Virtually all of the top Swiss cheeses currently obtainable stateside fall into the semi-hard Alpine or mountain category; gruyère leads the way, followed by a parade of outstanding “not gruyères,” including Appenzeller, Challerhocker, L’Etivaz and Der Scharfe Maxx. Recently, there’s been one conspicuous bit of good news: A handful of previously hard-to-get cheeses from the affineur Gourmino—Bleu de Combremont, Gotthelf Emmentaler, Jùscht, Rockflower and Ur-Eiche—are now available nationwide. Read on for 11 of our top picks.
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