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Swiss Cheese in Poland


BLS 65 | 188
19 Dec 2011  #1
What is the name in Poland for the cheese that Americans know as Swiss? I have seen two types that look and taste quite similar - ementaler and mlekdamer - are either of these the Polish equivalent?

I Googled "mlekdamer" and came up with virtually nothing - any ideas what the English name might be for this cheese? Thanks!
JonnyM 11 | 2,621
19 Dec 2011  #2
Emmenthaler. Mlekdamer is an imitation Dutch Maasdamer that had to change its name on Poland's entry to the EU. The cheapest locally made Swiss-style stuff is often just called 'ser z dziurami'.
Seanus 15 | 19,706
19 Dec 2011  #3
Try Masdamer. It's originally from Holland and is called Maasdammer there. It occupies almost 1/5 of their domestic production. Good choice of cheese :)
OP BLS 65 | 188
19 Dec 2011  #4
Thanks fellas - I'm using it to top french onion soup, so do you have any opinions about which type would work best? I imagine both would be acceptable, but I'm trying to be as authentic as possible without shelling out big bucks for gruyere.
Seanus 15 | 19,706
19 Dec 2011  #5
Masdamer from Mlekovita should do the trick.
JonnyM 11 | 2,621
19 Dec 2011  #6
Gruyere is the obvious choice, but since it isn't cheap you could use a mix of Cheddar and Masdamer (Masdamer is a modern processed cheese which tastes ok but isn't so good at melting the way a more traditional cheese would - mix it with some real cheese if you use it) or a mix of a cheap Polish cheese (almost any except Ser Salami) and Parmesan.

There's a very cheap Lithuanian version of Parmesan called Dziugas which is in my opinion better than a cheap Parmesan - some supermarkets sell it in PL. You need something like that (and/or a strong Cheddar) to compensate for the low levels of Tyramine in Polish cheeses.
teflcat 5 | 1,032
19 Dec 2011  #7
Carski is a hard, matured yellow cheese made in Hajnówka (I think). It very good grated over pasta, and although I haven't tried in with FO soup, I'm sure it would work well.
Meathead 5 | 470
20 Dec 2011  #8
cheese for a soup topping? Make sure it's low fat. Cheddar and Swiss are too oily.
JonnyM 11 | 2,621
20 Dec 2011  #9
That's half the point of using it.
scottie1113 7 | 898
20 Dec 2011  #10
Gruyere is worth every zloty when you're making french onion soup. Nothing else comes close.
OP BLS 65 | 188
20 Dec 2011  #11
There's a very cheap Lithuanian version of Parmesan called Dziugas which is in my opinion better than a cheap Parmesan

I picked some up today at Auchan - looking forward to tasting it. Thanks for the suggestion.

Gruyere is worth every zloty when you're making french onion soup. Nothing else comes close.

I'm a novice at preparing FO soup - perhaps when I master the recipe, I'll splurge for gruyere per your suggestion.
JonnyM 11 | 2,621
20 Dec 2011  #12
Remember to use your heaviest pan, at a very low heat for a very long time.
OP BLS 65 | 188
8 Jan 2012  #13
There's a very cheap Lithuanian version of Parmesan called Dziugas which is in my opinion better than a cheap Parmesan

I finally finished the Parmesan cheese I had on hand and was able to crack open the Dziugas cheese today - it is wonderful! My roomie concurs. Thanks for the recommendation, Jonny!!!
peterweg 36 | 2,316
8 Jan 2012  #14
What is the name in Poland for the cheese that Americans know as Swiss?

The American cheese called Swiss is a generic cheese in that looks similar way to cheeses from Switzerland. So you aren't going to get an equivalent.


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