There is nothing more delicious and satisfying than cheddar cheese soup. It is also very quick and easy to make, and so there is really nothing to it, even if you have little to no cooking experience. Of all the different cheddar cheese soup recipes that you can follow, here are a few in particular that are always a family favorite.
Cheddar Broccolini Soup
This is a delicious cheddar cheese soup that everyone should try out at least once. For it you will need just a few ingredients, and this includes 1 pound broccolini, 4 cups vegetable broth, 4 tablespoons butter, ¼ cup finely chopped red bell pepper, 1 bunch green onions, 5 tablespoons flour, 1 teaspoon dry mustard, 1 ½ cups milk, 3 cups shredded sharp cheddar cheese, ½ to 1 teaspoon salt, ½ teaspoon Creole seasoning, and 1/8 teaspoon fresh ground black pepper.
Now to prepare this soup, you want to use a medium saucepan and bring broccolini and vegetable broth to a boil, and then you reduce the heat to low, simmer for about five minutes, or until the vegetables are tender.
Now you start in a large saucepan, and heat the butter over medium-low heat and add the bell pepper, green onions, and continue cooking this for about two minutes or until the vegetables are just tender.
Finally you slowly stir in the milk, cook, stirring, until thick or bubbly, and then pour the broccolini and vegetable broth into the sauce mixture.
Canadian Cheese Soup
This is another absolutely delicious cheddar cheese soup. For it you need ½ cup butter, 1 cup carrots, ½ cup celery, ½ cup chopped onion, 6 tablespoons flour, 3 cups chicken broth, 3 cups half and half cream, 2 pounds Velveeta cheese, 1 tablespoon fresh chopped parsley, and picked Jalepeno slices.
Preparation of this soup is incredibly simple. You just melt the butter in a stockpot, add the carrots, onions, celery, and sauté until tender. Now you add the flour and stir until the flour is completely blended into the butter. Next you cook the mixture until you see it has turned a light brown color, increase the heat a bit, add the chicken broth, and continue to cook until a thick base has formed.
To finish this off, you add the cheese, and just before serving you add the parsley. Remember to garnish with the Jalepeno pepper slices or roasted red bell pepper slices.
One great tip is to substitute sharp cheddar cheese in place of the cheddar cheese in a recipe, for a richer flavor.
Friday, April 8, 2011
Cheddar Cheese Sauce Recipe Ideas
If you love cheddar cheese and cheddar cheese soup, you are sure to love the cheddar cheese sauce. There are lots of different cheddar cheese sauce recipes that you can follow, and although the basic ingredients tend to remain the same from one recipe to another, there are certain ingredients added here and there which make all the difference.
If you would like to try out a cheddar cheese sauce recipe yourself, here are a few of the most popular.
Southern Cheese Sauce
This is one of the best cheddar cheese sauces that you can whip up easily, in just ten minutes at home. For this cheddar cheese sauce you are going to need 3 tablespoons butter, 3 tablespoons flour, ½ teaspoon salt, 1/8 teaspoon ground black or white pepper, 1 ½ cups milk, and 1 cup grated sharp cheddar or smoky flavor cheddar cheese.
To prepare this delicious recipe, you need to first melt the butter, and then remove from the heat. Now you want to stir in flour and seasonings, and then gradually add the milk, stirring until well mixed. You want to cook this mixture over low heat, making sure to stir frequently, until thickened and smooth.
Cook for about five minutes longer, and then add the cheese. Now you just stir until smooth and well blended, and serve with pasta or vegetables. This is much healthier than any cheese sauce you will find in stores, and much tastier as well.
Quick and Easy Cheese Sauce
Another cheddar cheese sauce that you will want to try out at home is this quick and easy cheese sauce. For it you only need ¼ cup all purpose flour, 2 cups 1% low-fat milk, and 1 ¼ cups shredded sharp cheddar cheese. This cheese sauce is much less fattening than the first, and so if you are on a diet you will want to try this recipe choice.
