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Cheese produced outside Switzerland has been gaining ground
Foreign cheese has been slowly gaining market share as Swiss customers turn to soft and semi-hard cheeses.
Switzerland is famous for its cheese, especially the hole-filled Emmentaler, but Swiss people are increasingly turning to foreign cheese over domestic varieties.
According to The Local, Swiss residents on average ate 46.4 pounds of cheese per person in 2013. That was basically the same amount of cheese per capita as was consumed last year, but recent statistics from the Swiss Farmers’ Union and Switzerland Cheese Marketing indicate that consumption of foreign brands and styles of cheese has been growing.
The average consumption of Swiss-produced cheese grew only .4 percent in the past year, while consumption of foreign cheese increased 1.6 percent to 14 pounds per person per year. Seven years ago, the average person consumed 10.5 pounds of foreign-produced cheese.
According to the Swiss Farmers’ Union, the rise in demand for foreign produced cheese is related to the way consumer tastes have been changing lately. Hard cheese like Gruyère has fallen out of favor since 2005, while soft and semi-hard cheese has been growing in demand.
Why Do Some Cheeses Melt Better Than Others?
There's nothing more gratifying than a lovely cheese pull, but not all cheeses melt the same. We reveal why some cheese melt and others don't. Plus, we share a list of the ultimate melting cheeses.
Ever added your favorite cheese to an omelette or cheese sauce, only to have the resulting dish turn out grainy, stringy, or oily? Unfortunately, not all cheeses melt the same, and choosing to heat the wrong cheese can wreak havoc on your dinner (and render Instagrammable cheese pulls impossible).
Behind the Process
Let’s not disparage the essentials of the box and processed cheeses, however. One might call this Depression food. Kraft came up with the boxed elbow macaroni with flavor packet in 1937, at a time when meals were a bit harder to come by. Plus, this was a good nonperishable item to keep in the cupboard or pantry.
But the cheese part, well, wasn’t very cheese-like. Home cooks looking to shore up the cheesy end took to adding processed cheese, another early 20th-century creation.
The first processed cheese was developed in Switzerland, the home of fondue culture, which demanded a good melting cheese that didn’t clump, become stringy, or allow the melted fats to separate. In 1911, Walter Gerber and Fritz Stettler used sodium citrate mixed into melting Emmentaler to make a homogenous cheese that remained so when melting. Sodium citrate is an emulsifier, an additive used to bring together substances that normally don’t mix well—think oil and water. (It’s also been used to keep donated blood from coagulating. Handy stuff.)
Over in the United States, the melting cheese race was also on. James L. Kraft was granted a patent for one made without an emulsifier in 1916. In 1918, Emil Frey, a Swiss immigrant, created a velvety melter named Velveeta, which was commercially produced by Monroe Cheese Co. Kraft patented a “cheese loaf” in 1921 and bought up Monroe Cheese and its Velveeta six years later.
Over the years, that iconic cheese loaf’s recipe has been reformulated a bit, and now it’s labeled as a “pasteurized recipe cheese product.” That creamy meltability has given it a real presence out there in the mac ‘n’ cheese world. It’s a love-or-hate thing now, but at a time when refrigeration wasn’t yet a household concept (other than an icebox cooled by blocks of winter ice), a nonperishable form of cheese protein was a minor miracle.
2. GRUYÈRE: Popular Swiss Cheese
The name comes from the Swiss village Gruyere, a picturesque off the beaten path in Switzerland. It is a hard, creamy, unpasteurized Swiss cheese that matures after 4 months. No preservatives, artificial colors, or flavors are used to make Gruyere cheese. This is the specialty of this authentic Swiss cheese type.
Gruyere is yellow-colored, nutty, and salty in taste and has small holes(characteristic of Swiss cheese) which are formed by bacteria that are used in making the cheese. It is a widely popular table cheese as it can be eaten in slices, like in a sandwich or a burger.
