A central characteristic of mammals, female milk production feeds nourishment to a baby before it can digest more complex foods. Colostrom is the first milk produced by a female, usually in the late stages of pregnancy or just after birth, and contains antibodies and other beneficial nutrients for the newborn. In some species, the newborn must receive colostrum to survive. So far, evidence from human studies suggests that human breast milk (instead of infant formula) is the optimal nutrient source for human babies. In many humans, the ability to process milk drops between the ages of two and five however, a certain mutation has caused some populations, specifically northern Europeans, to retain the ability to digest milk. In those milk tolerant populations, consumption of dairy products into adulthood is quite popular.

It is thought that man began consuming animal milk after the domestication of ruminant animals (cows, sheep, goats, etc) sometime around 6000-8000 BC. These animals can live on grass (a very abundant product in many parts of the world), and although meat and hide are useful, a cow can produce milk each year – providing a sustainable source of food and nutrition. Possibly discovered by accident, butter and cheese also became important staples, and use quickly spread through Europe, Asia, and parts of Africa. Today, cows are specifically bred for milk production, and dairy farmers produce milk on an industrial scale with automated milking equipment.

Raw cow’s milk must be processed by pasteurization to remove possible bacteria, and is often homogenized to prevent the separation of milk into a top layer of high fat cream and bottom layer of lower fat milk. Pasteurization, which some people believe removes beneficial microorganisms and nutrients along with the bad, is a process of heating the raw milk to a certain temperature to kill bacteria like salmonella or tuberculosis, then cooling for transportation. Though the milk is pasteurized, it is still perishable; an expiration date is printed on the milk carton, and the milk must be sold before the date passes. Homogenization prevents milk separation by breaking up fat globules; homogenized milk has a blander taste, is whiter, and is more resistant to developing an odd flavor. Unhomogenized milk (still pasteurized), now making a comeback on the west coast of the United States, is thought to be more easily digested by humans, but may not be as stable as homogenized milk.

While milk is now enjoyed all over the world and offered in many different varieties such as vitamin d, skim, 2%, chocolate, and other flavors, the health benefits and health detriments of milk are still under debate. During the 1950s, a system was developed to produce milk with different fat contents leading to the choices present in supermarkets today. A 1 cup serving of 2% cow’s milk holds approximately 285 mg of calcium (22%-29% daily recommended intake). It would also contain: nearly 8 grams of protein, vitamins d, a, and k, iodine for thyroid function, potassium and magnesium, and vitamin B12. The consumption of low-fat milk has been linked in various studies to a reduced risk of obesity and heart disease. Obese individuals that drink milk may avoid type II diabetes. High-fat milk, on the other hand, is higher in cholesterol, and may actually increase risk for heart disease when consumed in large amounts. Also, rBGH is now given to cows to increase milk production, but it can cause mastitis in the cow leading to inflammation and high levels of somatic blood cells (possibly a form of pus) in dairy products. Europe has a somatic cell limit for their milk, and Canada, New Zealand, Japan, and Australia have banned all milk from rBGH cows due to mastitis problems. For an individual with lactose intolerance, milk consumption will cause gas and diarrhea. Recent studies have indicated a possible link between high calcium intake and prostate cancer, although the exact amount of calcium absorbed by the body from a cup of milk is unknown.

Milk is sold throughout the world in plastic jugs, waxed cardboard containers, glass bottles, and even plastic bags. It is obviously an important part of human culture (we named the galaxy after milk: the Milky Way), and is used in thousands of products. The term ‘milk’ is even used for non-animal products like soy milk and coconut milk which provide a ‘milk’ substitute for the lactose intolerant. As humans, we should understand that milk was our very first introduction to food; even if we stray from milk later on in our lives due to allergy or fear of hormones, we have milk to thank (and our mothers) as our primary source of nutrition and life.

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The name ‘feta’ comes from the Italian fetta (slice), and dates back to the 17th century, likely referring to the method of cutting the cheese in thin slices to serve on a plate. Feta can range from soft to semi-hard and is usually formed into square cakes with no skin. It is clean white in color with a rich, distinguishable aroma and is known for its tangy, salty flavor that can range from mild to sharp. Its milk fat content can range anywhere from 30 to 60 percent.” In some cases, even those individuals who are lactose intolerant and are allergic to cow’s milk products are able to consume goat and sheep milk without experiencing side effects. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance, but even though goat and sheep milk contain both lactose and protein, it is of a different composition.

