Swiss Cheese
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Emmentaler - cow's milk hard cheese, cut cheese - 1 lb/454 gr, Switzerland.
Emmentaler is a hard, pale yellow Swiss cheese. It has a sweet smell, with a fruity taste and delicate aroma. The most prominent feature of Emmentaler is the walnut-sized holes it contains. Emmentaler is probably the origin of the sterotypical holey cheese image.
Cheese is originally from Emmental in the Swiss canton of Bern.
Uses: Table cheese, grilling, fondue.
In Switzerland Emmentaler is combined with Gruyere and Swiss white wine to make fondues. A glass of the same white wine forms a perfect complement.
When served on the table, a crisp dry white wine, such as Sauvignon Blanc or Shiraz, is preferred by most.
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Gruyere - cow's milk hard cheese, cut cheese - 16 oz/454 gr, Switzerland.
Gruyere is a buttery and toasty-flavored cheese. It is hard with a firm, yet pliable texture. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for grating, grilling and in soups.
When Gruyere cheese is first cut, the aroma suggests a million meadow flowers trapped in rich, creamy milk. Sligtly grainy, the cheese has a wonderful complexity of flavors – at first fruity, then revealing a more earthy, nutty characteristic that lingers on the palate.
Uses: Serve it with red or white Burgundies, a range of Rhone reds from Cote Rotie to Chateauneuf-du-Pape, Bandol, Alsatian red...
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Appenzeller - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Switzerland.
A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland. The cheese has a pale, yellowish-orange color and a firm texture. It is bathed in a mixture of wine, spices, and salt which produces an orange rind that is hard and dry. The flavor of Appenzeller is rich and buttery which sharpens with age. It is excellent for snacks, sandwiches, grilling, or as a melting cheese. This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It has a pleasing, smooth texture, but this cheese's real charm is its fruity tang.
Compliments: Appenzeller makes a great snack with a piece of fruit, and it also melts well.<...
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Tete de Moine - cow's milk hard cheese - 1.9-2.1 lb/861-952 gr, Switzerland.
Tete de Moine was invented by monks at Bellelay Abbey, in the Bernese Jura mountains. 'Tete de Moine' means 'monks head' and derives from the tax levied by the abbey whereby the farmers would provide one cheese for each monk during the season.
The Swiss cheese is formed into the shape of a short cylinder. It has a firm, straw yellow paste and a spicy, fruity flavor and aroma. It is matured from four to six months and receives regular brine washings which produces a red sticky rind.
Tete de Moine is often shaved using a special cutter called a 'girolle'. Shaving the cheeses releases all the aroma and flavors. Sometimes it is eaten with pepper and powdered cumin.
Complime...
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Italian Wire Cheese Cutter/Slicer with Wooden Handles – 51.2" L, Italy.
Ends have wooden handles
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