Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for The Nibble

TIP OF THE DAY: Cooking With Craft Beer

Cooking with beer is as old as civilization itself. The first-known written record, from the Sumerians of ancient Mesopotamia, is a 3900-year-old beer recipe and poem honoring Ninkasi, the patron goddess of brewing.

Brewing is much older than the written record: Evidence of beer production in Mesopotamia dates back about 5,000 years.

Fast forward to the here and now: In American kitchens, some people regularly cook with beer. Others, even though they like beer, are more likely to cook with wine.

Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. likes to cook with both. He recently added beer-braised onions to his fall Bar Burger, and sent us his recipe plus general tips for cooking with beer:

  • Think regional. The Germans, naturally, cook their brats and other foods with their local beer. If you are making sauerkraut, cook it with some good German beer. Likewise, when making fish and chips, make your beer batter with a nice British ale.
  • Never cook with a beer you would not like to drink. This is the same with wine. Your final product can only be as good as your ingredients.

    /home/content/71/6181571/html/wp content/uploads/caramelized onion burger potatorollsFB 230

    A cheeseburger with caramelized onions is the fall Bar Burger recipes at Michael Jordan’s The Steak House. Photo courtesy

  • The delicate flavors of beer will dissipate over a long cooking process. If you are cooking a stew or braised beef, for example, add a splash or two to your dish before serving, to ensure you get that flavor. (We add a few tablespoons after we take the dish off the heat.)
  • Experiment with your favorite recipes. In virtually any recipe that calls for wine or stock of any type, you could replace them with beer.

    /home/content/71/6181571/html/wp content/uploads/craft beer cookbook 230

    The American Craft Beer Cookbook pairs recipes with all the craft beer styles. Photo courtesy Storey Publishing.



    Beer braised onions are an easy way to start cooking with beer. You can add them to first courses, entrées and sides. As a start, serve them with meat or poultry, baked or mashed potatoes, beans, burgers, eggs, grains, grilled fish and sandwiches (especially great with grilled cheese, roast beef, turkey or vegetable sandwiches).

    Chef Canalizo’s fall Bar Burger includes onions braised in Ommegang Nut Brown Ale (from New York State) and melted Cheddar cheese on a Martin’s potato roll, and served with homemade potato chips. Here’s his recipe for the onions:


    Ingredients For 4 Burgers

    For The Burger

  • 2 pounds ground beef
  • 4 buns (hamburger roll substitutes)
    For The Braised Onions

  • 2 white Spanish onions, sliced
  • 2 tablespoons melted butter
  • 1 cup brown ale* (substitute amber ale/red ale)
  • 2 sprigs fresh thyme
  • Salt and pepper to taste

    1. MELT the butter in a large sauté pan over medium heat. Add the onions and toss to coat with butter. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the onions are a golden color. Add the beer and herbs and continue to cook for 5 more minutes until caramelized.

    2. FORM the meat into four eight-ounce patties. Season with kosher salt and pepper and cook to the desired temperature. While the meat is cooking, toast the buns.

    3. TOP each patty with cheddar cheese and beer braised onions, place on the bun and serve.


    Skip those puffy, white-bread standards and try delicious gourmet hamburger rolls. Here’s a recipe.

    *Brown ale is sweeter, darker and less bitter than the typical lager beer. If you can’t find an American brown ale, imported Newcastle Nut Brown Ale is typically available in stores with a good beer selection.



    TIP OF THE DAY: Fall Beer Styles For Your Oktoberfest

    We held an Oktoberfest dinner this past weekend. That’s because even though the name says October, the fest begins in late September and lasts for 16 days, through early October. This year it’s September 19th through October 4th in Munich, where an annual festival has been held since 1810. (It was originally held to celebrate the marriage of the crown prince of Bavaria, the future King Ludwig I.)