Feta cheese selection and storage

The finest feta cheese should be purchased direct from its brine bath. If it is pre-packaged, it should have some of the brine in the packaging to keep it moist. Feta cheese is best when eaten fresh, so always check the date. If the cheese will not be consumed immediately, it is best to store feta in a brine or milk bath, which will reduce the saltiness and help keep the cheese moist and mild in flavor. Properly stored in brine or milk and refrigerated, feta cheese will last up to three months. If additional brine is needed, mix one pound of kosher salt with a gallon of water. Feta should always be protected from exposure to air which will cause it to dry, and will cause the taste to sharpen or sour.

• Freeze: Feta can be frozen, but the texture will change slightly. After defrosting, use this feta to crumble on salads or in cooked dishes, rather than as slices. Freeze wrapped in airtight plastic packaging; defrost, wrapped, in the refrigerator. When defrosted, if not used at once, store in brine or olive oil.
• Store in paper: Barrel-aged feta sold straight from the barrel may be wrapped in a lightweight paper, then in a plastic bag. Keep the feta in the paper, even when it gets soggy from the cheese moisture, and keep in either a plastic bag or plastic wrap.
• Store in olive oil: This is often called “marinated feta” and is excellent for use in salads. Place chunks of feta in glass jars to 1/2 inch of the top and cover completely with olive oil. Seal tightly and store. Do not refrigerate.

Shopping

Shopping for feta cheese can be a little more than confusing. Despite the 2005 ruling by the European Union restricting use of the name “feta” to Greece, the market is still filled with cheese labeled “feta” from EU member countries like France and Denmark. Feta can also be found from Romania, Bulgaria, and the United States.

Most chain supermarkets sell feta in small packages, but there are other options. If you wish to purchase larger quantities, check out Greek and Middle Eastern markets in your area, or do some online shopping by using your favorite search engine to find “feta cheese.” Online sources like iGourmet and Amazon.com’s Gourmet Food Shop are just a few sources.

Authentic Feta cheese may be somewhat expensive, costing anywhere from $7 to $10 per pound when purchased in small quantities, but if you buy in large quantities and store it, the price will most likely become more affordable.

Nutrition

The milk fat content of feta ranges from 45 to 60 percent. Typically, the nutritional values for one ounce of feta cheese are:

In 1 oz. of feta:

• 75 calories,
• 1 gram carbohydrates,
• 4 grams of protein,
• 25 milligrams of cholesterol,
• 6 grams of fat,
• 4.2 grams of saturated fat

Feta cheese cooking tips

• In general, feta cheese and goat’s cheese can be used interchangeably if need be.
• Those on salt-restricted diets should avoid feta cheese.
• Feta is considered a medium-fat cheese on a par with mozzarella and reduced-fat versions of regular cheeses.
• Allow a good thirty minutes for feta cheese to come to room temperature to fully enjoy its rich, tangy flavor and creamy texture.
• In a pinch, Muenster cheese can be substituted for feta cheese in many cooked recipes.

A Few Quick Serving Ideas for Feta

Feta is delicious crumbled over salads (the Classic Greek Salad), or together with sliced tomatoes, sprinkled with olive oil and fresh herbs. It is also used as a filling for puff pastry (feuilletes)

Feta is an important ingredient of Greek salad, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich as a salty alternative to other cheeses in a variety of dishes.

Feta can also be used as a fondue when mixed with ricotta cheese, butter, lemon juice, and parsley.

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This simple-to-prepare meal utilized ingredients that were found in most average homes, and was invented out of necessity when villagers living in remote mountain areas found it difficult to replace fresh food that became scarce during the winter months. The Swiss found that even cheese that had passed its prime could be made not only edible, but also delicious due to the blending and melting process. When local wines and seasonings were added, even stale bread tasted scrumptious after it was swirled in the creamy melted cheese.

Etiquette

Because fondue is a communal meal, it seems somewhat logical that participants adhere to a few basic rules of thumb. Be they practical or humorous, in order to facilitate a pleasant dining experience, the general guidelines are as follows: Spear a piece of bread on the end of your fondue fork and dip it into the pot, then twirl the bread cube gently in the cheese until thoroughly coated. It is best to let the bread drip before putting it in your mouth, which will allow the excess to dribble back into the pot and afford time for cooling. It is considered bad form to touch the fork with your lips or tongue because the fork does go back in the pot. Avoid double dipping at all times.

