How many varieties of cheese in Switzerland. Solid cheeses
Among various varieties of solid cheese are greatly popular with the Swiss. He has a special, despicable character. There is no sharpness, excessive salinity or sweetness - in a word, a real classic. Starting from the late 18th century to this day, cheese has become the main product of Switzerland's export.
Make a Swiss cheese from pasteurized or raw. It differs, for example, from French what is solid and semi-solid at the time, like French variety is only soft.
There are different varieties of Swiss, depending on the canton (area), in which they are manufactured. The most popular varieties are made in several regions and other countries, for example, Russia.
Sold cheese
All cheese varieties are divided by maturation. They are: extra part, solid, semi-hard. Technological features are caused by the need to make the possibility of storing the product as long as possible.
Solid grades
The highest popularity is the variety "". Called in honor of the same place. It is distinguished by the fact that there are no holes at all. He has a nut-fruit taste. For its manufacture, milk is poured into a special container, with a volume of up to 450 liters and heated to a certain temperature. Then they wait until cooled, they heated and select the cheese, which will have to mature over time and in much conditions.
"Sweet Alps Laua" - this cheese is made from cow's milk fifty-percent fat. It has a dense homogeneous structure, spicy crust and magnificent smell of alpine herbs. The product does not include in its composition. Ripening period - 6 months. It is perfectly suitable as a snack by rapidly or as a component of cheese cutting.
"Mont-Will" is another solid grade. He has an interesting taste and a specific crust. As the product matures, the crust is wiped with a special sponge, which is wetted in the cake of the red "Pina Noir" wine. Actually, with wine of the specified type it and it is customary.
Semi-solid varieties
"", Manufactured in the canton of Turgas, has an unusually gentle taste. On color it is light yellow. Ripening in duration - from three to five months. Excellent comes with him and dark varieties, salads ,. Complements and makes memorable taste features of sauces or just sandwiches.
"Appenceler" is called the most fragile in the world. Spicy components are the stronger than the longer the ripening period of the product, and it is in this case from three to 8 months. It is made only with milk recently eradicated. Excellent combined with pasta in the form of a cheese ball.
"Tet de Moan" - this cheese is made according to the ancient recipe of Belle Abbey. Prepared from solid milk cow, and, exclusively, the twice of the summer period. A distinctive feature of this cheese is an extraordinary spicy note: a combination of light sharpness with a slightly distinct sweetness. The fat content of this cheese is 51%. It has a dense texture and brown crust. The ripening of the product occurs within 75 days on the boards of ate. All this time it is rubbed with a solution with useful bacteria.
"Raclet" - has a heavy, different smell and gentle-oily structure. This cheese is an amateur. Someone will like him very much, and someone, first of all, because of the smell, will give his preference to another.
Extra-solid cheese
"Zatritz" - is considered almost an oldest variety. His homeland is central Switzerland. Milk of cows of brown color is taken into the manufacture of the product. It has a fat content of 45% and a crust of gold color. The ripening period is long: from eighteen to thirty six months. It has a very solid, breaking texture. Literally melts in the mouth. With its excellent aroma, pizza is perfectly used, as well.
"Hobelkese" - cheese produced in Bern. It is distinguished by a very dense structure. Very pleasant to taste. Before meals, it is recommended to gently cut into thin pieces.
In the canton Emma there is a valley of the same name. It is considered a homeland very popular all over the world of Emmental cheese. It has a spicy, colorful taste. The feature of the product has large holes. Make this variety not only in Switzerland, but also in Russia, and a number of other countries.
Famous and appreciated by gourmets from all over the world and cheese "Washer". A distinctive feature is blue mold. Due to the fact that the product has solonic tastes, someone may not like.
Nutritional value of the product
| (100 g) | (100 g) | (100 g) | (100 g) |
|---|---|---|---|
| 394,63 | 25,11 | 0,82 | 31,83 |
Best dishes using cheese
Almost all National Kitchen Switzerland is based on the use of cheeses in dishes. Consider the most famous of them, because the recipes for their preparation are not very complex, the main thing is to have all the components.
"Grier" is great for onion soup. "Raclet" is the basis for making a national dish with the same name. For this, the cheese is put in a special stove, rockets. You need to place there at least half the head - a cut to the warm part. When the cheese begins to melt it, it is scraped by a special round knife and placed on a plate. This dish is particularly popular in ski resorts. "Zatritz" is a mandatory component when preparing a paste, risotto and pizza.
