Swiss cheese: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz No edit summary |
imported>Howard C. Berkowitz No edit summary |
||
| Line 1: | Line 1: | ||
{{subpages}} | |||
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 holes throughout its mass. Its taste is nutlike, although not as strong as that of Swiss or French relatives such as Emmenthal or [[Gruyère cheese]]. | 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 holes throughout its mass. Its taste is nutlike, although not as strong as that of Swiss or French relatives such as Emmenthal or [[Gruyère cheese]]. | ||
Revision as of 12:01, 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 holes throughout its mass. 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]