What to do with a pound of Swiss cheese?
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So the deli screwed up and gave Karla a pound of Swiss instead of the American that she wanted. This is going to sound silly, but I’ve never really had Swiss cheese except as a topping for burgers with mushrooms. I’m thinking it would work well to make some stroganoff. Any other ideas?
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https://www.tasteofhome.com/collection/swiss-cheese-recipes/
French Onion Soup is a good idea.
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Hmmm, turkey reubens would be really good for lunch tomorrow...
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A cheese fondue? Not sure which kind of Swiss cheese you have (and for a good fondue, you need two kinds of Swiss cheese...), but highly recommended if you’ve never tried it before.
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@brenda said in What to do with a pound of Swiss cheese?:
Normally we use gruyere, appenzeller, Emmentaler for fondue, but swiss should work, too. Our favorite liquid to add is champagne. It doesn't take much liquid.
https://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
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@nunatax ahh fondue. Fond(ue) memories of winter trips in the alps.
I want my fucking vaccine
@bachophile We’re lucky to have a Swiss restaurant close by with take-away. Not quite the same as going to their restaurant itself, but damn their fondue is great! Even when prepared at home on a not so great electric fondue set. But plenty of other stuff I’d also like my vaccine for
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Normally we use gruyere, appenzeller, Emmentaler for fondue, but swiss should work, too. Our favorite liquid to add is champagne. It doesn't take much liquid.
@brenda Never tried it with champagne before. Is that replacing the white wine and/or the Kirsch?
The one we usually eat is the so-called “moitié-moitié”, with equal amounts of gruyere and emmentaler, white wine and Kirsch. Also tried one with a dark beer, but I prefer the one with white wine.
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The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
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@brenda Never tried it with champagne before. Is that replacing the white wine and/or the Kirsch?
The one we usually eat is the so-called “moitié-moitié”, with equal amounts of gruyere and emmentaler, white wine and Kirsch. Also tried one with a dark beer, but I prefer the one with white wine.
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The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
@bachophile said in What to do with a pound of Swiss cheese?:
The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
Oh I see.
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmenthal type, whether produced in Switzerland or elsewhere.
Cultural appropriation at its worst!
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@bachophile said in What to do with a pound of Swiss cheese?:
The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
Oh I see.
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmenthal type, whether produced in Switzerland or elsewhere.
Cultural appropriation at its worst!
@klaus there is also this horrible pseudo yellowish doormat consistency thing called American cheese, the thing Macdonald throws on its cheeseburgers, which I’m told is also in the cheese family.
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@klaus there is also this horrible pseudo yellowish doormat consistency thing called American cheese, the thing Macdonald throws on its cheeseburgers, which I’m told is also in the cheese family.
@bachophile said in What to do with a pound of Swiss cheese?:
@klaus there is also this horrible pseudo yellowish doormat consistency thing called American cheese, the thing Macdonald throws on its cheeseburgers, which I’m told is also in the cheese family.
Well, there the name “American” cheese is at least a clear warning that it’s not real cheese.
and I've been known to buy cheese a case at a time.
