Abstract
There is no internationally recognized definition of Swiss-type cheeses that differentiates them from other varieties. Swiss-type cheeses have round regular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses1. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyere and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.
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