    In the beer category, seasonal beer styles are called…seasonals. For fall, full-bodied beers replace the lighter brews of summer. Three craft beer fall seasonals that immediately come to mind:

  • Harvest Ale, an American craft brew category made with German-style malts and hops, or else with fall spices.
  • Pumpkin Beer or Ale, sometimes brewed with real pumpkin and pumpkin pie spices, sometimes with only the spices (allspice, cinnamon, clove, nutmeg). Samuel Adams’ Fat Jack has more than 28 pounds of pumpkin per barrel.
  • Oktoberfest Beer, or Märzen: Traditionally the first beer of the brewing season, it is an amber lager, smooth and malty and about 6% or higher ABV*.
    In addition to these styles, other popular fall beers include:


    /home/content/71/6181571/html/wp content/uploads/sam adams fat jack 230

    Fat Jack brewed with more than 28 pounds of pumpkin per barrel. Photo courtesy Samuel Adams.

  • Brown Ale, made with dark or brown malts that produce caramel and chocolate flavors (more).
  • Dunkelweizen, a dark version of a wheat beer (“dunkel” is the German word for dark)
  • English Pale Ale or India Pale Ale, assertively hopped and stronger (higher in alcohol—more)
    *To be labeled Oktoberfest beer in Germany, a beer must conform to the Reinheitsgebot (the German beer purity law), which dictates a minimum of 6% alcohol (by comparison, America’s Budweiser has 5%). The beer must also be brewed within the city limits of Munich.



    Märzen, the classic all beer of Germany. Photo courtesy Gordon Biersch.



    According to us, you can hold an Oktoberfest celebration any time in October. We served an assortment of flavored chicken sausages from Bilinski German potato salad, sweet and sour red cabbage and a cheese course with hard sausage and apples. For dessert: apple sorbet with hard apple cider from Angry Orchard plus some local artisan brews.

    Here are two articles to guide your party planning:

  • Oktoberfest Party 1
  • Oktoberfest Party 2
    See our Beer Glossary for the different types of beer and the history of beer.




    RECIPE: Artichoke Dip With Sun-Dried Tomatoes

    /home/content/71/6181571/html/wp content/uploads/artichoke dip sundried tomatoes mooneyfarms 230

    Artichoke dip with sun-dried tomatoes. Photo courtesy Mooney Farms.


    After yesterday’s recipe for spinach and artichoke dip appeared, our friend Rachel emailed to say: “I don’t like spinach. Do you have a recipe for artichoke dip without it?”

    This one’s for you, Rachel: an award-winning recipe courtesy of Mooney Farms. The recipe uses Mooney’s Bella Sun Luci brand of sun-dried tomatoes (a brand we favor).



  • 8 ounces cream cheese
  • 3 large garlic cloves, pressed or diced
  • 1 cup canned artichoke hearts, diced
  • 6 Bella Sun Luci Sun Dried Tomato Halves in Oil, diced
  • 1/3 cup fresh shredded Parmesan cheese
  • 1½ tablespoons fresh basil leaves, diced
  • ½ teaspoon dried Italian seasoning*
  • Optional: ¼-1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • For serving: bagel chips, pita chips or crackers

    1. PREHEAT the oven to 375°F. In a glass 9-inch pie pan or baking plate, mix the cream cheese, garlic and artichoke hearts. Use a large fork to blend together.

    2. ADD the sun-dried tomatoes, Parmesan cheese and basil. Stir together until well blended.

    3. FLATTEN the dip with a fork or spatula, so the dip is an even layer in the pan. Sprinkle top with the Italian seasoning, and cayenne pepper to taste.

    4. BAKE for 16-18 minutes; the dip should be golden brown on top. Remove from the oven and let cool for 5 minutes.

    *You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary and thyme. Store in an airtight jar.



    TIP OF THE DAY: Sweet Or Savory Popcorn Garnish

    Before it was a popular snack, popcorn was a whole grain food. In Colonial times, it was eaten in a bowl with milk or cream, like modern puffed rice and other puffed cereal grains.

    In the 18th century, after the corn harvest, farmers would toss corn kernels, some fat and a little molasses into a cast iron pot. Voilà: the first kettle corn. (Today, special popcorn strains create big, fluffy kernels.)

    By the 1840s, corn popping had become a popular recreational activity in the U.S. By the 1870s, popcorn was sold in grocery stores and at concession stands at circuses, carnivals and fairs. The first commercial popcorn machine was invented in 1885; by the early 1920s, popcorn machines turned out hot buttered corn at most movie theaters.

    Here’s the history of popcorn.

    Considered a humble food accessible to all, it now used by fine chefs as a garnish for both sweet and savory food.