Lightly spoon the flour into a dry measuring cup and then level with a knife. Now you want to place the flour in a medium, heavy saucepan, gradually adding milk and stirring with a whisk until blended. Place over medium heat, and cook until thick, stirring constantly.
If you would like to substitute Swiss cheese in this recipe you can, and just substitute 1 cup shredded Swiss cheese for the shredded cheddar cheese.
These cheeses sauces are delightful and perfect as a side dish for almost any meal. There are lots of other recipes that you can use as well.
If you would like to try out a cheddar cheese sauce recipe yourself, here are a few of the most popular.
Southern Cheese Sauce
This is one of the best cheddar cheese sauces that you can whip up easily, in just ten minutes at home. For this cheddar cheese sauce you are going to need 3 tablespoons butter, 3 tablespoons flour, ½ teaspoon salt, 1/8 teaspoon ground black or white pepper, 1 ½ cups milk, and 1 cup grated sharp cheddar or smoky flavor cheddar cheese.
To prepare this delicious recipe, you need to first melt the butter, and then remove from the heat. Now you want to stir in flour and seasonings, and then gradually add the milk, stirring until well mixed. You want to cook this mixture over low heat, making sure to stir frequently, until thickened and smooth.
Cook for about five minutes longer, and then add the cheese. Now you just stir until smooth and well blended, and serve with pasta or vegetables. This is much healthier than any cheese sauce you will find in stores, and much tastier as well.
Quick and Easy Cheese Sauce
Another cheddar cheese sauce that you will want to try out at home is this quick and easy cheese sauce. For it you only need ¼ cup all purpose flour, 2 cups 1% low-fat milk, and 1 ¼ cups shredded sharp cheddar cheese. This cheese sauce is much less fattening than the first, and so if you are on a diet you will want to try this recipe choice.
Lightly spoon the flour into a dry measuring cup and then level with a knife. Now you want to place the flour in a medium, heavy saucepan, gradually adding milk and stirring with a whisk until blended. Place over medium heat, and cook until thick, stirring constantly.
If you would like to substitute Swiss cheese in this recipe you can, and just substitute 1 cup shredded Swiss cheese for the shredded cheddar cheese.
These cheeses sauces are delightful and perfect as a side dish for almost any meal. There are lots of other recipes that you can use as well.
Health Benefits of Cheddar Cheese
Almost everyone loves cheese, and not only does it taste great but it is also very good for you. Adults and children alike should be eating a decent amount of cheese on a regular basis, and this is why it is included in the food pyramid.
You should know that there are certain health benefits offered by eating cheddar cheese, and over any other type of cheese out there, cheddar cheese is definitely the one that you want to stick to. Beyond the personal taste benefits as most people prefer the cheddar over all other types, there are also sustainable health benefits that are offered.
Why It’s So Good for You
For one, cheddar cheese contains a high concentration of essential nutrients, in particular high quality protein and calcium, which are great for your health. These are the reasons that it is so important to eat dairy, and cheddar cheese is better than almost every other dairy product out there.
Whether you eat a cheddar cheese sauce or soup, it does not matter the form that it comes in, what it is important is that you are getting all the nutrients you need from it.
As well it has been demonstrated to reduce the risk of dental caries, and although the anticarcinogenic effects of cheese are not completely understood, consuming cheese is thought to be able to stimulate the flow of saliva which has caries reducing properties, and which increases buffering capacity and promotes food clearance as well.
Cheese contains little or no lactose, and for this reason cheddar cheese is an important source of calcium and many other nutrients that are found in milk for lactose mildigesters of persons who have difficult digesting lactose or milk’s sugar.
If you are interested in including more cheddar and other cheeses in your diet, a great place to start is the Internet. With the Internet you will be able to browse through hundreds of different websites in just a matter of minutes and find all the best recipes. Have some fun with it and try out different things, so that you can choose the recipes that you know you are going to enjoy and have fun with your meals.
