- Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.
- The most common type of cheese in Switzerland is known as the “Swiss-type” - a semi-hard strong cheese with its origins in the Alps.
- Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine.
- The longevity of Swiss cheese in the refrigerator depends on several factors, including storage conditions and whether the cheese is opened or unopened.
- The Swiss make hundreds of different cheeses, so the generic name Swiss cheese is a bit of a misnomer.
- Then you have cheese from Switzerland which has not been protected and it is being produced all over the world under the name “Swiss cheese”.
- Rustic, full-flavored and totally consistent in high quality. There is no resemblance to the pre-cut, plastic-wrapped pseudo-Swiss cheese you find in the supermarket.
- Swiss cheese is a popular type of cheese that is known for its distinctive appearance, characterized by its holes or "eyes."
- Hailing from Switzerland and traditionally named for its region of origin, the term “Swiss cheese” is no longer limited to that part of the world.
- The American version of Swiss cheese is based on the Emmental cheese from Switzerland, which features noticeable holes known as “eyes.”