The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavour and a firm, silky texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 months, although they can be aged for much longer to give a fuller, richer flavour.

Credits: BBC Food, Serious Eats