Cheese, swiss

Australian and imported cheese. Made by curdling cows milk with rennet and containing characteristic holes. Often sold with wax rind.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and minerals (except I) were averaged from a composite of 5 samples (2x Jarlsberg, Bega, St Claire and Emmental- from Australia, Norway and Switzerland), purchased from 3 outlets in Sydney and analysed in 1988/89 by AGAL and samples of Australian Swiss-style cheese as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined only in the AGAL sample. I was determined only in the ADC sample. Dietary Fibre was imputed. Fatty acid profile is for hard cheeses (ADC 1991), as per NUTTAB95. Organic acids were imputed from cheddar cheese.