Gruyere can also be used as melting cheese. It is one of the main cheeses that are used to make the traditional Swiss cheese fondue. Popular French dishes such as Croque Monsieur or Cordon Blue are incomplete without Gruyere cheese.
3. Carac (chocolate-filled tart)
Looking for sweets in Switzerland? Well, worry not, Carac will satisfy your cravings! This one-of-a-kind pastry is traditionally made from the finest ingredients, from fondant to cream to chocolate to shortbread pie crust. Carac is covered with green-colored fondant, which is added for the sweet and appetizing look of this dessert. This tar-like Swiss dessert pastry can be served in parties as slices or pie. It&rsquos now time to satisfy those craving moments of a sweet tooth!
There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with mushrooms in a cream sauce served with Rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated with Switzerland include particular types of cheese and milk chocolate. Swiss cheeses, in particular Emmental cheese, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.
Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety of bread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.
Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.
In the Italian-speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to homemade meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months. 
Recipes for Authentic German Salads
Asparagus Salad with Salmon
White asparagus with a raspberry vinegar dressing are topped with salmon and oamished with dill in this celebration of spring flavors.
Bavarian Radish Salad in Vinaigrette
A typical Oktoberfest with fresh healthy radishes that goes well with a crunchy
pretzel and a heatyy beer.
Celerv Root Salad
A simple dressed salad of julienned celery root, the knobby brown-skinned vegetable also known as celeriac, with a bite of bite from German mustard and chives.
Colorful Summer Salad
A salad which is as stunning as it is delicious!The cucumbers and bell peppers provide crisp textures.the eggs give the salad great substance, the mush rooms add an earthy aroma and the fresh herbs provide wonderful flavor and depth.
Cool Kraut Salad
A red cabbage salad with a sweet and pungent dressing, packed with flavor and nutrients. Fresh red cabbage, radicchio and red onions contrast with preserved vegetables. Quick and easy, too!
Creamy Cucumber and Sweet Onion Salad with Fresh Dill Horseradish
This refreshing salad combines great flavors and colors. The fresh herbs taste of summer and the horseradish adds a nice spicy note.
Deutschlaender Pasta Salad
Easy and delicious all year long: pasta salad with Deutschlaender sausages
Field Greens with Smoked Eel & Bacon- Mustard Vinaigrette
A slightly adapted version of a recipe by German Master Chef Marcel Biro, this recipe combines field greens with smoked eel, creme fraiche, cherry tomatoes, and a bacon mustard vinaigrette.
Frankfurter & Potato Salad “Carneval”
Variation of a classic potato salad with blue cheese and marinated sun-dried tomatoes.
German Potato and Lentil Salad
Potatoes and lentils pair with German flavors like Bavarian beer vinegar in this summer salad. Perfect for a barbecue side dish.
German Potato Salad (Berlin Style)
Classic German potato salad, mixing in the flavor and crunch of cucumber, pickles, bacon .onions and herbs, with a mustard vinaigrette dressing.
German White Bean & Pea Salad with Proscuitto & Smoked Cheese
A nutritious , colorful, German salad full of tasty ingredients, quick and easy to put together. Serve with German wholegrain crispbread or sunflower seed bread.
German-Style Herring Salad
A colorful herring salad with apples in a sour-cream dressing, served over mesclun, adapted from a dish served at SZMANIA’s Restaurant.Recipe courtesy of Chef Ludger Szmania.
German-Style Potato Salad
A classic German potato salad, dressed with vinegar, bacon , shallots and herbs instead of mayonnaise.
German-Style Potato Salad (2)
A vinaigrette of German flavors such as bacon. shallots, parsley and mustard infuses the potatoes in this German-style potato salad.
Grilled Asparagus and Beet Salad with Honey Mustard
A healthy, tasty salad of grilled asparagus spears, beets, prosciutto, crumbled cheese and pine nuts with mixed greens and honey mustard dressing . Serve with German fitness bread for a great light meal.
