Swiss Cheese: Sweden's Export Or Not?

Swiss cheese is a term used for a variety of yellow, medium-hard cheeses that resemble Emmental cheese, which originated in Switzerland. It is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Interestingly, the term Swiss cheese does not always imply that the cheese is made in Switzerland. In Sweden, there are a variety of cheeses produced, some of which are known for their distinct taste, such as Västerbottensost, brännvinsost, and ädelost.

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Swiss cheese is made in many countries, not just Switzerland

Swiss cheese is a term used for a variety of yellow, medium-hard cheeses that resemble Emmental cheese, which originated in the Emmental region of Switzerland. The term "Swiss cheese" does not always imply that the cheese is made in Switzerland, but rather that it meets certain criteria in terms of milkfat content, aging time, and flavour profile. Swiss cheese is now produced in many countries besides Switzerland, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurized or part-skim milk, while the original Swiss cheese is made with raw milk from grass-fed cows.

The United States Department of Agriculture (USDA) uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably, and this is also the case in Australia. However, the term "Swiss cheese" can be confusing, as it may be used to refer to cheese made in Switzerland or a specific type of cheese that resembles Swiss Emmentaler. To avoid confusion, some people prefer to use the term Swiss-style cheese to describe cheese that is similar to Swiss cheese but not made in Switzerland.

In Sweden, there are a variety of cheeses produced locally, and the country is known for having many hard cheeses. Swedish cheeses include Västerbottensost, brännvinsost, ädelost, vit caprin, kryddost, and fjällbrynt. However, Sweden is not particularly known for its cheese, and the local production of Swedish artisanal cheese is limited.

Switzerland, on the other hand, is famous for its cheeses, with dozens of different varieties produced in the country. Swiss cheeses are known for their high-quality milk and artisanal production methods. Most Swiss cheeses are made by hand, according to traditional recipes, in small cheese dairies that receive fresh milk from nearby farms daily. The techniques and skills used to make Swiss cheese, such as Switzerland Swiss and Emmentaler, have been preserved for hundreds of years. These cheeses are aged for several months, resulting in a nutty flavour and the formation of "eyes" or holes throughout the cheese.

In the US, Swiss cheese refers to a specific class of product resembling Emmentaler

Swiss cheese is a generic term for a class of products that resemble Emmentaler, a variety of cheese that originated in the Emmental region of Switzerland. The term "Swiss cheese" does not imply that the cheese is made in Switzerland. In the United States, the term "Swiss cheese" refers to a specific class of products that meet criteria such as milkfat content, aging time, and flavour profile, which closely resemble Emmentaler. This usage is codified by the US Department of Agriculture, which uses the terms Swiss cheese and Emmentaler cheese interchangeably.

Swiss cheese is often mass-produced and sold in North America, and it vaguely resembles the traditional Swiss variety, Emmenthal. Emmenthal is Switzerland's oldest and most prestigious cheese, made from cow's milk and known for its semihard texture and distinctive holes. The holes in Swiss cheese are formed by the activity of bacteria that consume the milk's lactic acid and release carbon dioxide gas bubbles, which get trapped as the cheese hardens.

In the United States, consumers can purchase imported Emmenthal and Gruyère, another Swiss cheese variety, at specialty cheese shops or grocery stores with well-stocked cheese counters. Domestic versions of Swiss cheese, such as Baby Swiss, are also available at deli counters and prepackaged. These domestic versions are typically less expensive and have a milder flavour than their imported counterparts. They also tend to have smaller holes and a softer, more buttery texture due to reduced aging times.

While the term "Swiss cheese" is commonly used in the United States to refer to this specific class of products, it is important to note that Switzerland offers a wide variety of cheeses beyond Emmenthal and Gruyère. The use of the term "Swiss cheese" as a generic reference to Emmentaler can be confusing to those outside the United States, where it is understood to refer to any cheese from Switzerland.

Emmentaler is a Swiss cheese with a protected designation of origin

Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. However, the original Swiss cheese, made with raw milk, comes from Switzerland. In the US, the term "Swiss Cheese" does not mean "Product of Switzerland." Instead, it refers to a specific class of products that closely resemble Emmentaler, which is a type of Swiss cheese.

