Swiss Cheese

Try it on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice...

Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October when our cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can't be replicated by "ordinary" milk.

Lacey Swiss Cheese has a delicious rich nutty flavor and light, airy texture. FreshDirect Imported Lacey Swiss Cheese is a full flavored Swiss that is also reduced fat, low in sodium, and naturally lactose free.

(from Boar's Head) Boar's Head Gold Label Imported Swiss Cheese is aged for over 100 days for a full, nutty Swiss flavor. A perfect addition to your breakfast omelets or casseroles.

Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country ham and mustard, or served with a glass of flowery country white wine. Based on the holey Swiss Emmental, but sweeter, softer, and more buttery-textured.

It's fitting that there's an American version of one of the most popular cheeses in the country. And no wonder — Swiss has the smooth, toothsome appeal of mild cheeses like Muenster and Havarti, but with just a hint of tanginess.

You can certainly enjoy this semi-soft cheese alone, but we like to pair it with a glass of buttery Chardonnay, light Pinot Gris, or a hearty wheat beer. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

The farmstead produces only 20 wheels per day; after careful aging, a beautifully burnished wheel is produced, featuring hints of nutty sweetness, roasted meat, dried stone fruit on a foundation of butter and cream.

This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason. Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc.

Or just eat it solo. This Norwegian addition to the Swiss-cheese family has a rich, nutty flavor with a marvelous, mellow sweetness. Butter yellow in color and medium firm in texture, Jarlsberg is an excellent, full-flavored alternative to regular Swiss...

With a subtler flavor than full-fat Jarlsberg, this version tastes very much like classic Swiss cheese — and nothing like a "low-fat" product. Its texture is pleasingly smooth and it melts beautifully.

Emmental is the mildest of the great cheeses used in classic Swiss fondue (with Gruyere and Appenzeller or Raclette). The one with the holes and a delicate flavor of roasted hazelnuts.

It's square shape accomodates the traditional raclette melting pans, but you can certainly enjoy this semi-soft cheese alone or paired with a glass of Riesling or Pinot Gris. Swiss raclette is best known for the dish by the same name, in which this cow's...

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. Known as "The Prince of Gruyeres," this raw cow's milk cheese is produced in the mountainous pastures of the Savoie region of the French Alps.

It melts perfectly into fondue or grilled cheese, over burgers, or on top of French onion soup. Dice into salads or quiche. Straight up, basic, everyday Swiss. It slices beautifully into sandwiches of all kinds.

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. Serve on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

Perfect for snacks, shredded into omelets, or as the cheese component of a ham-and-cheese sandwich. Norway's most famous, most popular cheese. Inspired by the giant Emmental ("Swiss cheese") of Switzerland, but smoother, milder, creamier, and sweeter.

If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches, with a slice of tomato and country ham. In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty...

For a satisfying and novel meal, follow the lead of Swiss/French raclette — melt onto a plate of fingerling potatoes, cured meat and natural sour pickles. True to style, Alpha curds are cooked and pressed to achieve a tight, elastic texture and robust,...

We love it piled high on dark bread with Boar's Head Sweet Slice ham and spicy mustard. Made to the careful specifications of a Master Cheesemaker, Boar's Head's Lacey Swiss is a mellower verison of the Alpine classic.

Try it on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice...

Serve with crisp, floral whites or earthy red Rhones. French Gruyere, made in chalets high in the Alps of Franche-Comte. Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft.

Pair with a cold glass of wheat beer, cider, or Gruener Veltliner. A specialty of the picturesque region of Wasen, where cows graze on serene Alpine pastures, this delightfully pungent cheese makes an elegant addition to any cheeseboard.

The plant is known in its habitat to reach 10 feet tall or more. This glossy foliage plant has a long life span and will reward you with its enchanting lacy leaves for years and years with good care.

These can then be gently pressed into the soil. You should start seeing new roots appear within a few months. While the plant's long, which are tentacle-like in nature, will generally take root in soil with ease, propagatingby other means can also be...

Enclose this section in a clear bag, tied off at the top (adding a few small air vents).Within a few months, new roots should begin to develop on the Swiss cheese vine plant. The Swiss cheese plant gets its name from its large, heart-shaped leaves, which...

All Andrew & Everett cheeses are free of gluten and preservatives and are made with milk from cows that were raised without antibiotics, given no artificial hormones and fed no animal by-products.