Fresh cheese is placed on racks to ripen in the cheese cellar at a dairy in the Swiss village of Pontresina.

Switzerland produces 450 types of cheeses that vary in consistency, flavor, color, and size. Some of the most well-known varieties are Emmentaler, Appenzeller, Tilsiter, Gruyhre, Vacherin, Tjte de Moins, Raclette, Sbrinz, and B|ndnerkdse. Emmentaler, with its signature circular holes, most resembles what many people in the United States characterize as "Swiss" cheese.

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