Alpine cheeses like Emmentaler or Gruyère.
So when you hear Swiss cheese slang, it's usually referring to these holey cheeses or anything else that looks full of gaps, like the lacy leaves of a Monstera plant or even a poorly designed security system.
Why Does Swiss Cheese Have Holes?
Swiss cheese holes develop due to the aging process when special bacteria are added to the curds. These bacteria release carbon dioxide as they grow, which forms tiny air bubbles in the cheese. Over time, those bubbles expand into the familiar holes we all recognize.
Swiss cheese has a lot more going on than meets the eye. From its nutty, creamy flavor to its deep historical roots and gut-friendly benefits, this cheese is anything but basic.
And while the Swiss cheese price might seem steep at times, especially compared to everyday options like ricotta cheese, the flavor, quality and versatility make it well worth the splurge. To learn even more, check out other experiences happening on Classpop!
