The famous “cheese with the holes.” It originated in Switzerland, though in that country it is referred to as Emmentaler, which is a slightly different cheese. In this country, as in Switzerland, it is a cooked-and stirred-curd cheese that is salted after it has been lightly pressed. The large eyes form as a result of carbon dioxide, which is created by the introduction of certain bacteria. Ohio is this country’s largest producer of Swiss cheese.
Swiss Cheese
Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese without eyes is known as “blind”. (The term is applied to cheeses of this style made outside Switzerland, such as Jarlsberg cheese, which originates in Norway).

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