    Recently we featured an elegant savory corn custard, made from fresh corn and garnished with popcorn.


    /home/content/71/6181571/html/wp content/uploads/popcorn garnish mac and cheese 230

    Add some whole grain popcorn to your mac and cheese,perhaps flavored garlic or jalapeño. Photo: DK.

    But a recipe doesn’t have to be made from corn—or be savory—to dazzle with a popcorn garnish. You can use popcorn as a fun food garnish.

    While a popcorn garnish is not yet ubiquitous, it has long been a standard on cheese and beer soup. Here’s a recipe from Emeril Lagasse, who makes spicy popcorn for the garnish. But if you don’t have the time, plain popcorn works just fine.

    Any thick soup—bean, lentil, vegetable—is ready to wear a popcorn garnish; as is a bowl of chili.

    A second level of fun in using a popcorn garnish: You can flavor the popcorn to complement the dish. Just a sample of popcorn flavors you can pair:

  • Savory flavors: bacon-chive, garlic, herb, jalapeño, mustard, parmesan-rosemary, sesame, truffle
  • Sweet flavors: caramel/salted caramel, chocolate, cinnamon-sugar, maple, peanut butter, peppermint, pineapple-coconut
    If there’s a flavor you want, just toss it with popcorn. Here are 50 ways to season plain popcorn.

    You can also coat the popcorn in chocolate, or use purchased popcorn: chocolate-covered, chocolate-peppermint or maple for the holidays, and so forth.


    /home/content/71/6181571/html/wp content/uploads/Carrot cake with Caramel and Popcorn honestcooking 230

    Use caramel corn or a popcorn/pecan praline mix to top a cheesecake or (shown above) a carrot cake. Here’s the recipe. Photo courtesy



    Beverages: Hot chocolate, on a cocktail pick, on milkshakes

  • Breakfast: Grits or other hot cereal with sweet or savory corn (cheese popcorn on cheese grits, anyone?), pancakes and waffles with caramel corn, yogurt and cottage cheese with sweet or savory popcorn
  • Lunch/Dinner: Chicken breasts, chili, fish fillets, mac and cheese, soups, salads, grains, stews
  • Desserts: Crème brûlée, cupcakes, ice cream (here’s actual popcorn ice cream), layer cake, pudding (especially popcorn pudding)
    If you’re not yet convinced, here’s a simple way to try out popcorn garnishes:

    The next time you roll down the supermarket snack aisle, check out the popcorn selection. Buy a savory (plain salted popcorn) and a sweet variety (caramel corn or kettle corn) and start using them as garnishes.
    *Leave off the butter and sugar, and season with spices or herbs, and you’ve got a fiber-filled, healthful snack.




    TIP: Uses For Artichoke Hearts Beyond Spinach & Artichoke Dip

    If you shop at a club store, you may run across large cans of artichoke hearts or artichoke pieces, nicely priced. There are also occasional sales on regular formats (13.85 ounce cans). Grab them!

    Should you grab marinated or plain? It’s a toss-up. Canned artichokes, packed in water, are more bland out of the can, but fine for dips, soups and other recipes where you don’t want the vinaigrette that comes with marinated artichoke hearts.

    Marinated artichoke hearts are marinated in white vinegar and cheaper oil: soybean, sunflower or lower-quality olive oil. If your palate notices the difference, you’re better off marinating your own, adding salt and spices to taste. They’re best in antipastos, salads and on sandwiches.

    If you score a jumbo size, what should you do with all that artichoke?

    The good news is that artichokes are low in calories: a 14 ounce can has 165 calories. So use them wherever and whenever. Here’s a starter list. A recipe for spinach artichoke dip (with a few calories) is below.


    /home/content/71/6181571/html/wp content/uploads/spinach artichoke thegirlwhoateeverything 230

    The Girl Who Ate Everything uses cream cheese, mayonnaise and sour cream in her spinach and artichoke dip. Here’s her recipe. See ours ?below.


