Fried cheese
The fried cheese is a Swiss semi-hard cheese of the full fat level (45–50% fat in dry matter ). It tastes mild and slightly sour and is made in loaves of approx. 750–1100 g almost exclusively from pasteurized milk , only from raw milk in the alpine farming, which is insignificant in terms of quantity . Fried cheese is mainly produced and consumed in Unterwalden and is one of the most popular cheese specialties there. Outside of this area, however, it is very little known.
history
The cheese got its name from the historical method of preparation. The first literary evidence of its occurrence can be traced back to the Middle Ages, when monastic writings report on the consumption of a melted cheese over an open fire. Favored by progressive technical and economic development processes, a sales-oriented multiple production of cheese began from the 15th century. Responsible for the taste and economically usable further development and perfection was above all the beginning use of the rennet technique , in which the addition of calf stomach enzymes enables a much longer shelf life.
preparation
The fried cheese is used in many ways in the preparation. The possible combination with a wide variety of dishes make it suitable for different types of menu planning. It is traditionally eaten with bread or " Gschwellti ", and is usually spiced with paprika when serving. Alternatively, it can be combined with a salad or implemented as a culinary combination with sweet flavors. The cheese is prepared in the pan, briefly fried on each side and turned once. However, it is also possible to enjoy it without roasting, for example as a dessert.
It can also be grated with a dash of apple cider or white wine, melted in the pan at a low temperature and lightly seasoned with a little pepper or paprika.
Web links
- Willhelm Tell already had fried cheese in his backpack , article on the website of the Agricultural Information Service (LID)
Individual evidence
- ↑ Fried cheese in the database of Culinary Heritage of Switzerland
- ↑ see web link to LID