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Best Swiss Cheese Recipes

Best Swiss Cheese Recipes


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Top Rated Swiss Cheese Recipes

Napoleon House is located in the heart of the French quarter and has a 200 year history. Today it's a part of the Ralph Brennan Restaurant Group and is helmed by chef Chris Montero. Here is Montero's spin on the classic New Orleans muffuletta.

Perfect for breakfast, brunch or dinner, this can be prepared overnight.Recipe courtesy of Phil's Fresh Eggs.

Everyone loves the ease, comfort and tried and true delicousness of a grilled cheese. Yet, if you're looking for an upgrade to wow your friends or sneak in some extra vegetables to your kids' lunches, try out this easy recipe for asparagus grilled cheese. In under half an hour, you can make a sandwich of buttery toasted bread packed with roasted asparagus and gooey cheese with this delicious take on a classic.Recipe courtesy of Happy Money Saver

This chicken recipe requires only a few ingredients and is quick and easy to make.This recipe is courtesy of Perdue

You've probably had crêpes with bananas, crêpes with nutella, or crêpes with cheese...but mushrooms? This easy-to-follow recipe will make a believer out of you.This recipes is courtesy of Sylviane Nuccio.

This recipe is great if you are looking for something comforting without too much fuss. You can add a little cheese on top when it bakes if you like.

This delicious ham, cheese and spinach frittata is ready in only 30 minutes. Recipe courtesy of McCormick

While there’s nothing quite like enjoying a boiling pot of cheesy fondue with a hunk of crusty bread, sometimes you’re at a loss when you don’t have a fondue pot on hand. Here’s our solution: fondue fries. Fondue is actually incredibly easy to make, so let those fries take the place of the pot and the bread and serve it as a sauce rather than something to dip into.Click here to see 15 Over-the-Top Fry Recipes

If you want a modern twist on the traditional corned beef and cabbage dish, try this easy-to-make flavorful dip served with rye crackers.

Soon after it was invented by Bernard Schimmel, the Reuben won the National Sandwich Idea Contest in 1956. Now, nearly 60 years later, the combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing is still a deli favorite. It's definitely mine. Whenever I'm lucky enough to eat at a classic New York City deli for lunch, a Reuben is my go-to order — but I always swap out the corned beef for pastrami.As much as I love the sandwich, though, I've never once made it at home. The lengthy cooking methods for both corned beef and pastrami completely contradict my sandwich ideal: a quick, no-fuss lunch or an easy weeknight dinner.This recipe solves the problem. Changing the meat once again, I sub out pastrami for an all-beef, char-grilled hot dog, which I top with all the best parts of a Reuben: melted Swiss, hot sauerkraut, and tangy-sweet Russian dressing. Click here to see 8 Creative Hot Dog Recipes.

This French bistro-style cheeseburger topped with Swiss cheese and a Dijon-mustard sauce makes for a tasty take on a classic dish. This recipe is courtesy of Beef - It's What's For Dinner.

This hot American sandwich is truly a classic recipe with corned beef, melted Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing all on fresh rye bread. You can make this into a Rachel Sandwich by substituting the pastrami for the corned beef, and serve both of them at your next luncheon. ​


8 Swiss Cheeses That Will Blow Your Mind

There are so many types of Swiss cheese beyond the mass-marketed hole-filled kind at your local supermarket. (Photos: Linnea Covington.)

Forget everything you thought you knew about Swiss cheese, especially if what you picture is a rubbery, white, hole-filled block wrapped in plastic found at your local supermarket. Real Swiss cheese, not just the mass-marketed version, offers a whole range of creamy, sharp and flavorful experiences. From the heights of the Swiss Alps to the depths of the Kaltbach caves to the banks of the Emme River, here are eight raw cow’s milk samples from Switzerland to open your mind and make you think about Swiss cheese in a whole new way.

