This Swiss version of American pasteurized process cheese is a sandwich and cracker favorite. It has a soft to medium-firm texture and, unlike traditional Swiss cheese, does not have the distinguishing holes.
Nutty and slightly buttery, but less assertive and somewhat milder than traditional Swiss.
GOES WELL WITH
Ham and processed meats, German and Swiss foods such as roesti.
Beaujolais, Pinot Noir, and Riesling.