Swiss cheese: Difference between revisions
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imported>Howard C. Berkowitz (New page: Not from Switzerland, but an American imitation of Emmethaler cheese with standards of identity defined by the U.S. Department of Agriculture, '''Swiss cheese''' is a firm, lig...) |
imported>Hayford Peirce (Gruyère with a grave accent) |
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Not from [[Switzerland]], but an American imitation of [[Emmethaler cheese]] 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 relatives such as Emmenthal or [[ | Not from [[Switzerland]], but an American imitation of [[Emmethaler cheese]] 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 Emmenthal or [[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 17:07, 1 August 2010
Not from Switzerland, but an American imitation of Emmethaler cheese 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 Emmenthal 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]