5 Best Swiss Cheese Classics - Top 5 Swiss Cheese ranked - Best 5 Cheese from Switzerland ever : ) скачать в хорошем качестве

5 Best Swiss Cheese Classics - Top 5 Swiss Cheese ranked - Best 5 Cheese from Switzerland ever : )

5 best, famous and popular types of swiss chesse ranked. This channel brings you the ultimate top 5 ranking list of the best cheese types from Switzerland. The history and origin of many famous and tasty swiss cheese lies in the alpine regions of Switzerland. What is your favorite swiss cheese? Is it Emmental or Appenzeller? Or do you like Gruyère more than Tilsiter? Have you ever heard of Vacherin Fribourgeois? Do you love great swiss cheese as much as I do? Well, here are my top 5 cheese ranked 😎 As always, some bonus facts you'd never guess ; ) Have a great day, As If he knew Switzerland is home to over 475 varieties of cheese.Cow's milk is used in about 99 percent of the cheese produced.The best known Swiss cheese are a group of hard or semi-hard cheese with a distinct character. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter. Traditionally the cheese were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. Technically Swiss-type cheese is "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. Most varieties have few if any holes, or holes that are much smaller than the large holes found in some Emmental or its imitations. The general eating characteristics of the cheess is a firm but still elastic texture. Flavour is covering a wide range from mild to sharp, acidic or salty, nutty and buttery. Tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, in the former German province of East Prussia. Tilsiter has been manufactured in Switzerland since 1893. Tilsiter has a medium-firm texture with irregular holes or cracks. Swiss Tilsiter is also sold under the name "Swissrocker" or "Swizzrocker" Emmental or Emmentaler is a yellow, medium-hard cheese that originated in the canton of Bern around Emmental area. Emmental was first mentioned in written records in 1293. It has a savory but mild and nutty taste. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282 The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Vacherin is a cow's milk (French vache, "cow") cheese. Vacherin Fribourgeois is produced under Swiss AOC in the canton of Fribourg. It has a slightly acidic, resiny flavor with a varying strength depending on the age and type. It is also a basic component lending character to fondues. Le Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères. In 2001, Gruyère gained the appellation d'origine contrôlée (AOP). Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Swiss flag By User:Marc MongenetCredits:User:-xfi-User:Zscout370 - PDF Colors Construction sheet, Public Domain, https://commons.wikimedia.org/w/index... Tilsiter photo fair use Emmental photo fair use By Tombat24 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index... Appenzeller photo fair use By PDPhoto.org - http://pdphoto.org/PictureDetail.php?..., Public Domain, https://commons.wikimedia.org/w/index... Vacherin photo fair use Gruyére photo fair use By Gruyere alpage - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index... Swissrocker photo fair use Time Stamps: 00:00 Intro 00:20 Swiss Cheese Facts 00:40 Cheese No. 5 Swiss Tilsiter 01:06 Cheese No. 4 Swiss Emmental 01:30 Cheese No. 3 Swiss Appenzeller 02:00 More Swiss Cheese Facts 02:28 Cheese No. 2 Switzerland Vacherin Fribourgeois 02:47 BonusFact Swiss Tilsiter = Swizzrocker 03:02 Cheese No. 1 Le Gruyère Switzerland 03:30 More Info www.schweizerkaese.ch #swisscheese #emmental #gruyere