As holiday gatherings approach, your cheese board selections can be better than ever as Schnuck's stores continue taking us on a grand tour of cheese. November is the month for Switzerland, and you'll find “Swiss” cheeses nothing like the reliable, holey Emmental usually associated with the name.
Many, but not all, Swiss cheeses are “Alpine” types. These large, firm wheels, which are made in the French, Swiss, or Italian alps, share similarities in manufacture, flavor and texture, but have very distinct characteristics. Other Swiss cheeses are unlike anything you've ever tasted. Read on.
Gruyere – Gruyere is an ancient Swiss Alpine cheese, made in huge, 60-80 pound wheels. Traditionally, it was made high in the alps during the summer months, when cattle were grazing the high pastures. The wheels are matured until the bacteria-coated, slightly funky-smelling rinds are very hard, from a few months up to a year or more. The interior is firm, velvety, sweet and nutty, just right for melting into fondue or potatoes au gratin or slicing for a sandwich. If you've always thought Swiss cheese must have holes, it's time to try Gruyere.
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