This is postmarked in 2012 with four Switzerland stamps - three showing the art of Anne Oertle and one of tennis champion: Roland Hirter
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Emmentaler is a yellow, medium-hard cheese. It has a savoury, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii.
In the late stage of cheese production, P. freudenreichii consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes ("eyes") characteristic of this cheese. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.
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Here is a recipe postcard using swiss cheese as an ingredient ...
From the Georgia Recipe Collection
1 package Pepperidge Farms pastry shells
2 cups chopped Vidalia onions
2 cups grated Swiss Cheese
1 cup whipping cream
2 teaspoons margarine
Bake pastry shells as directed. Saute onions in 2 teaspoons margaring (error on card, should read margarine) until golden. Fold in grated cheese - let melt. Fold in shipping cream and pour over pastry shells. Bake 5-10 minutes in 350 degree oven. Serve plain or garnish with chopped chives.
Photo by Bryan McNabb
This unused postcard is from 2009.
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