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Swiss cheese is a semi-hard, pale-yellow cheese known for its distinctive large holes or "eyes" and a mild, nutty flavor. Originally from the Emmental region of Switzerland—where it's called Emmental or Emmentaler—this cheese is made from cow’s milk and has become popular worldwide, especially in North America where “Swiss cheese” often refers to any Emmental-style cheese. Its signature holes are created by carbon dioxide released by bacteria like *Propionibacterium freudenreichii* during fermentation. The cheese starts with curdling milk using rennet, cutting and heating the curds, then pressing them into molds before soaking in a salt brine to develop flavor and rind. After this, the cheese is aged for several months, during which the fermentation continues and the holes form. Swiss cheese has a smooth, firm texture that becomes more pronounced and slightly crumbly as it ages. Its flavor also matures from buttery and slightly sweet when young to a more complex, sharp, and nutty profile with time. Commonly used in sandwiches, burgers, fondue, and deli trays, Swiss cheese is both versatile and easily recognizable thanks to its holey appearance and balanced taste.

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