Swiss Cheese Confusion

Okay, so you have maybe thought about making a cheese Fondue one day but have been frustrated by cheese terminology or availability.  There are many Fondue variations but in general, Gruyere and/or Emmentaler cheeses are the mainstay of this dish.  And then there is the term, ‘Swiss’ cheese to consider.

In this photo I have captured a portrait of the three main ‘Swiss’ cheeses you will encounter, but rarely in the same store at the same time!

Top right is Gruyere, anyone from Gruyere will tell you that the best Swiss Fondues are made from this cheese.

On the bottom is Emmenthaler, which anyone from Emmenthal will tell you is the only cheese you can make an authentic Swiss Fondue from.

Many recipes will call for one or the other and some just compromise by telling you to mix half of each.

But guess what!  They are all Swiss cheese with virtually no difference in taste, texture or melting properties!  Not so long ago in the Swiss court system, neither was able to identify their differences and so the status of “Official Swiss Cheese” has remained unfilled to this day. 

So, what is the square cheese in the photo?  That is Jarlsberg, Norway’s contribution to the Swiss cheese debate.  Jarlsberg is decidedly different from the two Swiss entries, it has a sweet nutty flavor, a creamier texture and I think it is a far superior cheese!

Of course, America has many Swiss style cheeses produced not only locally but also in the mid-west.  And, I have to admit a slight prejudice here, I think the American Swiss’ are all quite bland and often tasteless!  (With one exception to be found in Wisconsin.)

So, I will stick with Jarlsberg, for my money, as the best value in sandwiches or Fondue!

Okay, so you have maybe thought about making a cheese Fondue one day but have been frustrated by cheese terminology or availability.  There are many Fondue variations but in general, Gruyere and/or Emmentaler cheeses are the mainstay of this dish.  And then there is the term, ‘Swiss’ cheese to consider.