Any solid cheese grade is well suited for the final chord in the preparation of such a dish, like, for example, "Vinsky potatoes". When potatoes with finely chopped meat already baked in the oven, it is necessary to sprinkle it with grated cheese, and in a couple of minutes you can already get it.
In general, cheesy taste is felt in almost all Swiss dishes, whether: casserole, pies, soups, souffle or purple. At the same time, all the most sophisticated meals are essentially a prototype of a simple peasant food, which the peasants used, especially the shepherds: cheese and.
What is useful to Swiss cheese
The secret of the Swiss cheese benefits lies in that it has a considerable amount of vitamins and minerals. These products contain a lot in themselves, which is extremely important for the process of forming and strengthening in the human body of teeth and bones. This property of cheese will be appreciated by parents with children and elderly people.
Another positive factor is abundance. As you know, he makes strong bones, teeth and nails. Also in Swiss cheese, made on the basis of cow milk from the Alpine Valley, contains a large amount important for good vision, skin health and human mucosa.
Get rid of the effects of stress and normalize the nervous system will help, which are also contained in these products. Among other things, they have favorable actions in the insomnia and the fatigue of the body.
Final part
Swiss cheese is one of the most delicious and sophisticated products that exist on Earth. Some varieties are quite a lot. Unfortunately, no one is insured and from buying a fake, especially if the goods are not in their homeland. Therefore, to acquire this wonderful product is better at a proven and reliable supplier. Analyzing everything "for" and "against" on the issue of buying or not buying this dairy product, the pros is much more. Swiss cheese is always a sign of good taste and wealth. However, to afford a little delicacy to celebrate a holiday or a memorable date - can each.
- Switzerland
5 days / 4 nights
Bern - Zurich
In Switzerland, a huge variety of cheese varieties are produced: solid, soft, produced in rustic cheesemore and on a cheese factory; Cheese, cut with subtlety slices, cubes, flowerflowers; Melted cheese, which makes bread pieces or simply served with hot potatoes, etc. Most often, the names of the cheeses correspond to a particular geographical name, where they are produced. We invite you to make an unforgettable gastronomic journey and become an expert in Swiss cheeses, tasted the most famous of them.
- Day 1 - 3: Bern
Arrival in Bern. Transfer to the hotel.
- Hotel Bellevue Palace Bern 5 *.
Excursions with departure from Bern:
- Emmental - Swiss cheese king. It is so famous all over the world that sometimes it is simply important to "Swiss cheese." Emmental is famous for its holes that have become in some ways to his "business card". We invite you to the mining of 1741, where the cheese is still doing on old technologies. During tasting, you will try not only classic emmental, but also different types of it.
- "Gruyer" - Famous Swiss cheese. It is made from fresh cow's milk in the vicinity of Gorkagruyher, starting from the XII century. Gruyer has a sweet, but a little salty taste that changes with age. Young cream cheese with a nut flavor, but with age, taste becomes more terrestrial and difficult. You yourself will make sure that this visit is visited in Gruyere, and you will also get great pleasure from a walk through the Gruyer village and visiting the castle of the same name.
- "Tet de Muan" - The name of the cheese, literally meaning the "monk head", comes from the place of its invention and production - Bellelay Abbey, located in the canton of Bern. Cheese is made from milk cows grazing on the fragrant and spicy pastures of Jurassic mountains. Such a taste in cheese is fragrant-spicy. This cheese is unusual for its shape and a tasting method. It is eaten by a non-standard way: it must be neatly "scratched" with a knife to fully reveal his thin fragrance. We are pleased to invite you to visit one of the smallest damp. You will not only get acquainted with production, but also try cheese with such an unusual name. .
- Day 4 - 5: Zurich
Moving to Zurich. Transfer to the hotel.
- Hotel Baur Au Lac 5 *
- Dolder Grand 5 *
- Widder 5 *
- Park Hyatt Zurich 5 *
- Glockenhof 4 *
Excursions with departure from Zurich:
Famous Cheese of Eastern Switzerland - Appaneceler, come from the village of Appenzel. Cheese is made of fresh cow's milk and has a fairly strong taste. Moreover, only milk of local cows grown on pastures between the lakes of Kotstanz and the Santis array are used. In the process of manufacturing, the cheese is brushed with special brushes and soaked in brine from mountain herbs, the recipe for which is kept in the strictest secrecy. You will visit the Cheese, where a famous Appenceleler has been produced for more than 700 years.
