What is the difference between Swiss cheese and regular cheese?

December 8, 2025 •

4 min read

Over 90% of the internet’s content may go undiscovered, but understanding the differences between cheese varieties is a key to delicious discovery. This guide delves into what makes Swiss cheese unique compared to other common, or 'regular,' cheeses, from its signature appearance to its distinctive flavor profile.

Quick Summary

Swiss cheese is a specific variety of cheese, often characterized by its mild, nutty flavor and iconic holes, known as eyes, created during a unique fermentation process. Other cheeses, commonly called “regular cheese,” encompass a wide range of types, each with its own flavor, texture, and production methods.

Key Points

Specific vs. General: Swiss cheese is a single, identifiable cheese type, while "regular cheese" is a broad term for countless other varieties, such as cheddar, colby, and mozzarella.
Distinctive Holes: The iconic holes, or "eyes," in Swiss cheese are a result of specific bacteria releasing carbon dioxide during the aging process, a characteristic not found in most other common cheeses.
Nutty Flavor Profile: Swiss cheese has a signature mild, nutty, and slightly sweet flavor, unlike the diverse range of tastes found in "regular" cheeses, which can be sharp, buttery, or tangy.
Lower Sodium Option: Swiss cheese is naturally lower in sodium than many other popular cheeses, including cheddar and feta.
Melting Properties: Due to its composition, Swiss cheese melts smoothly and evenly, making it ideal for fondues and grilled sandwiches, a quality that can vary in other cheeses.
Lactose Content: The aging process reduces the lactose in Swiss cheese, making it a better option for those with mild lactose intolerance compared to some other dairy products.
Production Method: The manufacturing of Swiss cheese involves unique bacterial cultures and temperature controls that are different from the processes used to make other natural or processed cheese types.

Swiss Cheese vs. Regular Cheese: A Comprehensive Breakdown

When we talk about “regular cheese,” we are actually referring to a vast and diverse category of cheeses, including popular types like cheddar, mozzarella, and colby. The term serves as a counterpoint to specialized varieties like Swiss cheese, which possesses a distinct character all its own. The primary differences boil down to origin, production, and sensory characteristics such as flavor and texture.

The Defining Characteristics of Swiss Cheese

Swiss cheese, a category that includes the famous Emmentaler, originated in Switzerland's Emmental valley and is now widely produced in other countries, including the United States. Its most recognizable feature is the presence of holes, or "eyes," which are created by specific bacteria, primarily Propionibacterium freudenreichii, during the aging process.

Flavor and Texture: Swiss cheese has a mild, nutty, and slightly sweet flavor profile that becomes more complex and intense as it ages. It has a semi-firm, elastic texture that melts well.

Production: The cheesemaking process for Swiss involves carefully controlled temperatures and the addition of specific bacterial cultures. As these bacteria consume lactic acid, they release carbon dioxide gas, which becomes trapped in the cheese and forms the characteristic eyes. Swiss cheese is aged for varying lengths of time, from as little as one month for 'baby swiss' to several years for aged varieties, influencing its final flavor and texture.

Nutritional Profile: Compared to many other cheeses, Swiss has a lower sodium content, making it a good choice for those watching their intake. It is also a great source of calcium and protein.

What Defines “Regular” Cheese?

Because "regular cheese" isn't a single product, but rather a catch-all term, its characteristics are more varied. The two main types are natural and processed cheeses.

Natural Cheeses: Made directly from milk, natural cheeses can be hard, semi-hard, or soft, with diverse flavors and textures based on milk type, aging time, and production methods.

Processed Cheeses: These are made by combining natural cheese with other ingredients, like emulsifying salts, extra milk, and preservatives. This results in a softer, creamier, and more consistently flavored product with a longer shelf life. Processed cheese typically contains more sodium than natural varieties.

