This small, mountainous canton in the center of Europe produces some of the world's purest, richest milk.
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fondue
Appenzeller
: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes. It is cured in white wine and spices that give it a unique piquant flavor. More Info
Emmental
: More commonly referred to as "Swiss Cheese", Emmental is immitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese. More Info
Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly. More
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Raclette: (See French Cheese) A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes. More
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Sap Sago
: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking.
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Tete de Moine
: The literal translation of the French words "Tete de Moine" is "Monk Head". Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor.
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This small, mountainous canton in the center of Europe produces some of the world's purest, richest milk.
More Swiss Cheese Here
Focus on fondue
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