There’s more to Swiss cheese than just the holes.
Swiss is a mild flavoured cheese that has a sweet and nutty taste, and shiny, pale yellow appearance.
Said to date back to as early as 1300 in the Swiss region of Emmental. The term Swiss cheeese is actually a phrase coined to describe many varieties of Swiss Emmenthaler.
When you think Swiss cheese do you automatically picture hole-y cheese? These holes are also known as eyes, so a Swiss without eyes is called blind. As a rule of thumb, the larger the holes, the more pronounced the flavour.
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England,...Learn More
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England, in...Learn More
How does one determine how much cheese is needed? Here’s a rough guideline to help with cheese counts: If entertaining with other foods: 45-60 g per person; If it’s just wine and cheese: 120 g per person; If including a platter of hors d’oeuvres, pate, cold cuts, or salads: 60 g per person; To help get a better sense of portion sizes, a 1” cube of cheese is about 30 g.
Once you’ve ripped the package open, wrap cheese in kitchen wrap and place in a food bag to store it – this will ensure circulation of air to help it last longer.
Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.