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Emmentaler
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: ''Streptococcus thermophilus'', ''Lactobacillus helveticus'', and ''Propionibacterium freudenreichii''. Historically, the holes were a sign of imperfectio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canton Of Bern
The canton of Bern or Berne (german: Kanton Bern; rm, Chantun Berna; french: canton de Berne; it, Canton Berna) is one of the 26 cantons forming the Swiss Confederation. Its capital city, Bern, is also the ''de facto'' capital of Switzerland. The bear is the heraldic symbol of the canton, displayed on a red-yellow background. Comprising ten districts, Bern is the second-largest canton by both surface area and population. Located in west-central Switzerland, it is surrounded by eleven cantons. It borders the canton of Jura and the canton of Solothurn to the north. To the west lie the canton of Neuchâtel, the canton of Fribourg and canton of Vaud. To the south lies the canton of Valais. East of the canton of Bern lie the cantons of Uri, Nidwalden, Obwalden, Lucerne and Aargau. The geography of the canton includes a large share of all three natural regions of Switzerland: the Jura Mountains (the Bernese Jura), the Swiss Plateau (the Bernese Mittelland) and the Alps (th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese. Swiss cheese In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (''propionibacteria''), notably ''Propionibacterium freudenreichii'' subsp. ''shermanii''.P.L.H. McSweeney, ''Biochemistry of Cheese Ripening: Introduction and Overview'', in: Fox, p. 349 These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: :3 Lactate → 2 Propionate + Acetate + CO2 + H2OT. Beresford, A. Williams; ''The Microbiology of Cheese Ripening'', in: Fox, p. 303 The CO2 so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes. Not all CO2 is so trapped: in an cheese, about 20 L CO2 remain in the eyes, while 60 L remai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cheese (North America)
Swiss cheese is any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. Some types of Swiss cheese have a distinctive appearance, as the blocks or rounds of the cheese are riddled with holes known as "eyes". Swiss cheese without eyes is known as "blind". Swiss cheese is now manufactured in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland made with raw milk. The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese, in some cases differentiating the two. The term Swiss cheese is sometimes used in India, although it is also often referred to as Emmental, which is the more common name in Europe. Production Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maasdam Cheese
Maasdam cheese () is an Emmental-style Dutch cheese. Made from cow's milk, it is aged for at least four weeks. It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda is. The cheese was created to compete with Swiss Emmentaler cheeses by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental, due to a higher moisture content. The style was introduced in 1984 by the Baars company as the trademarked Leerdammer Leerdammer () is a Dutch semihard cheese made from cow's milk. It has an ageing time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental. Its sweet and somewhat nutty flavour becomes ... cheese, although it is now made by othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, ''fondue au chocolat'', in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ''fondue bourguignonne'', in which pieces of meat are cooked in hot oil or broth. Etymology The word ''fondue'' is the feminine passive past participle of the French verb 'to melt' used as a noun. It is first attested in French in 1735, in Vincent La Chapelle's ''Cuisinier moderne'',Vincent la Chapelle, ''Le cuisinier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmental
The Emmental ( en, Emme Valley) is a valley in west-central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dairy farming. The principal settlements are the town of Burgdorf and the village of Langnau. Comprising Burgdorf, Trachselwald, and Signau districts in the canton of Bern, the Emmental became part of the Emmental-Oberaargau administrative region on 1 January 2010. The district of Fraubrunnen is divided between Emmental and Bern-Mittelland. Geography The region comprises relatively low mountains on the right bank of the Aare. It includes the basins of the Emme and the Ilfis between Burgdorf and the boundary with the canton of Solothurn. Its principal elevation is the Napf, a mountain massif dominating the northwestern part of the Emmental Alps. The landscape is dominated by meadows and pastureland, with forest interspersed. Economy T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Swiss Cheeses
This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland. The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, 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. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leerdammer
Leerdammer () is a Dutch semihard cheese made from cow's milk. It has an ageing time around 3–12 months. It has a creamy white texture and was made to be similar in appearance and flavor to Emmental. Its sweet and somewhat nutty flavour becomes more pronounced with age. It also has distinct holes. Advertisement campaigns have used the slogan "De lekkerste kaas tussen de gaten" (''"the taste is around the holes"''). The cheese is produced exclusively by the Groupe Bel. The Leerdammer name is a trademark of Bel Leerdammer B.V. On 22 March 2021, Groupe Bel announced it was handing over the brand and its related assets to Lactalis in exchange for the shares Lactalis held in Groupe Bel, bar a retained 0.9% stake. Leerdammer cheese is produced in Schoonrewoerd in the municipality of Leerdam, the city which gave Leerdammer its name. Generic Leerdammer-style cheese is sold as Maasdam cheese. Groupe Bel has a second factory producing Leerdammer in Dalfsen, in the eastern province of Over ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (german: Kulinarisches Erbe der Schweiz, french: Patrimoine culinaire suisse, it, Patrimonio culinario svizzero, rm, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. History The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons The 26 cantons of Switzerland (german: Kanton; french: canton ; it, cantone; Sursilvan and Surmiran: ; Vallader and Puter: ; Sutsilvan: ; Rumantsch Grischun: ) are the member states of the Swiss Confederation. The nucleus of the Swiss C ... and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée (Switzerland)
In France, the ''appellation d'origine contrôlée'' (AOC) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using recognized and traditional know-how. The specificity of an AOC product is determined by the combination of a physical and biological environment with established production techniques transmitted within a human community that, together, give the product its distinctive qualities. These crucial technical and geographic factors are set forth in standards for each product, including wines, cheeses and meats. Other countries and the European Union have similar labeling systems. The European Union's protected designation of origin (PDO) system has now largely replaced France's AOC designations for all products except wine. How the labeling system works The AOP certification of authenticity is granted to certain geographical indications for wines, chee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jarlsberg Cheese
Jarlsberg ( , ) is a mild cheese made from cow's milk, with large, regular eyes, originating from Jarlsberg, Norway. It is produced in Norway, as well as in Ireland and the US state of Ohio, licensed from Norwegian dairy producers. It is classified as a Swiss-type cheese. Description Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavour has been described as "clean and rich, with a slightly sweet and nutty flavour". It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy, supple texture. It is aged a minimum of three months and is distinguished by medium to large holes. Some variations are aged a minimum of 9, 12 or 15 months. It is usually produced in wheels with an approximate diameter of and a height of . The characteristic holes or "eyes" are the result of the action of the bacteria ''Propionibacterium freudenreichii' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grevé
Grevé is a Swedish cow's milk cheese which is similar to Emmental cheese. The semi-hard cheese has a nut-like, slightly sweet taste and a fat content of 30-45%. It was first produced in 1964 at Örnsköldsvik in Västernorrland County Västernorrland County ( sv, Västernorrlands län) is a county (''län'') in the north of Sweden. It is bordered by the counties of Gävleborg, Jämtland, Västerbotten and the Gulf of Bothnia. The name ''Västernorrland'' means "Western ..., Sweden. The name Grevé does not mean anything; the cheese was created under the working name ”Alpost” ( Alp-cheese) and the producers wanted a name that would sound similar to Swiss cheese names, for example Gruyère. References Swedish cheeses Cow's-milk cheeses {{sweden-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