The Swiss Tradition

Most recipes we see for traditional Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler. These two cheeses are combined because either cheese alone would taste too sharp or too bland. The cheeses are most commonly melted in a dry white wine. Kirsch (a clear cherry brandy) is added if the cheese itself is too young to produce the desired tartness.

Each canton in Switzerland has their own “traditional” style fondue, such as:

• Fribourg: The fondue from this region combines Gruyere with Vacherin a Fondue. The wine and Kirsch is only added if the cheese is not fully ripened. When the wine is not used, guests dip their bread in plum schnapps, then into the fondue.
• Geneva: Geneva uses three cheeses, Gruyere, Emmental and Walliser Bergkase. A regional addition may include chopped morel mushrooms.
• Glarus: First a roux is made of butter, flour, and milk, then Gruyere and Schabzieger cheeses are added.
• Eastern Switzerland: Appenzeller and Vacherin a Fondue are the cheeses of choice combined with a dry cider.
• Vaud: The locals roast and chop garlic then combine with Gruyere cheese.
• Neuchatel: A combination of two thirds Gruyere and one third Emmental, or a half and half version with Neuchatel wine.
• French Fondues: Fondue Savoyarde: comte savoyard, beaufort, and emmental. Fondue Jurassienne: pure mature and normal comte
• Italian Fondue: Fonduta: is prepared in the French-minority region of Aosta valley in Italy, and uses fontina, milk, eggs, and truffles.

The perfect Fondue:

In what is considered a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted, but not burnt cheese in the bottom of the caquelon. In French, this is commonly referred to as ‘la religieuse’ (the nun).

Bread:

When choosing the consummate bread to accompany the fondue, crusty French or Italian style bread will do, but a baguette works very well. When slicing the bread, it is best to make sure that each piece includes some of the crust, which will help to keep the bread on the fork when it is dipped into the cheese.

Renewed Interest:

Once it was a popular form of entertaining in the 1950s and 1960s, and now fondue is currently making a significant comeback. Streamlined fondue sets and beautifully revived traditional units can be found on the shelves and websites of cookware stores. Apparently, a brand-new generation has suddenly discovered that fondue is a delicious, intimate, and easy way to entertain friends and family.

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Shelf Life

First of all, you should know the shelf life of the type of cheese you are storing. Generally, hard cheeses, like Cheddar and Swiss, last longer than soft cheeses, like Brie. Once opened, Cheddar and Swiss last about 24-28 days in the fridge. Soft cheeses last only about 5 – 7 days.

If the stored cheese appears to be extremely dry, has a slimy texture or has an “off” odour, you should discard it.

If there is mold on the cheese, cut off about ½ an inch from the cheese to ensure that the mold is completely removed. You can then eat the remaining cheese.

Storing Cheese

The enzymes and bacteria in cheese need air and moisture to survive. Proper storage is essential to maintaining cheese for its full shelf life.

Optimum storage of cheese involves temperature, location in the fridge and proper wrapping.

The ideal temperature for cheese storage is 35-45 ºF (1.6-7.2 ºC). Temperatures that are too low can affect the natural aging of cheese, so cheese should be stored in a warmer part of the fridge. Many cheese industry experts recommend that you use the bottom vegetable crisper to store cheese. As with most dairy products and eggs, you should avoid the door for storage because of temperature fluctuations there.

There is some question over the best way to wrap hard cheeses. Some people believe that it is okay to use plastic wrap, but most claim that tight wrapping in plastic is not ideal for most cheeses. Instead, you should use waxed or parchment paper or aluminum foil. You can store wrapped cheese in a loose fitting plastic food bag. You can also use a food bag for unwrapped cheese, as long as you allow some air inside the bag. For naturally dry cheeses, like Parmesan or Asiago, use plastic wrap to prevent the cheese from losing excessive moisture. No matter how you choose to store your cheese, you should change the wrapping every few days.

Semi-soft cheeses, like Brie, should be wrapped in parchment or waxed paper. They can also be stored in plastic containers. Soft, fresh cheeses, like Feta, should always be stored in a plastic container.

