This firm cheese usually is rindless and has creamy,
pale yellow body. When it does have a rind, it is hard,
dry and yellow to brown in colour. Its firm ivory body
is scattered with shiny, round “eyes” uniformly distributed
throughout. Swiss cheese has a sweet, mellow, almond
flavour that increases flavour with age.
Extremely versatile, Swiss cheese is great at breakfast, at snack time, in sandwiches, in pasta dishes, on au gratin potatoes and in fondues, because of its magnificent melting qualities. Try pairing Swiss cheese with apples, cherries, pears, green grapes, toasted almonds, pumpernickel bread and thinly sliced Procsciutto.
Try Sauvignon Blanc, Cabernet Sauvignon, light-bodied Pinot Noir, Chardonnay, Cayuga, Riesling, Seyval Blanc, or Videl wines, tomato/vegetable juices.
Available in whole, wedge or sliced form.