1. Der Scharfe Maxx

As you may be able to guess from the strong, funky scent, this cheese cures for a long time — more than 150 days. However, just because the cheese, dubbed Feisty Bull, proves pungent on the nose doesn’t mean the taste follows suit. Just the opposite, in fact. Instead of in-your-face flavors, each morsel melts in your mouth with a slightly nutty, caramel-y, almost custardy essence. One reason for this creamy texture is the addition of rich dairy during production, a technique that helps mellows the natural ripeness. You could almost say this variety works as a funky dessert, but far less sweet.

2. Kaltbach Gruyère

Cave-aging this firm cheese for at least 300 days gives it a depth not found in your average fromage. It’s dense with dark caramel notes, rich and earthy with a striking minerality that makes you realize just how long it spent underground. This particular cave, the Kaltbach, is located in the Alpine Valley, an area laden with sandstone and a cold river that lends humidity to the wheels. Here, the producers follow the same recipe that first made Gruyère a winner in the 12th century, which gives this Swiss cheese serious credibility.

3. Maxx Extra

If you want a cheese to pair with your Oktoberfest beer or another strong, heady ale, Maxx Extra is for you. It’s a bold variety with a little grassy funk and acidity that tickles the tongue. It spends about a year aging, which gives the wheel delicate tyrosine crystals that crackle and thaw when you bite into them. Serve this cheese with tart fruit, pickles and a crusty loaf of sourdough. Just make sure to savor every bit.

4. Alter Schweizer

Basically this cheese, whose name translates as “old Swiss,” is your classic table wheel. It’s mild but full of nuances, and it goes with just about everything. Traditionally, each village created its own version of this cheese, and virtually every house had a wheel of the stuff on hand. We tasted a version by the family-run Käserei Studer, and it proved firm and easy to eat with a nice earthy, tree-nut aftertaste. Since it’s aged for about 240 days, there is a slight bit of funk to the rind and, surprisingly, a sensation as if the food were slightly charred, in the most pleasing way.

5. Füürtufel

The easiest way to say the name of this cheese it to call it Fire Devil, which is what the German name translates to. The fire comes from a mixture of jalapeño, habanero, cayenne and black peppers that gets infused directly into the milk during the early stages of cheese making. Because of this addition, the bits of capsicum turn soft, as well as the milk solids around them. This gives Füürtufel a melty quality that works perfectly on anything calling for soft cheese. It also sings on a platter as the spice livens up any classic spread. Basically, it’s the best version of chili con queso or pepper jack that you have ever had, with a bit of maturity at the end to make you remember you are consuming really good cheese.

6. Tête de Moine

One of the few cheese-serving tools is the cheese curler, a device that thinly slices the wheel into delicate, edible cheese flowers. This is where Tête de Moine comes in, the classic fromage for this device. The name means monk’s head and derives from the original brotherhood that has churned out this food for more than 800 years. You can get this delicacy from only one place, Bellelay, and it’s one of the few Swiss cheeses to be cloaked with a protected designation of origin label. That means each wheel you try will have benefited from the fresh herbs and greens that cows grazing in the Swiss Jura Mountains have eaten, as well as the spruce boards used to age the cheese for three months. As for flavor, a pungent yet dainty earthiness exudes from each bite, as if the cheese flower grew in a garden nearby. With a subtle minerality and saliva-inducing acidity, it’s a great accompaniment to just about anything.

7. Appenzeller

Of all the cheeses made in Switzerland, Appenzeller proves the spiciest of the bunch, a flavor imparted by using a secret herbal brine comprised of wine, cider and spices. There is also a freshness to the cheese, as if you can taste the new spring grass the cows dined on, as well as clover warmed by an afternoon sun. To say it’s pleasant is an understatement. Given that this closely guarded recipe has been produced for 700-plus years in just 60 village dairies in Appenzellerland, well, it’s no shock that the fromage proves beyond good.

