Would you say ‘Emmental or Emmentaler’?

Swiss Emmantaler ©markkurchak/flickr
Emmantaler ©markkurchak/flickr

Ask for Emmentaler to be put on top of gratins. Gratins are special as they are put into the oven to let the cheese melt and become golden-brown and crusty. The Emmentaler cheese is such an exceptional cheese not just for its flavor, it is mainly used for fondue when blended with Gruyère cheese. 

Young Gruyère cheese is creamy and nutty in taste. It gets more assertive, earthy and complex when about five months old. You can observe small holes and cracks on it; slightly grainy to the mouthfeel. The finest cheese for baking has to be one with a distinctive taste.

The Full Fat Sbrinz

The Sbrinz is a cheese that is with full fat. It is an extra hard cheese with a definitively full flavour which only develops after about 2 years in storage. Well, it has been claimed to be oldest European cheese. So when it has been used grated on pasta, it just taste so great. To accompany wine, Sbrinz is best eaten in small pieces. Hard cheeses are best eaten in slice planed directly from the block. Alternatively, simply enjoy it with bread and butter.

Swiss Vacherin Mont d’or

Swiss Vacherin Mont d’or is generally made with pasteurised milk. You can see that it is marketed in distinctive round boxes of various diameters made of spruce. Often served warmed in its original packaging and eaten like a fondue.

Semi-hard or Semi-soft Swiss Cheese?

Depending on how you want to eat it, to cook it or just enjoy it with a nice pairing wine. Appenzeller, Bündner Bergkäse, Mutschli, Raclette, Tête de Moine, Vacherin Fribourgeois and the  Tilsiter (“Royalp Tilsit”) are the Swiss semi-hard cheese. The semi-soft swiss cheese are the renowned Formaggini and the Vacherin Mont d’Or. There are others like the soft ‘Gala’ cheese, and Büsciun da cavra as well as Tomme vaudoise.

Swiss National Dishes: ‘Geschnetzeltes Kalbfleish’

With that many lakes geographically, the abundance of fish makes fish dishes more popular. The other Swiss dishes that are considered ‘national dish’ are diced veal served in cream sauce, rosti which are fried potatoes served with onion while Spatzli is a type of German noodle also considered Swiss national dish. Next is the very satisfying Ratsherrentopf which is a meat and potato stew. For cakes, it is the Kirschtorte, a flavoured cake with cherry brandy.

Älplermagronen, the Swiss Mac and Cheese

Swiss Älplermagronen ©Steinpilz/flickr
Älplermagronen ©Steinpilz/flickr

It was traditionally a dish served with apple sauce, made from potato, penne pasta, onions, butter, cream and grated cheese (which can be Gruyre, Appenzeller, Raclette or any stinky aged cheese!)

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