Swiss Cheese to Bank On

The world of flavor beyond holey cheese
Sam Gugino
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.

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