There’s More to Swiss Cheese than You Think: Emmi Roth USA Fills in the Holes
(February 11, 2014 – Orangeburg, NY): To a majority of Americans, “Swiss cheese” is just the cheese at the deli counter with the holes in it. It’s become a very generalized term in the US, but there are other fantastic cheeses that also fall into the Swiss category. In Switzerland, cheesemaking has been a way of life for centuries, and there are many varieties with uniquely different taste profiles derived from the regions and methods used to craft each one. The official name for the Swiss cheese with holes is Emmentaler, but having holes does not even guarantee a cheese is Swiss. Jarlsberg, imported from Norway, is a good example. Emmi Roth USA, the premier Swiss dairy company, is filling in the holes by sharing the rich histories of these Swiss cheeses, the standout flavors and the many ways to enjoy.
Emmi’s EmmentalerⓇ AOC is the original Swiss cheese, revered worldwide as the “King of Cheese” due to its size – one wheel is 200 pounds – and popularity. First produced more than eight centuries ago in Switzerland, it remains an essential part of Swiss communities and culture today. It has a nutty, herbal taste and a firm, smooth texture, along with those telltale holes, which are created during the maturing process. The natural fermentation of the cheese produces carbon dioxide, which accumulates within the body of the cheese but has nowhere to escape after the rind is formed, creating the holes. The larger the holes, the longer the cheese has aged and developed its flavor.
The versatility of Emmentaler makes it ideal for a cheese plate, paired with dried fruit, nuts, jam and bread, as well as for use in recipes. Top a burger with Emmentaler and sautéed mushrooms, melt it on a flatbread with chutney, or give grilled cheese a grown-up twist by swapping out American cheese singles and adding sundried tomatoes. For something to sip on with complementary flavors, oaked chardonnay, cabernet sauvignon, or gin & tonic are good options.
Another flavorful Swiss standout is Le Gruyère® AOP, whose distinctive flavors evoke notes of candied walnuts, dried fruits and spices that appeal to both the curious novice and sophisticated connoisseur. The recipe for gruyère dates back to 1150 A.D., and the AOP designation at the end of the name ensures that the recipe has been protected by the country of origin, guaranteeing the recipe and technique in producing this cheese are the same each and every time. Over 90 varieties of flowers thrive in the Gruyère region of Switzerland, where this cheese is produced, which makes for tasty milk, helping to create a flavor profile that cannot be replicated anywhere else in the world.
Le Gruyère is an excellent ingredient in both sweet and savory dishes. Its superb melting capabilities make it the traditional topper for French onion soup. It can also be baked into scones, whisked into omelets or served as a dessert course with spiced nuts, quince jelly and oatcakes for a European twist – the possibilities are endless.
The exceptional taste of these true Swiss cheeses are further developed when aged in the Kaltbach caves. These natural sandstone caves near Lucern, Switzerland provide mineral-rich air that has a constant temperature of 54.5°F and 94% humidity. Only the best cheese wheels are selected and brought to age at Kaltbach for a minimum of 300 days. The resulting Kaltbach Cave-aged Le Gruyère® AOP and Emmentaler AOC are more complex and assertive in flavor than their younger counterparts, a unique taste experience in top quality.
Swiss gets more adventurous with Appenzeller and SwissArt, cheeses that pack some zest. Emmi’s Appenzeller is robust and aromatic, the perfect snacking cheese. Its rind is washed with a wine-herbal brine for a smooth texture that lends a hint of spice. SwissArt is coated with a blend of Swiss alpine herbs, giving it a delicately tangy flavor with subtle herb undertones and an unforgettable aroma great for melting on pizza or sliced into salads.
“The story of Swiss cheesemaking is something we are very excited to bring to the American culture,” said Linda Duwve, VP of Sales & Marketing, Emmi Roth USA, Inc. “We want to people to understand where their cheese comes from and the care and dedication that goes into each wheel that leaves Switzerland. These cheeses are much more than ‘the one with the holes in it.’”
Emmi’s imported Swiss cheeses can add new life to standby dishes, with a wow factor that takes tried and true recipes to new levels. They can also be incorporated into a range of cuisines suited to American taste profiles, from comfort food to gluten-free, making Swiss cheese a must-have kitchen staple that goes beyond the cheese with the holes in it.
Emmi Roth USA provides a wide variety of fine Swiss-style cheeses great for use in recipes or on their own. You can find them at your local grocer and online at Emmi.com.
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PRESS: For more information about Emmi of Switzerland, please contact Jillian Verpent at The S3 Agency: 973-257-5533 or jverpent@theS3agency.com
About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Emmi Group, is a leading provider of specialty and artisan cheeses. Their expansive portfolio includes award-winning cheeses from Switzerland, Europe, and the United States, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach cave-aged, Grand Cru® and Buttermilk Blue®. For more information about Emmi Roth USA, please visit Emmi.com.
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