What Is Fat Swiss Cheese?
A semi-hard, pale yellow cheese characterized by distinctive holes (eyes) and a nutty, slightly sweet flavor, originally from Switzerland.
"The iconic hole-filled cheese for the most authentic melts."
What Does Fat Swiss Cheese Taste Like?
Mild, nutty, slightly sweet, rich, creamy
- Taste
- Nutty, Sweet, Savory
- Texture
- Semi-hard, Elastic, Creamy (melted)
- Aroma
- Nutty, Milky
- Acidity
- Low
Technical Metrics
Fat Content
Typically 25-30% Fat by Weight
Melting Quality
Excellent for Fondue & Grilled Sandwiches
Origin
Emmentaler is Original Swiss-Type Cheese
Nutrition Facts
Per 28g (1 oz)Chef’s Secret
The 'eyes' in Swiss cheese are formed by carbon dioxide gas produced by Propionibacterium freudenreichii bacteria during ripening. This indicates proper fermentation.
Fat Swiss Cheese Substitutes & Ratios
The best substitute for Fat Swiss Cheese is Gruyère Cheese, used at a 1:1 ratio. Similar nutty flavor and good melting qualities.
| Substitute | Ratio | Best for |
|---|---|---|
| Gruyère Cheese Best | 1:1 | Similar nutty flavor and good melting qualities. |
| Emmental Cheese | 1:1 | Often considered the original 'Swiss' style cheese, identical characteristics. |
| Jarlsberg Cheese | 1:1 | A Norwegian cheese with similar taste and hole structure, slightly sweeter. |
| Provolone Cheese | 1:1 | Good melting cheese, milder flavor, but similar texture. |
How to Choose & Store Fat Swiss Cheese
- Look for cheese with uniform eyes, not too many or too few.
- Avoid any with mold not characteristic of cheese.
What Pairs Well With Fat Swiss Cheese?
- Rye bread
- Fruit (apples
- pears)
- Wine (white)
- Ham
- Soups
- Fondues
Frequently Asked Questions
What does Fat Swiss Cheese taste like?
Mild, nutty, slightly sweet, rich, creamy Nutty, Milky
What is a good substitute for Fat Swiss Cheese?
The best substitute is Gruyère Cheese (1:1). Similar nutty flavor and good melting qualities.
How do you choose and store Fat Swiss Cheese?
Look for cheese with uniform eyes, not too many or too few. Avoid any with mold not characteristic of cheese.
