This mild and slightly nutty cheese-the original Swiss-is named after the valley of the river Emme. It is still made the traditional way in small village dairies, from farm-fresh milk delivered twice a day.

A wheel of Emmentaler weighs between 180 and 220 pounds and is enclosed in a natural rind.

Emmentaler is perfect for sandwiches, excellent for cooking and baking, and a must for fondue. Serve with a dry white wine.

Ingredients: Fresh, part-skim cow's milk, cheese culture, salt and enzymes.

Aged: Minimum of 100 days.

Made into wheels weighing between 65 and 85 pounds, with a natural rind and a briny dry, slightly piquant flavor,

Le Gruyere is a classic cooking cheese and a vital ingredient in traditional fondue.

Ingredients: Fresh, part skim cows milk, cheese culture, salt and enzymes.

Aged: over 100 days
Also available in Reserve

This hard, grainy cheese is one of the oldest varieties, dating back as far as 23 to 79 A.D. It is still being made in the country's central region. Often referred to as "rich parmesan" mountain cheese, also known as Sbrinz, is very popular in Italy. It is also available in a fancy shredded version called Swissparme.

The magnificant flavor beneath its golden yellow rind can enhance pasta, salads, soups, etc. and its texture makes it perfect for grating. It is also tasty in paper thin slices.

Ingredients: Fresh, part skim cows milk, cheese culture, salt and enzymes.

Aged: Over 12 months