Raclette, Tilsit and Sbrinz are all types of which foodstuff?
TagMe TagMe TagMe
Raclette.txt Tilsit_cheese.txt Sbrinz.txt
Raclette Tilsit cheese Sbrinz
Raclette is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb). It is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off (racler) the melted part.

History

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291, as a particularly nutritious meal consumed by peasants in mountainous Switzerland and Savoy (Now part of France). It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." Traditionally, Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread. 

In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. Another popular option is to serve raclette with white wine, such as the traditional Savoy wine or Fendant, but Riesling and Pinot gris are also common. Local tradition cautions that other drinks – water for example – will cause the cheese to harden in the stomach, leading to indigestion.

Dish

Raclette is also a dish indigenous to parts of Switzerland.  The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate. 

Traditionally the melting happens in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. It is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons, and to drink, Kirsch, herbal tea or Fendant (wine from the Chasselas grape). 

A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which to melt slices of raclette cheese. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The emphasis in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced cheese and charcuterie selections, especially around Christmas. Restaurants also provide raclette evenings for parties of diners. Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened  cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River in the former German province of East Prussia. 

The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled.

Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat,  and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 months.  Often flavoured with caraway seed and peppercorns, Tilsiter is a complement to hearty brown/rye breads and dark beers. It is a common table cheese, yet versatile. Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers.

Using the reimported recipe, Tilsiter has been manufactured in Switzerland since 1893. Swiss Tilsiter is mainly produced in three varieties. A mild version (green label) is made from pasteurised milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "Rahm-Tilsiter" is produced from pasteurized milk with added cream. 

After World War II, when Tilsit and the rest of northern East Prussia became the Soviet Kaliningrad Oblast district, Tilsiter-style cheeses were produced in Switzerland and Germany. Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine.
The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for consumption.
Contrary to popular belief, the name Sbrinz does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching an advertising campaign in the 1990s. As a result of this campaign, there is now an area called Sbrinz.

Character

Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage. 

History

Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the recorded birth of Christ;  this cheese may have been an ancestor to modern Sbrinz. The official web site claims that the cheese was first mentioned in 70 AD, but does not give any details. Other sources claim that the cheese is mentioned in contracts dated around 1200. It seems certain, however, that it is mentioned in documents dating from 1530, which are kept in the state archive in Bern. 

Since 2001, Sbrinz is an appellation d'origine contrôlée (AOC). The AOC provides specifications for the origin of the milk and the processes that must be followed in order for the cheese to labeled as Sbrinz. In 2013, it was replaced by the appellation d'origine protégée (AOP) certification.

Consumption

Sbrinz is commonly consumed in several ways; it can be used grated, such as on pasta. It can be eaten in small pieces, often to accompany wine. It is also eaten in thin slices planed from the hard cheese. Sbrinz is often simply enjoyed with bread and butter.
Cheeses Chese Coagulated milk curd CHEESE Mouldy cheese Cheese wheel Cheese 🧀 Chees Cheeze Cheese powder
chese mouldy cheese cheeze chees cheese wheel coagulated milk curd cheese powder cheeses 🧀 cheese
cheese
WikipediaEntity
Cheese
 Rocket till it's been sprinting.  Our types of which foods stuff. 

 It sounds like you're-established that you you have about perhaps scratch that might need a bit more about it which specifically you enjoying is a l language or format or to assist you are you extend or format of the system or made of the system provide more context or details and what now will you you tried a misunderstanding or the city of the