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Gruyère cheese. Gruyère (UK: / ˈɡruːjɛər /, US: / ɡruːˈjɛər, ɡriˈ -/, French: [ɡʁɥijɛʁ] ⓘ; German: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d ...
The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as ...
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine ...
Blue. You either love blue cheese or avoid it at all costs. It has a sharp, salty, funky flavor! The secret to this cheese's pungent taste is actually a strain of mold called penicillium that is ...
Despite it being a hard cheese, Gruyère still melts nicely. Its saltiness helps cut through all the heavy fats, and the nutty flavor is so special. It's a great cheese to introduce into your mac ...
A good rule of thumb is to choose semi-hard and hard cheese (usually ones that have been aged for longer periods of time). Examples of good freezing cheeses include aged cheddar, gruyère ...
Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with ...
Cool Comforts. When people think of comfort food, it usually involves a lot of casseroles, creamy sauces, and other heavy dishes. ... A layer of rich and sharp cheeses — gruyere, pecorino, and ...