Cheeses with strong aromas, like Blue, should be double-wrapped and stored in an airtight container to prevent their odours from mingling with other foods in the refrigerator.

Freezing is not recommended for cheese because of potential changes to its texture and taste. If you do decide to freeze cheese, you might find that it is good only for cooking because it will be somewhat dry and crumbly after thawing. Thaw frozen cheese in the refrigerator and do not keep it in the freezer any longer than two months.

Serving Cheese

With the exception of fresh cheeses, which should be kept cold until serving time, you should let cheeses get to room temperature before serving. The warmer temperature brings out the flavor of the cheese. Try not to cut too much – smaller pieces of leftover cheese will dry out faster when returned to the refrigerator.

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Cheddar’s history is almost as rich as its distinctive flavor. In 1724, famous author Daniel Defoe dedicated an entire section of his ‘A Tour of the Islands of Great Britain’ to the Somerset village of Cheddar and its cheese. But the cheese had already gained fame on its own merit.

Records indicate that King Henry II (who declared cheddar cheese to be Britain’s best) purchased 10,240 pounds of the stuff in 1170. His son, Prince John, purchased nearly the same amount fourteen years later.

Cheddar cheese continued to be a royal favorite, and by the reign of Charles I, it had become so highly regarded that it was commissioned and purchased before it was even made and it was only available in the king’s court.

The scope of the cheese’s preferred status broadened over the years. In fact, more than 3,500 pounds of cheddar accompanied Captain Robert Scott aboard the Discovery during his 1901 expedition to Antarctica.

Cheddar’s specific origins are not exactly known. One legend is that a milkmaid, fearing for her safety, hastily abandoned her pail of milk in the Cheddar Caves. When she returned, the milk had produced what we now call cheddar cheese.’

We do know that the cheese was indeed born in Cheddar, where much of the cheese’s traditional flavor has been attributed to the county’s grazing pastures. Additionally, the Cheddar Caves had provided an ideal 7-degrees storage environment; those days are gone, however, as the cozy caves with their delicious contents ended up attracting rodent visitors.

Cheddar cheese now accounts for about half of the United Kingdom’s annual cheese market, and it is also made in other locations worldwide.

In fact, the name now has far less to do with location and more to do with process. ‘Cheddaring’ has come to mean a step in cheesemaking where the curd is cute into cubes, stacked, and turned until the level of consistency is attained. This process effectively separates the curd from the whey, and produces the familiar smooth, silky curd so characteristic of cheddar.

No matter how similar the process used, however, cheddar varieties vary greatly in flavor and color, depending on their aging and place of origin. In the United States, varieties range from a mild Colby/Longhorn to a sharper white Vermont or very sharp and sometimes smoky New York style.

Cheddar’s flavor can range from mildly mellow and creamy to sharply robust and pungeant. Generally speaking, the longer cheddar ages, the sharper its taste.

In its natural state, cheddar is normally white or pale yellow. Many cheesemakers have traditionally colored cheddar to help with identification of either batch, region, or manufacturer. (Annatto is typically used to give cheddar its familiar orange color.)

Cheddar is normally made of cow’s milk, and is a good source of protein. It provides more than one-fifth the daily requirement of vitamin B12 per slice, making it a valuable part of a vegetarian diet.

Cheddar stores easily, and it freezes fine for future use. (To freeze with good results, cut the cheddar cheese into 8-ounce pieces and store them in zip-loc baggies. When you are ready to use it, let it thaw in the refrigerator. You should use it quickly after thawing.)

Whether melted over tortilla chips for nachos, emulsified with potatoes for a hearty soup, or simply sliced atop a piping hot slice of apple pie, cheddar cheese adds an irreplaceable touch to many dishes.

This recipe is always well received at cocktail parties and luncheons, and it is delicious either warm or cold.

Artichoke Crustless Quiche

• 2 cups cheddar or sharp cheddar cheese, shredded
• 2 tablespoons all-purpose flour
• 5 eggs
• 1 cup heavy whipping cream, half-and-half, or milk
• 1/2 teaspoon oregano
• salt and pepper to taste
• 2 jars marinated artichoke hearts, drained

Preheat oven to 350.
Prepare quiche pan or pie pan with nonstick spray coating.
Lightly toss the shredded cheese with flour, coating the cheddar.
Beat eggs until pale golden yellow.
Beat in cream or milk.
Add oregano, salt, and pepper.
Add cheese mixture and artichoke hearts.
Spread evenly in quiche pan (or pie pan).
Bake at 350 about 45 minutes until lightly browned and puffy on top.
Insert toothpick near center to check for doneness; it should come out clean.
Cool 10 minutes. Cut into wedges or squares to serve.

