Swiss cheese: Difference between revisions
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imported>Hayford Peirce (Gruyère with a grave accent) |
imported>Peter Schmitt (names of cheeses) |
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In spite of its name not from [[Switzerland]], but an American imitation of Emmenthaler cheese ([[Emmentaler]]) with standards of identity defined by the [[U.S. Department of Agriculture]], '''Swiss cheese''' is a firm, light yellow cheese, made from [[cow]]'s milk, with holes throughout its mass. Its taste is nutlike, although not as strong as that of Swiss or French relatives such as Emmenthaler or [[Gruyère|Gruyère cheese]]. | |||
When heated, it softens and eventually produces chewy strands. The [[Reuben sandwich]] pairs melted Swiss with [[corned beef]] and [[sauerkraut]]. | When heated, it softens and eventually produces chewy strands. The [[Reuben sandwich]] pairs melted Swiss with [[corned beef]] and [[sauerkraut]]. | ||
Revision as of 18:00, 1 August 2010
In spite of its name not from Switzerland, but an American imitation of Emmenthaler cheese (Emmentaler) with standards of identity defined by the U.S. Department of Agriculture, Swiss cheese is a firm, light yellow cheese, made from cow's milk, with holes throughout its mass. Its taste is nutlike, although not as strong as that of Swiss or French relatives such as Emmenthaler or Gruyère cheese.
When heated, it softens and eventually produces chewy strands. The Reuben sandwich pairs melted Swiss with corned beef and sauerkraut.
To meet USDA standards, it contains not more than 41 percent of moisture, and its solids contain not less than 43 percent of milkfat.[1]