1960 Jewish KOSHER CHEESE Labal SWISS Emmenthal LITHOGRAPH BOX Judaica GRUYERE

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Seller: judaica-bookstore ✉️ (2,805) 100%, Location: TEL AVIV, IL, Ships to: WORLDWIDE, Item: 276079482355 1960 Jewish KOSHER CHEESE Labal SWISS Emmenthal LITHOGRAPH BOX Judaica GRUYERE.

DESCRIPTION : Up for auction is a small collection of 3 adverising LITHOGRAPHIC LABELS of KOSHER SWISS CHEESE , Being actualy cut outs of the DAIRY cheese boxes. CHEESE brand is EMMENTHAL and GRUYERE of 3 diferent manufacturers. "KOSHER" and MAGEN DAVID. One is TELL brand. C ardboard. Dimensions are around 4" diameter . Very g ood condition. ( Please look at scan for an accurate AS IS image) . Will be sent inside a protective rigid package.

AUTHENTICITY : This is an ORIGINAL vintage ca 1950's - 1960's labels , NOT reproductions reprints  , they hold a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.

PAYMENTS : Payment method accepted : Paypal  & All credit cards .

SHIPPMENT : SHIPP worldwide via registered airmail is $ 19 . Will be sent inside a protective rigid package . Handling around 5-10 days after payment. 

 A Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542.[2][3] It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental),[4] the Netherlands,[5] Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.[6] Nowadays, however, eye formation is valued as a sign of maturation and quality and acoustic analysis has been developed for this purpose.[7] Emmental cheese is usually consumed cold, as chunks or slices,[8] and is also used in a variety of dishes, particularly in gratins, and fondue, in which it is mixed with Gruyère, the other highly popular Swiss cheese. Dairy cows in the Emmental region Old production facility Emmental being produced in a modern facility Protected varieties and nomenclature Several varieties of Emmental are registered as geographical indications, including: Switzerland Eighteen-month-old raw-milk Emmentaler AOC Emmentaler was registered in 2000 as an appellation d'origine contrôlée (AOC) in Switzerland.[9][10][11] In 2013, it was replaced by the appellation d'origine protégée (AOP) certification. The Emmentaler produced according to the AOC-registration needs to be produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. Emmentaler must be produced in Kantons Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zürich,or in the See- and Sensebezirk of Kanton Freiburg.[12] Emmentaler is also recognized as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.[13] Outside Switzerland Emmental de Savoie from France Three cheeses containing the word Emmental are protected under EU law: Allgäuer Emmentaler, from Bavaria, Germany, has PDO status[14] Emmental de Savoie, from Savoie, France, has PGI status[15] Emmental français est-central from Franche-Comté, France, also has PGI status[16] In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere. The United States Department of Agriculture, for example, uses the terms 'Swiss cheese' and 'Emmentaler cheese' interchangeably.[17][18] Emmental-style cheeses Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific European types include: Grevé from Sweden Jarlsberg cheese from Norway Maasdam cheese from the Netherlands, with Leerdammer one variety ***** Gruyère (UK: /ˈɡruːjɛər/, US: /ɡruːˈjɛər, ɡriˈ-/, French: [ɡʁɥijɛʁ] (listen); German: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes,[1] although in the 19th century, this was not always the case.[further explanation needed] It is the most popular Swiss cheese in Switzerland, and in most of Europe.[2] Uses Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese,[3] particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a garlic soup from France served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities.[citation needed] Production Traditional production of Gruyère (left) vs industrial production (right) To make Gruyère, raw cow's milk is heated to 34 °C (93 °F) in a copper vat, and then curdled by the addition of liquid rennet. The curd is cut up into pea-sized pieces and stirred, releasing whey. The curd is cooked at 43 °C (109 °F), and raised quickly to 54 °C (129 °F). The whey is strained, and the curds placed into moulds to be pressed. After salting in brine and smearing with bacteria,[4] the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple of days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour. Affinage The affinage cellar in the Maison du Gruyère, in Gruyères An important and the longest part of the production of Gruyère in Switzerland is the affinage (French for 'maturation'). According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to a natural cave. This means that the humidity should be between 94% and 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between 13 and 14 °C (55 and 57 °F). This relatively high temperature is required for excellent-quality cheese. Lower-quality cheeses result from temperatures between 10 and 12 °C (50 and 54 °F). The lower the temperature, the less the cheese matures, resulting in a harder and more crumbly texture. The landscape of the region of Gruyères, marked by milk economy Legal protection Rounds of Swiss Gruyère cheese on sale in a wholesale food market in France Switzerland In 2001, Gruyère gained the Appellation d'origine contrôlée (now designated Appellation d'origine protégée) status. Since then, the production and the maturation have been strictly defined, and all Swiss Gruyère producers must follow these rules. France Although Gruyère is recognised as a Swiss Geographical Indication in the EU,[5] Gruyère of French origin is also protected as a Protected Geographical Indication (PGI) in the EU.[5] To avoid confusion, the EU PGI Gruyère must indicate that it comes from France and must make sure it cannot be confused with Gruyère from Switzerland.[6] It, therefore, is generally sold as "French Gruyère". United States In 2021, a U.S. District Court ruled that the term "gruyere" had become a generic term[7] for a certain type of cheese, and Swiss and French Gruyère producers' associations could not register it as a trademark in the United States.[8][9] The U.S. Court of Appeals for the Fourth Circuit affirmed that decision in March 2023.[10][11] Varieties Gruyère from the brand/variety Le Premier Cru Switzerland Gruyere (as a Swiss AOC) has many varieties with different age profiles, and an organic version of the cheese is also sold. A special variety is produced only in summer in the Swiss Alps and is branded as Le Gruyère Switzerland AOC Alpage. Generally, one can distinguish the age profiles of mild/doux (minimum five months old) and réserve, also known as surchoix (minimum ten months old). In Switzerland, other age profiles can be found, including mi-salé (7–8 months), salé (9–10 months), vieux (14 months), and Höhlengereift (cave aged), but these age profiles are not part of the AOC. Le Gruyère AOP Premier Cru Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C (56.3 °F).[12] It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times: in 1992, 2002, 2005, 2015, and 2022.[13][14][15] Similar cheeses L'Etivaz is a very similar Swiss hard cheese from the canton of Vaud. It is made from raw cow's milk and is very similar to aged Gruyère in taste. In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They withdrew from the government's Gruyère program, and "created" their own cheese - L'Etivaz - named for the village around which they all lived. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.[16] The French Le Brouère cheese, made in nearby Vosges, is considered a variant of Gruyère.[17] Γραβιέρα (graviera) is a popular Greek cheese which resembles Gruyère and is an EU Protected Designation of Origin. There are Naxian varieties (produced from cow's milk) that tend to be milder and sweeter, and various gravieras from Crete, which are produced from sheep's milk. Kars gravyer cheese is a Turkish cheese made of cow's milk or a mixture of cow's and goat's milk.[18] Gruyère-style cheeses are also produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese)..   ebay6056

  • Condition: Used
  • Condition: Very good condition. ( Please look at scan for an accurate AS IS image)
  • Religion: Judaism
  • Country/Region of Manufacture: Switzerland

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