The History of Switzerland
Switzerland Swiss is an iconic cheese from Switzerland, popular for slicing and produced in convenient 200-pound blocks. Today this unique cheese is made with milk from cows raised under farming practices that preserve and replenish grazing land. But the essential techniques and skills that turn milk into Switzerland Swiss have not changed for more than 700 years.
- Aged a minimum of 60 days
- Pasteurized cow's milk
- Animal Rennet
The traditional aging process results in the classic nutty, straw aroma, smooth texture, and the classic mild, buttery taste. Fermentation during months of maturing produces the familiar “eyes” throughout the cheese. Originally seen as signs of imperfection, today these holes symbolize traditional Swiss quality.
- CHEF SALAD
- CHEESE STRUDEL
- BREAKFAST CASSEROLE
- SAUVIGNON BLANC
Pasteurized Cultured Milk and Non-Fat Milk, Salt, Enzymes. Contains Milk.
Serving Size 1 Oz (28g), Servings Per Container Varied, Calories 110, Total Fat 8g (12% Dv), Sat. Fat 5g (25% Dv), Trans Fat 0g, Cholest. 25mg (8% Dv), Sodium 40mg (2% Dv), Total Carb 0g (0% Dv), Fiber 0g (0% Dv), Sugars 0g, Protein 9g, Calcium (30% Dv), Iron (2% Dv) Percent Daily Values (Dv) Are Based On A 2,000-Calorie Diet. Keep Refrigerated.