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Why Are There Holes in Swiss Cheese?
Ever wondered why there are holes in Swiss cheese? Read on for information on the newly discovered theory behind the way Swiss cheese is formed.| The Spruce Eats
Ever wondered why there are holes in Swiss cheese? Read on for information on the newly discovered theory behind the way Swiss cheese is formed.| The Spruce Eats
Emmentaler is a semi-hard Swiss cow's milk cheese that has a nutty, buttery flavor. It melts well and is often used in cheese fondue.| The Spruce Eats
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Serving cheese at the end of a meal is a nice change from sweet desserts. While any type of cheese can be served, here are some recommendations.| The Spruce Eats
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This classic Reuben sandwich is made with rye bread, corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese. Variations are included.| The Spruce Eats
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This classic ham and Swiss cheese quiche is made with optional green onions. It's an excellent type of quiche for a lunch or brunch.| The Spruce Eats
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This creamy, dreamy potato side dish inspired by New York's Delmonico's restaurant dates back to the 19th century. Diced potatoes are baked with white sauce and topped with shredded cheddar or Swiss cheese and buttery breadcrumbs for a luxurious side to go with steaks, chicken, or any other main.| The Spruce Eats
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This traditional cheese fondue recipe features Emmental and Gruyere cheeses plus brandy or cognac. It's perfect for parties and special occasions.| The Spruce Eats
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From gas to charcoal grills, we've got indepth reviews on your BBQ cooking appliances.| The Spruce Eats
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Cheese rinds are the outside shell on cheese that forms during the cheesemaking process. Cheese rinds are natural and usually edible.| The Spruce Eats
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Discover the process of making unpasteurized cheese and the debate on what makes it different from pasteurized cheese.| The Spruce Eats
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The name Alpine cheese refers to Swiss, French, or Italian cheese made in the Alps according to centuries-old traditions and methods.| The Spruce Eats
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Gruyère is a smooth-melting, creamy, cow's milk cheese that's featured in popular dishes such as Parisian croque monsieur and classic Swiss fondue.| The Spruce Eats
