Swiss

A classic still made in 200-lb. wheels and blocks. Part of the process dates back to the middle ages, but American cheesemakers modernized production without sacrificing the characteristic flavor—or the famous dime-sized holes. Aged for at least 60 days to achieve a robust buttery, nutty flavor.

Recipes and images courtesy of © 2012 Wisconsin Milk Marketing Board, Inc.

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Showing Products 1 - 20 of 20