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Chällerhocker (sometimes stylized as Challerhocker; Swiss Standard German pronunciation: [ˈçɛl.ərˌhɔk.ər]) is a Swiss semi-hard, smear-ripened cheese produced in the town of Lütisburg in the Canton of St. Gallen, Switzerland. [2] The name means "sitting in the cellar" in Swiss German, referring to its traditional aging process.
Five different Swiss Alpine cheeses on sale in Lausanne. This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. [1] [2] Cow's milk is used in
The cheeses, in rounds of at least 15 kg (33 lb), are aged at a humidity of over 85% and the rind is brushed regularly with brine. The initial ripening period occurs on-site and later the cheese is aged in the cellars of cheesemongers and dairies. [3] After a maturation period of 6 to 18 months, the cheese is ready for consumption.
This ten-year aged cheese is bright and buttery, with notes of caramel and mascarpone. “Our Maker’s Reserve Cheddars are truly special and reflect the all-important factor of time,” Allen says.
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First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
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[4] [5] However, in Switzerland itself more Gruyère is consumed, and in continental Europe Gruyère, a name with a considerably longer history, tends to be thought of as the archetypal Swiss cheese, [6] with for example "Gruyère de Comté" being another name for Comté. Swiss Brown cattle grazing on alpage pastures. Technically, Swiss-type ...