Tag Archive | Switzerland
Which Swiss? A Three Cheese Taste-off
It was not all that long ago that Switzerland was the land of the One Cheese. Indeed the government all but made sure of it, proclaiming and promoting Emmental above almost all others as The Swiss Cheese. They supported over-production through subsidy and more to ensure exports of not only an iconic Swiss food, but […]
Culture magazine: Bringing Raclette Home
Great series, Molly! “This is the final post in a series by Molly McDonough following American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location changes […]
Urner Mutschli
You little stinker!!! Small is powerful. It’s not Limburger, not Époisses de Bourgogne… but this little Swiss wheel’s hallmark is the acrid, strong, toe-jam pungency of a washed rind, alpine-style cheese. Flavor is sharp, nutty and a bit dominated by the odor while texture is smooth like any good Swiss melter (think Emmental). You could […]
“Savory Rupert skirts edge on saltiness”
The classic alpine cheeses of France and Switzerland – hefty beauties like Gruyere, Comte and Beaufort – supplied the inspiration for Rupert, a raw cow’s milk cheese from Vermont. Named for one of the oldest towns in the state, Rupert debuted about five years ago, so it’s an infant compared to those centuries-old mountain wheels […]
Beeler Napfkäse
Cheese: Rolf Beeler Napf Bergkäse Who: Aged by Rolf Beeler Where: Lucern Canton, Switzerland Milk Type: raw, cow Texture: firm and smooth, not grainy Rind: washed Shape: 16lb, 2 1/2″ tall flat wheel Flavor: deeply nutty, buttery, full cream, cured/aged meat For more than 30 years, Swiss Mâitre Fromager, or master cheesemonger, Rolf Beeler has […]
A cheese by another name? “Gruyere” name use ceasing by Emmi Roth USA
Like Parmigiano-Reggiano… Gruyere is also trying to reclaim sole use of its name and protect its origin. Does a Gruyere by any other name taste as good melted on onion soup? After May 1, 2013, a local cheese producer will find out. In response to pressure from its Swiss parent company and the Swiss Gruyere […]
Rethink ‘Swiss cheese’ image with Montagne du Jura
By Janet Fletcher San Francisco Chronicle Craig Lee / Special to The Chronicle Montagne du Jura has a beefy smell, with hints of peanut butter and buttered toast. Rethink ‘Swiss cheese’ image with Montagne du Jura If the phrase “Swiss cheese” still conjures the sort of holey slice that you put in a mousetrap, please […]
