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Swiss cheese (Emmental) is a pale yellow cheese with distinctive holes and a mild, nutty, slightly sweet flavor. The holes form from carbon dioxide released by bacteria during aging.
Bacteria (Propionibacterium freudenreichii) produce carbon dioxide during fermentation, creating bubbles that become the characteristic 'eyes' or holes.
Yes, Swiss cheese has about 192mg sodium per 100g compared to 621mg in cheddar or 1116mg in feta. It's one of the lowest-sodium cheese options.
True Emmental comes from Switzerland's Emme valley. American 'Swiss' cheese is an Emmental-style cheese. Authentic Emmental has more complex, nuttier flavor.
Wrap in wax paper then plastic wrap, refrigerate for 3-4 weeks. Block lasts longer than sliced. Can freeze for 2 months but texture changes.
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