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Swiss Style Cheese

This full-flavored, buttery, nutty cheese with characteristic holes is aged at least 60 days. Interestingly, American cheesemakers, not Swiss, modernized Swiss production. About 50 years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
10 products
Swiss- Baby Swiss (plain and smoked)
Swiss- Baby Swiss (plain and smoked)
$3.40
Swiss-Wheel (Mild, Aged, and Smoked)
Swiss-Wheel (Mild, Aged, and Smoked)
$7.40
Swiss- Block (Mild and Aged)
Swiss- Block (Mild and Aged)
$6.70
Co-Lace, 8oz
Co-Lace, 8oz
$3.90
Grand Cru (Gruyere), 12oz
Grand Cru (Gruyere), 12oz
$10.50
Swiss- Emmental, 16oz
Swiss- Emmental, 16oz
$10.50
Lacy Swiss, 16oz
Lacy Swiss, 16oz
$7.00 Sold out
Swiss- Jarlsburg (imported) 12oz
Swiss- Jarlsburg (imported) 12oz
$7.70
Raclette, 12oz
Raclette, 12oz
$7.60
Sweet Swiss
Sweet Swiss
$7.70