When talking about Swiss, those in the
know separate Swiss from Baby Swiss. Not sure which one you have? Check the
color and size of the holes. Swiss will be shiny and pale yellow, with large
holes. Baby Swiss will be ivory to pale yellow, with small holes.
Swiss can range from sweet to sharp, and is generally nutty and semi-hard. Since
its flavor is mellow, it enhances sandwiches made with ham or prosciutto, salami
and pumpernickel. For nibbling, try it with cherries, apples, pears, green
grapes or toasted almonds.
Baby Swiss is buttery, sweet and only slightly nutty, and generally semi-soft
and creamy. Try it with sweet fruits and berries, croissants and muffins.
Swiss Cream Soup
1 medium onion, finely chopped
1 C. dry white wine
1/2 gallon chicken stock
3/4 C. butter, melted
3/4 C. flour
2 C. whipping cream
1 C. purchased Swiss almond cheese spread
1/2 lb. Swiss cheese, cut into small cubes
Salt to taste
White pepper to taste
Whipped cream for garnish
Toasted almonds for garnish
In large saucepan, saute diced onions in wine until translucent. Add stock and
bring to boil. Turn off heat.
Blend butter with flour until smooth to make a roux. Add cream and roux to
stock, stirring until roux is completely dissolved.
Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken,
stirring often to keep from scorching.
Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted,
but do not boil or cheese will become grainy. Season to taste with salt and
pepper. Garnish with whipped cream and toasted almonds. Serve hot.
Makes about 16 servings, 1 cup each.