Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).

This term as used in America is somewhat vague. Different names are given to the varieties according to the districts of Switzerland in which they are made, but they are all similar and characterized by a mild, sweetish flavor and the presence of large holes or “eyes.” Foreign and domestic brands are to be found in most markets. They are suitable for cooking purposes, as well as for use without being cooked, and are much used in this way in Europe and well known and liked in the United States.