8. Emmentaler

Of all the cheeses sampled, Emmentaler is the most similar to what Americans generally think of when talking about Swiss cheese. In fact, it’s the original Swiss cheese that made the holes so endearing to the general public. The first Emmentaler came about more than 800 years ago, a unique fromage created in the city of Bern in the valley of the Emme River. Today, you can still find the cheese made into 200-pound rounds, a size trick that cheesemakers used back in the day to pay less tax per wheel. The one we tried was aged in the Emmi cellars for about 120 days. The result: a lovely nutty, acidic cheese with hint of bitter herbs. It’s the perfect adornment on a tuna melt, to cap French onion soup or grace a fatty burger.


What Is Swiss Cheese?

The two most famous Swiss cheeses are Emmenthal and Gruyère, varieties highly prized in fondue for both their flavor and their melting ability. They are readily available in the U.S., usually at a mid-range price point. Emmenthal, the model for the American version of Swiss cheese, is a semihard yellow cheese with a mildly nutty flavor, a subtle aroma of hay, and holes of varying sizes. A young Gruyère has a softer paste with far less noticeable holes but a similarly mild taste. It gets more granular and sharper in flavor as it ages.

Swiss cheese often appears in cartoons featuring mice, but contrary to the animated notion, the holes do not represent a mouse's snack. Theories differ, but one school of thought is that bacteria consume the milk's lactic acid and then release carbon dioxide gas bubbles, which get trapped as the paste hardens, leaving the holes. This story circulated for more than 100 years, but a formal study by the Swiss Agroscope Institute for Food Sciences in 2015 traced responsibility for the holes to specks of hay that inadvertently got into the milk bucket and weakened the structure of the curd.   It noted that as production conditions became more sterile, the number and size of holes in Emmenthal noticeably decreased.


  • 1 (9-inch) pie dough
  • 1 tablespoon butter
  • 2 tablespoons shallots (minced)
  • 1 cup crabmeat
  • 1 tablespoon flour
  • 1 1/2 cups Swiss cheese (shredded/divided)
  • 3 eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  • Dash white pepper or hot pepper sauce
  • Dash nutmeg
  • 1/2 teaspoon parsley (minced)

Gather the ingredients. Preheat the oven to 425 F and position the rack in the center of the oven.

The Spruce / Julia Hartbeck

On a lightly floured surface, roll out the chilled, prepared pie dough to fit a 9 inch pie plate.

The Spruce / Julia Hartbeck

Line the pie plate with the chilled and rolled out dough.

The Spruce / Julia Hartbeck

Line the dough with parchment paper or foil. Fill with pie weights or dried beans at least two-thirds full.

The Spruce / Julia Hartbeck

Bake for 12 to 15 minutes, or until just barely showing some color. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 350 F.

The Spruce / Julia Hartbeck

In a skillet over medium heat, melt the butter.

The Spruce / Julia Hartbeck

Saute the minced shallots until tender, about 2 minutes. Combine the shallots with the crabmeat and flour set aside.

The Spruce / Julia Hartbeck

Sprinkle 3/4 cup of the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with remaining 3/4 cup of cheese.

The Spruce / Julia Hartbeck

In a bowl beat the eggs, cream, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell.


Swiss Cheese Fondue Recipe

I got hooked on this Swiss Cheese Fondue Recipe when my aunt, who moved from Switzerland, made it for us. Prior to having a 'real' fondue recipe, I thought it was a leftover trend from the 70's. I couldn't have been more wrong, it's perfect for a cold winter meal in front of a roaring fire. It's a national dish of Switzerland and the original good mood food, perfect after a day of skiing, or for a party!

The easier way to make a Swiss Cheese Fondue is to buy a ready made mix from the store that needs heating up. They will have the right cheese blends, white wine and kirsch already mixed in. However, here in Australia, it's hard to find some things that are common overseas, so I have to make it from scratch (which is always tastier anyway).

