Baby Swiss Cheese 2 lb
Heritage:
American cheesemakers, not Swiss, modernized Swiss production.
About fifty years ago, the only way to protect Swiss wheels as they
ripened was to allow a hard rind to form. The advent of plastic packaging,
which keeps moisture in but allows carbon dioxide to escape, made it possible
to produce rindless Swiss cheese in blocks. Rindless blocks were developed for
better yield in foodservice; retailers appreciate the higher yield and ease of
cutting.
Description:
Full-flavored, buttery, nutty. Made with part skim milk; aged at least 60 days.
Ideal for table, or on sandwiches and casseroles sliced and melted.
; "Baby Swiss Cheese 2 lb")
