Irish grass produces amazing milk, which, in turn makes even more phenomenal cheese.
The grasslands in the historic Munster region of what is now County Tipperary, below the Rock of Cashel, produce milk that makes a far better tasting Swiss cheese than you find coming out of most Swiss cheese makers, most of whom, these days, source milk from anywhere and everywhere, more of it coming out of Wisconsin and Texas than Switzerland.
Kerrygold ages their Swiss over 90 days and it achieves a sweet, nutty taste that is smoother, less harsh edge and much less grainy in texture than the big-brand Swiss makers. It has the taste of a great aged Swiss from Switzerland without all of the quirks.
It is absolutely my go-to Swiss for anything from sandwiches and melts to a really nice broil that I do with a filet finished with a topping of brown bubbling Swiss cheese rather than a sauce.
I list it here to give you the Jazz Chef take. It’s available at most supermarkets from gourmet specialty to Whole Foods to Walmart, and easily earns our 5-Diamond Choicestuff™ rating because, even though there are a lot of Swiss cheeses out there, Kerrygold’s ability to create a craft product in volume is really pretty admirable.