Swiss cheese, also known as Emmental cheese, originated in Switzerland, where it was first produced. In India, it is more commonly referred to as Emmental rather than Swiss cheese.

In the United States, “Swiss cheese” is a broad term. Even less traditional varieties fall under the Swiss/Alpine category. Authentic Swiss cheese in America tends to be milder and can be made with pasteurized or low-fat milk, whereas the original Swiss cheese was made using raw milk.

The holes in Swiss cheese are called “eyes,” while varieties without holes are known as “blind.”

These eyes form due to bacteria that consume lactic acid and release carbon dioxide, creating bubbles in the cheese. Swiss cheese typically ages for 4 to 12 months.

Longer aging results in larger eyes and a richer flavor. However, bigger eyes make the cheese harder to slice. In the United States, Swiss cheese with excessively large holes may not qualify for a Grade A rating.

Some American Swiss cheese varieties have smaller eyes. The two most popular are Baby Swiss, made with whole milk, and Lacey Swiss, made with low-fat milk.

Swiss cheese is notoriously difficult to melt because of its low moisture content. However, it remains a key ingredient in traditional fondue.

Swiss cheese production in the United States averages around 330 million pounds annually.