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by nxobject 811 days ago
Sadly, it looks like a significant amount of the cheese in cold storage is American and Swiss [1] – they missed a fantastic opportunity to age cheddar en masse.

[1] https://quickstats.nass.usda.gov/results/37CAA277-A371-3F73-...
1 comments
malermeister 811 days ago
Is "Swiss cheese" the same thing as Gruyere? Cause if so, that stuff is cave-aged in Switzerland as well!
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Stevvo 810 days ago
No, it's equivalent to what we call Edam in Europe.
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malermeister 810 days ago
Just looked it up, seems like it's more similar to Emmental.
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