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  Emmental

  Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, Canada, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler. The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other...
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  Vacherin

  Vacherin is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and...
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  Tilsit cheese

  Tilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman...
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  Raclette

  Raclette ( /rəˈklɛt/) is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part. In French, the word for the cheese is masculine, le raclette, whereas the word for the dish is feminine, la raclette. Raclette is a semi-firm, cow's milk cheese -...
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  Sbrinz

  Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for...
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  Swiss cheese

  Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a savory, but not very sharp,...
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  Gruyère

  Gruyère (French pronunciation: [ɡʁyjɛʁ], English: /ɡruːˈjɛər/ or /ɡrɨˈjɛər/) is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC)...
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  Tête de Moine

  Tête de Moine is a Swiss cheese. Its name, which means "Monk's Head", is derived from its invention and initial production by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the...
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  Appenzeller

  Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind....
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  Pierce Pt

  PIERCE PTSome of the best things in life are simply not available all the time. That's the case with Cowgirl Creamery's PIERCE PT, which is produced only in fall and winter. Made from organic whole milk from the Straus Family dairy, PIERCE PT is washed in a muscato wine and rolled in dried herbs...