Happy Gardener’s Salad
With a somewhat unusual combination of vegetables and flavors, this salad gorgeous salad will wake up your taste buds.
Little Red Radish Salad
This delightful summer salad combines little red radishes and tart apples, with bits of Emmentaler cheese and a yogurt dressing.
Matjes Herring Salad in Yogurt Sauce
Marinated herring in a creamy mayonnaise and vanilla yogurt sauce with German pickles.
Mushroom & Spinach Strudel Salad With Gewürztraminer Vinaigrette
Mushroom, herb and spinach filled strudel, served with a mesclun salad dressed with German white wine vinaigrette and garnished with raspberries. Recipe adapted for CMA by Chef Marcel Biro.
New Potato and Bierwurst Salad with Mustard Cream Dressing
A new potato salad with the flavors of apple, lemon, German sausages, pickles, and dill in a creamy dressing.
Northern German Composed Salad
A German version of Salad Nicoise, with fresh vegetables, and German cheese, fish, and pickles, to serve at lunch or as a light supper.
Odette’s Potato Salad
A version of German potato salad adding cherry tomatoes, chives, scallions, and chopped German pickle. This fresh interpretation is named after a busy working mother from Bavaria.
Pepper Brie and Radicchio Salad
Peppery radicchio combines with German peppered brie cheese in this colorful salad dressed with a wine white German mustard honey dressing. Recipe courtesy of Roz Denny, Modern German Cooking .
Pickled Beet and Sweet Onion Salad
A colorful and nutritious winter salad of pickled roasted beets and onions over salad greens.
Red Cabbage Salad with Bavarian Smoked Cheese
A colorful side salad composed of red cabbage, onion, green pepper, poppy seeds and smoked Bavarian cheese. A light supper when served with sliced cold German meats.
Schwetzingen Asparagus Salad
A spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
Sesame Spaetzle Salad with Red cabbage. Snow Peas and Sweet Bell Pepper
A German East-West dish that’s great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent.
German version of pasta salad using spaetzle, summer vegetables, and a light vinaigrette.Perfect at a summer barbecue.
Spring Beet Salad
A salad of watercress. beets, soft-ripened German cheese and a light walnut oil vinaigrette . Perfect with a thin sandwich of hearty German bread and Black Forest ham .
Warm Asparagus Salad with Wild Garlic Pesto
Warm asparagus are arranged over fresh arrugula leaves and topped with a wild garlic pesto dressing .
Warm Heart of Romaine Salad with Roquefort & Prosciutto Vinaigrette
Browned prosciutto and garlic flavor the vinaigrette that warms the greens and Roquefort blue cheese in this salad. Adapted from a dish created by Chef Ludger Szmania.
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Fantastic City Tours and Excursions in SwitzerlandMichelin-starred restaurants in Switzerland
&hearts Restaurant '16 Art Bar' Gstaad-Saanen. Type - Country|International. On the map Photos
&hearts Restaurant '3 Fische' Lüscherz. Type - Seafood|Traditional cuisine. On the map Photos
&hearts Restaurant '4 Saisons' Charmey. Type - Classic cuisine. On the map Photos
&hearts Restaurant '800° Premium Steakhouse' Basel. Type - Grills|International. On the map Photos
&hearts Restaurant 'A la Pomme de Pin' Lausanne. Type - Classic French. On the map Photos
&hearts Restaurant 'A la Vieille Auberge' Valeyres-sous-Rances. Type - French. On the map Photos
&hearts Restaurant 'AROLA' Verbier. Type - Creative. On the map Photos
&hearts Restaurant 'AURA' Zürich. Type - Meats and grills|Grills. On the map Photos
&hearts Restaurant 'Aachbrüggli' Erlen. Type - Classic French. On the map Photos
&hearts Restaurant 'Accademia del Gusto' Zürich. Type - Italian. On the map Photos
&hearts Restaurant 'Acla' Sankt Moritz. Type - International. On the map Photos
&hearts Restaurant 'Adelboden' Steinen . Type - Classic French. On the map Photos
Although the hospitality business is down everywhere, IHG Hotels & Resorts doesn&rsquot plan to stop and continues opening new hotels in different parts of the world. This time, the internationally famous hotelier signed 11 Holiday Inn Express hotels in Europe. These hotels will open in 2021 and coming years. Such an aggressive expansion is a part of the global strategy of the Holiday Inn Express brand in the region. Read this
How Swiss Cheese Is Made
The Swiss make Emmenthal and Gruyère under the strict production standards of the appellation d'origine protégée (AOP) designation. Both start with milk from free-ranging cows. In the tradition of Alpine cheeses, Emmenthal and Gruyère are often produced in the mountains in chalets designed and located for that purpose. The curds are drained and pressed into wheels, which can weigh up to 200 pounds. Emmenthal gets aged for four to 12 months, and Gruyère for five to 18 months, during which time both cheeses get lightly washed with brine to encourage the formation of a rind.
