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well, i would always just use some goats cheese or mature cheddar,

no jokes, goats cheese is meant to have the same consistency as Swiss and will cook for the same time and in exactly the same way,

the only different thing about it is that there is a very small distinction in taste,

but who's going to know right?

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Q: What other cheese can I use in my recipe calls for Swiss and I don't have Swiss?
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