Errrh, what do you mean, "swiss cheese", there are at least one hundred very different cheeses in Switzerland.... and many are as different from others as beef is different from mutton.
Re: Favourite cheese
Errrh, what do you mean, "swiss cheese", there are at least one hundred very different cheeses in Switzerland.... and many are as different from others as beef is different from mutton.
Last edited by Tristuskhan; 01-27-2009 at 23:32.
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Re: Favourite cheese
Cheddar cheese from Vermont is basically the best stuff out there. For a larger brand Cabot is pretty darn good, and well it's hard to go wrong. The sharper the better, and never get the low-fat cheddar because it has a rubbery texture, is not truly sharp and is generally awful.
Next up is probably fresh mozzarella. Delicious stuff especially melted.
Oh and cheddar loses sharpness when melted so melting it is almost a waste.
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Re: Favourite cheese
Likely Emmentaler. Well, the Americanized version of it, known as "Swiss Cheese."Originally Posted by Tristuskhan
I doubt he means Fribourgeois or even Gruyere, or anything else.
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The term Munster means it's supposedly a monestary style cheese. The kind made in France or evn Germany are much stronger and have a different texture.3) I like the simple cheeses such as Cheddar, Brick, or Munster.
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