There are so many different ways that you can include cheese in your meals, and even if you just sprinkle a bit on top of your vegetables or pasta, you will still be reaping the benefits it has to offer.
You should know that there are certain health benefits offered by eating cheddar cheese, and over any other type of cheese out there, cheddar cheese is definitely the one that you want to stick to. Beyond the personal taste benefits as most people prefer the cheddar over all other types, there are also sustainable health benefits that are offered.
Why It’s So Good for You
For one, cheddar cheese contains a high concentration of essential nutrients, in particular high quality protein and calcium, which are great for your health. These are the reasons that it is so important to eat dairy, and cheddar cheese is better than almost every other dairy product out there.
Whether you eat a cheddar cheese sauce or soup, it does not matter the form that it comes in, what it is important is that you are getting all the nutrients you need from it.
As well it has been demonstrated to reduce the risk of dental caries, and although the anticarcinogenic effects of cheese are not completely understood, consuming cheese is thought to be able to stimulate the flow of saliva which has caries reducing properties, and which increases buffering capacity and promotes food clearance as well.
Cheese contains little or no lactose, and for this reason cheddar cheese is an important source of calcium and many other nutrients that are found in milk for lactose mildigesters of persons who have difficult digesting lactose or milk’s sugar.
If you are interested in including more cheddar and other cheeses in your diet, a great place to start is the Internet. With the Internet you will be able to browse through hundreds of different websites in just a matter of minutes and find all the best recipes. Have some fun with it and try out different things, so that you can choose the recipes that you know you are going to enjoy and have fun with your meals.
There are so many different ways that you can include cheese in your meals, and even if you just sprinkle a bit on top of your vegetables or pasta, you will still be reaping the benefits it has to offer.
Is “Nutritional Swiss Cheese” An Oxymoron?
If you love swiss cheese, you probably wonder how healthy it is. That, my friends, is a pro/con situation. It isn’t all good news, but it isn’t all bad news, either. Let’s take a look at the key facts about nutrition in swiss cheese.
First, The Good News
Swiss cheese, nutritionally, is an excellent source of protein. Higher is cottage cheese and ricotta, but of the standard semi-hard and hard cheeses, swiss cheese is nutritionally strong when it comes to protein, at 8g in 1 oz. (most are in the 6-7 range, and some are as low as 3 grams.)
Swiss cheese also boasts nutrition in the calcium category. One ounce of swiss cheese has 272.5mg. Most other cheeses are way down in the 135-200mg range, with a few as high as cheddar cheese (204.5mg.).
Swiss cheese is also a wonderful source of phosphorus. “What is phosphorus and why should I care about it” you ask? Phosphorus is needed by our bodies to work with the B vitamins for making energy. Also, it is a key component of our teeth and bones – they are 85% phosphorus. It also is involved in many other things, like our kidneys and muscles. Don’t worry, though – phosphorus is found in many of the foods we eat, so the likelihood of having a phosphorus deficit is almost none. Swiss cheese is high in it, though!
Another nutrition fact about swiss cheese is that it has absolutely no sugar. Zilch. Nada. None. But that doesn’t mean it’s an “all you can eat” situation. There’s some bad news about the nutrition in swiss cheese, too.
And, Now, The Not-So-Good News
Unfortunately, swiss cheese is hardly a miracle food when it comes to nutrition. Swiss cheese has plenty of calories, for one thing. One little ounce – a slice – not even as much as one normally wants on a sandwich – has a whopping 106.5 calories. While that is similar to other cheese, it hardly qualifies as a diet food. While there are a couple of cheeses with less calories, none count as lean.
And what about the sodium? Swiss cheese has plenty, as it spends part of its production time in a brine bath. If you are concerned about your sodium intake, swiss cheese shouldn’t be a frequent item on your menu, especially if it is pasteurized swiss cheese.
A discussion of swiss cheese’s nutrition would not be complete without mentioning the fat in swiss cheese – yes, there’s a lot. There are 8g of fat in an ounce of swiss cheese – and 5g of that is the nasty, saturated kind, the kind we all need to cut consumption of.
