Hallowed for its holes, swiss cheese is one of the most iconic cheeses in the world. While its namesake derives from its country of origin (Switzerland, of course), some of the best swiss cheese is made in Wisconsin. From versions of swiss and baby swiss to a take on emmentaler cheese, our cheesemakers are obsessed with perfecting Old-World cheesemaking techniques while pushing the boundaries of taste and texture.
A Proud History
Swiss cheese was born in a lush valley in west central Switzerland, in a region called Emmental. This family of cheese is known as “alpine style,” having originated in high-altitude pastures of the Alps. Swiss villages would graze their cows here during summer before returning to the safety of the lower elevations as the seasons changed. Swiss cheese was originally made in large wheels to preserve the milk from that summer season. When it comes to swiss cheese in Wisconsin, we owe Swiss immigrants our gratitude. They brought their coveted cheesemaking techniques from their homeland when they settled in the state—specifically Green County—in the 1800s. As Wisconsin’s dairy industry boomed, it wasn’t long before residents developed a love for alpine-style cheeses.
The Skinny on Swiss
While any cheese made in Switzerland can be called “Swiss cheese,” what Americans refer to as swiss cheese is a version that’s reminiscent of emmentaler cheese from Switzerland, which is widely known for its characteristic holes called “eyes.” There are three types of swiss cheese made in Wisconsin:
Emmentaler
Rich, nutty and slightly fruity with acidic notes, this cheese boasts a smooth texture and large holes.
Wisconsin Swiss
A cousin to Switzerland’s emmentaler (or emmental), this aged cheese has the iconic holes and is rindless with ample buttery and slightly sweet flavors.
Baby Swiss
Often crafted with whole milk and produced in smaller wheels, this great melting cheese is mild and creamy. It’s aged for less time (usually a month) and has smaller holes than swiss.
Perfect Pairings
Swiss cheese has less salt than other cheeses, which means it pairs particularly well with salty accompaniments like pretzels, sesame sticks, salted nuts and pickled vegetables. Cured meats, marmalade and hearty crackers or cocktail breads are ideal supporting players when creating a cheese board that puts swiss cheese in the starring role. Thirsty yet? Pair swiss with a malty brew like a doppelbock or hearty brown or amber ale (a perfect combo for an Oktoberfest-themed celebration). Crisp white wines also pair well with this accommodating cheese. Try buttery chardonnay or a riesling—both promise a refreshing flavor combination. A Beaujolais or fruity pinot noir are additional sophisticated choices to consider. When you’re in the mood for something a little stronger, pair swiss cheese with grappa or fruit brandy. Sweeter spirits like these complement the fruity notes and nuttiness of the cheese.
Wisconsin's Swiss Cheeses
The next time you’re craving cheese with a Swiss pedigree, you don’t have to go abroad to find the best. Simply sample these must-try artisan cheeses from Wisconsin!
5-Year Aged Swiss by Hook’s Cheese Company
For over 45 years, Hook’s Cheese Company has been making swiss cheese, ranging in age from mild baby swiss to this beauty. This aged swiss has a firm and crumbly texture with a nutty flavor and fruity finish.
Chalet Baby Swiss by Chalet Cheese
This cheese factory introduced baby swiss to Green County. It’s a worldwide award-winning baby swiss made with whole milk, which lends a creamy texture and buttery flavor. A great melting cheese, it’s available original and smoked.
2-Year Aged Swiss by Carr Valley Cheese
Aged for two years, this swiss boasts a deep, complex flavor. Robust and rich, it’s wonderful for snacking on its own or stacking atop dark rye bread.
Stettler Swiss by Decatur Dairy
Cheese lovers will swoon over Master Cheesemaker Steve Stettler’s unique recipe for luscious lace swiss cheese with its tiny holes.
Shullsburg Creamery Baby Swiss by Prairie Farms Cheese Division
Crafted by passionate cheesemakers since 1938, this mild and exceptionally creamy, award-winning baby swiss cheese is a premium choice for a cheese board.
A Swiss Adventure
Making swiss cheese in Green County was stellar in its day—at one time, there were over 200 factories producing swiss. And its rolling hills dotted with small towns, farms and woodland pastures are like the alpine farmlands of Glarus, Switzerland. Today, Green County is known as the epicenter of the dairy industry in Wisconsin. It’s home to the magical town of New Glarus. A bucket-list trip for cheese lovers, consider spending a day or two exploring this destination that specializes in savory Swiss cuisine made with local swiss cheeses.
Delicious Destinations
Chalet Landhaus Inn
Enjoy authentic alpine-style cuisine at this inn and restaurant that features locally sourced cheese fondue and cheese curds, as well as breakfast Rösti potatoes similar to our recipe at the bottom of this article.
Chalet Cheese Haus
Stop in for a grilled cheese, ice cream, cold beverage and award-winning cheeses from the area.
Puempel's Olde Tavern
Founded as a boarding house and tavern in 1893, try the gourmet cheese flight from Edelweiss Creamery.
Glarner Stube
A quaint restaurant in the heart of New Glarus, it’s well-loved for its bubbling swiss cheese fondue.
Make it: Swiss Cheese Rösti
