Swiss Cheese

Categories: Food | Food & Drink | Dairy
    • Flavor: Nutty
    • Color: Pale yellow
    • Holes formed by bacteria and gas
    • 1293: Originated in the Emmental valley
    • Should be aged for at least 60 days
    • Made in giant 200 lb wheels
    • Switzerland produces many other cheeses than just "Swiss" cheese
  • Swiss Cheese is the generic American name used to describe a variety of cheese resembling the Swiss Emmental.

    Swiss cheese is notable for the holes found in several varieties. These "eyes" are caused by the release of carbon dioxide which occurs when bacteria in the cheese consumes lactic acid. In most cases, swiss cheese varieties with larger "eyes" will be more flavorful.

  • Mass Produced Varieties

    Swiss is frequently sold in pre-sliced and baby swiss varieties. These are not the truest forms of Swiss, and also have a much milder flavor. Pre-sliced swiss has much smaller eyes to make it easier to slice and solidify. Along with baby swiss, which substitutes some water for milk, these are popular but less fragrant cheeses than the traditional.
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