This traditional Swiss cheese is made in the Emmental-style of the Old World. It strikes the perfect balance of nutty, smooth and sweet. A visual beauty, it holds its own on a cheese board and pairs well with fruit. Our award-winning Swiss melts well – Braddock’s Best is a natural on top of any great burger or Rueben!
Aged 9 months (Emmental style bold, nutty Swiss flavor)
Drinks – Stout, Pinot Noir
Panzernella Salad with Penn Weizen Vinaigrette
- 2 leeks – ends trimmed all but white part and 2” green part julienne
- 1 Tbsp olive oil
- 3 cups fresh croutons
- ½ cup cherry tomatoes cut in half
- 4 oz diced Braddock’s Best Baby Swiss
Salad: Heat oven to 350. Toss clean leeks in olive oil and season generously with salt and pepper. Place in roasting pan and cover with foil. Roast 30- 40 minutes until leeks are soft and lightly brown. Allow to cool to room temperature.
Mix all ingredients in a bowl and divide between 2 plates.
Penn Weizen Vinaigrette
- 1 cup whole grain mustard
- 3 cloves garlic minced
- 1 cup Penn Weizen Beer
- 1 cup good quality red wine vinegar
- ¾ cup honey
- 4 cups olive oil
- Salt and pepper to taste
Vinaigrette: In the bowl or food processor, mix all ingredients except oil and salt and pepper. Slowly stream in oil to form an emulsion. Taste and adjust seasoning with salt and pepper. This makes more than you will need. Can be saved for 4 – 6 weeks if kept refrigerated.
Penn Weizen Beer is proudly brewed in Pittsburgh by Penn Brewery. Thanks to Executive Chef Jim Dillon for creating this pairing with our Braddock’s Best Baby Swiss!
You can learn more about Penn Brewery at www.pennbrew.com.