History of cheesemaking

No-one knows exactly when or where cheese was invented - although it can be said for certain that it was not in Switzerland. One story has it that a merchant travelling through the desert 5000 years ago made the discovery by accident when the milk he was transporting in a bag made of a sheep's stomach reacted with the natural rennet in the stomach lining and was churned into cheese by constant jogging. Be that as it may, cheese is certainly mentioned in the Old Testament in texts which may date back 3,500 years.

Swiss cheese was mentioned by the first century Roman historian Pliny the Elder, who called it Caseus Helveticus - the "cheese of the Helvetians", one of the tribes living in Switzerland at the time.

From cottage cheese to hard cheese

For centuries the standard type was cottage cheese, made by souring milk, and which did not keep. The technique of using rennet - a substance taken from the stomach lining of calves - to make hard cheese first appeared in Switzerland around the 15th century. Since such cheese could be stored for lengthy periods it is not surprising that it soon became part of the basic fare of travellers.

The monks who looked after the hospices at the top of some of the major passes, snowed in for part of the year, kept large stocks of it for their guests. And they needed to be large: one guest who passed through the hostel on the Great St Bernard pass was Napoleon, who - with the help of his 40,000 troops - got through a tonne and a half of the monks' cheese in May 1800. (The monks had to wait 50 years before they saw any money at all for it, and it was only in 1984 that the then French President, François Mitterrand, made a token payment of the rest.)

Cheese and cheese makers go abroad

Once it could be stored, Swiss cheese soon became a valuable trading commodity. By the 18th century it was being sold all over Europe - even to the detriment of the local market, if a 1793 travel guide is to be believed:
"It is rather strange that cheese and butter should be so bad in inns throughout Switzerland. Even in the regions which produce a lot of milk, it is hard to get good cream for your coffee or fresh butter, because the locals find it more profitable to make cheese out of their milk."

Switzerland soon exported not only cheese but cheesemakers too. Many of the thousands of Swiss emigrants who settled in the US in the 19th century were dairymen, some of whose descendents are still making cheese there today. Others were invited to Russia and eastern Europe to help set up a dairy industry. Some of them remained in those countries, but many eventually came back to Switzerland. It was Swiss cheesemakers who developed Tilsiter cheese, named after the town of Tilsit, which was then in East Prussia, and is now the Russian town of Sovetsk. They brought their new product back with them when they returned home. Even today, the Swiss government provides advice and practical help in cheesemaking as part of its aid to developing countries.

... and a pasture that went abroad too

Not quite such a success story as far as the Swiss were concerned was the accidental cession of valuable pasture land to Italy in 1821. A notary in Brig sold the Bettelmatt Alp, on the border between Switzerland and the Piedmont, to an Italian, without realising that it would thereby change country.

The pasture, sufficient for about 100 cows, is renowned for its juicy grass and aromatic herbs.

But the creamy cheese it produces is now an Italian, not a Swiss, variety.

From the comment of s.j.simon

http://www.swissworld.org

Insalata Caprese

Creamy mozzarella combined with ripe, fresh tomatoes creates this salad which would be a wonderful antipasto choice, or a light lunch.

:Serves 4:

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This salad makes a wonderful antipasto, or a light lunch. It is said to have originated on the Island of Capri, hence it's name. Choose only fresh mozzarella, and ripe, tasty tomatoes for best results. If you can find it, use buffalo mozzarella shown here, which has a creamy texture unlike any other mozzarella you might taste. It is imported from Italy and can be found in many Italian specialty stores. It really doesn't need a recipe it is so simple, but if it's not a combination you've had before, this should give you an idea how to serve it. Serve with some good crusty bread to sop up the juices.


4 Ripe Tomatoes

2 Balls of Fresh Mozzarella (Buffalo Preferred)

Salt And Pepper

Olive Oil

Fresh Basil


Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate. Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve.



by Deborah Mele

Frico

These little cheese wafers are great little treats to serve with wine along with olives before your dinner.

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These are great little treats to serve with wine along with olives before your dinner. I always have these on hand when entertaining. They are very easy to make, but it may take a few tries to get the hang of it. You need cheese that is neither too fresh, nor too dry. Parmesan, Pecorino or Crotenese have worked well for me. A good nonstick frying pan makes removal very easy. You can leave them flat or fold them around the bottom of a cup as is shown here.


1 Pound Parmesan or Cheese of Choice

Oil Spray or Vegetable Oil


Grate the cheese coarsely. Heat a large nonstick frying pan over medium heat. Brush lightly with oil, or spray with your oil spray. Spread about 2 Tbs. of cheese into a circle about 4 inches wide. Cook for about two minutes or until the edges are golden. Carefully using either your fingers or a spatula turn the frico over and cook an additional minute. If they edge begin to fold up while cooking, just flatten with the spatula. Transfer to a paper towel to dry, or fold gently over the bottom of a cup to shape. Continue making the frico in this manner until you have used up all your cheese.

Tip: Your wafers should be golden in color and lacy in appearance. If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. Store in an airtight container for up to one week.

by Deborah Mele

Fried Ravioli

A great party food that always gets rave reviews. The red pepper flakes are added to spice up the dipping sauce, but you could leave them out if you prefer.

:Makes About 2 Dozen:

by Deborah Mele

2 Dozen 1 1/2 Inch Square Cheese Filled Ravioli

Oil For Frying

Dipping Sauce of Choice, Or Quick Tomato Sauce With Extra Red Pepper Flakes Added (See Below)


To Make The Ravioli: Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 6 or so ravioli into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve. Serve on a platter with a bowl of Spicy Tomato Quick Sauce on the side for dipping.


Quick Tomato Sauce

2 1/2 Pounds of Fresh, Ripe Tomatoes

1/4 Cup Olive Oil

1/2 Cup Chopped Onion

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Sea Salt

2-3 Tablespoons Fresh, Chopped Basil


Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Add red pepper flakes as desired. Cook 15 minutes stirring frequently until the mixture thickens.

Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.

Arancini

These risotto balls make great party food. You can fry them 3-4 hours in advance, and then reheat them at 350 degrees F. just before serving.

:Makes 20

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1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours

2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice

1 Piece Cooked Ham, Cut Into 1/2 Inch Dice

2 Cups Seasoned Bread Crumbs

Oil For Frying


Take a small handful of rice about 2 Tablespoons full in your hands and shape into a shallow cup. Place in the cup, a piece of mozzarella and ham. Enclose the rice around the cheese, and roll into a round ball. Roll the rice ball in bread crumbs and set aside. Continue in this manner until all the rice has been used.

Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 5-6 balls into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve.


by Deborah Mele

Baked Brie With Fig Jam

This is another of those appetizers that is quick to put together, yet makes an impressive presentation and tastes delicious. In place of the fig jam, you could use a jam or chutney of your choice, either sweet or savory

:Serves 4 to 6

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I like to serve this creamy, warm cheese intact on a platter with slices of crusty bread. I then let guests slice off pieces themselves to spread on their bread.


One 12 Inch Round Of Puff Pastry

One 5 Inch Round Of Brie Cheese

1 Egg, Slightly Beaten

1/4 Cup Fig Jam


Preheat the oven to 400 degrees. Lay the puff pastry open on the counter. Spread a 5 inch circle with the fig jam in the center. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry up around the Brie, completely enclosing it. Slightly twist the top into a knot to seal. Place it on a parchment lined sheet tray. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and serve with crusty bread for spreading.


by Deborah Mele