Thursday, January 30, 2014

Emmental cheese n Gruyère cheese

Emmental cheese
This archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavor and a firm, silky 
texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 months, although they can be aged for much longer to give a fuller, richer flavor.
Emmental is often grated onto gratins, or melted with white wine to make a classic Alpine fondue. 
Gruyère cheese
This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavor, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. The ivory or pale-yellow interior has fewer (and smaller) holes than Switzerland’s best known cheese, Emmental.
CATCH THIS RECIPE OF ' Swiss cheese fondue '

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