"Christopher M." wrote:
>
>I'm kind of picky about my swiss cheese. I like dry swiss, and I like the
>lacey kind with the many small holes.

I much prefer Jarlsburg to Swiss (Emmentaler). When sliced that lacy
cheese (Swiss? Lorraine) sticks back together, it's not a favorite
anyway... typically sold to fad dieters as it is low fat/salt... but
with very little flavor and terrible texture (Velveeta is far more a
cheese)