Large corporations in North America and elsewhere use mass-production operations to make Swiss-style cheese available at a reasonable price. Generally labeled with the generic "Swiss cheese" identity, it comes sliced and shredded, and in regular and low-fat varieties. Designed for quick distribution, it ages for about four months and generally has a much milder flavor than the real thing from Switzerland. Most mass-produced Swiss cheese starts with pasteurized milk, which affects the flavor.
Top 10 Yummy Swiss Foods
When we think of Swiss food the first thing that comes to our mind is undoubtedly cheese and chocolate. Actually, Switzerland is quite popular for the diversity of its mouth-watering food. Having a great tradition of farming, it’s not by mere coincidence that the country’s most delicious foods have cheese in it.
Fondue cheese is sort of melted dish with some additional ingredients as garlic, corn and wine. It is served in a caquelon pot and always kept at the same temperature. It is so addictive that you’ll find yourself simply wanting more and more.
Papet Vaudois is what we could describe as a mash of leeks and potatoes that are stewed for many hours. The result is an onion-tinged mixture that makes the perfect base for fat and juicy Vaudois sausages stuffed with fluffy meat, unique to the canton of Vaud (saucisson Vaudois).
One of Switzerland’s iconic dishes. Rösti is a potato dish made by frying flat round patties of coarsely grated raw or parboiled seasoned potato in oil. No one really knows when this traditional food came into being, but farmers in the canton of Bern would traditionally eat it for breakfast. It is now found throughout the country and across mealtimes. Eat it as a side dish to accompany fried eggs and spinach or a sausage meat called fleischkäse.
It’s basically a Basel-style roasted flour soup. It was once said that a girl from Basel could not marry until she knew how to make this recipe. Luckily for her, it is quite simple : it consists of flour, butter, onion and beef stock, topped with a reserved grating of Gruyere. Legend has it the soup was created when a distracted cook was chatting away, leaving flour cooking in a pot until accidentally browned.
Raclette is the name of a Swiss cheese made from cow’s milk, but it is also known to be the name of a very popular meal. In the old days, an entire wheel of cheese used to be held up in front of a fire and the cheese was scraped off onto a plate as it melted. Originating from the canton of Valais, raclette is nowadays customarily grilled slowly over a fire, with layer-by-melted-layer sliced off to blanket boiled potatoes, pickles and onions. The name is derived from the French racler, which means ‘to scrape’.
Tartiflette was born near the French-Swiss border in the department of Haute-Savoie, home to the Reblochon cheese. The name derives from the Savoyard word for potatoes, tartifles, a term also found in Provençal. It is made with potatoes, reblochon cheese, lardons and onions. This rustic plate is a starchy combination of thinly sliced potatoes, smoky bits of bacon, caramelised onions and Reblochon cheese.