First, The Good News
Swiss cheese, nutritionally, is an excellent source of protein. Higher is cottage cheese and ricotta, but of the standard semi-hard and hard cheeses, swiss cheese is nutritionally strong when it comes to protein, at 8g in 1 oz. (most are in the 6-7 range, and some are as low as 3 grams.)
Swiss cheese also boasts nutrition in the calcium category. One ounce of swiss cheese has 272.5mg. Most other cheeses are way down in the 135-200mg range, with a few as high as cheddar cheese (204.5mg.).
Swiss cheese is also a wonderful source of phosphorus. “What is phosphorus and why should I care about it” you ask? Phosphorus is needed by our bodies to work with the B vitamins for making energy. Also, it is a key component of our teeth and bones – they are 85% phosphorus. It also is involved in many other things, like our kidneys and muscles. Don’t worry, though – phosphorus is found in many of the foods we eat, so the likelihood of having a phosphorus deficit is almost none. Swiss cheese is high in it, though!
Another nutrition fact about swiss cheese is that it has absolutely no sugar. Zilch. Nada. None. But that doesn’t mean it’s an “all you can eat” situation. There’s some bad news about the nutrition in swiss cheese, too.
And, Now, The Not-So-Good News
Unfortunately, swiss cheese is hardly a miracle food when it comes to nutrition. Swiss cheese has plenty of calories, for one thing. One little ounce – a slice – not even as much as one normally wants on a sandwich – has a whopping 106.5 calories. While that is similar to other cheese, it hardly qualifies as a diet food. While there are a couple of cheeses with less calories, none count as lean.
And what about the sodium? Swiss cheese has plenty, as it spends part of its production time in a brine bath. If you are concerned about your sodium intake, swiss cheese shouldn’t be a frequent item on your menu, especially if it is pasteurized swiss cheese.
A discussion of swiss cheese’s nutrition would not be complete without mentioning the fat in swiss cheese – yes, there’s a lot. There are 8g of fat in an ounce of swiss cheese – and 5g of that is the nasty, saturated kind, the kind we all need to cut consumption of.
How To Make A Delicious Swiss Cheese Dip
Swiss cheese is easily one of the most recognizable types of cheese. It is a soft yellow color, with large holes scattered through it. What makes the holes? You may wonder. During the process of making the cheese, the bacteria gives off carbon dioxide, which makes the large air bubbles – and as the cheese solidifies, these appear as holes.
The flavor of swiss cheese is slightly nutty, and the more aged the cheese, the stronger the flavor will be. As for the nutrition of swiss cheese, it isn't the most nutritious of foods, but it isn't too bad in comparison to other types of cheese. For example, it has a little bit less saturated fat than cheddar cheese, but they both are high. It's better to not load up on cheese, whatever way you slice it. If you change to a reduced fat cheese (of either swiss or cheddar) the amount of fat (both saturated and unsaturated) is cut in half. As the flavor remains about the same, changing to reduced fat cheese can be a smart choice, nutritionally speaking.
Swiss cheese can be a key ingredient in many foods. For example, a delicious dip, with swiss cheese as the primary ingredient, can easily be a hit at your next gathering.
Dips That Include Swiss Cheese
A swiss cheese dip can be made that is delicious either hot or cold. Use softened cream cheese (8 oz.), mayonnaise (½ c.), green onions (¼ c.), and 1.5 cups shredded swiss cheese in this dip, mixing them well. On top of these, put fried and crumbled bacon and crushed crackers (Ritz work well.). This should then be baked at 350 F for about 15 minutes, giving the flavors time to blend well. Serve this swiss cheese dip with Ritz crackers for a delicious appetizer.
