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These cheeses are traditionally served with fresh fruits such as apples, pears, and grapes, and are excellent with crusty breads, white wines, and fine ham and luncheon meats. Because Swiss cheese melts so gracefully, it is used in fondue, grilled sandwiches, au gratin potatoes, and casseroles.
Swiss cheeses include many variations that reflect differences in taste, sharpness, density (dryness), the size of the characteristic holes throughout the cheese, and the overall delicacy or robustness.
Table cheeses
These include the Appenzeller, Emmenthaler, and Gruyere made in Switzerland.
Hard mountain cheeses
Among these cheeses are Sbrinz, Spalen, and Saanen; their availability in the United States is limited.
This is a hard Swiss grating cheese.
Swiss Tilsit
This hard-to-find Swiss variety is a semisoft table cheese and the finest of the Tilsits. Even more rare cheeses from Switzerland are Raclette, Tête de Moine, and Vacherin Fribourgeois.
Swiss cheese, 1 slice (1 oz.) (28g)
Calories: 106
Protein: 8.0g
Carbohydrate: 0.96g
Total Fat: 7.8g
Fiber: 0.0g
*Excellent source of: Calcium (272mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
