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Swiss Cheese
Swiss Cheese is a North American generic imitation of Emmenthal, just as Jarlsberg is a Norwegian version of Emmenthal. In the UK, and in Europe, "Swiss Cheese" has no meaning as a specific cheese. It would be like saying "1 pound of French cheese" -- people would ask you which French cheese? Real Swiss cheeses are named after the region of Switzerland they come from, such as Appenzeller, Emmenthal, Gruyère and Vacherin.

In any event, Swiss Cheese as a specific cheese does exist in North America. It's a hard, ivory-coloured cheese made from pasteurized cow's milk. It has a mildly nutty flavour.

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Random learning

Plantains look like large, green bananas, to which they are related, and like bananas, they don't actually grow on trees, they grow on large herb plants which grow big like trees. They are almost always cooked and almost never eaten raw (it would be like munching on a raw potato: not going to hurt you, but not going to be something your guests would rush back for.) You almost always see them sold green, which is not fully ripened, at stores and markets. At one point in their life, they are treated like a vegetable. At another point in their life, they are treated like a fruit.

Green Plantains are cooked up as we would a starchy root vegetable in savoury dishes. When the Plantains have ripened a bit, their skin turns yellowish like a banana, and the fruit starts to sweeten a bit, but the flesh is still firm, and the fruit is still treated as a vegetable for use in savoury dishes. By the time the Plantain's skin has turned black, it is fully ripened and sweet, though never as sweet as a proper banana, and the flesh has softened: these Plantains are used in dessert recipes.

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