For another dip, using swiss cheese with spinach, try mixing 1 ¼ c. mayonnaise, 1 ½ c. grated swiss cheese, ½ c parmesan cheese, ¼ t. garlic powder, 1 T. dried minced onion, and 1 2/3 c. chopped fresh spinach. This can be mixed up and kept in the freezer for a few weeks if desired. When you're ready for a quick appetizer, thaw the mixture then put it into an oven-safe dish and cook in the oven for 40 minutes at 275 degrees. This is one delicious dip from swiss cheese – and can easily become the main course!
Though these recipes were designed to work especially well with swiss cheese, recipes written with other cheeses in mind would generally also work with swiss cheese. Dips are a great way to showcase the nutty flavor of genuine swiss cheese.
The flavor of swiss cheese is slightly nutty, and the more aged the cheese, the stronger the flavor will be. As for the nutrition of swiss cheese, it isn't the most nutritious of foods, but it isn't too bad in comparison to other types of cheese. For example, it has a little bit less saturated fat than cheddar cheese, but they both are high. It's better to not load up on cheese, whatever way you slice it. If you change to a reduced fat cheese (of either swiss or cheddar) the amount of fat (both saturated and unsaturated) is cut in half. As the flavor remains about the same, changing to reduced fat cheese can be a smart choice, nutritionally speaking.
Swiss cheese can be a key ingredient in many foods. For example, a delicious dip, with swiss cheese as the primary ingredient, can easily be a hit at your next gathering.
Dips That Include Swiss Cheese
A swiss cheese dip can be made that is delicious either hot or cold. Use softened cream cheese (8 oz.), mayonnaise (½ c.), green onions (¼ c.), and 1.5 cups shredded swiss cheese in this dip, mixing them well. On top of these, put fried and crumbled bacon and crushed crackers (Ritz work well.). This should then be baked at 350 F for about 15 minutes, giving the flavors time to blend well. Serve this swiss cheese dip with Ritz crackers for a delicious appetizer.
For another dip, using swiss cheese with spinach, try mixing 1 ¼ c. mayonnaise, 1 ½ c. grated swiss cheese, ½ c parmesan cheese, ¼ t. garlic powder, 1 T. dried minced onion, and 1 2/3 c. chopped fresh spinach. This can be mixed up and kept in the freezer for a few weeks if desired. When you're ready for a quick appetizer, thaw the mixture then put it into an oven-safe dish and cook in the oven for 40 minutes at 275 degrees. This is one delicious dip from swiss cheese – and can easily become the main course!
Though these recipes were designed to work especially well with swiss cheese, recipes written with other cheeses in mind would generally also work with swiss cheese. Dips are a great way to showcase the nutty flavor of genuine swiss cheese.
You Want To Learn How To Make Swiss Cheese!
If you like cheese, sooner or later you might consider making your own cheese. You may know some basics of cheesemaking, or maybe you know absolutely nothing about making cheese, but you can learn how to make swiss cheese – it isn't that difficult! Let us dip into swiss cheese making, albeit briefly.
Probably the most recognizable cheese is Swiss cheese. That's because of the holes that are all through the cheese. You can learn how to make swiss cheese with holes – the holes develop naturally from the carbon dioxide in the cheese (from the bacteria making the cheese) as it becomes solid. The bacteria are also what gives the cheese its sharp tangy flavor.
Many of the tools you'll need are things you already have around the house. Pots, measuring cups, a knife and a whisk....they're already in your kitchen. You've also got bowls, spoons, and a stove and refrigerator/freezer. Maybe even a ladle. But some of the tools you need if you are going to learn how to make swiss cheese are not so common: a candy thermometer, a cheese hoop, a drying board...less common in our kitchens today. As for the other ingredients: milk, fresh yogurt, salt, water...those are easy. When you learn how to make swiss cheese you learn you also need junket rennet and a bit of Propionibacterium shermanii Culture. Got those on hand? Didn't think so.
Fortunately for you, who wants to learn how to make swiss cheese, the ingredients for making cheese – even swiss cheese – are easily available in a “cheesemaking kit.” You can find these kits online or in specialty kitchen stores.
Got The Stuff, Now What?
