Swiss cheese (North America): Difference between revisions
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structure, combined Greyerzer and Gruyere same thing different language |
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Generic name for several related varieties of [[cheese]], originally made in [[Switzerland]]. These cheeses are white, |
Generic name for several related varieties of [[cheese]], originally made in [[Switzerland]]. These cheeses are white, semi-hard to hard, have a strong flavor, and some have holes. |
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semi-hard to hard, have a strong flavor, and some have holes. |
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There are (among others): [[Swiss_cheese/Emmentaler|Emmentaler]], [[Swiss_cheese/Greyerzer|Greyerzer]], [[Swiss_cheese/Appenzeller|Appenzeller]], [[Swiss_cheese/Tilsiter|Tilsiter]], [[Swiss_cheese/Bundner Bergkase|Bündner Bergkäse]], [[Swiss_cheese/Vacherin|Tilsiter]], [[Swiss_cheese/Mutschli|Mutschli]], [[Swiss_cheese/Tete de Moine|Tete de Moine]], [[Swiss_cheese/Sbrinz|Sbrinz]], and [[Gruyere]]. |
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There are (among others): |
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*[[Swiss_cheese/Emmentaler|Emmentaler]] |
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*[[Gruyere]]/Greyerzer |
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*[[Swiss_cheese/Appenzeller|Appenzeller]] |
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*[[Swiss_cheese/Tilsiter|Tilsiter]] |
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*[[Swiss_cheese/Bundner Bergkase|Bündner Bergkäse]] |
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*[[Swiss_cheese/Tilsiter|Tilsiter]] |
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*[[Swiss_cheese/Mutschli|Mutschli]] |
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*[[Swiss_cheese/Tete de Moine|Tete de Moine]] |
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*[[Swiss_cheese/Sbrinz|Sbrinz]] |
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Revision as of 15:34, 4 February 2003
Generic name for several related varieties of cheese, originally made in Switzerland. These cheeses are white, semi-hard to hard, have a strong flavor, and some have holes.
There are (among others):