  • Antipasto: Create a platter with marinated artichokes, cheese, pimento (roasted red peppers), salami, olives, etc.
  • Crostini: Combine plain or marinated chopped artichoke hearts with seasoned ricotta (lemon zest, pepper, salt) and spread on grilled or toasted bread. Or, first spread the seasoned ricotta on the bread and top with a whole or sliced artichoke.
  • Fish topping: Do a quick sauté of plain artichoke hearts in olive oil with halved cherry/grape tomatoes, minced garlic and olives. Or, make a more intense sauce with brown butter, capers and sage.
  • Grains: Add plain artichoke hearts to cooked whole grains (barley, couscous, brown rice, quinoa, etc.), either hot or a grain salad. Mix with other ingredients of choice, from raisins to nuts
  • Gratin: Place plain artichoke hearts in a baking dish, with or without other cooked vegetables; top with shredded Gruyère and breadcrumbs, and bake at 400°F until the cheese is melted and the artichokes are warmed through.
  • Omelet: Toss in plain artichokes alone, with other vegetables and/or with cheese (feta, Gruyère, mozzarella, etc.): an easy, fancy side dish.
  • Pasta and risotto: Mix plain artichoke hearts with chopped or whole artichoke hearts and olive oil or sauce of choice.
  • Pizza: top with plain artichoke hearts, optional anchovies, capers, olives, red onion, etc.
  • Salads: Add plain or marinated artichoke hearts to a green salad.
  • Sandwiches: Top the main filling with marinated artichoke hearts.

    /home/content/71/6181571/html/wp content/uploads/can roland artichoke hearts 2301

    Use canned, unmarinated artichoke hearts in recipes where you don’t want the soybean oil. Photo courtesy Roland Food./font>



    Spinach and artichoke dip can be served hot or cold, in a bowl or in a hollowed-out bread bowl (use a round loaf), along with crackers, pita chips, toasts and crudités.

    Spinach and artichoke dip is one of the most popular dips in the U.S, so it’s surprising that we can’t find information on its origin. If you know it, please let us know.

    Our mom recalls that in the 1950s or 1960s, a recipe appeared on the containers of mayonnaise or sour cream, and possibly on packages of Knorr or Lipton dry soup mixes, both of which featured spinach dip with sour cream, mayonnaise and chopped water chestnuts. Such recipes were typically developed by home economists employed by food producers, to encourage popular new ways to use their products.

    Mom’s recipe, transferred from the package to an index card, is below.

    Some recipes include cream cheese, Parmesan or other cheese. We prefer the a less cheesy cold dip but do like grated Emmental or Gruyère cheese in the hot dip.



  • 1 box frozen chopped spinach, defrosted, drained and squeezed
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 lemon, juiced (and zested if desired)
  • 2 tablespoons chopped green onion and/or parsley
  • Salt and freshly ground black pepper
  • Optional: a few dashes of nutmeg or Worcestershire Sauce
  • Optional for hot dip: grated Emmental, Fontina, Gruyère, Jarlsberg or similar cheese
  • 1 cup artichoke hearts, drained and quartered (we use canned)

  • Baguette slices, crackers, pita chips/wedges, toast points, tortilla chips, etc.

    1. DRAIN the spinach in a strainer and press with the back of a large spoon to press out the remaining water. Further blot with paper towels if needed.

    2. COMBINE the spinach in a food processor with the sour cream, mayonnaise, garlic, lemon juice and optional zest and nutmeg; blend. Taste and season with salt and pepper to taste.

    3. ADD the artichokes and pulse a few times. For a cold dip, refrigerate spread in a tightly-capped container for several hours or overnight, to enable the flavors to blend.

    4. FOR A HOT DIP: Preheat oven to 375°F. Blend in the grated cheese and fresh-ground black pepper. Place in an oven-proof dish, top with more grated cheese and bake at until golden brown, about 15–20 minutes.



    FOOD HOLIDAY: Pimp Your Cheeseburger

    It used to be that a cheeseburger was just a cheeseburger: a patty and a slice of cheese—usually American, Cheddar or Swiss—and maybe a garnish of pickles. Then some inspired person added a slice of bacon. And those were the options for decades.

    But cheeseburgers have evolved into more complex creations with endless possibilities.

    We’ve been slammed with pitches for creative cheeseburger ideas for National Cheeseburger Day, September 18th. We don’t even know that these ideas are out-of-the-box. We think they’re the new box.