Cheese PREMIER CRU
- Emmentaler Switzerland Premier Cru- Cheese, weathered at least 14 months in wet basements. This cheese won the World Champion title in Wisconsin (USA) on the Cheese World Championships in 2006.
- Le Gruyère Premier Cru - It is produced and ripens only in the canton of Friborg. Exposure 14 months in wet caves. This is the only cheese that won the title of better cheese in the world at World Cheese Awards in London three times: in 1992, 2002 and 2005.
Types of Swiss cheeses:
Extra-solid
- - Sbrindz.
- - Hobelkäse
Solid
- - Emmentaler.
- - Gruyère / Greyerzer
- - Schabziger.
Semi-solid
- - Appenzeller.
- - Bündner Bergkäse
- - Mutschli.
- - Raclette
- - Tête de Moine
- - Vacherin fribourgeois
- - Tilsiter
Semi-tech
- - Vacherin Mont D "Or
Soft
- - Gala.
Interesting facts about cheese
Famous cheese dish - fondue, originally from the Swiss canton in. Invented his shepherds who had to do a hot dinner of the three products used at hand - cheese, bread and wines. For fondue, the cheese (Emmental and Gruyer) is mowed together with wine and spices in a cast-iron bowler, and then in the resulting hot mass makes the pieces of bread planted on a special long fork with two teeth. Born on the Mining Pastures of Switzerland, fondue today has become one of the main treats of European cheese restaurants.
There is a special type of cheese, which is produced only in the summer in the Swiss Alps - "Fromage D" Alpage " (alpine Cheese). It is made from milk cows grazing on alpine meadows, and has a much striking taste. Often, it is done in the bowler over the fire in some distant chalets on the Alpine meadows, and it can be found in the Alpine villages.
The cost of translator, assistant and guide in Zurich, description of excursions in German Switzerland, the cost of transfers with departure from Zurich, the car with a driver at its disposal in Zurich, with titch of translator services, assistant and guide, with departure from Bern, description of excursions with departure from Bern: on request.
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For any foreigner, Switzerland is associated with a clock, as well as chocolate and cheese. Moreover, if France is known for its gentle soft cheeses, then Switzerland, on the contrary, has received worldwide recognition as a manufacturer of elite solid and extra-solid cheeses.
What it is?
True Swiss cheeses are produced from fresh milk, a cow is usually used, a little less than more - sheep or goat. As a rule, in each region of this state, they produce their special grade of cheese, from where the product and gets its name. In most cases, manufacturers are small family workshops, and not large dairy mills, since the inhabitants of this country are cheese is not just a food product, but a real tradition, an integral part of life. The product from alpine milk can only be solid or semi-solid, and what is noteworthy, it has a rather long storage period. It was this property that made it so popular in the trade of the old centuries ago - when neither refrigerators nor the thermal shops were invented, and the caravans with products for a long time moved under the scorching rays of the Mediterranean Sun.
It is noteworthy that absolutely at most stages of the production cycle of work are made by hand, that is, handmade is used. Surveillars warm up pasteurized milk in a large pot of up to +35 degrees, then add a special component, stimulating the rod, filtered from the resulting serum, is asked and re-adjusted to +45 degrees, after which pressing. After these manipulations, semi-prepared cheese matures and goes on sale.
By purchasing products from Swiss manufacturers, it is worth paying attention to that a real branded product must ripen at least 3 months and have noness not lower than 50%. It is usually penetrated by small openings of oval shape.
In addition, the signs of a genuine product are the following distinguishing features:
- special sign of corporate quality control AOS;
- raw crust formation;
- dense yellow color due to increased fatness percentage;
- long shelf life (at least 12 months).
The taste of the product is bright, saturated-spicy, it is served with rye bread and various vegetables.
Gourmets offer the following dishes feed ideas:
- with ham and sharp marinated vegetables;
- with potatoes and stewed vegetables;
- in the form of muesley.
Composition and calorie
Swiss cheese high-calorie - in 100 grams of the product contained 396 kilocalories, while the composition of BJV includes: 2g proteins, 32 g of fats, and there are no carbohydrates in this product. Switzerland's cheese has an excellent nutritional structure, there are vitamins A, D, E, as well as the necessary organism folic and nicotinic acid. Quite a lot of vitamin type in and useful trace elements - calcium, magnesium, as well as sodium, iron, cobalt and zinc. Such a qualitative composition determines the exceptional nutritional value and utility of the cheese.
