Swiss Cheese

Despite its name, it was actually American cheesemakers, not Swiss, who modernized Swiss cheese production.

Previously, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. However, with the introduction of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, rindless Swiss cheese in blocks were developed.

Swiss is made with part skim milk, is full-flavored, buttery, and nutty and aged at least 60 days.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose Swiss cheese made from organic milk, free from hormones.

Selecting and Storing Swiss Cheese

Choose organic Swiss cheese and keep refrigerated. It pairs well with apples, pears, and grapes; for wines try fruity white wines like Riesling; red wines such as Merlot and Cabernet Sauvignon.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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