Search

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A type of baby Swiss cheese that is actually a Norwegian cheese. It has holes much like Swiss Emmental and the texture is similar, but the flavor is a bit sweeter with a more pronounced nutty taste.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.

A variety of bread that is Swiss in origin. It is a shiny golden braided loaf that is often served for breakfast.

A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

A semi-hard cheese made from cow's milk that is native to Sweden. Similar in appearance and taste to a Swiss cheese, Greve has a dense creamy texture with large holes throughout.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

A Dutch table cheese, made from cow's milk that is firm but not hard and open-textured with large eyes.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.