Volume 11, Issue 64 - September 28, 2006 |
Greetings Member,
Hey...my partners are Swiss. Let's talk about Swiss Cheese today.
 Swiss
Heritage:
American cheesemakers, not Swiss, modernized Swiss production. About fifty
years ago, the only way to protect Swiss wheels as they ripened was to allow a
hard rind to form. The advent of plastic packaging, which keeps moisture in but
allows carbon dioxide to escape, made it possible to produce rindless Swiss
cheese in blocks. Rindless blocks were developed for better yield in
foodservice; retailers appreciate the higher yield and ease of cutting.
Description:
- Full-flavored, buttery, nutty.
- Made with part skim milk; aged at least 60
days.
- Ideal for table, or on sandwiches and casseroles sliced and melted.
Appearance:
Ivory
Texture:
Firm; large, dime-sized eye
Flavor:
Mellow, buttery, nutty
Source:
Wisconsin
Milk Marketing Board, Inc.
 New
Glarus Cheese and Onion Pie
Category: Entrée
Makes 6 servings
Ingredients:
1 (9-inch) unbaked deep pie shell
1 cup onion, quartered and thinly sliced
1 tablespoon butter
3 eggs, beaten
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 1/2 cups (6 ounces) Wisconsin Swiss cheese, shredded
1 tablespoon flour
Preparation:
Preheat oven to 400 degrees F. Line pie shell with heavy duty foil and bake for 8
minutes. Remove foil and bake an additional 4 to 5 minutes until pastry is set,
remove from oven. Reduce oven temperature to 350 degrees F.
In a medium skillet, sauté onions in butter over medium-high heat, stirring
frequently until tender and just beginning to brown, 8 to 10 minutes; set aside.
In a medium bowl, combine eggs, half-and-half, salt, pepper and nutmeg; mix
well. In small bowl, toss Wisconsin Swiss cheese with flour. Combine onions, egg
and cheese mixtures.
Pour filling into warm pie shell, sprinkle with additional nutmeg and bake 30
to 35 minutes until set, browned and puffy. Shield edges of crust with foil, if
necessary, to prevent over-browning. Allow to stand 5 to 10 minutes before
slicing.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
More About Swiss:
Serving Suggestions:
- Add shredded Swiss to casseroles, classic fondues or baked potatoes or
traditional Swiss style Roesti potatoes.
- Wisconsin Swiss cheese makes ordinary
omelets, scrambled eggs and quiches extraordinary.
Goes Well With:
- Apples, pears, grapes.
- Fruity white wines like Riesling; red wines such as
Merlot and Cabernet Sauvignon.
Styles/Varieties:
Wisconsin cheesemakers also produce Swiss in flavored, smoked, aged,
low-sodium, reduced-fat and lacey varieties.
Performance Note:
When a vacuum package of Swiss appears puffy, it means the cheese has
continued to ripen and produce carbon dioxide, all part of the natural process
and not harmful.
The tradition of making Swiss cheese in 200-pound wheels began
in the middle ages when the Swiss government taxed cheesemakers on the number of
pieces they produced rather than the total weight. This tradition has continued,
since it produces excellent cheese with perfectly formed eyes.
Federal Standards of Identity:
- Maximum Moisture: 41 percent
- Minimum Milkfat in Solids: 43 percent
Source: Cheesecyclopedia™ © 2006
Wisconsin
Milk Marketing Board, Inc.
 Wisconsin Cheese
Chowder
Category: Soup
Makes 6 servings
Ingredients:
vegetable cooking spray
3 cups diced carrots
1 cup sliced celery
3/4 cup chopped green onions
4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
1 can (10 1/2 ounces) low-sodium chicken broth
1/3 cup flour
2 cups (2 percent) low-fat milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3/4 cup Chablis or other dry white wine
3/4 cup (3 ounces) shredded Wisconsin Sharp Cheddar cheese
1/4 cup (1 ounce) shredded Wisconsin Swiss cheese
Preparation:
Coat a large Dutch oven with cooking spray; place over medium-high heat until
hot. Add carrots, celery and green onions, sauté 8 minutes. Add potatoes and
chicken broth, bring to a boil. Cover, reduce heat and simmer 25 minutes or
until tender. Place flour in a bowl. Gradually add milk, blending with a wire
whisk, add to pan. Stir in salt, pepper and nutmeg; cook 2 minutes or until
thickened. Add wine, cook 1 minute. Remove from heat, add cheeses, stirring
until cheeses melt.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
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