Key Differences at a Glance


Feature	Swiss Cheese	Regular Cheese (General)
Appearance	Pale yellow with distinct holes ("eyes").	Varies widely (e.g., orange cheddar, white mozzarella).
Flavor	Mild, nutty, slightly sweet.	Ranges from mild to sharp, buttery, or savory, depending on type.
Texture	Semi-firm, elastic, smooth.	Can be soft, semi-firm, or hard; varies significantly.
Origin	Alps of Switzerland (Emmental valley).	Broadly includes cheeses from all over the world, not one specific region.
Holes ("Eyes")	Characteristic feature caused by specific bacteria.	Generally does not have holes, or they are not a defining feature.
Sodium Content	Often lower than other cheese varieties.	Varies greatly; processed cheeses are often higher in sodium.
Lactose Content	Low due to the aging process.	Varies depending on aging; hard cheeses generally have less lactose.

Nutritional Information and Health Considerations

While Swiss cheese is often promoted for its lower sodium content, it’s important to remember that all cheeses should be consumed in moderation as part of a balanced diet.

Swiss Cheese: Excellent source of protein and calcium. The lower lactose content makes it a good option for people with lactose intolerance. However, like most cheeses, it is high in saturated fat.
Regular Cheese: The nutritional profile varies dramatically. For example, a slice of cheddar can have significantly more sodium than a slice of Swiss. Processed cheeses often contain added emulsifiers and other additives.

How to Choose: Swiss vs. Other Cheeses

Your choice between Swiss cheese and another type of cheese depends largely on the application and your personal preference. For a sandwich, a classic Swiss offers a distinct, nutty flavor that complements many meats, whereas a slice of sharp cheddar provides a more intense taste. In a fondue, the excellent melting properties of Swiss cheese are ideal. For a salad, crumbled Swiss can provide a mild, salty contrast to greens without overwhelming other ingredients.

For melting: Swiss cheese is known for its excellent melting capabilities, making it a top choice for fondues and grilled sandwiches.

For snacking: A slice of Swiss offers a mild, slightly sweet profile that pairs well with fruits, nuts, and cured meats.

For low-sodium diets: The naturally lower sodium level in Swiss cheese makes it a healthier choice for those monitoring their salt intake.

The Final Word on Cheese Differences

Ultimately, the key difference is that “Swiss cheese” refers to a specific, identifiable type of cheese with a signature nutty taste and eye formation, whereas “regular cheese” is a broad, non-specific category. The variations within the “regular cheese” category are far greater than the variations within Swiss cheese itself. Choosing between the two is a matter of taste, nutrition, and intended culinary use. No single cheese is objectively better; it is a matter of personal preference and the flavor profile you desire.

For more detailed information on different cheese types and pairings, The Cheese Lover's Guide To Swiss Cheese is an excellent resource.

Frequently Asked Questions

The iconic holes, or "eyes," in Swiss cheese are created by specific types of bacteria, primarily Propionibacterium freudenreichii, which release carbon dioxide gas as they consume lactic acid during the aging process. The gas forms bubbles that become trapped, creating the unique holes.

While Swiss cheese is often lower in sodium and lactose than many other cheese types, the healthiness depends on the specific cheese and serving size. Swiss is a great source of calcium and protein, but still contains high amounts of saturated fat.

Yes, but the result will have a distinct flavor. Swiss cheese is known for its nutty, mild taste and excellent melting capabilities, which is different from the flavor and texture of other common cheeses like cheddar or mozzarella. It works well in fondues, sandwiches, and sauces.

The original Swiss cheese, Emmentaler, traces its roots to the Emmental valley in Switzerland as far back as the 13th century. The cheesemaking techniques were brought to the U.S. by Swiss immigrants in the late 1800s.

Natural cheese is made directly from milk, curdled with rennet or acid, and aged naturally. Processed cheese is made by blending natural cheese with other dairy ingredients, emulsifiers, and preservatives, resulting in a consistent and longer-lasting product.

Larger holes in Swiss cheese generally indicate a more pronounced flavor, as the size of the eyes is related to the amount of gas produced by the bacteria during aging.

The term "regular cheese" has no standardized definition but typically refers to mass-produced, common varieties widely available in supermarkets, such as mild cheddar, colby, Monterey Jack, and commercially-made mozzarella.