Search results
Results from the WOW.Com Content Network
It is classified as a Swiss-type or Alpine cheese. The term is generic; it does not imply that the cheese is actually made in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks or rounds of the cheese are riddled with holes known as "eyes". Cheese without eyes is known as "blind". [1]
Five different Swiss Alpine cheeses on sale in Lausanne. 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.
Berner Alpkäse is a hard cheese produced in the Alps of the Bernese Oberland and adjacent areas of Switzerland. It is classified as a Swiss-type or Alpine cheese, and is a spicy, full-fat, raw milk cheese without holes. The cheese is manufactured exclusively with manual labour, usually on a wood fire.
For premium support please call: 800-290-4726 more ways to reach us
Despite not having flying cars in 2015 like 'Back to the Future' predicted, humans made many discoveries that rewrite our understanding of the universe.
The general eating characteristics of the cheeses are a firm but still elastic texture, flavour that is not sharp, acidic or salty, but rather nutty and buttery. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny". [7] Swiss cheese being stored in a cellar in a small cheese dairy near St. Gallen
Fondue. Back in the '30s, something called the Swiss Cheese Union, which is real, successfully lobbied to make fondue the national dish of Switzerland.Glad we had our best people on that one ...
It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes from the ripening process, [2] and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmentaler cheeses by being less expensive and quicker to produce.