blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,392
I've made cheese spreads and cheese sauces for years. One of the things I could never recreate was the taste of Merkt's Swiss Cheese Spread, and I love it.
With Cheddar cheese spreads, I usually shred the cheddar, put it in the food processor, add cream cheese, maybe salt, maybe garlic, and to give it a kick I might add a little blue cheese because that really sharpens the flavor. If I want it softer, I may add sour cream.
With Swiss, I could never get the taste just right. It doesn't taste like baby swiss, it is stronger. It doesn't taste like Emmentaler or Jarlsberg, though I like those flavors. When I was tasting my Gruyere cheese, THAT is the flavor I'm going for to get it like Merkt's. It is a strong flavor but not a sharp flavor. My gruyere isn't fully aged, so it will have to wait.
I must have googled 'copy cat merkts swiss' for 6 years, and I searched for the 'swiss flavor', trying to figure out what it was I liked so much.
Does anyone here have a recipe for a swiss cheese type spread that they like?
With Cheddar cheese spreads, I usually shred the cheddar, put it in the food processor, add cream cheese, maybe salt, maybe garlic, and to give it a kick I might add a little blue cheese because that really sharpens the flavor. If I want it softer, I may add sour cream.
With Swiss, I could never get the taste just right. It doesn't taste like baby swiss, it is stronger. It doesn't taste like Emmentaler or Jarlsberg, though I like those flavors. When I was tasting my Gruyere cheese, THAT is the flavor I'm going for to get it like Merkt's. It is a strong flavor but not a sharp flavor. My gruyere isn't fully aged, so it will have to wait.
I must have googled 'copy cat merkts swiss' for 6 years, and I searched for the 'swiss flavor', trying to figure out what it was I liked so much.
Does anyone here have a recipe for a swiss cheese type spread that they like?