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January, 2011: Aged Swiss
(January's
delivery consists of 1/2 pound Aged Swiss from Chalet Cheese Coop and 1/2 pound Aged White Cheddar from Cedar Grove Cheese, in order
to experience the enclosed Fondue recipe!...see below) |
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Swiss Cheese
Swiss cheese is firm and full-flavored with a buttery and
nutty taste and characteristic dime-size holes, called eyes. It is
aged at least 60 days and is typically made from partially skim
milk.
Baby Swiss is a milder, silkier, moister form of Swiss, made
from whole milk making it creamier with smaller eyes.
Aged Swiss, such as that offered here from Chalet Cheese
Coop, is aged for 18 months, which gives it a more pungent taste
and drier texture.
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Myron Olson
Chalet Cheese Coop
Monroe, WI
Myron has been crafting cheese
for over 40 years and is the manager
of Chalet Cheese Cooperative,
the only cheese factory in the United States
producing Limburger cheese.
He is certified in Limburger and proudly states,
"there are still plenty of people who appreciate a full-flavored
cheese."
Additionally, he's a Master in Baby Swiss and Brick
cheeses, as well as the holder of many awards in cheesemaking. |
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Pairs
with:
Apples, Pears, Strawberries,
Ham, Riesling, Merlot, or Cabernet Sauvignon wines |
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Fondue
1 clove Garlic
1½ cups dry white wine
½ pound Aged Swiss cheese, grated
½ pound Aged Cheddar cheese, grated
2 tablespoons Kirsch or Rum
2 teaspoons Cornstarch
Pepper to taste
Rub the bottom and sides of a fondue pot with garlic clove. Heat
wine over medium heat until bubbly but not boiling. Stir in cheese
until melted and creamy. Blend kirsch and cornstarch together and
stir into cheese mixture. Continue stirring until bubbly and
sprinkle with a little pepper. Place over a low fondue flame and
serve with larger bite-size pieces of French bread, apples, sausage,
or vegetables.
To prevent cheese from separating into a stringy
mass when heated, add it to other ingredients in small pieces. It
will cook in a shorter time and be more evenly blended. |
Cheese of the Month Club