It is extremely important that tryptophan is present as part of Swiss cheese - this is a special amino acid, stimulating the production of hormone joy - serotonin, as well as sleep hormone - melatonin.
Benefit and harm
This Swiss cheese is a storage room of vitamins, so its reception in food contributes to the normalization of the functioning of the gastrointestinal organs and optimizes the work of the brain. Swiss cheese is often recommended to use under depressive states, strong nervous fatigue and under protracted insomnia. The therapeutic effect is due to the presence of tryptophan in it, which has the most beneficial effect on the CNS, the well-being and mood of a person.
Quite a lot of phosphorus has been accumulated in the cheese, which, together with calcium, helps strengthen the bone and muscle tissue, and besides, is considered a fundamental element for teeth. It is extremely important for people of absolutely all ages. But especially relevant for children and adolescents during active growth, as well as for people in adulthood, since, as a rule, with age, the calcium content in the body falls, and the most diverse problems with the musculoskeletal system begin. According to the presence of vitamins E and, the product ranks second after the creamy oil, it is precisely the beneficial effect on the organs of vision, the condition of the mucous membranes, as well as an easy antioxidant effect.
As you know, you need a measure in everything. With frequent and excessive use of Swiss cheese, the likelihood of increasing cholesterol and obesity development is very high, since this product is characterized by high calorie. You should not lean the products with patients with liver pathologies, stomach, as well as pancreas. In addition, he is contraindicated to all those who suffer from the strong intolerance to the milk protein. The product of Swiss manufacturers should be consumed with caution in food during gastritis and peptic states in the acute stage, as it can create a serious load on the digestive system. Well, of course, the product is not recommended for inclusion in the diet of those people who lead an active fight against extra kilograms - in the period of weight loss, the reception of such cheese should be minimal.
Varieties
Switzerland produces more than 400 varieties of cheese.
It is worth staying on the review of the most popular tastes.
- Gruyer - This is the most famous view of Swiss cheese. It belongs to solid products, has a brown crust and a rather spicy saturated smell with nuts. Cheese is so popular that it is even done in many other countries. For example, French Gruyer is widely represented in France, different from the Swiss presence of large holes.
- Rastel - This is a creamy semi-solid cheese, which is used for melting to fondue. This is an oily product, with a gentle milk-cream flavor and a light smell. It is used for the same second dish - cheese carefully melts into a special oven, then the resulting mass is scribbling and served with potatoes.
- Emmental - This is another semi-solid variety with creamy notes. Its distinctive feature are big holes. It is made from ordinary cow's milk, characterized by a sweet taste and is well suited for appetizing fondue together with Gruyer.
- Hobelkaze - This is an extra-hardening variety of cheese, which has become a real brand. He acquired a recognizable image in the whole world in cooking due to the fact that it is served on the table rolled into the tube. This cheese is prepared by hand.
- Appaneceler - It is a very spicy cheese, smooth with small holes, made of raw milk alpine cows. For the first time, this species was released in the XVIII century. This cheese is distinguished by a unique taste and smell, since it is quite strongly saturated with sidroma, and also processed with spicy herbs.
- Tet de Muan- This is an extra-solid type of cheese having a pleasant crumbly structure. Translated, his name means "monk head", which is due to the fact that the first manufacturers of this product were the servants of the Church in the XII century. According to the traditions adopted in the country, such cheese will not cut, and carefully scrape a sharp knife as chips.
- Vashnem-MON-D "OR- This is a rather kind of cheese with a semi-liquid consistency. It is made of pasteurized cow's milk, has amber or red-brown mold crust.
- Vesmen Friburahua- This is a brand of semi-solid cheese, has a very interesting nuttry taste, a distinctive feature is a brown-brown washbrush. This species is ideal for frying fondue, but also it is often put on a dining table as part of a cheese plate.
- Zatrez - This is an extractive type of cheese, which is distinguished by a rich yellow-orange color. This species is considered elite, its full aging lasts 3 years - during this period it acquires a light taste and a rather dense structure.
- Ethiva- This is a gentle alternate cheese, to taste resembling Gruyer, but slightly less acute and more salty.
- Tilziter This is a good familiar Russian cheese with small holes. This species began in the city of Tilsit, the Kaliningrad region, which at that time was part of Prussia. In Switzerland, his release was adjusted in the 1890s.
