Switzerland punches far above its size when it comes to cheese, with a handful of firm, Alpine classics that anchor cheese boards and fondues around the world. This guide runs through the best known Swiss cheeses, what sets each apart, and how to use them. Most sit within the European cheese selection in the shop.
Gruyere
Gruyere is the flagship, a dense, firm cheese with a deep nutty, savoury flavour and no holes. It melts superbly, which makes it the heart of a classic fondue, and it ages from mild to intensely complex.
Emmental
Emmental is the famous cheese with the holes, milder and sweeter than Gruyere with a gentle nutty taste. Its friendly flavour and smooth melt make it a favourite for sandwiches, gratins and fondue.
Appenzeller
Appenzeller is a firm cheese washed during ageing with a secret herbal brine, which gives it a distinctive spicy, fruity, tangy character. It is one of the most flavourful of the Swiss cheeses.
Raclette
Raclette is the great melting cheese of the Alps, made to be softened and scraped over potatoes and pickles. Milder than Gruyere, it is all about that smooth, savoury melt.
Using Swiss cheeses
These cheeses shine both on the board and in warm dishes. For a shared meal, a raclette and fondue range brings them together. Serve firmer types at room temperature with bread, fruit and nuts, and pair with a dry white or a light red.
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Cut fresh from the wheel, carefully vacuum packed and delivered chilled, fast and fresh across Europe.
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