Despite its name, it was actually American cheesemakers, not Swiss, who modernized Swiss cheese production.

Previously, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. However, with the introduction of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, rindless Swiss cheese in blocks were developed.

Swiss is made with part skim milk, is full-flavored, buttery, and nutty and aged at least 60 days.

Because cheese is essentially milk that is condensed it is important to choose Swiss cheese made from organic milk, free from hormones.