• A sweetish, nutty-flavoured large (up to 45 kg), hard cooked curd cheese made in Switzerland from the milk of cows grazed on Alpine pastures but now copied throughout the world. It is dry-salted or brined for 8 days and ripened for up to 3 months and eaten between 3 and 10 months old. The paste is pale yellow and contains scattered small holes. Served as a dessert or slicing cheese and used to make fondue.