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Evaporated milk is just what the name says. It is normal milk that has been heated, usually by steam, until it has evaporated to 40% of it’s original volume. This means that 60% of its water has been removed. This does a couple of things. First, it concentrates the milk sugars, making the milk appear to be sweeter by volume, and second, it increases the viscosity of the milk. In other words, it makes it thicker. This is important on some recipes, because the evaporated milk supplies a lot of the body of the finished product. It is usually used as a lighter version of heavy cream, in baked goods, desserts, soups and sauces. Evaporated milk has a very long shelf life. It is usually a good idea to keep a lot in the pantry for emergencies, and prepardness. It can be turned back into drinkable regular milk (of a sort) simply by mixing it with an equal portion of water. If you are weight-conscious, it also comes in low-fat, and non-fat versions. If you are lactose-intolerant, goats milk Evaporated Milk is also available. For a substitute, you can make a version of Evaporated Milk by using powdered milk, and only use 1/2 of the water that you would normally use. You can also use a double boiler and just reduce regular milk yourself, but it’s really not worth the effort. It’s easier just make a quick trip to the store.

Condensed Milk is actually Sweetened Condensed Milk. This is evaporated milk that has had a lot of sugar added, as much as 40% by weight, and is heated until the sugars start to carmelize. This makes the milk syrupy, custardy-thick and extremely sweet. It supplies body and a lot of sweetness to baked goods, and some drinks and candies. If you need Condensed Milk, and don’t have any on hand, there are several work-arounds. The easiest is to add 30%-40% sugar to unflavored yogurt. The same technique also works for kefir. You can also add 40% sugar to Evaporated Milk and heat it up until it thickens to a thin pudding-like consistency, and begins to slightly carmelize. Again, it’s not really worth all the trouble. Unless you live in a very remote area, a trip to the store is much easier. The powdered milk trick won’t work for Condensed Milk unless you heat it up in a double-boiler, because part of the flavor of Condensed Milk comes from the slightly carmelizes sugars. It’s not worth the trouble. If you are diabetic, or don’t want all the sugar, you can use Splenda (sucralose) in the yogurt, because the yogurt is already thick enough (Splenda does not add body, like real sugar does….). Bear in mind, this is not Sugar-Free, because the yogurt contains some sugar in the form of lactose, nor is it calorie-free. You can’t get something for nothing.

These tricks should help you in the kitchen when you have a temporary shortage of these two products. Of course, the very best way to avoid these situations is to practice good kitchen procedures by assembling all of your ingredients well before you start cooking.

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Blue cheeses technically encompasses more than just the well known crumbly block of cheese with the moldy specks. Roquefort and gorgonzola are family members of the king of the cheeses. Most people simply don’t refer to any other cheeses as blue.

For those who base their dietary desires on aroma, this cheese is certainly not high on their list of favorites. The pungent smell of blue cheese is often enough to keep children in particular from trying it, and thus they can never fully enjoy the actual goodness and unique flavor that some people find in this misunderstood cheese.

The cheese was actually an accidental discovery. Cheese that was left to age was left in a cavern that contained the appropriate moisture levels for growing the mold. It was a full-size hit. Since then, the growing of the exact right mold has become an art form and new technology has enhanced the ability to create the cheese to a perfect blend of cheese and blue mold. Most of the time the caverns that have been used for centuries are still stocked with cheese waiting for the perfect veins of mold to grow.

Blue cheese can be added to almost anything. With its naturally occurring salty flavors, it is best not to add any additional salt to a dish with this cheese. Cheeseburgers, salads, and dressings are all known to be the cheese’s natural best friends. But many enthusiasts of the cheese are putting it on more than just crackers. Melting it into soups, adding it to pasta dishes, and creating very special cheese and chicken or turkey specialty wraps have become quite popular for fans of the cheese.

