Bushra Griffith
Baby Swiss cheese is a variety of Swiss cheese, which is a generic term for any cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. Swiss cheese is characterised by its distinctive holes, known as eyes, which are formed by bacteria breaking down lactic acid and generating carbon dioxide as the cheese ages. Baby Swiss cheese is produced in smaller wheels and has a milder, creamier taste compared to Premium Swiss, as it is aged for a shorter period of time. While mould can form on the surface of Baby Swiss cheese, it can be safely scraped off without affecting the quality of the cheese.
| Characteristics | Values |
|---|---|
| Flavor | Buttery, nutty, creamy |
| Melting properties | Melts well |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani), Propionic bacteria |
| Aging period | 30 days for Baby Swiss, 60 days for Premium Swiss |
| Rind | Tight rind with no openings to harbor molds |
| Mold | Surface mold can be scraped off, does not affect the cheese |
| Texture | More consistent texture with smaller holes than regular Swiss cheese |
| Serving suggestions | Cut into long, flat slices or shredded to reduce choking risk for babies |
Explore related products
What You'll Learn
Baby Swiss cheese is aged for 30 days
The ageing process plays a crucial role in developing the flavour and texture of Swiss cheese. During ageing, bacteria break down the lactic acid in the cheese, producing carbon dioxide gas that creates bubbles and forms holes ("eyes") in the cheese. The longer the cheese ages, the more gas is released, resulting in larger holes and a more intricate flavour.
Baby Swiss cheese, aged for 30 days, strikes a balance between flavour development and maintaining a milder taste profile. This shorter ageing period results in smaller holes and a less intense flavour compared to its older counterparts. The cheese is then moved to a cooler space to rest and develop its final acidity before being transferred to a brine bath for salting.
The brine bath, made with water, salt, calcium chloride, and vinegar, helps control the development of mould and enhances the flavour of the cheese. After the brine bath, the cheese is dried off and moved to a cool ageing space for 2-4 weeks, where the temperature and moisture levels are carefully controlled. During this time, the cheese is turned daily to ensure even moisture distribution, influencing the hole sizes and overall texture of the cheese.
The final step in the process is to move the Baby Swiss cheese to a cold room (45-50°F) with controlled humidity for at least a month. This prolonged ageing period allows the cheese to develop its signature buttery, nutty, and creamy flavour, making it a versatile ingredient in various dishes.
Swiss Cheese Plant: Toxic to Cats?
You may want to see also
It has a milder, creamier taste than premium Swiss
Baby Swiss cheese is a type of Swiss cheese that is made in America, specifically in Wisconsin, Pennsylvania, and Ohio. It is a whole milk Swiss cheese that is produced in smaller wheels and has a more consistent texture with smaller holes.
Baby Swiss cheese has a milder, creamier taste than premium Swiss cheese. This is because it is not ripened or aged for as long, resulting in a softer texture. The longer the cheese is allowed to age, the more complex the flavour gets, and the larger the holes become. The aging process of Swiss cheese allows it to develop a stronger, more pronounced flavour.
Baby Swiss cheese is often described as buttery, nutty, and slightly sweet, with hints of caramel and fruitiness. It has a higher fat content than Swiss cheese, which contributes to its creamy texture and richer flavour. The increased fat content also makes it melt better, making it suitable for a wide range of dishes such as fondue, quiche, or mac and cheese recipes.
The process of making Baby Swiss cheese involves the use of bacteria to break down the lactic acid and generate carbon dioxide, creating bubbles in the cheese as it ages. These bubbles form the distinctive holes or "eyes" in the cheese. The smaller holes in Baby Swiss cheese give it a lacy appearance, and it is sometimes labelled as "Lacy Swiss" in delis.
Overall, Baby Swiss cheese offers a milder, creamier, and slightly sweeter alternative to premium Swiss cheese, making it a popular choice for those who prefer a smoother and less intense flavour.
Swiss Cheese: A Low-Fat Superfood?
You may want to see also
The longer the cheese ages, the bigger the holes
Swiss cheese is a generic name for several related varieties of medium-hard cheese that resemble Emmental cheese, which originated in Switzerland. The holes in Swiss cheese are called "eyes", and Swiss cheese without eyes is known as "blind". The longer the cheese is allowed to age, the more complex the flavour gets, and the larger the holes will become.
The formation of holes in Swiss cheese can be attributed to two main factors: the activity of bacteria and the presence of flecks of hay. Firstly, bacteria play a crucial role in the development of holes. During the production of Swiss cheese, bacteria such as Streptococcus thermophilus, Lactobacillus, and Propionibacterium are added to cow's milk. These bacteria break down lactic acid in the cheese, releasing carbon dioxide as a byproduct. As the cheese ages, the carbon dioxide forms bubbles, which gradually develop into the characteristic holes. The longer the cheese ages, the more time there is for bubble formation and expansion, resulting in larger holes.
