A guide to Swiss cheese beyond Emmental's holes — Gruyère, Appenzeller, Tête de Moine, raclette, and the Alpine tradition behind them.
When most people think of "Swiss cheese," they picture pale slices full of holes. But Switzerland's cheese tradition runs far deeper — a heritage of magnificent Alpine cheeses, from nutty Gruyère to pungent Appenzeller, that are among the finest in the world. Here's a guide beyond the holes.
The Alpine Tradition
Switzerland's cheese culture is rooted in the Alps, where for centuries cheese has been made from the milk of cows grazing high mountain pastures. These large, firm, cooked-and-pressed wheels were designed to keep through the winter, concentrating the flavors of the summer meadows. Most are protected by AOP status and tied closely to their region and pastures.
Emmental: The Original Holey Cheese
Emmental, from the Emme Valley, is the cheese that gave "Swiss cheese" its holey reputation. Made in enormous wheels, it's mild, sweet, and nutty, with the famous large holes formed by gas-producing bacteria during aging. It's a fine cheese in its own right and a classic fondue ingredient — but it's only the beginning of Swiss cheese.
Gruyère: The Great Melter
Gruyère, from the town of Gruyères, is arguably Switzerland's finest cheese — firm, dense, and usually without holes, with a rich, nutty, savory flavor that deepens with age. It's the king of melting cheeses, essential to fondue and superb in cooking and on a board. Aged Gruyère develops complex, crystalline depth.
Appenzeller and Other Alpine Cheeses
Appenzeller is washed during aging with a secret herbal brine, giving it a bold, spicy, aromatic flavor. Tête de Moine, the "monk's head," is served in delicate shaved rosettes using a tool called a girolle. Sbrinz is a very hard, aged grating cheese, one of Europe's oldest. Vacherin Fribourgeois is a great melter, and seasonal Vacherin Mont-d'Or is a soft, spruce-wrapped winter treat.
Raclette: The Cheese and the Meal
Raclette is both a Swiss cheese and the convivial dish named after it, in which the cheese is melted and scraped over potatoes, pickles, and cured meats. Along with fondue, it's central to Swiss winter dining and a beloved communal experience.
How to Explore Swiss Cheese
A Swiss cheese board might feature aged Gruyère, herbal Appenzeller, and shaved Tête de Moine rosettes, served with crusty bread, dried fruit, and nuts. To experience Swiss cheese at its most fun, gather friends for a fondue (Gruyère and Emmental) or a raclette evening. Pair with crisp Swiss white wines or hot tea.
Pairings
Swiss cheeses pair with crisp Swiss white wines like Fendant, as well as with light reds and dry cider. Crusty bread, boiled potatoes, pickles, dried fruit, and nuts are classic accompaniments, especially with fondue and raclette.
Frequently Asked Questions
Does all Swiss cheese have holes?
No. Emmental has the famous large holes, but Gruyère, Appenzeller, and many other Swiss cheeses have few or none.
What's the best Swiss cheese for fondue?
Gruyère, often combined with Emmental, is the classic fondue cheese, prized for its smooth melt and rich flavor.
What is raclette?
Both a Swiss melting cheese and the dish named after it, where the melted cheese is scraped over potatoes, pickles, and cured meats.