Once you have everything you need to make swiss cheese, how do you begin? More in depth steps will come with your “how to make swiss cheese” kit, but here are the basics.
First, heat the milk on the stove until it is 95 degrees Fahrenheit. Add in the yogurt and the culture to a little of the milk, then mix it back into the rest of the milk. Take it off the stove and let it rest for twenty minutes.
Next, put a bit of water into another mixing bowl and add the rennet. Dissolve it thoroughly. Pour this mixture back into the milk and mix slowly. Cover it with a cloth and leave it alone for a half an hour. At that point, the milk should have become curds and whey.
Next using the knife, cut the curds into pieces about 1/8 inch square. Then put the pot back on the head to cook more. See if squeezing a handful of curds results in them crumbling and breaking apart. If so, pour the mixture through a cloth over a strainer, so that the whey strains through and the curds are caught in the cloth. Wrap the cloth so that curds are in a ball. Use a cheese hoop to press the cheese.
Then comes a lengthy process of soaking the cheese in saltwater. This is continued overnight. The cheese then goes onto the drying board in the refrigerator. The salt water cloths are very important as you learn how to make swiss cheese. After 45 days of the procedures, the cheese will be puffy and have holes from the bacteria.
The cheese isn't finished yet. It still needs from 4 months to a year to finish, and the longer it is left, the deeper the flavor will be.
Probably the most recognizable cheese is Swiss cheese. That's because of the holes that are all through the cheese. You can learn how to make swiss cheese with holes – the holes develop naturally from the carbon dioxide in the cheese (from the bacteria making the cheese) as it becomes solid. The bacteria are also what gives the cheese its sharp tangy flavor.
Many of the tools you'll need are things you already have around the house. Pots, measuring cups, a knife and a whisk....they're already in your kitchen. You've also got bowls, spoons, and a stove and refrigerator/freezer. Maybe even a ladle. But some of the tools you need if you are going to learn how to make swiss cheese are not so common: a candy thermometer, a cheese hoop, a drying board...less common in our kitchens today. As for the other ingredients: milk, fresh yogurt, salt, water...those are easy. When you learn how to make swiss cheese you learn you also need junket rennet and a bit of Propionibacterium shermanii Culture. Got those on hand? Didn't think so.
Fortunately for you, who wants to learn how to make swiss cheese, the ingredients for making cheese – even swiss cheese – are easily available in a “cheesemaking kit.” You can find these kits online or in specialty kitchen stores.
Got The Stuff, Now What?
Once you have everything you need to make swiss cheese, how do you begin? More in depth steps will come with your “how to make swiss cheese” kit, but here are the basics.
First, heat the milk on the stove until it is 95 degrees Fahrenheit. Add in the yogurt and the culture to a little of the milk, then mix it back into the rest of the milk. Take it off the stove and let it rest for twenty minutes.
Next, put a bit of water into another mixing bowl and add the rennet. Dissolve it thoroughly. Pour this mixture back into the milk and mix slowly. Cover it with a cloth and leave it alone for a half an hour. At that point, the milk should have become curds and whey.
Next using the knife, cut the curds into pieces about 1/8 inch square. Then put the pot back on the head to cook more. See if squeezing a handful of curds results in them crumbling and breaking apart. If so, pour the mixture through a cloth over a strainer, so that the whey strains through and the curds are caught in the cloth. Wrap the cloth so that curds are in a ball. Use a cheese hoop to press the cheese.
Then comes a lengthy process of soaking the cheese in saltwater. This is continued overnight. The cheese then goes onto the drying board in the refrigerator. The salt water cloths are very important as you learn how to make swiss cheese. After 45 days of the procedures, the cheese will be puffy and have holes from the bacteria.
The cheese isn't finished yet. It still needs from 4 months to a year to finish, and the longer it is left, the deeper the flavor will be.
Things To Know About Baby Swiss Cheese
Chances are, even if you aren't Swiss you've had swiss cheese. It's the kind with the holes in it, the same kind you see in cartoons with mice. The classic “holed” cheese is swiss cheese.