Additionally, the presence of flecks of hay also contributes to the formation of holes. According to a 2015 study by Agroscope, a Swiss agricultural institute, "microscopically small hay particles" can fall into buckets of milk during the milking process. As the cheese matures, these hay particles can develop into bigger holes. This discovery explained the observation that Swiss cheeses had been exhibiting fewer and smaller holes over the previous 15 years due to the adoption of modern milking methods that reduced the likelihood of hay contamination.
The process of making Baby Swiss cheese, a variety of Swiss cheese produced in smaller wheels with a more consistent texture and smaller holes, also supports the relationship between aging and hole size. During the production of Baby Swiss cheese, the curds are cooked, consolidated, and then transferred to a cheese mold. The cheese is then brined and moved to a cool aging space. The aging process is crucial for hole development, and the cheese is turned daily to regulate moisture, which also influences hole size. Finally, the cheese is moved to a cold room for flavour development, further emphasising the connection between aging and the enlargement of holes in Swiss cheese.
Swiss Cheese and FODMAP: What's the Deal?
You may want to see also
Explore related products
It's made with bacteria that break down lactic acid
Baby Swiss cheese is an American creation, differing from traditional Swiss cheese in terms of its aging time and place of origin. Traditional Swiss cheese is aged for two months to several years, whereas Baby Swiss cheese is aged for about a month. The longer the cheese is aged, the more complex its flavour becomes.
Baby Swiss cheese is made with bacteria that break down lactic acid. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In addition to these bacteria, Propionic bacteria are used to break down lactic acid and generate carbon dioxide, which forms bubbles (also known as "eyes") as the cheese ages. This process is similar to how bread dough rises, but it takes much longer.
The cheese-making process begins by heating raw cow's milk to 90°F. Lactic acid bacteria and rennet are then stirred into the milk, causing it to thicken or curdle. A cheese harp is used to cut the curds into tiny cubes. As the mixture is heated, the bacteria grow and produce carbon dioxide. The heat is increased to 120°F, and the mixture is continuously stirred.
After the curds have been cooked, they are allowed to settle and consolidate into a mass. The whey is drained, and the curds are transferred to a cheese mold using a cheesecloth. The cheese is then placed in a brine bath, which removes lactose and adds flavour. The cheese is then stored and allowed to age, transforming its texture and intensifying its flavour.
To ensure the cheese remains mould-free, it is important to maintain a final pH of 5.2-5.3, as excessive acid will impede the development of gas-forming bacteria. A tight rind with no openings will make the surface easier to maintain and keep clean during the aging process.
Saving Swiss Cheese Plants From Browning and Yellowing
You may want to see also
Mold can be scraped off, but it's best to keep cheese wrapped
Baby Swiss cheese is a variety of Swiss cheese that is produced in smaller wheels and has a more consistent texture with smaller holes. The cheese gets its distinctive look from the bacteria that break down the lactic acid in the cheese, generating carbon dioxide and creating bubbles that form holes as the cheese ages. The longer the cheese is left to age, the bigger the holes and the more intricate the flavor.
While making Baby Swiss cheese, it is important to ensure that the cheese does not develop excessive acid, as this will impede the development of the gas-forming bacteria. The cheese should also be moved to a cooler space to rest, allowing it to develop its final acidity. This will help prevent the formation of mold and make it easier to maintain and keep the surface clean during its aging life.
Mold can be scraped off cheese, but it is essential to exercise caution. Hard and semi-soft cheeses can form white spots called cheese crystals, which may be mistaken for mold but are safe to consume. It is generally recommended to cut off mold from hard cheeses, such as Parmesan or Pecorino, where the mold is not widespread. However, it is best to avoid cutting off mold from soft or wet cheeses.
To prevent mold from forming on Baby Swiss cheese, it is best to keep the cheese wrapped and stored properly. After brining, the cheese should be dried off and moved to a cool aging space with controlled humidity. Turning the cheese daily will help even out the moisture and impact the hole sizes and distribution. During this time, the cheese should be turned and controlled with a brine damp cloth daily to prevent mold growth.
Swiss Cheese Plants: Easy to Care For?
You may want to see also
Frequently asked questions
Baby swiss cheese is made to have minimal mold. The cheese is moved to a cooler space to rest and develop its final acidity. It should not be allowed to develop excessive acid as this will impede the development of gas-forming bacteria. The final cheese should have a tight rind with no openings to harbor molds. However, if mold is spotted on the cheese, it can be scraped off and the cheese is still fine to eat.
To prevent mold from forming on baby swiss cheese, it is best to always keep the cheese tightly wrapped in plastic. A vacuum seal is ideal for optimal protection.
Baby swiss cheese is a type of swiss cheese that is produced in smaller wheels and has a more consistent texture with smaller holes. It has a buttery, nutty, and creamy flavor and melts well, making it suitable for a wide range of dishes.