A homemade Swiss Cheese Fondue Recipe can be quite an expensive meal. The cost of the Gruyere and Emmental Cheese can be quite expensive, never mind adding the cost of the wine and the Kirsch liqueur. Kirsch or Kirschwasser translates to cherry water in German, and it's type of cherry brandy that isn't sweet like you'd expect a liqueur to be. You can use a mixture of different cheeses from Switzerland but Gruyere and Emmental seem to be most accessible. Fontina Cheese can be added in as well.

What to Dip in Cheese Fondue?

Truth be told, you can almost dip anything into your cheese fondue. Everything tastes better with melted cheese! Obviously cubes of bread are the classic fondue accompaniment. Some people like to lightly dip their bread cubes into the Kirsch before dipping it into the Swiss Cheese Fondue. If you love the flavor of Kirsch, then you definitely need to try it this way.

We always have mushrooms and green seedless grapes with our fondue. It's not usually what people have, I just love mushrooms, and the contrast of the grapes with the melted cheese. I've read some people have steamed vegetables, but if you over steam, they will fall apart. Traditionally people will drink white wine or black tea with when enjoying Swiss fondue.

A Few Cheese Fondue Quirks

To get the consistency of the Swiss Cheese Fondue right, you need to use the wooden spoon method. When melting the cheese, mix with a wooden spoon with a hole in the middle of it. When you lift the spoon up, the cheese should run thinly covering the hole. Too thin and the hole in the middle of the spoon is exposed. Too thick and the hole is covered and indistinguisheable from the rest of the spoon. If it's too thick, then add a bit more white wine to get the consistency right.

My last bit of advice when enjoying this Swiss Cheese Fondue Recipe, don't lose your bread cube inside the fondue pot. By Swiss tradition, if you are a woman, you would need to kiss your neighbors at the table. If you are a man, you need to buy the table a round of drinks!

This traditional Swiss Cheese Fondue Recipe is a winter favorite in Switzerland and around the world. Melted Emmental, Gruyere cheese with Kirsch liqueur, white wine and a hint of garlic. Bon Appetit! Приятного аппетита!


Easy Broccoli and Swiss Cheese Quiche

This easy and delicious Broccoli and Swiss Cheese Quiche recipe is perfect for Sunday brunch, a potluck, or a holiday gathering. Serve with a fresh salad and wash it down with a mimosa!

Buy a frozen pre-made pie crust bottom and save yourself a ton of time.

Quiches can also be made and cooked ahead of time if you don't want to cook in the morning (think holidays!).

Once you know how to cook one quiche, then you basically know how to cook all quiches. Fillings and cheese are interchangeable at the same ratio. For example, change the cheese to feta, cheddar, Gouda, whatever. Veggies can be switched as well.

I prefer the creaminess of using half and half but if you are trying to save on calories or fat or simply don't have it, just substitute milk instead.

Some grocery stores sell cooked vegetables in their buffet. Wanna make a fast and easy quiche? Grab some cooked veggies or antipasto from the salad or breakfast buffet and save time in the kitchen.

TIP: Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.

Serving Suggestion

Serve this Quiche Lorraine recipe with one of these dishes to round out your breakfast, brunch or dinner:

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Julia Child’s Scallops Gratineed

It is not every day that I say something like “I think this is the best thing I have ever had”, maybe once in a while, but it’s rare. This glorious dish is also known as Coquilles St. Jacques à la Provençale, doesn’t that sound beautiful? We all know that gratineed means cheese and to be quite frank I was skeptical to make this in the beginning. I have a very distinct rule about putting seafood with cheese and often forbid it. When I go out to a restaurant and order frutti di mare and the server asks if I would like Parmesan cheese on top..I squeal a quick “NO!” thinking hell may freeze over.

But when I saw some of the other bloggers showing off their perfected glazed scallops, I couldn’t resist. Some saying that this was the best thing they have ever had. And I must tell you….I happily agree.

All the ingredients for the dish I had on hand and the combination was magnificent. White wine was pungent, the swiss cheese was not nearly as overpowering as I originally thought and the sauteed onions and shallots took the sauce over the top. I sopped up the winey buttered broth with some French bread and licked my fingers clean with happiness. This is one of the best things I have ever had.