    Some of the ideas that have come our way:

  • URBO, a huge new gourmet venue in the New York City theatre district, suggested a Brie Burger (dry aged beef, Brie and pear mostardo) and a Caprese Burger (dry aged beef, mozzarella, beefsteak tomato and fresh basil).
  • Maria Bernardis of Greekalicious suggested a lamb burger with feta cheese and yogurt sauce in toasted pita.
  • The Cheesecake Factory suggested a Memphis Burger, beef topped with American cheese, barbecue and slaw.

    /home/content/71/6181571/html/wp content/uploads/pimento cheeseburger gardeniaNYC 2301

    A cheeseburger with pimento cheese from Gardenia Restaurant in New York City is delicious, but pretty simple compared to the other ideas we received.

  • Bull City Burger topped a beef patty with a sausage patty, Swiss cheese and pickles.
  • The Palm topped a patty with Gruyère, roasted red bell pepper and a slice of prosciutto.
  • Omaha Steaks suggested pimento cheese under the patty, sliced avocado and salsa on top.
  • Umami Burger tops a cheeseburger with a salad (photo below).

    /home/content/71/6181571/html/wp content/uploads/salad burger umamiburgerhdsoneatsFB 2301

    A Salad Burger with Swiss on the bottom. Photo courtesy Umami Burger.

  • Hudson Eats has a fried egg-topped burger with Gruyère, baby arugula and frizzled onions.
  • Martin’s Famous Pastry Shop suggests Swiss cheese and caramelized onions on one of their potato rolls.
  • The Munchery suggested Swiss, bacon and a grilled pineapple slice.
  • Vegetarian suggestions included portobello mushrooms with feta cheese and chickpea burgers with smoked mozzarella.

    Head to for many more ideas.

    Check out our master list of 40+ burger recipe ideas.

    Who invented the burger, and who transformed it into a cheeseburger? Much of the credit is lost to history, although here’s what we do know about the history of the burger.

    And if you’ve created a new cheeseburger recipe, let us know.




    TIP OF THE DAY: Grenache (Garnacha) For Fall & Winter

    The third Friday of September—the 18th this year—is International Grenache Day. With its high alcohol content and spicy notes, it’s an excellent wine for autumn and winter food pairings (see below).

    Grenache (gruh-NOSH) in French, Garnacha in Spanish, is easy to grow and thus one of the most widely planted red wine grape varieties in the world. Because pure Grenache wines (monovarietals) tend to lack acid, tannin and rich color, the grape is often blended with other varietals. For red Grenache, these are chiefly:

  • Mourvèdre and Syrah in France and Australia.
  • Tempranillo in Spain.
  • However, if you want a pure Grenache, you can find it.
    There are also white Grenaches and rosé Grenaches. Noteworthy examples of the latter are Tavel from the Côtes du Rhône of France and the rosés of the Navarra region of Spain.

    The high sugar levels of Grenache make it good for fortified wines, as well. It is used in most Australian fortified wines and in the Port-like red vins doux naturels of Roussillon, France such as Banyuls, Maury and Rasteau.

    Today, narrow down your options and try a red Grenache or Garnacha. What should you try it with?


    /home/content/71/6181571/html/wp content/uploads/garnacha sematadesign shutterstock230

    A glass of Grenache. It’s hard to tell Grenache by its color, since most are blended with other grapes. A Grenache blend with Syrah or Temperanillo, for example, will be much more purple than a 100% Grenache. Photo courtesy Semata.


    Red Grenache is a versatile wine, even though—as with any wine—its flavors vary, depending on where the grapes are grown, the soil and microclimate characteristics and diverse winemaking styles among producers.

    But red Grenache is generally spicy* with raspberry or strawberry notes. As the wine ages, leather and tar flavors can emerge.

