Swiss cheese: Difference between revisions
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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 | 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. | ||
When heated, it softens and eventually produces chewy strands. The [[Reuben sandwich]] pairs melted Swiss with [[corned beef]] and [[sauerkraut]]. | 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 | To meet USDA standards, it contains not more than 41 percent of moisture, and its | ||
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| title = United States Standards for Swiss Cheese, Emmentaler Cheese | | title = United States Standards for Swiss Cheese, Emmentaler Cheese | ||
| publisher = [[U.S. Department of Agriculture]]}}</ref> | | publisher = [[U.S. Department of Agriculture]]}}</ref> | ||
While much of American Swiss cheese is a commodity, there are very good [[artisanal cheese]]s in the "Swiss" style, either prefixed with the cheesemaker's name or with a distinct brand name. | |||
==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
Revision as of 12:05, 10 August 2010
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]
While much of American Swiss cheese is a commodity, there are very good artisanal cheeses in the "Swiss" style, either prefixed with the cheesemaker's name or with a distinct brand name.