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Grevé. Grevé is a Swedish cow's milk cheese which is similar to Emmental cheese.The semi-hard cheese has a nut-like, slightly sweet taste and a fat content of 30-45%. [1] It was first produced in 1964 at Örnsköldsvik in Västernorrland County, Sweden. [2]
"Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland made with raw milk. [2] The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
Emmental cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland. [2]It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), [3] the Netherlands, [4] Bavaria, and ...
Jarlsberg cheese originated in 19th-century Norway and is made using similar methods to Emmental. Maasdam cheese is a Dutch version, devised in the late 20th century. [3] All of these are widely exported. In North America and some other areas outside Europe, Emmental is the best known, and is commonly called simply "Swiss cheese".
These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands ( alpage in French ), and then transported with the cows down to the valleys in ...
Leerdammer (Dutch pronunciation: [leːrˈdɑmər]) is a Dutch semihard cheese made from cow's milk. It has an ageing time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes. [1]
The cheese shares similarities with Emmental, introduced to Vestfold by Swiss cheese makers during the 1830s. [4] The cheese was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855. [9] After several years of popularity marked by a large volume of production Jarlsberg disappeared from the market. [4]
Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. Certain Swiss-style cheesese, such as Emmental (often called "Swiss cheese" in the US), may be semi-hard.
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