When utilizing blue cheese it is usually recommended that it either be offered on the side, or there is an alternative available for those who are disinterested in the cheese. While a bit misunderstood, there are a vast many who truly don’t like the taste. It is one of those foods that people either love or hate, and in many circumstances, your guests may feel a bit off to the culinary side if they lack the flair for the cheese.

Of course, we all know that bacon compliments the cheese very well, and using the cheese and bacon to make a steak dinner that cheese enthusiasts will die for can change the mind of a disinterested member of the blue cheese party. Usually tasting the cheese as an addition to the meal or recipe is a better introduction than simply handing the block over to a resistant taster.

On the upside, this is a cheese that once you develop a flavor for, there are limitless possibilities. They even have specialty cookbooks based on the famous mold. This means that those who like the cheese but aren’t one to eat it straight from the packaging are likely to become more involved in its culinary offerings.

Using sweet pears, some healthy greens, and a little crumbled blue cheese makes a sweet pear salad that is amazingly delicious even for those who aren’t crazy about the cheese. By using a high amount of the pear and a small amount of the cheese, you can get the resistant taster to try just a bit of what may become a favorite among the salad world. Again, this should only be done publicly when there is an alternative for those who simply can’t get past eating the mold. With everything that blue cheese can create, perhaps it’s time for those who never caught the thrill to give it a second try.

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Gouda is made from cow’s milk that is cultured and heated until the curds separate from the whey. About ten percent of the mixture is curds that are pressed into circular molds for a couple of hours. The round molds give the cheese its traditional wheel-like shape. After that, it is soaked in a brine solution, which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days then it is coated with a red or yellow paraffin wax to prevent it from drying out. The large wheels of cheese usually weigh between 10 and 25 pounds and can be aged anywhere from a few weeks to over a year. When aged over a year, it takes on almost a cheddar-like flavor.

Although Gouda is Holland’s most famous exported cheese, it is now produced in many other countries around the world, generally by the same methods, although in some countries government regulations prohibit the use of raw milk. Gouda from Australia, New Zealand, Israel, and Brazil, as well as Sweden, Norway, and other European countries can be found in many cheese markets, mega-marts, and health food stores. Gouda can be made from whole or part-skim cow’s milk and comes in a smoked variety. Due to its higher fat content, it is considerably creamier than other common cheeses, such as cheddar cheese or Edam cheese.

Traditional Dutch Gouda, with its intense flavor, is appropriate for shredding and grating. It is aged for 18 months and coated in black wax, which offers a sharp visual contrast to the orange cheese. Specialty Goudas may have cracked pepper, garlic, and onions, caraway or cumin seed, or nettles and other fresh herbs mixed into the curd. Aged Gouda that has been cured for two years is a more rare product, and one prized by cheese experts, but keep in mind, the younger the Gouda, the milder the flavor.

History

For centuries, farmers from the surrounding towns have brought their produce to the cheese market in Gouda. The “Waag” (weigh house) in Gouda is one of many beautiful monuments in town and dates from 1668. During the summer, cheese is weighed here every Thursday morning in a ceremony that draws many tourists. Anyone interested or hungry can also take the opportunity to taste some authentic Gouda cheese.

The old weigh house of Gouda is also a cheese museum now. The Dutch dairy-industry and the city of Gouda are placed in the framework of cultural history, economy, architecture, society, agriculture, trade, and industry by means of visual displays and modern interactive media devices.

Baby Gouda

Baby Gouda comes in rounds weighing no more than a pound and usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is extremely mild-flavored, it is particularly good with beer, red wines, and dark bread. The Dutch make a dish called kaasdoop, which is a Gouda fondue served with potatoes and rye bread.

Goat’s milk Gouda

This type, also made in Holland, resembles traditional Gouda in texture and physical appearance, but has a tangier flavor.

American Gouda

Mass-produced in Wisconsin and New York State, this cheese is very similar to the Dutch original. It is available in wheels weighing less than a pound. Today, a number of skilled American artisans also produce unusual and highly prized Gouda cheese.

Goudas Nutritional Highlights

Gouda cheese, 1 slice 1 oz. (28g)
Calories: 101
Protein: 7.0g
Carbohydrate: 0.63g
Total Fat: 7.8g
Fiber: 0.0g

Buying and storing tips

Semi soft Gouda is typically stable for about a month. Unopened Gouda packaged in paraffin can be kept safely for approximately a year when refrigerated.

