Delices d'Annie

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The Emmenthal, a cheese included in some Les Delices d’Annie’s recipes

The Emmenthal is a cheese that has strong taste that can be eaten as-is or in some dishes. Les Delices d’Annie presents you this cheese that have been for ages mistaken for gruyere because of the eyes (the holes), and some of its varieties.

The Emmenthal, a swiss cheese

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The Emmenthal is a cheese that comes from Switzerland that is used as ingredient in some of Les Delices d’Annie dishes. Its name comes from the Emme valley, the Emme is a river that runs through the Berne Swiss canton. This area is particularly rich in pastures and undeniably agricultural. It is nevertheless also produced in some other cantons: Argovie, Glaris, Lucerne, Schwyz, Soleure, Saint-Gall, Thurgovie, Zoug, Zurich and in the districts of Lac and Singine in the canton of Fribourg.

This hard cheese is obtained by pressing and cooking with cow milk and is characterized by the numerous holes, called eyes, on it. The origin of these holes has a scientific explanation: they come from the little particles of hay that are on the cow’s udder and fall into the milk at the milking. These particles produce some gas during the fermentation process. Within its French varieties, there is the Emmenthal Grand cru made in the Franche-Comté region and the Emmenthal of Savoie which is the biggest French cheese.

How to taste the Emmethal cheese?

feuilletees-delices-dannieThe Emmenthal can be eaten as-is, sliced or in little cubes as a side dish for a cold meal (in sandwiches, petits fours and canapés, salads, etc.). It can also be used to make some hot dishes as gratins or pizzas. Spices and herbs can help to optimize the taste of the cheese. Les Delices d’Annie proposes among its salted snacks some “Flûtes feuilletées” aromatized with Emmenthal, golden browned and crispy. You can eat them all day long or offer them as snacks at an aperitif or a cocktail.


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Cheddar cheese to be discovered or rediscovered with Delices d’Annie

Cheddar is one of the most consumed cheeses in the world, especially in English-speaking countries. Delices d’Annie includes this cheese in many of its recipes.

Cheddar, cheese characterized by its making process

cheddar

Cheddar cheese is a hard cheese with a compact firm and smooth flesh and a color that varies from white to yellow. It was created in England in the English village of Cheddar in Somerset. Several countries are major producers and consumers of cheddar including: Ireland, Canada, USA, South Africa, New Zealand, Australia, but also Sweden.

It was originally made from cow’s milk. However, one can also find cheddar cheese from sheep or buffalo’s milk. The cheddarisation is a critical step in the making process of cheddar. It consists of acidifying the curd prior to grinding, salting and pressing. The prepared curd is then refined. According to the maturing period, which can range from 3 months to 2 years, you will get mild, medium, high or extra strong cheddar.

A flavor that beautifully marries with all kinds of cheese recipes

tarte-poireaux-cheddar-et-baconCheddar is distinguished by a nutty flavor that will be more or less pronounced depending on the maturity of the cheese. The cheddar rind is natural, linen or paraffin-embedded, but a wide variety of cheese is also sold without crust and presented in plastic cling film.

This cheese can also be enjoy plain or accompanied by a salad or in a sandwich. Its characteristic taste makes it an ingredient that goes well with all kinds of savory culinary preparations: pies, various sauces, biscuits or cheese sticks, etc. Among other preparations, you will find in the catalog of Delices d’Annie exquisite wafers with onion and cheddar that will perfectly accompany an aperitif.