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Home > Art, Film & Photography > Swiss Cheeses Swiss Cheeses: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheesegruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger,
Swiss Cheeses Swiss Cheeses: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheesegruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger,

Swiss Cheeses Swiss Cheeses: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheesegruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger,


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About the Book

Chapters: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger, L'etivaz, Appenzeller, Cheeses of Switzerland. Source: Wikipedia. Pages: 37. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Gruyere (French pronunciation: , English: or ) is a hard yellow cheese made from cow's milk, named after the town of Gruyeres in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchatel, Jura, and Berne. Before 2001, when Gruyere gained Appellation d'Origine Controlee (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyere. (French Gruyere cheeses include Comte and Beaufort.) French Gruyere cheeses must have holes according to French agricultural law, whereas holes are usually not present in Swiss Gruyere. Gruyere is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make an 80 kg (176 lb.) round of Gruyere cheese, about 8000 litres (2110 gallons) of milk are used. Gruyere is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, gruyere adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin and emmental. It is also traditionally used in French onion soup, as well as in croque monsieur, a classic French toasted ham and cheese sandwich. Gruyere is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grat...More: http: //booksllc.net/?id=53530


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Product Details
  • ISBN-13: 9781157045489
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • Sub Title: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheesegruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger,
  • Width: 229 mm
  • ISBN-10: 1157045480
  • Publisher Date: 15 Sep 2010
  • Binding: Paperback
  • Spine Width: 2 mm
  • Weight: 68 gr


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Swiss Cheeses Swiss Cheeses: Gruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheesegruyere, Raclette, Emmental, Sbrinz, Vacherin, Tilsit Cheese, Tete de Moine, Schabziger,

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