Saturday, April 2, 2011

Lets talk swiss

The Swiss are often underestimated as cheese producer but they are so much more than Jarlsberg! Our favorites are Appenzeller, a mountain washed rind semi hard cheese usually wine washed rind or spiced. 0fcourse we love Vacherin Mont D'or, similar to Eppoisse its only available in the winter as only fall milk from hay fed cows makes this decadent offering. Emmenthaler, Gruyere and Appenzeller also make great cooking cheeses..

No comments:

Post a Comment