- Washer - It is a pretty soft cheese with a blue mold, textured accomplishments are cut out. The taste is very specific - salted-sour-sweet, with unobtrusive mushroom notes and a flavor of fruits and honey.
- Shabcyger - This is an interesting view of a light green shade cheese, which is made with the addition of fenugreek sprouts. Its production was mastered in the XVIII century, he was called "Green Swiss Cheese". As a rule, it is served to the table grated.
- Tom water - This is a pretty soft product with a bright mold crust. It has a sharp aroma and a very spicy flavor, served with fruit.
- Belper Knoll- This is one of the most "young", but at the same time unusual species of cheese. It has a crumbly texture and black pepper, which is why it is very popular with sharp dishes.
How to cook?
Prepare cheese in a Swiss recipe is not so easy, as it requires great efforts, special ingredients and considerable time. It is worth considering the recipe in more detail.
The following ingredients will be required to produce cheese:
- milk - 32 l;
- swiss blended - 2 h.;
- propionic acid bacteria - 1.2 h.
- calcium chloride - 5 ml;
- the rennet component is 7.5 ml.
The process of cooking Swiss cheese includes several stages.
- Milk should be pasteurization, then cool up to +30 degrees. After that, it is necessary to dial in two tanks in 50 ml of cool water. In the first one you need to introduce a calcium chloride drug, and in the second - a special rennet component. After that, both mixes should be divided equally, the first parts to pour into the prepared milk (it should also be taken half of its volume).
- Then it is necessary to wait for the aging of the bunch. To achieve this, you need to cover the capacitance with a lid and leave at the usual temperature for half an hour. After this time, the cheese clutch will be noticeable - the gel-like structure with a thick layer of cream serum will be noticeable. It should be checked for purity of the break - the knife at an angle make a small incision and partially lifted the clutch. If the edges look aligned, and the place of the outbreak is immediately filled with serum, it means that you can come to further manipulations. If the product is not ready - it should be withstanding it for another 15-20 minutes.
- The resulting bunch must be cut into small cubes with a side of 1.5 cm and stir smoothly, bringing the temperature to +45 degrees. In such a state, the workpiece should be maintained throughout half an hour, after which the fire turns off, but the mass must be mixed for another 30 minutes.
- After all the actions, it is necessary to drain serum. Cheese grain must be shifted into the drainage container, wrap and put in a warm place - there it should be, while the second portion of milk is preparing.
- From the second half of the workpiece, the same manipulations should be done, after which the new portion of the future cheese should also be added to the first already cooled portion and mix thoroughly so that there is no difference between the layers. Mass must be sealing, cover with a lid and leave for final self-tapping for 20-25 minutes.
- After the last time, the cheese is removed, turns over and its crimping it is placed, then it is placed in the brine on the basis of the proportion: it is asked for 3 hours for every 0.5 kg of the product, that is, for example, the head per 1 kg is in the brine 6 hours. After that, the cheese should be removed, flip and leave again at the same time.
- In completion, the cheese dries - as a rule, it takes 5-6 days in a cool place, for example, in the refrigerator. After that, it is moved to other conditions with gradual tongue to +22 degrees. Thus, the cheese is treated for a month. During this time, his eyes appear, it increases significantly in size, and the form becomes more rounded.
Do not forget to turn the product every three days. After 30 days, the cheese can be returned to the refrigerator, where he should finally rush. As a rule, it takes at least 3 months.
About how do the Swiss cheese, look in the following video.
The Switzerland, famous for its cheeses, registered 2400 varieties of this product, and French Culinary Culinary Andre Simon dedicated 17 years of life to creating a book "On Cheese Business", which described the recipes for cooking 839 species! Today, even experts find it difficult to calculate the number of varieties - after all, cheese is prepared worldwide through various technologies.
Solid grade cheese. How to choose?
Cheese solid voyage is popular thanks to saturated taste and bright aroma. They contain some moisture (up to 56%) and mature long enough: from 3 months to 3 years. If you do not know which grade of solid cheese to buy for a daily menu or a festive table, get acquainted with their main varieties:
- Famous Swiss with major "eyes": Emmental with a light walnut tint, Gruyer, fragrant raklet. They are ideal for a cheese plate and as a supplement to dishes, such as onion soup. And the guests will be delighted with the classic fondue - the molten mixture of Emmental and Gruyer!
- Dutch varieties - Edam, Gaud, Maasdam - like fans of a cream taste. They are great for sandwiches and are interesting combined with sweet mustard.