    Pair red Grenache with:

  • Fall and winter dishes: braises, casseroles, roasts, roast turkey and stews (beef, fish, lamb, pork, poultry, veal).
  • Hearty regional fare: classic French bistro dishes, Indian curries, Moroccan tagines, paprika/pimenton-spiced dishes (great with goulash), Portuguese and Spanish country dishes.
  • Vegetarian dishes: bean- and lentil-based dishes, casseroles, cooked tomatoes and eggplant.
  • Smoky foods: barbecue and other smoked meats and related dishes like pork and beans. For smoky pairings, try lighter, affordable Garnachas from Spain.
  • Comfort foods: burgers, mac and cheese, pizza.
  • Strong aged cheeses: blue, cheddar and washed rind cheeses, for example.
    *In wine, “spicy” refers to flavors such as anise, cardamom, cinnamon, clove, ginger, mint, nutmeg and pepper. Some grapes—and the wines made from them—are naturally spicy: Grenache, Malbec, Petite Sirah, Syrah and Zinfandel. New oak barrels also impart spicy notes.


    /home/content/71/6181571/html/wp content/uploads/beaucastel jacquesperrin skinner 230

    One of our favorite grenache blends, Chateau de Beaucastel from the Châteauneuf-du-Pape region of the Rhone. Châteauneuf-du-Pape reds tend to be earthy and gamy flavors, with hints of tar and leather: big, lush wines that are terrific with roast beef or lamb. Photo courtesy Skinner Inc.


  • Artichokes
  • Charcuterie
  • Cheese dishes: fondue, gratin, soufflé
  • Paella
  • Seafood dishes
  • Tataki, tartare and sushi (especially stronger flavors, like
    salmon and tuna)

  • Chocolate and chocolate desserts
  • Figs and blue cheese (one of our favorite cheese courses)

    Garnacha most likely originated in the Aragon region of northern Spain. In the 12th century it spread to Catalonia and other regions under the Crown of Aragon.

    When the Roussillon region was annexed by France, Garnacha became Grenache, and the grape was planted in Languedoc and the Southern Rhone region. The latter is the home of perhaps the world’s greatest grenache blend, the A.O.C.† Châteauneuf-du-Pape.

    †Appellation d’origine contrôlée (AOC), or controlled designation of origin, is the French certification granted to certain wines, cheeses, and other agricultural products made in specific geographical areas, from local ingredients and according to time-honored artisanal practices. The terroir of the region and the artisan techniques assure the authenticity of the product.



    TIP OF THE DAY: Emmental, The Real “Swiss Cheese”

    The U.S. is not known for its food sophistication, knowledge or accuracy. Errors surround the most popular foods. Today’s focus is one of them, “Swiss cheese.”

    There is no Swiss product called “Swiss cheese,” just as there is no “French cheese,” “Italian cheese,” and so forth. It’s a generic reference, like “French wine” or “Italian wine.” (Yes, there is Swiss wine, but you have to go there to try it. Nearly all is drunk domestically, with less than 2% exported,mainly to Germany.)

    Swiss cheese is the generic name used in the United States for several related varieties of cheese, originally made in Switzerland. Emmentaler is the cheese Americans think of as the generic Swiss cheese. While Americans believe that Swiss cheese has holes, properly known as eyes, not all kinds of Swiss cheese do.

    There are 450 known Swiss cheeses, classified into five categories: extra-hard, hard, semi-hard, semi-soft and soft. Cow’s milk is used in 99% of the cheeses produced. Examples include:

  • Extra-Hard Swiss Cheese: Sbrinz
  • Hard Swiss Cheese: Emmentaler, Gruyère/Greyerzer, Sapsago and Vacherin Fribourgeois
  • Semi-Hard Swiss Cheese: Appenzeller, Bündner Bergkäse, Mutschli, Raclette cheese, Tête de Moine, Tilsiter
  • Semi-Soft Swiss Cheese: Vacherin Mont d’Or
  • Soft Swiss Cheese: Gala
    We suggest assembling examples of the five different styles—or at least, examples of the hard cheeses—for an educational “This Is Swiss Cheese!” tasting party.

    The Swiss cheese variety with the big eyes—the holes—is Emmental, also spelled Emmentaler, Emmenthal or Emmenthaler, and pronounced without the “h” (i.e., em-en-TAL, em-en-TAL-er).

    You may want to pick some up for tomorrow, National Cheeseburger Day. But today, we’ll focus on the glories of Emmental.


    /home/content/71/6181571/html/wp content/uploads/emmental ig 230

    /home/content/71/6181571/html/wp content/uploads/Emmentaler wheel 230

    Top photo: Don’t call it “Swiss cheese.” It’s name is Emmental. Bottom photo: Emmental is made in large wheels, 163 to 265 pounds! Top photo courtesy Bottom photo courtesy iGourmet.


