Swiss cheese: Difference between revisions
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imported>Howard C. Berkowitz (New page: Not from Switzerland, but an American imitation of Emmethaler cheese with standards of identity defined by the U.S. Department of Agriculture, '''Swiss cheese''' is a firm, lig...) |
imported>Richard Nevell (Remove weird sentence) |
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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 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> | ||
==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
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]