- Parmesan, Grand Padano and Pekorino - the pride of Italian cheesers. Without them, it is difficult to introduce classic dishes of Italian cuisine: pizza, paste, lasagna. And the gentle sweet taste of parmesan is perfectly combined with fruit.
How to store solid grade of cheeses?
If you want the product to be stored longer and fully revealed its taste, you need to follow a few simple rules:
- different solid grades of cheese should not be stored in one package, as they absorb the smells perfectly;
- the taste of the product can change much due to temperature differences, so it is recommended to keep it on the bottom shelf of the refrigerator;
- polyethylene is better replaced by parchment paper, which allows the product to "breathe" and while protects against the temptation.
Alexander Kruzletkov 28 years, eight of them he worked as a programmer. In July, Alexander opened a shop of European cheeses in Moscow Cheese Sommelier, And in a month, imported cheese from Western Europe has become impossible. but Cheese Sommelier It was not closed - a cheese from Argentina, Serbia, Morocco, Belarus, Krasnodar Territory came to replace the Gorgonzole and Rocofor. As they say, on unfortunate, because there is no gastronomic replacement for French and Italian cheeses and should not be able to engage in illusions that krasnodar Camembert. It can become an alternative to French. Can not.
However, something from the cheeses of the old world is left in our stores. We decided to do with Cheese sommelier Several interviews about how to make the fondue properly, collect a cheese plate, pick up wine to cheese and, in principle, how to learn to understand the cheeses. Today is in Swiss.
Swiss classic
Sasha, if we talk about taste - French cheese, Italian, Swiss, what is the principal difference between them?
They are fundamentally different. French cheeses are mostly soft. That is, of course, there are also solid varieties, but soft cheeses are a business card of France. Italian pool of cheese - with mold, parmesan and sheep. And in Switzerland, most cheeses are made from cow milk, and these are cows grown on alpine meadows. Cheese from alpine milk can be solid or semi-solid, but certainly sustained, with its own character. Swiss cheese tastes are not very screaming, but alpine milk felt in them.
Cheese, which are made in the French, Italian, German cantons of Switzerland, are very different?
Each Swiss cheese has its own region of origin and its protected name. Suppose Gruyer is the Friburgor Canton, Neuncer, V. and Yura, and it cannot be produced anywhere else.
What cheeses make up fame in Switzerland? Let's start with the most popular and finish cheeses for aesthetes and advanced gourmets.
The most famous Swiss cheese in the world - Emmental. Despite the fact that it comes from the Emme Valley in the Swiss Canton Bern, his name is not a registered trademark, and Emmental, in addition to Switzerland, is done in France and Holland. Its even in Russia can be done by applying a certain technology. But I would say that all this parodies on the real emmental.
Why? What are the standards of flavoring from emmental?
Spicy sweetish taste with a light walnut tint. To many, he likes exactly due to the recognition of taste, in the world it calls "Swiss cheese". Huge emmental heads, up to 130 kilograms, covered with a brownish-yellow crust, and in the body of cheese hole-eye, which are formed during the extraction of carbon dioxide during the ripening of cheese. Without it, there can be no fondue: the proportions of the classic Swiss fondue - 2/3 of Emmental, 1/3 of Gruyer.
Gruyer - I understand, Swiss cheese number two in popularity?
Yes. This solid yellow cheese without holes is done in the canton of Friborg. Center of this canton - region Gruyer. There, about 60 farms produces Gruyer. But in fact, the volume of consumption of this cheese is gigantic. A distinctive feature of Gruyer - a lot of milk goes to its production. If the usual solid and semi-solid cheese is 8-9 liters of milk per 1 kg of cheese, then the kilogram of Gruyer is about 12 liters of milk. Gruyer is of different exposure - from 5 to 15 months. Naturally, the taste of cheese depends on the time of ripening. The classic taste of Gruyer Orekhovo-fruit, but in the cheeses of cave excerpts there is already a more rich and mysterious flavor bouquet.
Sorry, Gruyer is the cheese for a sandwich?
No, what are you! This is a cheese for a cheese plate and as a supplement to dishes. It must be cut into cubes, not slices. It melts perfectly. For example, onion soup is not possible without Gruyer.
Third Swiss Hit?
