Swiss cheeses include many variations that reflect differences in taste, sharpness, density (dryness), the size of the characteristic holes throughout the cheese, and the overall delicacy or robustness.
These include the Appenzeller, Emmenthaler, and Gruyere made in Switzerland.
Hard mountain cheeses
Among these cheeses are Sbrinz, Spalen, and Saanen; their availability in the United States is limited.
This is a hard Swiss grating cheese.
This hard-to-find Swiss variety is a semisoft table cheese and the finest of the Tilsits. Even more rare cheeses from Switzerland are Raclette, Tęte de Moine, and Vacherin Fribourgeois.