Swiss cheese
A firm, pale yellow cheese made from cow's milk, known for its characteristic holes and mild, slightly nutty flavor; melts smoothly and is common on sandwiches. The holes, called eyes, form naturally from gas produced during aging and are a sign of the traditional process rather than a defect.
Buying guidance
For the smoothest melt, buy a block and slice or grate it yourself rather than pre-sliced, which can be thinner and drier. A stronger-smelling, more matured Swiss will have bigger eyes and a sharper flavor than a younger, milder block.
Substitutions
- Gruyere -- richer, nuttier, and more assertive than Swiss, so use slightly less if a milder result is wanted.
- Emmental or Jarlsberg -- both close relatives of Swiss cheese with a similar mild, nutty melt; near-direct substitutes.
- Mild provolone -- melts well and has a comparably mild flavor, though without the nutty character.
Tips & common mistakes
Its relatively high moisture content means it turns oily and separates ('weeps') if melted too hot or too fast, more readily than firmer, drier cheeses -- melt it gently over low heat for a smooth result.
Storage
Wrap a block loosely in wax paper or parchment rather than sealing it tightly in plastic, which traps moisture against the surface and speeds mold growth. A small spot of surface mold on a firm block can be cut away with a clean knife rather than requiring the whole piece to be discarded.