Sign in


Registering for this site allows you to access your order status and history. Just fill in the fields below, and we’ll get a new account set up for you in no time. We will only ask you for information necessary to make the purchase process faster and easier.

Create an Account
OUR PHONE NUMBER: 800-944-0454
Cart (0) 0 / $0.00

Ed Gossner Sr. spent a lifetime perfecting the art of making Swiss Cheese with a dream of producing the finest cheese in the world. In 1966, decades of craft and skill made his dream a reality when Gossner Foods, Inc. was founded. Since then, the very same artisanship and care he used to make fine Swiss Cheese has been passed down, providing the legacy of delicious Swiss Gossner Foods is known for.

Health Benefits of Swiss Cheese

Made from 4 simple ingredients: milk, cultures, salt and enzymes; Gossner Swiss is naturally Gluten-Free with no artificial colors, preservatives or hormones.

Low in Fat

One ounce of Swiss Cheese has 7.88 g. of fat. Swiss is a low-fat cheese when compared to cheddar, which has 9.4 grams of fat.

High in Protein

One ounce of Swiss Cheese provides 16 percent of the daily protein that a 130 lb. person requires.

Excellent Source of Calcium

Calcium helps to build strong bones and teeth, as well as helping to maintain healthy blood pressure.

Types of Swiss Cheese

Traditional Swiss

Traditional Swiss is made from the highest quality milk, which is heat treated, not pasteurized. Select cultures are used to provide a mild, nut-like flavor. Aged at least 60 days before packaging, this most popular variety appeals to those seeking the distinctive flavor of Swiss. The body is firm and pliable with smooth shiny eyes.

Baby Swiss

Baby Swiss is made with the same high quality milk as our traditional Swiss, but the milk is pasteurized rather than heat treated. This variation along with differences in the cheese cultures we use, result in a Swiss milder than all other variations.

European Style Swiss

European Style Swiss is made with cultures imported from Europe and with a procedure developed by European Cheesemasters. The different techniques used to make this Swiss give us a finished product which has the full-bodied flavor typical of imported Swiss Cheese.

Scroll To TopScroll To Top