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Everything You Need to Know About Swiss Cheese
The Swiss make hundreds of different cheeses, so the generic name Swiss cheese is a bit of a misnomer. It refers to a mass-produced cheese sold in North America that is vaguely reminiscent of the true Swiss variety called Emmenthal, a cheese with a semihard texture and distinctive holes.
Cheesemaking is a craft and one that requires plenty of expertise, along with great dexterity and precision. It is a craft in which many things are still done exactly as they were many centuries ago.
Cheeses from Switzerland are produced from fresh milk, which is supplied by farmers to the creameries twice a day. The properties of this milk are partly responsible for the final character of the cheese.
The two most famous Swiss kinds of cheese are Emmenthal and Gruyère, varieties highly prized in fondue for both their flavor and their melting ability.
Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production. In modern times, the holes have become an identifier of the cheese.
In general, the larger the eyes in Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act.
Swiss cheese often appears in cartoons featuring mice, but contrary to the animated notion, the holes do not represent a mouse's snack.
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