Andy Montoya
Swiss cheese is a generic term for a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. The term does not imply that the cheese is made in Switzerland, and Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Swiss cheese is made from cow's milk and has a distinctive appearance due to the holes, known as 'eyes, that form during maturation. These holes are caused by bacteria breaking down lactic acid and releasing carbon dioxide, creating bubbles in the cheese as it ages. In Switzerland, dairy products are consumed daily, and the country has a strong dairy farming and cheesemaking tradition, with evidence of cattle breeding and milk exploitation dating back to the Neolithic period.
| Characteristics | Values |
|---|---|
| Origin of Swiss Cheese | Switzerland |
| Original Swiss Cheese | Emmental Cheese |
| Original Milk Type | Raw Milk |
| Current Milk Type | Pasteurized or Part-Skim Milk |
| Bacteria Used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Production in Other Countries | United States, Finland, Estonia, Ireland, India, Australia |
| US Definition | A class of product with specific milkfat content, aging time, and flavor profile resembling Emmentaler |
| Number of Varieties | 500+ |
| Examples | Emmentaler, Gruyère, Sbrinz, Tête de Moine |
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What You'll Learn
Swiss cheese is made from raw milk from cows, goats, and sheep
Swiss cheese is a generic term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. The term "Swiss cheese" does not necessarily mean that the cheese is made in Switzerland, but rather that it meets certain criteria in terms of milkfat content, aging time, and flavour profile. While Swiss cheese can be made with pasteurised or part-skim milk, the traditional Swiss cheese is made with raw milk from cows, goats, and sheep.
Switzerland has a long history of dairy farming and cheesemaking, dating back to the Neolithic period. The country's mountainous terrain makes much of its agricultural land unsuitable for cultivation, so it is primarily used for cattle and sheep farming. Swiss cheese is typically made with raw cow's milk, and the process involves heating the milk to 90°F before adding lactic acid bacteria and rennet to thicken or curdle it. The curds are then cut into tiny cubes, and the mixture is heated again to encourage the growth of bacteria, which produce carbon dioxide and give the cheese its distinctive holes.
One of the most famous Swiss cheeses is Le Gruyère, which has been produced since the early 12th century. It is made from raw cow's milk, specifically a mixture of skimmed evening milk and full-fat morning milk. Another well-known Swiss cheese is Emmentaler, which has been produced in the Emmental region since the 12th century. Emmentaler is known for its large "eyes" or holes, which develop during maturation. It is made with raw cow's milk and can weigh up to 265 pounds per wheel.
In addition to these famous varieties, Switzerland produces nearly 500 types of cheese, not counting fresh cheeses. Many of these are semi-hard Alpine or Swiss-type cheeses, such as Gruyère and Emmentaler, which are enjoyed both domestically and internationally. Swiss cheese is often characterised by its buttery smoothness, slightly nutty flavour, and distinctive holes, which form as the cheese ages and the bacteria break down the lactic acid.
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The US term Swiss cheese does not mean Product of Switzerland
Swiss cheese is a generic term used for a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. The term is not a protected designation and does not imply that the cheese is made in Switzerland. In the United States, the term "Swiss cheese" is used to refer to a specific class of products that meet certain criteria, such as milkfat content, aging time, and flavor profile, which closely resemble Emmentaler cheese. This usage is codified by the United States Department of Agriculture (USDA), which uses the terms Swiss cheese and Emmentaler cheese interchangeably. However, the USDA does not make any reference to requirements of origin under either name.
The use of the term "Swiss cheese" to refer to a type of cheese, rather than indicating its country of origin, can be confusing to those outside the United States. In the United Kingdom, for example, "Swiss cheese" typically refers to any cheese from Switzerland, and specific varieties are known by their names, such as Emmentaler or Gruyère. In Australia, both "Swiss cheese" and "Emmentaler cheese" are used interchangeably, along with the term "Swiss-style cheese" to differentiate between the two.
The history of Swiss cheese can be traced back to the 1300s in the Emmental region of Switzerland, where local farmers used dairy cattle grazing pastures to produce cheese. The cheese gained popularity due to its unique appearance and incredible taste, which was popularized by a writer through a series of novels set in the Emmental dairy and cheese industry. In the 1800s, the first cheese dairies were established, and the first factory for industrial cheese production opened in Switzerland in 1815. However, large-scale production saw greater success in the United States, with dairy farmer Jesse Williams from Rome, New York, pioneering assembly-line cheese production in 1851.
Today, Swiss cheese is produced in many countries besides Switzerland, including the United States, Finland, Estonia, and Ireland. While the traditional Swiss cheese, or Emmentaler, is made with raw milk, Swiss cheese produced in other countries may use pasteurized or part-skim milk. The distinctive appearance of Swiss cheese, with holes known as "eyes," is formed during the aging process as bacteria break down lactic acid, generating carbon dioxide and creating bubbles that form holes in the cheese. The longer the cheese ages, the larger the holes, and the more intricate its flavor becomes.
