Heritage
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.
Description
Full-flavored, buttery, nutty with characteristic holes. Aged at least 60 days.
Appearance
Ivory.
Texture
Firm; large, dime-sized eye.
Flavor
Mellow, buttery, nutty.
Serving Suggestions
Add shredded Swiss to casseroles, classic fondues or baked potatoes or traditional Swiss style Roesti potatoes. Wisconsin Swiss cheese makes ordinary omelets, scrambled eggs and quiches extraordinary.
Goes Well With
Apples, pears, grapes Fruity white wines like Riesling; red wines such as Merlot and Cabernet Sauvignon.
Styles/Varieties
Wisconsin cheesemakers also produce Swiss in flavored, smoked, aged, low-sodium, reduced-fat and lacey varieties.
Performance Note
When a vacuum package of Swiss appears puffy, it means the cheese has continued to ripen and produce carbon dioxide, all part of the natural process and not harmful. The tradition of making Swiss cheese in 200-pound wheels began in the middle ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than the total weight. This tradition has continued, since it produces excellent cheese with perfectly formed eyes.
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