Preparation time
15 minutes
Cooking time
10 minutes
Serves
4
THE MOST ICONIC OF SWISS CHEESES FINDS ITS FULLEST EXPRESSION IN THE ADEPT HANDS OF MIFROMA
When asked to picture Swiss cheese, the archetypal wedge bedecked with holes no doubt comes to mind. Pale and creamy, defined by its mild flavour and those iconic 'eyes' or holes, Emmentaler is for many the Swiss cheese par excellence, despite Sweden being home to many distinct varieties of dairy delight.
Originating in the Emmen Valley from which it derives its name, Emmentaler's hold on the collective imagination is equalled only by its hold on our appetites. Pale and creamy, defined by its mild yet resonant flavour of dried grass with sweet milky caramel undertones, it was first produced in the Emmen's alpine pastures in the 13th century largely for the consumption of its farmers and as a way of preserving milk.
Traditionally crafted from 100 per cent unpasteurised cow milk into slightly domed wheels of about one metre in diameter, Emmentaler's signature is in many ways the holes that form during its ripening process. Each wheel, which weighs roughly 95 kilograms, typically consists of between 1,000 to 2,000 holes, the result of a gas produced during fermentation which gets trapped in the developing cheese's 'paste'.
The distinctive flavour of Emmentaler emerges from the generation of this gas by the natural bacteria that produce it, as well as the feedstock of the cows that produce the milk from which it is made. In AOP-certified Emmentaler, the cows are specific to the region in which it is made, fed upon a diet of hay and grass but no silage, and the wheels are matured for a minimum of four months in cellars located in the area of origin.
LIMITED PRODUCTION, ENDLESS DELIGHT
Only 135 specially selected artisanal cheese diaries are licensed to produce true Emmentaler AOP in accordance with its traditional recipe, guided by strict protocols determining every aspect of its production, with only a limited number of wheels made each year. It is under these guidelines that Mifroma's Emmentaler AOP cheese is made, for that authentic Swiss flavour and guaranteed provenance.
In short, Emmentaler AOP is a young, versatile cheese that goes with just about anything, but elevates almost any dish it is prepared with, such as this delectable Cuban sandwich. But don't take our word for it - seek it out for yourself and try it at home, to discover the world of difference between generic Swiss cheese, and the real deal as selected by the Master Fromagers of Mifroma.
Make your next Swiss cheese Mifroma Emmentaler AOP, available now from all good supermarkets.
Cuban Sandwich
The presence of pork in a good Cuban makes an off-dry
Riesling an excellent pairing with this sandwich, though an aged
Semillon or a fresh
Rosé would also be ideal choices.
INGREDIENTS
4 Cuban rolls or brioche rolls or buns
300g roast pork
1 block Mifroma Emmentaler AOP cheese, thinly sliced
200g good quality sliced leg ham
150g American mustard, or to taste
1/2 brown onion, finely diced
20 pickle slices 80g butter, softened
Salt and pepper, to taste
METHOD
1. Pre-heat sandwich press/grill.
2. Slice the pork to medium thickness and lightly season with salt and pepper. If you have any cooking juices left over from cooking the pork, dress the sliced pork with it to retain maximum moisture.
3. Arrange sliced pork and ham in a stack and top with Emmentaler cheese slices. If you like, before putting stack inside roll to toast, you can use a microwave to inject some heat to ensure the sandwich has the perfect melt.
4. For the ultimate sandwich texture, toast the inside faces of the roll before you build the sandwich. This can be done by buttering the roll on the inside faces and toasting on a flat grill, in a pan, or even a standard toaster. It's an extra step that creates a buttery crisp texture inside the finished sandwich.
5. Once golden brown and crisp, dress your roll with American mustard on both faces, and add chopped onions and pickles to the face that will be on top of the sandwich.
6. Carefully place the pork, ham and cheese stack onto the bottom bun and top with remaining half. Slather the outside of both top and bottom of the sandwich with butter, season with a little salt, and place in sandwich grill.
7. Once bread is golden brown and the cheese is melting beautifully, the sandwich is ready. Serve immediately with optional French fries and pickles, both great accompaniments.