'old' cheese

Food & Drink, Events and Entertainment
1
the cheese I like and am looking for is what we call 'old'. Recently I found out that in German it is called 'rezent'. I have tried Sbrinz, l'Etivaz and Bündner, I would like to know if there are more cheeses like that (salty and strong tasting) to be found in Coop and Migros ? Of course I know Appenzeller and Gruyère, I mean less known cheeses.

2
Sincere advice: forget Migros and Coop and go and chat to the fellow behind the counter of your nearest dairy/molkerei.

You won't regret seeking the advice of an expert.

3
You need to look for cheeses that are prefixed with 'vieux' in French but I have no idea what that equates to in German ( reif, ausgereift maybe?).

DB is right though, you'll get much better, mature cheeses from a proper cheese shop.

4
I know, but I want to know about Coop and Migros in particular, that's more convenient. We eat a lot of cheese by the way.

5
Do try Emmentaler uralt (3 years old) - I have only found it in certain Migros stores, Jelmoli in Zurich or small cheese mongers'

It really bites back and has a wonderful gritty saltiness to it. It melts beautifully.

6
For Gruyères, they do not use vieux, etc, mais 'doux' (young) mi-salé and salé . salé being the oldest and strongest.

7
Migros do a local ' de la region ' range - look for this label combined with a Bergkäse.

They do a nice Jura Bergkäse, which you may be able to find, or possibly another similar type. In my area Mont Vully, is also good and flavoursome, but I doubt that will have made it to Basel.

However, supermarket cheeses - even the better ones - don't compare with buying fresh, from a ' Chäsladerli '. Always go for Reif, when there is a choice of maturity.

Personally, I always thought one of the characteristics of Emmentaler was a lack of saltiness, but I would definitely recommend an Emmentaler Reif, from a Chäsladerli.

Salé is also marked as rezent in true bilang tradition.

8
Befriend 'old' local on the country side and plethora of 'old' and 'new' Swiss cheese choices will present itself.

9
You can't beat a good mature cheddar IMO. Not the bland, processed stuff, but a strong, traditional cheddar with loads of cheesy cheesiness. Mmmm.

Tricky to find good cheddar in CH, though. Sbrinz found some in the Emmi discount place in Ostermundigen (see thread here ), but that's pot luck. They also had some mature Stilton a while ago, so we stocked the freezer.

10
This type of cheese used to be called (and presumably still is) "rezent", "rezenter Appenzeller" for example.

(not to be confused with recent, the "z" in rezent is pronounced like the "tz" in switzerland).

11
Look at the small print on the packet; you often see something like 6 Monate gereift (6 months ripened) or 2 Jahre gereift (2 years).

12
Maybe try that store:

http://www.kaese-spezialitaeten.ch

Looks like a good place to buy cheese.

Seven tram-stops from Basel SBB.

13
Hoi Kittekat! I understand (being Dutch). I have seen the "oud amsterdam" cheese often in the bigger Coops and Migros. Not my favorite but it does the trick. And I think das holländische Lädeli in Adliswil has it as well.

14
Yes, you know what I mean ! It is the 'oude kaas' I am looking for; I will look for the 'old Amsterdam' next time I am in a big Coop or Migros, our local shop doesn't have this. I am still looking for a Swiss cheese that resembles the 'old cheese'.

15
I'm not sure it fits your idea of old, but we like the Kaltbach cave-aged Gruyère, 14 months. You can find it in Coop or Migros. It has a nice balance of nutty and salty flavor. If you like smelly cheese, maybe try Tête de Moine - but be sure to cut/shave it in the florets, as it's much nicer that way (well, so say the folks I know that like it).

16
why is this Tête de Moine in florets, I wonder ?

17
You always cut Tete de Moine on a girolle and as the blade turns around, it makes those cute little curliques.

18
I have a Tupperware full of old cheese that we call 'Jurassic Park'.

Some are ten years+!

Tom

19
I just found my old tennis socks from last month. I think something on the topic worth smelling was forming inside one of them. What do connoisseurs call it "Fromage" or alike?

20
I always thought that's where the word " fromage " comes from. From age; the older the smellier.