Substitute for Swiss cheese

Substitute for Swiss cheese

Swiss cheese is very efficient when preparing many recipes because of its mild flavor and the ability to melt smoothly. It is a term used to refer to different varieties of cheese similar to Emmental cheese that originates from Switzerland. The Emmental cheese is yellow and semi-hard. Typically, Swiss cheese has a distinct appearance, and others have holes called eyes. However, personal preferences like flavor, unavailability, and cost constrain may send you searching for a suitable substitute for Swiss cheese. When it comes to taste and texture, cheeses can be very complicated because they have different characteristics. Using the wrong cheese in your recipe can cause many negative implications.

The most common types of Swiss cheese available are Appenzeller, Vacherin, sbrinz, Belper Hirn, Schabziger, and Tomme Vaudois. Others include Tete de Moine, L’vitaz and Share Maxx. The best substitute for one type of Swiss cheese would be another different Swiss cheese because they share common characteristics. Most of the Swiss cheese is made from cow’s milk. It is tough to find one made from goats or sheep’s milk. It has many culinary applications in recipes for making sandwiches, pizza, fondues, and pasta. Below are some of the best alternatives for Swiss cheese.

 

1. Fontina Cheese


Fontina is a soft cheese made from raw cow milk, and it originates from Italy. It is an excellent substitute for Swiss cheese because it is creamy, melts quickly and has a unique texture. Fontina has a unique nutty taste and a pungent aroma. Some of the foods that you can use fontina cheese are Bacon, cheesy tots, pizza, pasta, and rollups. This cheese is readily available and easy to find in any store. However, you can make your own homemade Fontina cheese by following these steps.

*disclaimer your cheese will be ready for consumption in 2 months but you can extend the aging up to 6 months.

Ingredients

  • 5 liters of whole milk
  • ½ teaspoon of mesophilic starter
  • ¼ teaspoon Dilute mild lipase powder
  • ½ teaspoon of dilute calcium chloride
  • ½ teaspoon of dilute liquid rennet
  • Cheese salt

Instructions

  • Heat the milk slowly for about 15 minutes to 88°F
  • Sprinkle the starter powder over its surface to inoculate the juice. Allow it to sit there for one full minute so that it can rehydrate. Use a cheese spoon to stir it in steady slow, up and down motions. Cover your milk and leave it undisturbed for about 30 minutes so that it can ripen.
  • To incorporate it, add lipase and whisk it for one full minute. Next, add rennet and calcium using the same method. Cover it again and allow it to settle for 45 minutes at 88°F so that the curds can break.
  • Cut your curds according to your preferred cube sizes, stirring them gently. Pour hot water into the pot and maintain a temperature of 102°F.
  • Expose the cuds by ladling off the water. Pack the cuds in cheese moldes or tome lined with butter. Make 1-liter brine, pour it in a un-corrosive bowl, soak your cheese and leave it in the refrigerator for six months.
  • Take your cheese out and leave them to dry at room temperature for two days. Place it in a ripening box or for around two months. However, you can extend the ripening up to 6 months to enhance the flavor.

Summary

Fontina makes a good alternative for Swiss cheese because of its strong flavor because it is creamy and melts quickly. Additionally, it is widely available at the stores, and you can even make yours at home. It is excellent for preparing, Italian toast, pasta, pizza, and chicken Valdosta. You can use homemade cheese for a long time hence saving you some coins.

2. Cheddar Cheese


Unlike the Swiss, cheese cheddar is white, orange or yellow, and it’s relatively hard. However, it has a sharp flavor that makes it a good substitute for Swiss cheese. You can use cheddar in many ways. For example, you can grate it as a garnish for soups or salad, slice it for sandwiches or eat it in bites size with fruit. Did you know that cheddar cheese is the most purchased and consumed in the world? All these people can’t be wrong; cheddar is flavourful and useful in many recipes. For example, you can sprinkle cheddar cheese onto scrambled eggs, melt it into a grilled cheese sandwich or use it to prepare homemade mac and cheese.

Cheddar cheese is widely available and relatively cheap compared to many kinds of cheese. It has a high nutritional value. Just like any diary product, cheddar has a high nutritional value and a couple of health benefits, For example, vitamin D, proteins, calcium, and potassium, among many other nutrients. These nutrients help by lowering the risks of getting heart disease, diabetes, osteoporosis, and high blood pressure.

Summary

Cheddar cheese is one of the most purchased cheese in the world. Its ease of availability and the sharp flavor is what makes it an excellent substitute for Swiss cheese. Cheddar cheese contains so many nutrients and health benefits, just like any other dairy products.

3. Mozzarella cheese


Back in the early day’s mozzarella cheese was made from buffalo’s milk alone. But nowadays it is also made from cow’s milk because only a few countries herd buffalos. You can make Mozzarella using the pasta filata method. When fresh Mozzarella is white, but it can vary to yellow depending on the season. Please remember that unlike most of the cheeses Mozzarella is eaten raw. It is expensive because of its authentic nature, plus the European Union protects it. You can also use it to prepare delicious dishes such as chicken and olive bread, deep-dish eggplant parmesan, steak and Swiss chard Panini among many others. There are different types of Mozzarella because some are made by part scheme milk while others consist of whole milk alone

Summary

Mozzarella is a delicious cheese that hails from Italy. It makes an excellent substitute for Swiss cheese in many different recipes because of its soft flavor and creaminess. However, it is expensive than other cheeses. Homemade Mozzarella will serve you for a short time because you are supposed to eat it after a few hours.

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