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.

Table cheeses

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.

Sapsago

This is a hard Swiss grating cheese.

Swiss Tilsit

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, Tête de Moine, and Vacherin Fribourgeois.