Swiss Power

My most recent column on Table Matters takes on the Alpine heavies. I love writing about Swiss cheese since most people think of these beasties as a single wedge that gets sold at groceries as generic “Swiss Cheese.” In fact, there is no such thing in Switzerland, where mountain cheesemakers make a wide variety of ¬†wonderfully dense wheels, very few of which have holes (referred to as “eyes” in the cheese world).

To learn more about Alpine milk and the myriad ways you can serve Swiss cheese this winter, check out Table Matters. You’ll find pairings and some hearty open-faced sandwiches that I’ve been snacking on like crazy around the house.

The cheeses pictured above include from left to right: Le Marechal, Etivaz, and Appenzeller (Extra Aged).

 

 

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