Swiss cheese: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Richard Nevell (Remove weird sentence) |
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Latest revision as of 17:35, 16 January 2019
In spite of its name not from Switzerland, but an American imitation of Emmenthal 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 bubbles throughout its mass. When slice, the bubbles form the signature holes.
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]