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Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013.
Parmesan is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
Thurgau, anglicized as Thurgovia, more formally the Canton of Thurgau, is one of the 26 cantons forming the Swiss Confederation. It is composed of five districts and its capital is Frauenfeld.
Goat cheese, or chèvre, is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.
Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.
Bergkäse refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes, usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
Tête de Moine AOP is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura.
L'Étivaz is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, and is very similar to Gruyère surchoix in taste.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
The Appenzell, French: Chèvre d’Appenzell, German: Appenzellerziege, is a rare and endangered indigenous breed of white domestic goat from Switzerland. It originates in the "half-cantons" of the historic Appenzell region, Appenzell Ausserrhoden and Appenzell Innerrhoden, and has spread into the neighbouring Canton of St. Gallen.
Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments that markedly reduce the number of spoilage bacteria in milk with minimal heat damage." The process is not used on other food products, and is similar to pasteurization but uses lower temperatures, allowing the milk product to retain more of its original taste. In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses. As a result, cheeses from thermized milk must be aged for 60 days or more before being sold in the United States, the same restriction placed on raw-milk cheeses by the FDA.
The Frauenfeld–Wil railway is a 1,000 mmmetre gauge railway line in Switzerland, which connects the town of Frauenfeld in the canton of Thurgau, to the town of Wil in the canton of St. Gallen, following the valley of the Murg river. The Frauenfeld-Wil-Bahn (FWB) opened the line in 1887 and operated it until 2021, when that company merged into Appenzell Railways. The line is included in Tarifverbund Ostwind, and operates as service S15 of the St. Gallen S-Bahn.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
Vorarlberger Bergkäse is a regional cheese specialty from the Austrian state of Vorarlberg. It is protected within the framework of the European designation of origin (PDO).
Älplermagronen are a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese and onions. The name is made up of "Älpler" as a designation for the Alpine herder and "Magronen", which was taken as a loan word from the Italian word maccheroni.
References
- 1 2 3 "Scharfer Maxx selbst gemacht - St.Galler Tagblatt Online" . Retrieved 2015-11-01.
- ↑ "Scharfe Maxx -StinkyBklyn" . Retrieved 2015-11-01.
- 1 2 "Scharfe Maxx takes after traditional Appenzeller - SFGate". 2011-02-20. Retrieved 2015-11-01.
