Gehobelt, gerieben und einfach zum Dahinschmelzen: Zehnmal Schweizer Käse

Das Fondue-Original besteht nicht aus geschmolzener Schokolade oder purem Öl, sondern nutzt Käse als Basis. Sagt man in der Schweiz „Fondue“, meint man in der Regel genau dieses Käseoriginal, das auch in der Schweiz seinen Ursprung hat. Angesichts von mehr als 450 Käsesorten sollte es nicht verwundern, dass sich unsere Nachbarn einiges mit Weich- und Hartkäse haben einfallen lassen. Die Rede ist hier natürlich nicht nur von Fondue, sondern auch von mit Käse überbackenen und bestreuten Speisen – und so viel mehr. Einen Einblick in die schier unbegrenzten Möglichkeiten der Schweizer Käseverwendung liefert Food, People, Places mit diesem Video:

Wem angesichts dieses Foodporns nicht das Wasser im Mund zusammenläuft, hat womöglich eine Laktoseintoleranz. Kein Problem, in der Vergangenheit haben wir eine Reihe von anderen Leckereien auf dem KlonBlog vorgestellt, die ebenfalls aus der Küche von Food, People, Places stammen und mitunter auch ohne das Milcherzeugnis auskommen. Hunger auf mehr? Hier geht’s lang!

You might not believe it but „Swiss“ is actually not one kind of cheese – Switzerland has more than 450 types of cheeses! We chose to feature 10 of them in easy and delicious Swiss Cheese recipes to cook for others – or yourself!

All of our Swiss Cheese recipes are available on our blog

1. The Raclette: Our personal favorite, is traditionally served in individual portions. Raclette actually comes from the word „racler“ meaning „Scrape“, because you scrape the melted cheese onto bread, potatoes, ham or anything you want.
Beware of imitations: the Swiss Raclette Cheese is produced ONLY in a small region of Switzerland, Le Valais. French Raclette might be tasty but it is not the original!

2. Beef and Cheese Yakitori Skewers: or when Swizerland and Japan have babies! Yakitori is a Japanese way to cook skewers – traditionally charcoal grilled chicken seasoned with a unique sweet & salty sauce. In this recipe we replaced chicken with thin slices of beef, glazed them with the famous Yakitori sauce, and wrapped them around a piece of Swiss Cheese: L’Etivaz. This hard cheese, similar to Gruyère, is made purely from summer milk, which gives it some exotic fruity notes.The combination is totally irresistible!

3. Vegetarian Carpaccio with Tête de Moine: Tête de moine has one of the richest flavor among all these Swiss cheeses. That’s the reason why we paired it with fresh, sweet and crunchy vegetables. Traditionally this cheese “cut” to form “rosette”, or little roses. Okay, they look more like peonies, but paired with persimmons, radishes, arugula and a hazelnut vinaigrette, creates a flavor you’ll never forgot!

4. Our take on Philly Cheesesteak Sandwich: is with 4 different maturation degrees of Appenzeller Cheese! 3 months, 5 months, 6 months or 9 months, as you like it! Better eat the whole sandwich alone if you want to taste them all. The rest of the ingredients comes from the original: beef, bell pepper, onions and a lot of Worcestersauce.
5. Emmentaler Soufflé : a French classic with a powerful wow effect. Even if Cheese Soufflé is the nightmare of every cook, it actually shouldn’t be. It is no magic, just chemistry. Follow the recipe on our blog, and be ready to plunge in a fluffy cheese cloud.

6. Sweet Potato and Cheese Croquette : a Swizzrocker Cheese for a Rock’n’roll recipe! A crusty fried ball hiding a soft sweet potato mash and a heart of elastic cheese. Easy, spicy, gooey and irresistible.

7. The original Swiss Fondue with a Mushroomy twist: who hasn’t tasted a fondue yet right? But have you tried the real one? The original Swiss version is made out of TWO cheeses : le Gruyère, nutty and deliciously salty, and le Vacherin Fribourgeois for creaminess. To add a little more umami, we decided to tuck in some seared mushrooms!

8. Sbrinz Asparagus Risotto: before calling us sinners, what if I told you that Sbrinz may actually be the grand father or Parmigiano Reggiano? It might even be the oldest Cheese in Europe – but nothing is settled. This very very hard cheese can only be carved, not cut. Hint: it is the cheese we used to create the mountains at the beginning of the video.

9. Gruyere Crisps: Lace-like. They are beautiful, light, crispy, done in 3 minutes and they can change any of your dish into art. The trick: handle them when they are still warm to give them a special shape, as they will solidify in few seconds. To curve some of them, we simply put them on a rolling pin!

10. Baked Mont d’or… with bacon potatoes, because decadence never stops! Mont d’Or is definitely a cheese that deserves more recognition. Its wood box gives it a light oaky flavor, the cheese is velvety, and breaking its crust is even more satisfying than Crème Brûlée’s. As side dish, we pre-cooked small potatoes, wrapped them in bacon, and put everything in the oven. Gimme more!

(via Mail)

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