Apart from their mutual fabulousness, these two cheeses don’t have much in common. One is German, the other Swiss. One is creamy, one is firm. The German cheese is a new creation, the other a venerable classic, from centuries-old methods that hardly budge. But both are examples of masterful cheesemaking, standard bearers for their style. Tasting the greats is how you develop your palate, so I hope you’ll seek out one or both of these impressive imports.