    Flavorful and imposing in size, the Swiss consider Emmental to be the king of the Swiss cheeses. It takes its name from the valley of the river Emme, in the canton of Bern*, also home of Bern, the capital city of Switzerland.

    Emmental cheese production traces its origins to the 13th century. Emmentaler AOC is produced by some 200 dairies, from the fresh, raw milk of cows fed on valley grass. The milk accounts for the superior flavor of Emmenthal versus American reproductions:

    The milk from American factory cheeses (as opposed to artisan cheeses) typically comes from feedlot cows, who don’t graze and are fed commercial feed. Their milk does not have the flavor of milk from cows who graze on grass. Swiss milk is also rBgh/rBst-free, and genetically modified ingredients and any additives are forbidden.

    Around 12 liters (12.6 quarts) of milk are needed to produce one kilo (2.2 pounds) of cheese. The round wheels of cheese have a diameter of 80 to 100 centimeters (31-39 inches—that’s more than three feet wide!), and weigh in at 75 to 120 kg (163-265 pounds). Yes, they’re heavy lifting.


    The taste and texture differentiate quality Emmental from rubbery American immitations.

  • Emmental, aged for a minimum of 4 months (and up to 14 months or longer for the most prized cheeses), has a smooth, pale-yellow rind.
  • Like many Swiss mountain cheeses†, Emmental has a cooked, pressed paste (interior), which gives it a smooth, slightly springy texture—a flexible, pliant paste with a lovely deep yellow color from the use of raw milk.
  • In a well-aged Emmental, the aroma is sweet with tones of fresh-cut hay. The flavor is fruity with an intense finish.

    While other Swiss mountain cheeses have eyes, Emmental has the largest. The holes range from cherry size to walnut size.

    The eyes develop from the bacteria used in the production of Emmentaler cheese: Streptococcus thermophilis, Lactobacillus and Propionibacter shermani.

    In a late stage of cheese production, P. shermani consumes the lactic acid excreted by the other two bacteria, and releases carbon dioxide gas. This forms the bubbles that appear to be “holes” when the cheese is sliced. The cheese industry calls these holes or tunnels “eyes.” Swiss cheese without eyes is known as “blind.”



    Smoked salmon quiche with Emmental cheese. Photo courtesy Mackenzie Ltd.



    Emmentaler AOC is sold in different stages of maturity, for different culinary purposes and palates.

  • Classic. The nutty, mild “classic” is matured for at least 4 months. It is used for sandwiches, gratins and other recipes such as fondue, omelets and quiches. It’s an excellent melting cheese—try an Emmental grilled cheese sandwich.
  • Reserve. The distinctly spicy “réserve” is matured for at least 8 months. It develops deeper flavors, for those who want a more nuanced table cheese.
  • Cave-Matured. The very aromatic “cave-matured” Emmental is matured for a minimum of one year. It is the finest table cheese, delivering all the sensory components of a great Emmental.
    Be sure you are buying Swiss Emmental. Although it is an AOC cheese, originally, the denomination “Emmental” was not protected. Thus, there are French Emmentals, Bavarian Emmentals, even Finnish Emmentals.


    The original starter culture for Emmental was brought from Switzerland to Wisconsin in the 1850s, by immigrant Swiss cheesemakers, who recreated the cheese from their homeland. The American version of Emmentaler became known as “Swiss” cheese by the locals—perhaps because “Swiss” was easier to say than “Emmental.”


    *A canton is analogous to an American state. There are 26 cantons in Switzerland.

    †Also called Alpine cheeses, the term “mountain cheeses” refers to large, firm wheels made in the Swiss mountains (the Alps). These wheels are well-aged and full-flavored, often sprinkled with holes (some quite small). Appenzeller, Emmental, Gruyère, Hoch Ybrig, Raclette (four different cheeses), Sbrinz, Stanser Fladä, Tête de Moine and Vacherin Fribourgeois are examples. Mountain cheeses are not restricted to Switzerland, but to any mountains. Here’s more about mountain cheese.



