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What do potatoes and Swiss cheese have in common? They both have eyes.
Some (or many) of you may not know this, but the holes in Swiss cheese
are called eyes.
One of the most popular cheeses, Gouda accounts for 50% to 60% of
consumption around the world and has for a number of years now – but the
pronunciation of this creamy yellow cow’s milk cheese differs depending
on the region.
Cartoonists and comedians have ensured we know its name and fear its stench. Nineteenth century Trappist monks in what was then the duchy of Limburg (which is now divided among Belgium, the Netherlands and Germany) are to be blamed for its creation.
Neufchatel, a cheese you may not know at first glance, is a creamy, soft, white French cheese with a rind similar to what you would find on Brie. One of the oldest cheeses in France, Neufchatel dates to the 6th century in Normandy.
Melted over a burger, simmering in a soup base or served at a party with salami and crackers, cheddar cheese is an old friend. Very old, as a matter of fact. It dates back to the 12th century – born in the village of Cheddar in Somerset, England.
No cheese (or “cheese”) brings as much controversy with it as American cheese. The plastic-wrapped singles that grace fast-food burgers and kids’ grilled cheese lunches are loved by some and hated by many in the U.S. these days.
Monterey Jack, creamy and mild, is rarely a star, but it makes a wonderful supporting player. It’s often mixed with something else with great results. It supplies the “jack” in cheddar jack, Colby jack and pepper jack.