1) In a skillet, saute onions in olive oil and 1 Tb butter until they begin to be translucent but not browned. Add garlic and shallots and cook for another minute. Set aside.

2) Dry scallops with a paper towel and slice them in half. Season with salt and pepper and right before you’re ready to saute, dust in flour, removing any excess.

3) In skillet, add oil and 1Tb butter and brown on each side. About 2 minutes on each side.

4) Once scallops are browned, pour the wine and water into the same skillet with the scallops. Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute. Taste for seasoning.

5) Place the scallops in a shallow oven proof dish and spoon sauce. Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 3 minutes to melt and lightly brown cheese.


A brief history

Switzerland has been a cheese hub since the Middle Ages and, like many European countries, it has always taken its culinary reputation very seriously. And in many ways, that seriousness has actually hindered its international appeal. A heavily government-subsidized organization called the Swiss Cheese Union enjoyed complete control over both production and export throughout much of the industrialized 20th century, dictating in no uncertain terms exactly how, where, and when Switzerland’s cheeses could be made. In the name of economic virility, the Union threw practically all of its weight behind just three top-sellers out of the country’s many beloved heritage styles�rthy, nutty Gruyère the fragrant, Parmesan-like Sbrinz, and Emmentaler, better known as “the one with the holes.” (Appenzeller, a semi-hard cheese used in fondue, would join the pack later.) This effectively rendered the unapproved varieties obsolete and gave the rest of the world a very narrow understanding of Swiss cheesemaking.

That was until 1999, when the mighty Swiss Cheese Union dissolved amid a rash of corruption allegations. And while the Appellation d’Origine Protégພ (AOP) continues to closely monitor the production and distribution of 12 traditional “name-controlled” styles, today’s cheesemakers are free to experiment with new techniques and recipes. The resulting marketplace is larger and more diverse but, according to Konrad Heusser, Managing Owner of Swiss exporter Mundig Cheese, it’s hasn’t strayed too far from its roots.

“The base of all cheeses in Switzerland are the traditional AOP cheeses, whether hard, semi-hard or soft,” he notes. “Some dairies still produce one AOP cheese and a new creation, others are independent and thus commercially responsible from A to Z.”


Here's A List Of 10 Swiss Dishes That You Must Try:

Cheese Fondue

If you've ever read Asterix in Switzerland, you will remember the fun references to the Swiss obsession with cleanliness and fondue. This Swiss dish provides the perfect comfort on a cold winter's day as I discovered in the charming resort town of Zermatt at the foot of the iconic Matterhorn peak. A large pot (the Swiss call this a caquelon) of melted cheese (typically a blend of gruyere and emmental) flavoured with garlic, white wine and mixed with corn starch is placed at the centre of the table over a low flame. All you have to do is pick a bread cube with a long-stemmed fondue fork and swirl it in the pot.

Cheese Fondue: This Swiss dish provides the perfect comfort on a cold winter's day.
Photo Credit: Picture Credit: Ashwin Rajagopalan

Bundnerfleisch

Air-dried meats are an integral part of Swiss culinary heritage. This version is produced in the Grisons or Graubunden canton - the largest of Switzerland's 26 cantons. Meat is cured with white wine, salt and assorted herbs. The first curing process takes about 4-5 weeks before which the meat is hung out in fresh air during which time the residual moisture is removed by pressing the meat periodically.

Meat is cured with white wine, salt and assorted herbs. ​
Photo Credit: Picture Credit: Ashwin Rajagopalan

Raclette Cheese

Another dish I first sampled in Zermatt was Raclette Cheese. This cheese used to be traditionally grilled over a slow fire. Now, most homes use a uniquely designed raclette grill that makes this cheese melt in layers. As each layer melts, you blanket it over accompaniments like pickled onions, vegetables, jacket potatoes and meat. You can buy a small version of the raclette grill at large supermarkets and try this once you're back home.

