MARKY'S
CAVIAR SMOKED SALMON FOIE GRAS TRUFFLES
Sunday October 1, 2006
Issue 15
Products of the
Swiss Cheese
The weather might still be a little warm, but when the temperature drops below 80 here in
Miami, it's time to bring out the scarves and crank up those fondue machines. We all
know that using Emmental and Gruyere will make a great fondue, but add some these
new cheeses to give it that extra little kick. And if you don't feel like fondue, these
cheeses stand alone on any cheese plate.
Hoch Ybrig - 120830
Made from raw cow's milk in the town of Kussnacht, this cheese is called Kussnachter until the affineur Rolf Beeler selects the best wheels, washes them once a week with a white wine brine and ages them for about 9 months; only when aged to perfection can the wheels be called Hoch Ybrig. The rich supple paste will start to crystallize with age. The flavors are complex and lingering, one will find nutty, sweet, salty and butterscotch flavors - to name a few
Prattigauer - 120831
Another cheese by master affineur Rolf Beeler. Prattigauer hails from the Graubunden region in northeast Switzerland. It is made from raw cow's milk and aged for a minimum of seven months. During pressing, cheese makers use wood fires to lend a hint of smokiness to the cheese. The paste is firm and dense with a slightly sharp, nutty flavor.
Vacherin Fribourgeois - 120820
This Swiss cheese is the ultimate fondue cheese, mentioned in records of fondues that date back 1000 years. Although the rind is a bit gnarly looking, don't let this dissuade you from trying the smooth, creamy paste that lies beneath it. This is one cheese full of character with pronounced aromas - from repeated washings - and a slightly sour finish.
Appenzeller- 120804
A traditional cow's milk cheese produced in the Appenzell region of Switzerland. The cheese has a pale, yellowish-orange color and a firm texture. It is bathed in a mixture of wine, spices, and salt which encourages a piquancy that distinguishes Appenzeller from other typical Swiss cheeses. The flavor of Appenzeller is rich and buttery which sharpens with age. It is excellent for snacks, sandwiches, grilling, or as a melting cheese.
