2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In addition to the world-famous cheeses such as Emmental and Gruyere, there are other exquisite and delicious cheeses that are produced in Switzerland.
Sbrinz cheese is considered an analogue of Italian Parmesan. According to the Swiss, this is the most ancient cheese in their country. It is mentioned in ancient chronicles. it is produced in the regions of Schwyz, Bern, Saint-Gal and Argu.
Sbrinz cheese is produced only from the milk of a certain breed of cow.
600 liters of milk are needed for the production of a 45-kilogram pie. Sbrinz cheese matures for two years. During this period, too much solids are formed, which cannot be cut, but only crushed. Therefore, a special knife is used for Sbrintz cheese, which is used to scrape pieces.
This cheese has a nutty aroma and a hint of caramel. It is mostly used grated, but can also be served in small pieces with wine.
Appenzell cheese has been produced for 700 years. It was done by monks in the monastery of Saint-Gal. Over the centuries, the cheese changed its name to Rutkas, Zinkas and Alpkas.
Appenzell is a semi-hard cheese that is sold on flat cakes weighing 7 kilograms. They have an orange peel and an elastic inside with holes. This cheese has a pronounced spicy-fruity taste.
During its maturation, it is periodically immersed in a special solution of salt, white wine and spices, whose recipe has been kept for centuries. This cheese is added to various dishes and sauces and is used to make fondue.
Vashren Friborgjua cheese, also known as Friborg, has been produced since 1448. It was preferred by royalty. This cheese is produced only from September to April. It matures for 9 weeks and has a slightly sour taste combined with resin aromas. Experts liken it to an analogue of the Italian Fontina cheese. Your Friborg is used to make fondue.
Tet de Muan cheese literally means the monk's head. This is due to the fact that Tet de Muan cheese began to be produced centuries ago in an abbey in western Switzerland. This is a hard cheese that is produced in the cantons of Cortelari, Bern, Munster and Jura.
It is made from the milk of cows milked only in summer. The cheese matures on pine boards for 75 days. You get pies of one kilogram, which have a brown crust, and their inside is yellow and thick.
Tet de Muan cheese can only be cut with a special knife that rotates to cut a very fine strip in the form of chips. Thus sliced cheese gives the best aroma and taste. It is spicy-sweet.
Schabziger cheese is produced only in the canton of Glarus. It has a greenish color thanks to special plants that are used in its production. This cheese is used for fondue. It is popularly known as Green Swiss Cheese. It matures for half a year and is sold in the form of a cut cone.
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