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Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. [4] Swiss Brown cattle grazing on alpage pastures. Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C ...
The highest alpage suitable for grazing is at around 2,800 metres (9,200 ft). [13] Cheese was made during this period, and mostly stored before bringing down in autumn. [14] Often the same cows and herders made a different kind of cheese from winter milk, and protected varieties may require summer (or winter) milk. [15]
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
It was also a staple food for mountain dwellers. [13] Goat milk is often used for fresh cheeses, especially in southern Switzerland. Quark cheese is also very popular in Switzerland. Cheese is commonly used in Swiss cuisine. Fondue and Raclette, which are melted cheese dishes, have become among the most popular dishes in the country.
Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ⓘ) is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.
L'Étivaz is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, and is very similar to Gruyère surchoix in taste. Its place of origin, L'Etivaz, is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants.
A hypothesis proposed by Swiss researchers in 2015 notes that particulate matter may also play a role in the holes' development and that modern sanitation, which eliminated debris such as hay dust in the milk, played a role in reduced hole size in Swiss cheeses, or even "blind cheese". [12] [13] Historically, the holes were seen as a sign of ...
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