Swiss cheese originated in Switzerland, and the most prestigious kind is known as Emmentaler, because it began in the Emme region of Switzerland. The swiss cheese that started there is now available around the world, and, in fact, the largest swiss cheese making plant is now in the United States. Most types of swiss cheese are made with unpasteurized cow's milk – though in the US it is often pasteurized to be able to have a shorter aging time and still meet government regulations. The unpasteurized cow's milk is key in getting the color, flavor, and texture that we know of as swiss cheese.
There is another type of “swiss cheese” that is available now – known as “baby swiss cheese.” It has nothing to do with the age of the Swiss, but it isn't the same as traditional swiss cheese. Baby swiss cheese is made from different ingredients, and ends up with a bit different of a result.
What Makes Baby Swiss Cheese Different?
Baby swiss cheese is a semi-soft cheese, made from whole milk and with small holes – similar to the holes in traditional swiss cheese, but many more holes that are quite small. Baby swiss cheese is commonly seen in delis and grocery stores, often pre-sliced for easier sandwich making.
How Does It Get The Tiny Holes?
Let's go back to the basics of how to make swiss cheese. Swiss cheese – baby or traditional – is made from cow's milk with a bacteria in it to break down the lactic acid. These bacteria make carbon dioxide, which makes bubbles within the cheese. As the cheese ages and solidifies, the bubbles become an integral part of the cheese. The longer the cheese ages, the larger the bubbles will be.
With baby swiss cheese they change several steps of the process. The cheesemakers use whole milk, resulting in a more rich, buttery flavor. Also, water is used instead of the whey from the milk so that the bacterial acts slower, resulting in smaller holes in the baby swiss cheese. Also, baby swiss cheese is aged for a very short length of time, and so the bubbles don't grow very big, plus the flavor is milder in baby swiss cheese than in its counterparts. It is commonly found in the United States, and can also be found by the name of “lacy Swiss,” because the tiny bubbles can make the cheese look like lace.
Swiss cheese originated in Switzerland, and the most prestigious kind is known as Emmentaler, because it began in the Emme region of Switzerland. The swiss cheese that started there is now available around the world, and, in fact, the largest swiss cheese making plant is now in the United States. Most types of swiss cheese are made with unpasteurized cow's milk – though in the US it is often pasteurized to be able to have a shorter aging time and still meet government regulations. The unpasteurized cow's milk is key in getting the color, flavor, and texture that we know of as swiss cheese.
There is another type of “swiss cheese” that is available now – known as “baby swiss cheese.” It has nothing to do with the age of the Swiss, but it isn't the same as traditional swiss cheese. Baby swiss cheese is made from different ingredients, and ends up with a bit different of a result.
What Makes Baby Swiss Cheese Different?
Baby swiss cheese is a semi-soft cheese, made from whole milk and with small holes – similar to the holes in traditional swiss cheese, but many more holes that are quite small. Baby swiss cheese is commonly seen in delis and grocery stores, often pre-sliced for easier sandwich making.
How Does It Get The Tiny Holes?
Let's go back to the basics of how to make swiss cheese. Swiss cheese – baby or traditional – is made from cow's milk with a bacteria in it to break down the lactic acid. These bacteria make carbon dioxide, which makes bubbles within the cheese. As the cheese ages and solidifies, the bubbles become an integral part of the cheese. The longer the cheese ages, the larger the bubbles will be.
With baby swiss cheese they change several steps of the process. The cheesemakers use whole milk, resulting in a more rich, buttery flavor. Also, water is used instead of the whey from the milk so that the bacterial acts slower, resulting in smaller holes in the baby swiss cheese. Also, baby swiss cheese is aged for a very short length of time, and so the bubbles don't grow very big, plus the flavor is milder in baby swiss cheese than in its counterparts. It is commonly found in the United States, and can also be found by the name of “lacy Swiss,” because the tiny bubbles can make the cheese look like lace.
Subscribe to:
Posts (Atom)
