Related Resources • Host a Fondue Party • Classic Fondue Recipe

Elsewhere on the Web • Switzerland Cheeses

Country and Region of Origin: Switzerland

Type of Cheese: An unpasteurized cow's milk cheese. It is cured anywhere from three to ten months, with better cheese resulting from longer curing.

Texture: Hard

Rind: A rusty brown that is dry and pitted with tiny holes.

Tasting Notes: This complex cheese carries nutty, earthy flavors that hint at fruit flavors.

Wine Pairing: Pair with a Chardonnay, Sauvignon Blanc, Gewürztraminer or Claret.

Serving Suggestions: This cheese is great for eating with crackers, fruit, french onion soup, meats and also melts very well in recipes. Best known for its contribution to fondue.