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Swiss Cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Swiss is actually a generic name for a type of cheese, including Emmental and baby Swiss varieties. It’s recognized by its holes and light or pale yellow color. It pairs well with fruits and vegetables, and on sandwiches.
Swiss cheese is characterized by its shiny, pale yellow color and a firmer texture. The flavor is mild, sweet, and nutty, with a savory but not sharp taste. Swiss cheese may have distinctive holes, known as ‘eyes’.
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