Preparation, uses, and tips

Gouda is good as a table cheese and for snacks and grilling. Aged Gouda can be grated over baked potatoes or included in potatoes au gratin. It goes particularly well with good bread and any type of wine or beer. Gouda is a breakfast staple in Europe, eaten with fresh fruit.

Serving Suggestions

This mild nutty creamy cheese with a piquant aroma also works well as a substitute for cheddar in macaroni and cheese recipes. The Dutch make a Gouda fondue with this cheese. Since this cheese is great for eating with crackers and fruit and a glass of Chardonnay to wash it down, it just might be the perfect cheese for entertaining friends and family.

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Swiss cheeses from Switzerland, like the famous Emmental and Gruyere, are typically crafted of unpasteurized, raw milk. Swiss cheeses produced in the United States, like Aged, Baby, and Lacy or Lorraine Swiss, are made from pasteurized cow’s milk.

Aged Swiss is a strong, sharply flavored cheese. Its texture is firm compared to the other varieties. Both Baby and Lacy Swiss are semi-soft with a relatively milder flavor. Baby is made with whole milk, and Lacy is made with low-fat milk.

Swiss cheese hues range from a creamy ivory to a deeper yellow. Its flavor, often described as nutty, varies from very mild to quite sharp.

When storing Swiss cheese, keep in mind that its flavor intensifies as it ages. Swiss cheese will last tightly wrapped in the refrigerator up to two months as blocks, or up to one month if sliced.

To freeze Swiss cheese for later use, store ½-pound (or smaller) blocks in zip-lock baggies. It will last in the freezer up to six months, but should be used within several days after thawing in the refrigerator. After being frozen, Swiss cheese may be crumbly upon thawing, but will make a fine ingredient in cooked recipes. Swiss cheese grates best cold, but tastes best at room temperature.

One question people often have about Swiss cheese is how it gets its holes. Actually, these holes are technically called “eyes,” and they are formed by microbiological activity. There are three strains of bacteria used in the production of Swiss cheese; one of the bacteria strains gobbles up the lactic acid that the others produce, emitting carbon dioxide in the process. This emission makes bubbles, which in turn forms the eyes. The speed of the bubbling process – and the size of the eyes – can be impacted by acidity, curing time, and temperature.

Industry standards have recently changed to accommodate processing concerns. It used to be that Swiss cheese eyes needed to be between 11/16 and 13/16 of an inch (that’s about the size of a nickel) to be stamped Grade A. Much to the frustration of producers, the large holes often got caught in the slicing machinery. United States commercial cheese makers requested that regulators rethink the size requirements. Now cheese with holes as small as 3/8 of an inch, about half the originally required size, can earn the highest grade.

Known for melting easily with a good result, Swiss makes a fine addition to cheese-based recipes. Too high of heat will result in a rubbery product, though, so it is best to use a consistent medium heat when melting Swiss.

With its name derived from “fondre,” French for “to melt,” fondue was invented as a way to use up hardened cheese and dry bread. Equally at home après ski or following cocktail hour, fondue now enjoys a particularly fun reputation far removed from its peasant roots. Tasty and relatively easy to make, it brings to mind good friends sitting around the fondue pot, laughing and sharing a delicious meal.

Swiss Fondue

1 pound Swiss cheese, grated
2 tablespoons all-purpose flour
1 clove garlic
2 cups dry white wine
2 tablespoons Kirsch or brandy (optional)
1/4 cup Parmesan cheese, grated
1/4 teaspoon ground nutmeg

For dipping:
French and Pumpernickel bread, cubed into bite-sized pieces
Apple slices
Assorted vegetables – cauliflower, broccoli, celery

Toss Swiss cheese with flour to coat cheese evenly; set aside.
Cut the garlic clove in half, then rub all over the interior of the fondue pot to evenly disperse the juices.
Pour white wine into fondue pot and gently bring to a simmer; do not boil.
Add the Swiss cheese to the hot wine a handful at a time, stirring constantly with a wooden spoon.
After all of the cheese has been added and melted, add the Kirsch or brandy, Parmesan cheese, and nutmeg.
Heat until just boiling, stirring constantly.
Serve with bread, fruit, and vegetables for dipping.

Traditionally, the penalty for losing a piece of bread or other dipper in the fondue was that the offender was required to buy dinner for everyone else.

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