Emmentaler, Emmental, and Emmenthaler are all correct names for the cheese and can reflect the local language or dialect in Switzerland. It is a semi-hard Swiss cow's milk cheese with a nutty, buttery flavor. It is often used in cheese fondue and has a trademark holey appearance. The name "Emmentaler" is registered as a geographical indication in Switzerland, and it received an appellation d'origine protégée designation (AOP) in 2006, which certifies it as a protected designation of origin. The AOP designation extends beyond the borders of Switzerland's Emmental region, and Emmentaler AOP can also be produced in certain other cantons, including Aargau, Bern, Glarus, Luzern, and Schwyz.

The Emmentaler show dairy in Affoltern, founded in 1985, gives visitors a firsthand look at how this well-known Swiss cheese is made. It includes a restaurant that serves cheese specialties and regional dishes, as well as a shop where visitors can purchase cheese and other local food products. The cheese also has numbers attached that identify the date of production and the cheesemaker. Some versions have a special label, such as the Gotthelf Emmentaler AOP, which features a design based on the Swiss art of paper cutting.

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Sweden produces many distinct cheeses, including Västerbottensost and ädelost

While Swiss cheese does not come from Sweden, Sweden does produce many distinct cheeses. Sweden has a rich cheese tradition, with a variety of hard cheeses and a growing cheese industry. In fact, in 2019, Sweden had four winners at the World Cheese Awards in Italy.

One of Sweden's most famous cheeses is Västerbottensost, a hard cow's milk cheese with tiny holes and a firm, granular texture. It originates from the Västerbotten region in northern Sweden, known for its mountains, forests, and salty sea breezes. The cheese is salty and slightly sweet, resembling a mix of cheddar and Parmesan. It is typically aged for a minimum of 14 months on spruce shelves, which impart an aromatic quality. The aging process is crucial to its character, as it deepens the flavours and develops a stronger taste. Västerbottensost is considered a staple in Swedish cuisine and holds cultural significance, even being served at Royal dinners and the Nobel Dinner.

Another renowned Swedish cheese is Ädelost, a semi-soft cow's milk blue cheese. It is aged for 8-12 weeks and features distinctive blue-grey veins, a sharp and salty flavour, and a tangy taste. Swedes often enjoy Ädelost with traditional Swedish gingerbread crackers called pepparkaka during Christmastime.

In addition to Västerbottensost and Ädelost, Sweden boasts other notable cheeses such as Wrångebäck, the oldest registered cheese brand in the country, dating back to 1889. Wrångebäck is a raw cow's milk cheese with a creamy, dense texture and a tangy yet mellow flavour. It pairs well with aged cabernet sauvignon. Another popular cheese in Sweden is Herrgårdsost, a semi-hard cow's milk cheese with a mild, sweet, and slightly nutty flavour. It is similar to Swiss cheese, with small round holes, and is often compared to Gruyere or cheddar in taste.

Swedish cheese is limited in variety due to regulations on milk

While Sweden has a growing cheese industry, with several distinctive local cheeses, strict regulations on milk may limit the variety of Swedish cheese available.

Sweden has strict rules regarding the sale of unpasteurized milk. Unpasteurized milk cannot be bought in shops, but it can be sold directly from farms to consumers. Farms that sell raw milk must register with their local authority, and they can only sell up to 70 liters of unpasteurized milk per week. Consumers must also be informed that the milk may contain harmful bacteria. These rules are in place because the Swedish Food Agency (Livsmedelsverket) believes that the risks of drinking unpasteurized milk outweigh the benefits. As a result of these regulations, there have been very few illnesses related to raw milk in recent years.

However, these regulations on milk may limit the variety of Swedish cheese available, as cheese production in Sweden is already expensive. To find Swedish cheeses with distinct flavors, consumers may need to visit dedicated cheese shops or small-scale cheese manufacturers, rather than supermarkets.

Some notable Swedish cheeses include Västerbotten, a cow's milk cheese named for the Västerbotten region in northern Sweden, known for its salty and sweet flavor; Wrångebäck, the oldest registered cheese brand in Sweden, made with methods similar to alpine Gruyere; and Hushållsost, a buttery and tangy cow's milk cheese that melts well and is perfect for quesadillas.

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