Emmenthaler cheese, a common variety of Swiss cheese, has a firm, smooth texture, large holes, and a mellow, slightly sweet, and nutty flavor.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyere, Jarlsberg, Kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.