| It may be the last thing to cross your mind as | | | | cheese to use in fondue, and is often used in |
| you set down the cheese and crackers plate, but | | | | dishes such as French Onion Soup and Veal |
| have you considered where your choice of | | | | Cordon Bleu. Riesling is an excellent white wine to |
| cheese came from? Chances are you have | | | | pair with this cheese. |
| selected a style of cheese based on your own | | | | Where semi-hard cheeses are concerned, |
| personal preference, however the cheese wheel | | | | Appenzeller is a popular choice. Produced in |
| churns a little deeper than many realize. Where | | | | Appenzell, herbed brine is applied to the wheels of |
| does it come from? What has it gone through | | | | Appenzeller while it cures. This both adds flavor |
| before reaching its final destination on your plate? | | | | and preserves the cheese. It has a strong scent |
| There are a lot of different answers to these | | | | and a nutty - sometimes fruity - flavor, depending |
| questions, but when we're talking Swiss cheeses, | | | | on how long it's been aged. Raclette, another |
| the answer is always tradition, tradition, tradition. | | | | well-known variety, is a salted, semi-hard cheese |
| Switzerland has about four hundred fifty varieties | | | | that is traditionally made from cow's milk; |
| of cheese. The majority, ninety-nine percent, is | | | | however, there are variations made from white |
| produced with cow's milk; the very small | | | | wine, pepper and herbs and smoked Raclette. |
| percentage remaining is derived from either sheep | | | | Originating from the canton of Valais, Raclette is |
| or goat's milk. As well, these four hundred fifty | | | | also a dish indigenous to areas of Switzerland: A |
| varieties of cheese fall into about five main | | | | Raclette round is heated and then scraped onto |
| categories: Extra-hard, hard, semi-hard, semi-soft | | | | dinner plates. Raclette is derived from the French |
| and soft cheeses. | | | | term racler, meaning "to scrape". Tête de |
| The most popular selection of extra-hard cheese | | | | Moine is another interesting cheese. Eaten in an |
| is Sbrinz. Produced in only forty-two dairies in | | | | unusual way, Tête de Moine must be |
| central Switzerland, Sbrinz is made solely from | | | | carefully scraped with a knife to ensure |
| local cow's milk and held within the region until | | | | developing its scented flavors. It is produced in |
| ready for consumption. Being of the extra-hard | | | | fewer than ten cheese dairies in Switzerland and |
| variety, Sbrinz is often grated and used as a | | | | blends deliciously with a dry white wine. |
| substitute for parmesan cheese. | | | | Of the semi-soft variety there is Vacherin Mont |
| After extra-hard cheeses are hard cheeses. First | | | | d'Or. This seasonal cheese has a soft texture and |
| we have Emmentaler, also popularly known as | | | | rich flavor. It commonly comes from villages |
| "Swiss Cheese" throughout North America, | | | | within the Jura region of Switzerland, and may be |
| Australia and New Zealand. This cheese is originally | | | | served warm and eaten like fondue. In regards to |
| from the Emme valley in the canton of Bern; it is | | | | the soft variety, Gala cheese is an excellent |
| yellow, contains characteristically large holes and | | | | selection. |
| tends to have a pleasantly tart taste. | | | | As you can see, a lot more than you thought is |
| Gruyère is another popular hard cheese | | | | involved with the cheese you eat, and we've only |
| that is yellow in color. This cheese was named | | | | touched the surface. However, at least now you |
| after the town, Gruyères and produced in | | | | have some knowledge to support your next |
| the canton of Fribourg, Vaud, Neuchâtel, Jara | | | | Swiss cheese selection. Break out that Swiss |
| and Bern. While it is creamy and nutty flavored | | | | cookbook you've been neglecting and experiment |
| when young, Gruyère becomes more | | | | with the versatility Swiss cheeses provide, or |
| complex with age. It happens to be considered | | | | simply impress your guests with your savvy |
| one of the finest cheeses to use for baking; so | | | | cheese know-how. Just remember, you heard it |
| why not break out that Swiss cookbook and see | | | | here first. |
| if its true? Gruyère is also a good melting | | | | |