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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. ... Italy, and Switzerland. While the cheeses are judged, their maker is kept anonymous, and the products are ...
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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 ...