Bircher Muesli

It was Swiss physician Maximillian Bircher-Benne (hence, the name Bircher Muesli), who is credited with developing muesli for his patients as a healthy food option. While Muesli is available as a cereal option in supermarkets across India, this version that combines rolled oats with nuts, seeds and dried fruits is allowed to soften before consumption and is served cold. You will find this at most breakfast buffets in Switzerland and it's also consumed as an evening snack.

Rosti

Arguably the most popular dish from Switzerland, this potato-based staple is served at quite a few hotels in India. This is usually the first Swiss dish most of us sample. It's incredibly simple - a flat, hot cake crafted with grated potatoes fried in warm butter (that is bound by the starch in the potatoes) till it turns a golden brown. The dish has traditionally been associated with the region around Bern, the country's capital and is also served as an accompaniment with fried eggs.

Rosti is the most popular dish from Switzerland​.
Photo Credit: Picture Credit: Ashwin Rajagopalan

Nusstorte (Nut pastry)

It was in St. Moritz's high street that I first stumbled upon this scrumptious confectionery at Hanselmann, a popular local establishment with a century-old history. There are many legends that surround this crunchy, chewy pastry with a walnut filling. This rich treat might be associated with the Engadin Valley - popular for its ski resorts like St Moritz, but is available in other parts of the country too. The long shelf life (typically three months) allows you to carry it back home too.

Risotto

The best Risotto I've tried outside Italy was at Lugano, the largest city in the Ticino canton and just over an hour's drive from Milan. Almost all restaurants in this picturesque town serve delicious risotto and you will find a good saffron risotto in many parts of Switzerland.

Risotto: You will find a good saffron risotto in many parts of Switzerland.
Photo Credit: Picture Credit: Ashwin Rajagopalan

Flour Soup

Whether you visit Switzerland in the winter (my favourite time to visit) or the summer, there's no better way to wrap up a long day than savour a warm soup. The roasted flour soup with its unique burnt flavours, a delicacy associated with Basel is a must try. Butter, flour, beef stock and Gruyere cheese complete the ingredients.

Zurcher Geschnetzeltes

Zurich, Switzerland's largest city is usually the starting point for most visitors to the country. This dish is a staple in and around Zurich and literally means Zurich-style sliced meat. Veal strips are served with a brown sauce with onions and mushrooms and usually served with rosti or rice.

Traditionally, Zopf is a Sunday breakfast staple at most Swiss homes. Zopf translates to braid and this braided bread is also associated with the Bavaria region in Germany. The ingredients are typical of any bread - butter, flour, eggs, milk and yeast but the unique step of brushing the dough with egg yolk before baking lends the zopf its distinctive golden crust.

So, whether you're planning a holiday this summer to Switzerland or looking to check out some authentic Swiss dishes, our list a great starting point.

Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.


My Favorite Swiss Cheese Fondue Recipe

But let’s get down to the reason we are all here…..making and eating cheese fondue. For this recipe you’ll need :

  • 450 grams of Gruyere cheese
  • 300 grams of Emmentaler Cheese
  • 1 cup dry white wine (I used Kim Crawfords Sauvignon Blanc)
  • 1 clove garlic cut in half
  • 1 teaspoon cornstarch
  • 1 Tbsp kirsch
  • 1 loaf of your favorite sourdough or crusty French bread

Instructions

  1. Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface. Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch.
  2. Light the fondue burner and gently heat the wine.
  3. As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
  4. Finish the Swiss cheese fondue with a splash of kirsch.

Once the cheese fondue is prepared and ready to eat, turn the flame on the burner to low and enjoy the fondue by dipping large chunks of crusty bread into the cheese. Paired with a nice dry white wine you can’t go wrong with a good homemade Swiss cheese fondue. Other items such as blanched vegetables or raw fruit (such as apples) could also be used to dip in the cheese.

Looking For More Party Food Ideas? Check out:

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