    FOOD FUN: Ice Pop Cake

    According to Country Crock, more Americans have their birthdays in September, and September 16th has the most birthdays.

    Whether or not you’re celebrating today, here’s a new take on ice cream cake from Country Crock: Add ice pops—sherbet or ice cream pops—around the perimeter of the cake.

    Called Rockin’ Rainbow Cake, the recipe begins with your favorite frosted layer cake. Bake it or buy it.

  • After you frost the cake, garnish the top with multicolored sprinkles.
  • Just before serving, press ice pops vertically around outside of cake. Cut so that each wedge has an ice pop.

  • We suggest that you unwrap all the ice pops first and place them on a wax paper-covered cookie sheet in the freezer until you’re ready to serve the cake.
  • Then, press them into the sides, bring the cake to the table and slice and serve real fast.
    Here’s the complete recipe.


    Birthday Cake With Ice Pops

    A different approach to “ice cream cake.” Photo courtesy Country Crock.




    RECIPE: Apple Sangria


    Ready for a glass? You can use red and
    green apple slices, in addition to the
    strawberries, for extra color. Photo courtesy
    U.S. Apple Association.


    It’s so hot here today (87°F) that we can’t get into fall recipes. But this Apple Sangria recipe is a compromise, turning the most popular fall flavor into a refreshing drink.

    There are actually two recipes below: the first, sangria with Calvados and sparkling wine; the second, a mocktail.

    The first recipe makes eight 8-ounce servings or ten 6-ounce servings. If you don’t have Calvados (apple brandy), you can substitute plain brandy or Cognac.



  • 1/4 cup Calvados
  • 2 tablespoons packed brown sugar
  • 5 cups apple juice or cider, chilled
  • 1 medium crisp* apple, cored and cut into thin wedges
  • 2/3 cup sliced strawberries
  • 1/2 cup halved white or red seedless grapes
  • 1 750-ml bottle extra-dry chilled Cava (Spanish white sparkling wine) or Prosecco (Italian white sparkling wine)
  • Ice
  • Preparation

    1. MIX the Calvados and brown sugar in a large pitcher until the sugar is dissolved. Stir in the apple juice, apple, strawberries and grapes. Cover and refrigerate for 2 hours or more.

    2. ADD the sparkling wine just before serving and gently stir (you don’t want to break the bubbles). Pour into ice-filled glasses.
    *Crisp green apple varieties include Crispin/Mutsu, Ginger Gold, Granny Smith, Newtown Pippin. Crisp red apple varieties include Braeburn, Cameo, Gala, Fuji, Honeycrisp, Jonathan.



    This recipes makes eight 8-ounce, or ten 6-ounce, servings of non-alcoholic sangria.


  • 3-1/2 cups apple juice
  • 1 medium crisp apple (such as Crispin or Honeycrisp) cored and cut into thin wedges
  • 2/3 cup sliced strawberries
  • 1/2 cup halved white or red seedless grapes
  • 1-1/2 cups club soda, chilled
  • 1 bottle (25-1/2-ounces) non-alcoholic sparkling apple cider, chilled
  • Ice

    1. COMBINE the apple juice, apple, strawberries and grapes. Cover and refrigerate for 2 hours or more.

    2. ADD the club soda and sparkling cider just before serving and gently stir. Pour into ice-filled glasses.



    The Crispin apple, also known as Mutsu, has a green skin. Honeycrisp apples have a red skin. Photo courtesy New York Apple Association.


    Around 200 B.C.E., the conquering Romans arrived in Spain and planted vineyards. They soon discovered that red grape varietals produced the best wine in the local soils. While some was enjoyed locally, the majority of the wines were shipped to Rome.

    The locals created fruit punches from the wines and called these drinks sangria after the Spanish word for bloodletting.

    While sangria was drunk in Spain for more than 1,000 years, it didn’t arrive in the U.S. until 1964—at the Spanish Pavilion at the World’s Fair in New York. It was quickly adopted by Americans.

    Since January 2014, the use of the word “sangria” on bottle labels is restricted by the European Union. Only sangria made in Spain and Portugal can be sold under that name.

    Sangaree, a fruit and wine punch from the West Indies, is the same drink. The name is an archaic English term for sangria.

    December 20th is National Sangria Day. Here’s more about sangria.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :