Canadian Swiss
This family embodies a collection of well known cheeses from Emmental to Gruyère in which "eyes” are formed during ripening.
- Aroma Light milk aroma, hazelnut accents
- Taste Sweet, with a delicate taste of almond
- Texture Firm and supple texture; chewy when eaten
Basic info
Category: Firm
Appearance: Rindless; ivory to light yellow interior, bright
How to enjoy them?
Extremely versatile, Swiss cheese is great at breakfast, at snack time, in sandwiches, in pasta dishes, on au gratin potatoes and in fondues, thanks to its magnificent melting qualities. The "eyes" – these openings which fascinate children, sometimes ooze a bit of the cheese’s oils: it’s a sure sign of freshness.
How are they made?
An enzyme is added to form a large solid mass of curd. Then active draining techniques are used in one or a combination of the following: stretching, kneading, cutting, stirring. Varying degrees of active pressure are applied to the mass of curds. Heating can also be used.
Ripening starts within and occurs throughout the body of the cheese. The culture gives off a gas to produce the “eye” The cheese is also turned on a regular basis to create the circle “eyes”.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
Firm cheeses keep very well, from a few weeks to several months. In fact, cheeses continue to ripen and to develop the different tastes.
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