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Swiss cheese is made in many countries, including the US and Finland
Swiss cheese is a generic term for a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. The term does not imply that the cheese is made in Switzerland, and Swiss cheese is now produced in many countries, including the US and Finland. In the US, the term "Swiss cheese" refers to a specific class of products that meet certain criteria in terms of milkfat content, aging time, and flavor profile, resembling Emmentaler cheese.
Switzerland has a long history of dairy farming and cheesemaking, with the breeding of cattle, sheep, and goats for milk dating back to the Neolithic period. Swiss cheese, or Emmental cheese, was first manufactured in the west-central region of Switzerland, known as the Emmental area, which provided ideal pastures for dairy cattle grazing. The first cheese dairies in Switzerland were established in the 1800s, and the first factory for industrial cheese production opened in 1815. However, large-scale production found greater success in the United States, with dairy farmer Jesse Williams from Rome, New York, pioneering assembly-line cheese-making in 1851.
Swiss cheese, or Emmental cheese, is known for its distinctive appearance, with blocks or rounds of cheese riddled with holes, known as "eyes". The cheese gets its unique look from the bacteria breaking down the lactic acid and generating carbon dioxide, creating bubbles that form holes as the cheese ages. The longer the cheese matures, the larger the holes become, and the more intricate the flavor.
Today, Swiss cheese is produced worldwide, and in addition to the US and Finland, countries like Estonia, Ireland, and Australia also use the term Swiss cheese to describe a similar variety of cheese. While the traditional Swiss cheese, or Emmental cheese, is made with raw milk, Swiss cheese produced in other countries may use pasteurized or part-skim milk. The production of Swiss cheese involves the use of three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium, which contribute to the distinct flavor and texture of the cheese.
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Swiss cheese is buttery, smooth, and nutty in flavour
The term "Swiss cheese" refers to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese, and the term does not imply that the cheese is made in Switzerland. In fact, Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. The United States Department of Agriculture uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.
The flavour and aroma of Swiss cheese are influenced by the diet of the cows whose milk is used in its production. The alpine grasses and herbs eaten by the cows give the cheese aromas of sweet cream and hazelnuts, contributing to its nutty flavour. The process of making Swiss cheese involves heating raw cow's milk to 90°F, adding lactic acid bacteria and rennet to thicken or curdle the milk, and then cutting the curds into tiny cubes using a cheese harp. As the mixture is heated, the bacteria grow and produce carbon dioxide, contributing to the formation of holes in the cheese.
Switzerland has a strong and ancestral dairy farming and cheesemaking tradition, with dairy products being consumed daily and integrated into Swiss cuisine. Dairy farming is particularly well-suited to the rugged nature of the country, as approximately 80% of Switzerland's agricultural land is unsuitable for cultivation and is instead used for cattle and sheep farming. Cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not including fresh cheeses. While Swiss cheese may not be as commonly produced in Switzerland as it once was, the country continues to be known for its high-quality dairy products and diverse range of cheeses.
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Swiss cheese is made using a mixture of bacteria
Swiss cheese is a type of cheese that is made using a mixture of bacteria and is known for its distinctive holes, smell, texture, and flavour. The process of making Swiss cheese involves combining good bacteria with cow's milk and heating it to form curds. These curds are then soaked in brine, a salt and water solution, which allows the cheese to absorb salt and release water. During this process, the bacteria expand and release carbon dioxide, creating the holes that Swiss cheese is famous for. The cheese is heated and cooled multiple times, and the longer it is aged, the larger the holes become and the more intricate the flavour.
The specific bacteria used in Swiss cheese production include Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria work together to break down the lactic acid in the cheese, generating carbon dioxide and creating bubbles that form holes in the cheese as it ages. The production of Swiss cheese involves a starter culture that reduces the pH to a high-end value for rennet-coagulated cheeses, and the salt level is deliberately kept low.
Swiss cheese belongs to the family of Swiss-type or Alpine cheeses, which are semi-hard cheeses such as Emmental and Gruyère. The term "Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese originating from the Emmental region in Switzerland. While Swiss cheese is now produced in various countries, including the United States, Finland, Estonia, and Ireland, the traditional Swiss cheese from Switzerland is made with raw milk.
The art of cheesemaking in Switzerland has a long history, with evidence of dairy farming and cattle breeding dating back to the Neolithic period. Cheese has been exported from the Alpine regions since antiquity, and Switzerland continues to produce nearly 500 varieties of cheese, with Swiss-type cheeses being internationally renowned. The unique flavour, texture, and holes of Swiss cheese are a result of the microbial activities and the controlled environments created by cheesemakers to produce the desired flavour compounds.
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Frequently asked questions
Swiss cheese is a semi-hard cheese with a distinctive appearance, characterised by holes known as "eyes". It has a buttery smoothness and a slightly nutty flavour.
Swiss cheese, or Emmental cheese, originated in Switzerland, specifically the Emmental area in the west-central region. Today, Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese is traditionally made from raw cow's milk. However, in countries like the United States, it is sometimes made with pasteurised or part-skim milk.
The holes in Swiss cheese, or "eyes", are formed during the ageing process. As the cheese ages, bacteria break down the lactic acid, producing carbon dioxide and creating bubbles that form the holes. The longer the cheese ages, the bigger the holes become.
