Swiss Cheese to Bank On
The world of flavor beyond holey cheese
Issue: April 30, 2004
For most Americans, Swiss cheese is merely a partner for ham and rye. But hold the mayo, folks. Referring to cheese from Switzerland as one monolithic wheel is like lumping Parmigiano-Reggiano with the sawdust in those green canisters.
For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2004.