What is the melting point of Swiss cheese?

Your question refers to a common misconception about Swiss cheese. While Swiss cheese is widely known for its holes, melting point is not a relevant concept for cheeses like Swiss. Melting cheese typically refers to the process of heating a cheese until it reaches a point of becoming soft, gooey, and liquid-like. Swiss cheese, like most natural cheeses, does not truly "melt" in the traditional sense. When heated, Swiss cheese tends to become soft and slightly more fluid, and the fats within the cheese may liquefy to some extent, but it does not reach a melted or liquid state like processed cheese products. So, Swiss cheese does not have a specific melting point as we might associate with other substances like metals.