Swiss Cheese

Switzerland has a very long history, over 2000 years, in the production of cheese with well known examples of Alpine cheeses like Emmental and Gruyère dating back centuries. Many traditional cheeses are made by cutting the curd into very small particles to help get rid of the whey, heating the curds to 45º+ and then pressing the curds into large round wheels. The result is cheese that tends to be buttery, nutty and slightly sweet, rather than sharp, acidic, salty or tangy.