Sometimes called an bűndnernusstorte, the engadiner nusstorte is a yummy caramelised nut-filled pastry originating from the canton of Graubűnden. the recipe consists of short-crust pastry made from flour, sugar, egg, butter and salt with a filling of caramelised sugar, cream and chopped nuts, usually walnuts.
This literally means ‘cut meat Zurich style’. It’s a ragout of veal and mushroom. The veal is cooked with mushrooms, onions, wine and cream and usually eaten with rösti, noodles or rice. If you’re not a big fan of veal, you can replace it with chicken or pork.
Polenta is basically a dish of boiled cornmeal. Traditionally, it was cooked slowly in a copper cauldron over a fire, until it was thick enough. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled.
It is probably the most popular type of bread in Switzerland. This delicious bread is a soft white loaf that resembles the Jewish bread called challah, as they both are recognisable to that beautiful golden crust. The word zopf literally means braid and some even say that it originates from an ancient custom of widows cutting off their braids and burying them with their husbands.
MASTERPIECES FROM THE CAVE
Welcome to our line of Kaltbach™ Cave-aged cheeses. The legendary Kaltbach Cave is home to some of the world’s most distinctive Emmi cheeses.
Kaltbach™ cheeses are carefully crafted in the deep, cool Kaltbach Cave located in the Alpine Valley of Switzerland. The Kaltbach Cave is a 22 million-year-old natural sandstone labyrinth with a small tranquil river running through. In fact, Kaltbach is a German word that translates to “cold brook". The natural brook inside the cave allows for a constant humidity of 96 percent in the mineral-rich cave air. This natural process regulates the humidity, which is a crucial part of the texture and flavor development and what makes this cheese unlike any other in the world.
That's why each Kaltbach™ cheese is distinctive, unique and unforgettable.
KALTBACH™ LE GRUYÈRE® AOP
Kaltbach™ Le Gruyère® AOP matures peacefully under the watchful care of the Kaltbach Master Affineur in the cave. The mineral-rich air creates the perfect environment for transforming specially selected Le Gruyère wheels into wondrous depths of flavor. Each wheel is recognized instantly by the color of its rind – an unmistakable rustic brown patina – and its flavors of dried stone fruit, spice, black tea and hazelnuts with an earthy depth to captivate your taste buds. The texture is smooth with a slight flake and pronounced crystal crunch.
- Toasted Pecans
- Fig or Pear Mostarda
- Cherry Jam & Rustic Bread
- Cured Meats & Olives
- Cabernet Franc
- Red or White Burgundy
- Grenache or Syrah
- Single Malt Scotch
KALTBACH™ LE CRÉMEUX
Kaltbach™ Le Crémeux develops a unique, complex flavor in the Kaltbach Cave. Sweet and unassuming at first, this semi-firm cheese keeps you coming back for another bite as the flavor and texture develops and becomes reminiscent of a soft cooked egg yolk in a bowl of ramen. It’s distinctive, special and classically Kaltbach.
- GRATED INTO POLENTA
- BERLINER WEISSE BEER
- ICED GREEN TEA
- BRIGHT CHARDONNAY, CHENIN BLANC OR RIESLING
Kaltbach™ Gouda is a washed-rind cheese made exclusively for Emmi cheesemakers in Emmen, Switzerland. This cheese is aged for 3 months before refinement in the famed Kaltbach Cave to for an additional 3 months. The result is a beautiful rustic brown rind and a flavorful nutty caramel flavor.
- Hard Cider
- Smoky Tea
- Nut Butter
- Peach Jam
- Pear & Arugula Salad
KALTBACH™ EMMENTALER® AOP
Its natural black rind comes from its maturing process in the mineral-rich sandstone caves. Kaltbach Emmentaler carries the AOP designation which ensures the cheese is made from the original recipe. The cave-aging produces complex flavors, blending earthy, intense nuttiness, with herbaceous woodiness.