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Home » Swiss Food » Page 2

Swiss Food

Raclette (Meal)

Raclette is both a cheese, and a meal based around the cheese. For information about the cheese, see Raclette Cheese. This entry is about raclette as a meal made at the table. It consists of a large piece of raclette cheese. You cut the rind off the cheese first so the cheese can melt easily,…

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Raclette Cheese

Raclette cheese and meats

Raclette is a semi-soft cheese, with a mild, slightly nutty taste. It is off-white in colour, with minute air bubble holes in it. It is “designed” to melt well. In fact, heating raclette makes its flavour come alive.

Rubinette Apples

Rubinette are small to medium-sized, somewhat flattened apples. The size of apple increases as the tree ages. They have dull golden-green skin flushed with bright red stripes, with some fawn-coloured russetting. In warmer climates, the skin is more green. Inside, they have cream-coloured, crisp, tender flesh. It has a rich flavour, with a honey-like sweetness…

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Swiss Chard

Swiss Chard © Denzil Green Swiss Chard, though a member of the beet family, doesn’t develop the large root that beets do. Instead, chard is grown for its leaves and thick, edible stalks, which are treated as greens or pot herbs and cooked. The plant will grow anywhere from 50 to 70 cm tall (20…

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Swiss Gourmet Apples

Swiss Gourmet are medium-sized, slightly conical apples with waxy skin. There is often some russetting at the bottom. Inside, they have firm, crisp flesh. The mild taste is a balance of sweet and tart, with the tart more dominant. The tree is a good bearer. It needs thinning, though, or it may become a biennial…

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Tête de Moine Cheese

Tête de Moine Cheese

Tête de Moine is a cylinder-shaped, Swiss-made cheese. It has an inedible, orangish sticky rind. Inside, the cheese is a straw-yellow colour and has a spicy flavour.

Tilsit Cheese

Tilsit Cheese

Tilsit cheese is a creamy, semi-firm cheese with a rich taste. It is made from cow’s milk in many countries.

Vacherin Fribourgeois

Vacherin Fribourgeois

Vacherin Fribourgeois is either ivory coloured or light straw-yellow. It has a mild, nutty, slightly-acidic taste somewhat like Gruyère, but with a sharper edge owing to a longer aging period.

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