Swiss Cheese Plant

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. Try draping over a toast round on top of onion soup and melting under the broiler.

Made from an ancient Swiss recipe for Emmental, but meant to be eaten younger, when it is still full of moisture. People of any age like it straight up as a snack. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried...

Not only does it pair very well with fresh fruit, it is perfect in grilled sandwiches or atop steamy French Onion soup. Our Natural Emmentaler Swiss Cheese is imported directly from Switzerland and has a nutty, mild flavor.

Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October when our cows are eating fresh pasture. (from Uplands Cheese) Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made...

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.

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

A modern Dutch creation that is quickly (and deservingly) becoming a world favorite. Based on the holey Swiss Emmental, but sweeter, softer, and more buttery-textured. Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country...

It's fitting that there's an American version of one of the most popular cheeses in the country. Swiss is truly an all-purpose cheese. No, "domestic Swiss" is not an oxymoron. And no wonder — Swiss has the smooth, toothsome appeal of mild cheeses like...

It possesses a great depth of flavor, featuring intense waves of walnut, pecan, and hazelnut along with a subtle grassy finish. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

Given its moniker in the year 1655, gruyere is known for its lingering nutty flavor and firm yet creamy texture. Regarded as the finest Swiss cheese on the market, 1655 Cave-Aged Gruyere is produced daily by skilled artisans in Bulle, Switzerland.

This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason. There is only a limited supply of this cheese, so don't miss out and get some before it's gone.

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

With a subtler flavor than full-fat Jarlsberg, this version tastes very much like classic Swiss cheese — and nothing like a "low-fat" product. Your next grilled Swiss on rye will be your best yet.

Known affectionately throughout the world as "Swiss." This is the real thing, cut from massive 200-pound wheels the size of truck tires. The one with the holes and a delicate flavor of roasted hazelnuts.

This particular raclette is aged and washed for three months creating a bold, meaty flavor. Swiss raclette is best known for the dish by the same name, in which this cow's milk cheese is melted and scraped over boiled new potatoes, gherkins, and pickled...

Its high-altitude location just might be the secret to its spectacular depth of flavor, which is not too bold and leaves a pleasantly nutty aftertaste that lingers on the taste buds.

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

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. Try draping over a toast round on top of onion soup and melting under the broiler.

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

Smooth, nutty, and a little pungent. In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty bread. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches,...

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. Young wheels are washed with a cultured brine to cultivate a natural rind that lends an authentic,...

This smooth Swiss cheese is low in sodium and high in nutty, buttery flavor. Made to the careful specifications of a Master Cheesemaker, Boar's Head's Lacey Swiss is a mellower verison of the Alpine classic.

Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft. French Gruyere, made in chalets high in the Alps of Franche-Comte.

Notes of sweet vanilla and buttered baked potato blend with subtle spices that come from the herbs in the pasture to give this mountain cheese a truly unique taste. A specialty of the picturesque region of Wasen, where cows graze on serene Alpine pastures,...

Look no further. (from Andrew & Everett) Named "Best Swiss" by, its sharp and nutty flavor make it a great mate for ham and Dijon. All Andrew & Everett cheeses are free of gluten and preservatives and are made with milk from cows that were raised without...