Yes, "Swiss cheese" is typically capitalized because Swiss refers to the type of cheese rather than the country.

It depends on the dish you are making. In many situations, Provolone could be used as a substitute for Swiss; although the flavor is different, it slices and melts similarly to Swiss. It's difficult to think of any way that Feta could be a good substitute for Swiss.

Swiss chard is a member of the beet family but it is grown for its leaves rather than its root. It is grown widely in Western Europe under a variety of local names. In France it is called blette. The plant grows to about 50-60cm in height. It has glossy green leaves similar in shape to a cos lettuce. The leaves have a distinctive fleshy, white central rib. The green parts of the leaf can be used in all the ways that you can use spinach while the white centre rib can be steamed or stir-fried as a separate dish, or cut into segments boliled in salted water until tender,placed in an ovenproof dish covered with a cheese sauce and baked off in the oven until the top is a pale gold. Unfortunately the white rib has a tendency to turn a greyish colour when cooked so the cheese sauce both adds flavour to the dish but also disguises the cooked rib. You can also get so called rainbow chard which has stalks and ribs of various colours including red, yellow and a purplish hue. These make a jolly addition to the vegetable garden and are just as edible as the ordinary variety.

No. They should not be infested with bugs at all.

Neither cheese is a molded cheese. However if you were inquiring which one lasts longer in the fridge typically American cheese does as it is not "real cheese" it is a processed cheese food. Where muenster is actually a real cheese.

Almost definatly not. "True" emmental cheese is made from raw milk and is usually what you find in supermarkets. Only very cheap versions will be made from pasturised milk.

Not knowing the reason for needing a cheese substitute (dietary restriction, vegan, allergy), or the requisite consistency: sour cream or yogurt or Greek yogurt cheese if dairy is okay; if dairy's out, there are tofu substitutes available at health food stores and some supermarkets.

The freezing point of melted cheese is the melting point of normal cheese

Gruyère cheese originates from the town of Gruyère, which is in Switzerland.

Swiss and American cheeses both typically contain the same number of calories.

Swiss cheese tends to be more lower in sodium than other cheeses. If you don't care for the strong taste of swiss, try baby swiss.. it is much lighter!

Swiss cheese has more calcium than many other types of cheese. Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown. The best pick would be a reduced-fat variety.

because you dont eat enough

One week

Gorgonzola

Jacob zurbrugg and his family were the first people to make Swiss cheese in Switzerland during the 15th century. Jacob later came to America and began the Swiss cheese making here, in the United states in Ohio.

In an airtight container 5 to 7 days.

Ive seen them here in SC but they are a rare find just like the Swiss cheese crackers..

4-2-10

Twigs snack sticks sesame and cheese by Nabisco have been discontinued

begging of 2010 the # is 1-800-622-4726, they said if they get a good response to bring them back they might , Alan

11-2-10

Found out that Twigs have been discontinued since at least 2008. Called the number listed above for Nabisco, which is a division of Kraft. I actually spoke to a person in the U.S.! They have no record of Twigs anymore in their database and were no help. R.I.P. Twigs. I will miss you.

-Sean