Rastel! Cheese with a heavy, strong smell, but he has a noble spirit. So called cheese, and dish. As well as the fondue - the National Gastronomic Specialist of Switzerland. Preparing in a special desktop stove - a shelter, a quarter or halfolons of cheese, cut to the lamp, is inserted into it, as the lamp heated the cheese melts, and it is scraped directly on a plate in which potatoes are lying, cucumbers, tomatoes, meat ... it is very popular Winter dish on Swiss and French ski resorts. By the way, it is traditionally prepared for Christmas.
All are brought from Switzerland Tet de Muan - what do you think, only because of the spectacular feed or is it so tasty?
Semi-solid cheese, with a bright smell and taste and with no less bright feed. Yes, this is one of the few in the world of cheeses, to which a special spinning knife "Golden" is attached, with which the head is cut in the form of chips. Tet de Muan - Translated from the French Monk Head. From the twelfth century, the production of this cheese was engaged in monks from the monastery, located in the west of the country. Now Tet de Muan is produced only in the cantons of Yura, Münster, Korterari, Bern. It is made from milk cows, obtained exclusively in the summer months. Tet de Muan "is of different excerpts - than withstanding, the more tastier. By the way, the knife was invented not so long ago and in order to cut the cheese as thinner as possible. And there is a certain skill in cutting.
Swiss avant-garde
These were classic Swiss cheeses. And what are you surprising your customers?
In my opinion, the most interesting Swiss cheese - Mont-Vully, from Canton Fr.burg. It is a solid cheese with a crust that is soaked in the cake of the red wine of the grade Pino Noir. During ripening (4-6 months), it is quickly wiped with sponges impregnated with grape cake. It turns out a crust that can eat. All cheeses that are wiping around wine or damp sponge are called cheeses with a washed crust. And they usually have a strong smell. Mont-Will, naturally, is an excellent gastronomic couple with red wine.
By the way, how is the taste of distinguishing good cheese from the usual?
A bouquet is revealed from a good cheese in the mouth, but as soon as you eaten it, the taste begins to subscribe, the aftertaste comes. And if there is no taste in the mouth, or they quickly leave, most likely you tried mediocre cheese. When tasting, to pause between cheeses and update taste receptors, you need to eat a piece of pear.
We continue to taste ...
Next cheese - Swiss Alps in herbs, He is covered with dry alpine herbs - Basilica, Rosemary, Shalfehee ...
This is one of the few alpine cheeses that are boiled - in a large copper boiler, in the open sky, the fire is divorced on pine wood, and then the cheese goes to ripe in the cave. In Switzerland there is a very small production of this cheese - just a few goals per day.
In Switzerland there are cheeses with mold?
Washer - This is a rare example of Swiss blue cheese. He has a specific taste, it is winter, heavy cheese. Usually, blue cheeses feel the taste of mold, but here it goes to the background. The breakfast is salty taste, it seems too salted to many. But in a situation where French, Italian, British blue cheeses fell under sanctions, Swiss cheese with mold has every chance to become famous from us.
And it is possible now in our Parmesan stores to replace the Swiss zick?
Zatrez And there is a Swiss analogue of parmesan. He appeared much earlier than parmesan. Traditionally, the Italians traded with the Swiss wine and salt, and the Swiss gave them cheese. The road that goes through the Alps and connects Switzerland with Italy, is often called " hump \u200b\u200bpath" According to legend, on this road, the Italians rolled the 40-kilogram heads of cheese - rolled up the mountain, pouring down and sick everything in the world. At some point they are tired of them, and they came up with their Parimjano. Satisfying is a solid cheese, which is withstanding for about two years, but during this time he has time to become more solid than parmesan. It is practically not real to cut it, only to prick a special knife. Swiss add screenshots to the paste, risotto and many other dishes, where the Italians put Parmjano. The bargaining taste at the bargain, unlike the solonist parmesan. Parmesan is made from skimmed milk, and Zatrzz is out of bold.
Cheese for girls
Is there in Switzerlandcheese With low fat?
In Switzerland, rather low fatty cheeses. 20 percent of fatty is very small, and 9-10 percent cheeses do not meet anywhere in Europe anywhere. In addition to Switzerland!
And they are not only innocent, but also delicious, which is generally rare. One of them - Chef Savye, It is sustained, with a thin crust and fat content of only 20 percent. Cheese for girls! His taste is slightly remembered by Gruyer. Performed in 60-kilogram squares. It is considered the more head, the better the cheese will ripe.
The next our conversation with Alexander Kruzlekov will be devoted to the fondue and art of compiling a cheese plate.
