I’m sweaty and panting hard by the time I reach the small chalet perched high in the Swiss Alps. But when I pause to catch my ...

Why does Swiss cheese look like that? What's with all the holes? It turns out, those holes are key in making cheese Swiss! Dr. Michael Tunick, author of "The Science of Cheese," explains what goes ...

ALDI's new selection of Swiss cheeses is pretty divine. Each wedge (or eight packaged rosettes for the Tête de Moine) costs ...

In many Swiss regions, Gruyère cheese is the most popular ingredient in fondue. It's a versatile and popular cheese for cooking because it has a taste that's distinct but not overpowering.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Silky Swiss chard, briny pops of mustard-macerated onions ...

What’s so unique about raclette? The Swiss dish dates back centuries, when mountain herdsmen would heat their cheese on an open fire and scrape off the melted part to keep them going.