If you are looking for cheese with low salt levels there is a reason why there are not that many cheese labels that specifically say “low sodium”. Salt is often an essential ingredient which is supposed to remove moisture from cheese during its making. It is therefore a technological necessity. But, as it turns out, cheese can be naturally quite low in sodium. Swiss cheese is among the most popular varieties that are known for this quality. Depending on the particular brand the level of sodium in a Swiss cheese can be 50 mg per serving or less. (Remember that 35mg of sodium qualifies a product for a “very low sodium” label.) There can be four times as much sodium in some kinds of Cheddar (look at this chart that shows sodium levels for all types of cheeses). And this is not just because of the “holes” (which, as you might have guessed, possess no nutritional value). It may be that the cheese-making tradition that goes back to Canton Bern in Switzerland simply does not believe in adding salt to the product. More importantly, the process of making Swiss cheese uses a different method of removing extra moisture compared to other cheese making processes that use salt. For the same reason, soft cheeses like cottage cheese and Ricotta do not have much salt in them, because the moisture does not need to be removed, it’s simply a part of the final product.
Some people do not like Swiss cheese. My suggestion would be to try cooking with it. The flavor can be enhanced by combining Swiss cheese with various other products and spices.