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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 ...
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.
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.
Sbrinz is a very hard cheese produced in Central Switzerland. It is often used as grated cheese in Swiss cuisine, although it is also eaten in small pieces. The cheese is produced in only 42 dairies in Central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption.
"Swiss cheese" is first mentioned 2000 years ago by the Roman historian Pliny the Elder. In his writings of the 1st Century AD, he mentions the Caseus Helveticus, a hard Sbrinz-like cheese made by the Helvetii, who were the tribe occupying the territory of modern-day Switzerland. [3]
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.
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Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. [18] Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. [19]