Swiss Cheese – Strong and Sharply Flavored

Coming from Switzerland and traditionally named for its area of origin, the term “Swiss cheese” is no longer restricted to that part of the world. Many varieties of the pale yellow, nutty-flavored cheese are now produced all around the world.

Swiss cheeses from Switzerland, like the famous Emmental and Gruyere, are generally crafted of unpasteurized, raw milk. Swiss cheeses produced in the United States, like Aged, Baby, and Lacy or Lorraine Swiss, are made from pasteurized cow’s milk.

Aged Swiss is a strong, dramatically seasoned cheese. Both Baby and Lacy Swiss are semi-soft with a reasonably milder taste.

Swiss cheese shades range from a creamy ivory to a much deeper yellow. Its flavor, frequently described as nutty, differs from extremely mild to rather sharp.

When saving Swiss cheese, keep in mind that its taste heightens as it ages. Swiss cheese will last tightly covered in the refrigerator as much as 2 months as blocks, or approximately one month if sliced.

To freeze Swiss cheese for later use, shop 1/2- pound (or smaller sized) blocks in zip-lock baggies. After being frozen, Swiss cheese might be crumbly upon thawing, but will make a fine ingredient in cooked dishes.

One concern individuals frequently have about Swiss cheese is how it gets its holes. There are three pressures of bacteria used in the production of Swiss cheese; one of the germs pressures gobbles up the lactic acid that the others produce, discharging carbon dioxide in the process.

It used to be that Swiss cheese eyes required to be in between 11/16 and 13/16 of an inch (that’s about the size of a nickel) to be marked Grade A. Much to the aggravation of producers, the large holes frequently got captured in the slicing equipment. Now cheese with holes as small as 3/8 of an inch, about half the initially required size, can make the greatest grade.

Understood for melting quickly with an excellent result, Swiss makes a fine addition to cheese-based dishes. Expensive of heat will result in a rubbery item, however, so it is best to use a consistent medium heat when melting Swiss.

With its name derived from “fondre,” French for “to melt,” fondue was developed as a way to use up solidified cheese and dry bread. Similarly at home après ski or following mixed drink hour, fondue now enjoys an especially fun reputation far removed from its peasant roots. Delicious and reasonably simple to make, it brings to mind good friends relaxing the fondue pot, chuckling and sharing a delicious meal.

Swiss Fondue
1 pound Swiss cheese, grated
2 tablespoons versatile flour
1 clove garlic
2 cups dry gewurztraminer
2 tablespoons Kirsch or brandy (optional).
1/4 cup Parmesan cheese, grated.
1/4 teaspoon ground nutmeg.

For dipping:.
French and Pumpernickel bread, cubed into bite-sized pieces.
Apple pieces.
Assorted vegetables– cauliflower, broccoli, celery.

Toss Swiss cheese with flour to coat cheese uniformly; set aside.
Cut the garlic clove in half, then rub all over the interior of the fondue pot to equally disperse the juices.
Put gewurztraminer into fondue pot and carefully bring to a simmer; do not boil.
Include the Swiss cheese to the hot red wine a handful at a time, stirring continuously with a wooden spoon.
After all of the cheese has actually been included and melted, include the Kirsch or brandy, Parmesan cheese, and nutmeg.
Heat till just boiling, stirring constantly.
Serve with bread, fruit, and veggies for dipping.

Typically, the charge for losing a piece of bread or other dipper in the fondue was that the offender was required to purchase supper for everyone else.

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