Americans may think of Swiss cheese as full of holes, but unlike Emmentaler, another AOP cheese, Gruyère is essentially solid. Its high water content—more than 34%—makes it eminently meltable ...

Cheese connoisseurs are no doubt familiar with a particular kind of semi-hard Swiss cheese called "Tête de Moine."Rather than spreading or slicing the cheese, Tête de Moine is usually served by ...