Kamil Perry
Swiss cheese is a generic term used to refer to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. In the United States, the term Swiss cheese does not refer to a product of Switzerland but instead to a specific class of products that meet certain criteria in milkfat content, aging time, and flavor profile. This class of products closely resembles Emmentaler, which is often considered a synonym for Swiss cheese. Emmentaler, also known as Emmental, is a type of Swiss-type or Alpine cheese that originated in the Emme Valley in Switzerland and has been produced there since the 12th or 13th century. It is known for its distinctive eyes, which are holes in the cheese formed by carbon dioxide bubbles during the late stages of production.
| Characteristics | Values |
|---|---|
| Term | Swiss Cheese |
| Definition | A generic term used for any variety of cheese that resembles Emmental cheese |
| Synonyms | Emmentaler, Swiss-type cheese, Alpine cheese |
| Origin | Switzerland |
| Production | Made with raw milk, although some varieties are made with pasteurized or part-skim milk |
| Appearance | Blocks or rounds of cheese with holes known as "eyes" |
| Cheese without holes | Blind |
| Production outside Switzerland | United States, Finland, Estonia, Ireland, Australia |
| Varieties | Baby Swiss, Lacy Swiss, Le Gruyère AOP, Appenzeller, Raclette du Valais AOP, Sbrinz, Tête de Moine AOP, Vacherin Fribourgeois |
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What You'll Learn
Swiss cheese is a generic term for any variety of cheese resembling Emmental
In Switzerland, there are many different types of cheese, and none of them are called Swiss cheese. Instead, specific names are used for each variety, such as Emmentaler, Le Gruyère, and Appenzeller. However, in North America, the term "Swiss cheese" is commonly used to refer to cheeses made in the United States and Canada that are similar to Emmentaler. This usage is codified by the US Department of Agriculture, which uses the terms Swiss cheese and Emmentaler cheese interchangeably.
The term "Swiss cheese" can be confusing, as it does not refer to a specific type of cheese from Switzerland. Switzerland produces over 475 varieties of cheese, ranging from soft to extra hard and mild to flavoursome. These cheeses are distinguished by the high-quality milk used and the artisanal methods of production, with most being handmade according to traditional recipes.
Emmentaler, the cheese that "Swiss cheese" resembles, has a long history dating back to the 12th or 13th century in Switzerland. It is one of the most recognisable cheeses globally due to its large eyes, which develop during maturation. The flavour of Emmentaler is described as nutty and sweet, with hints of hazelnuts and brown butter. Longer-aged wheels have a more intense flavour and are excellent for melting into fondue or topping grilled meats.
While "Swiss cheese" may be a generic term for Emmentaler-like cheeses, it is important to note that Emmentaler itself is a unique and challenging cheese to imitate. This is because it comes in different flavours and intensities depending on its age, and its colossal size can make reproduction difficult.
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Swiss cheese is made with three types of bacteria
The term "Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original Swiss cheese made with raw milk.
Swiss cheese is famous for its distinctive holes, which are created by the action of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria are combined with cow's milk to form curds, which are then soaked in brine (a salt and water solution). During this process, the cheese absorbs salt and releases water, while the bacteria expand and release carbon dioxide, creating the holes that Swiss cheese is known for.
In the later stages of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that develop into the "eyes" of the cheese. The acetate and propionic acid give Swiss cheese its characteristic nutty and sweet flavor. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period allows the bacteria more time to act.
While Swiss cheese typically refers to the Emmental variety, Switzerland produces over 475 varieties of cheese, with some of the most well-known being Le Gruyère, Appenzeller, Raclette du Valais, and Sbrinz. These cheeses offer a range of flavors, textures, and aromas, showcasing the versatility of Swiss cheese-making traditions.
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Swiss cheese is not called 'Swiss cheese' in Switzerland
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 Emme Valley in Switzerland. The term does not imply that the cheese is made in Switzerland. In the United States, the term "Swiss cheese" refers to cheeses made in North America that are similar to Emmentaler. In Australia, the term "Swiss cheese" is used to refer to a style of cheese, with traditional Swiss cheese being a large eye cheese such as Emmenthal.
In Switzerland, there are many different types of cheese, including soft and extra-hard cheeses, as well as mild and flavoursome varieties. Some examples of Swiss cheeses include Le Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, Tête de Moine, and Raclette du Valais. These cheeses are made with high-quality milk and are often produced by hand in small cheese dairies using traditional recipes.
Emmentaler, also known as Emmental, is a specific type of cheese that has been made in the Emme Valley in Switzerland since the 12th or 13th century. It is one of the most recognizable cheeses in the world due to its large "eyes" or holes, which develop during maturation. The term "Swiss cheese" is often used to refer to cheeses that resemble Emmentaler, but this term does not originate in Switzerland and is not commonly used in the country.
While the term "Swiss cheese" may be used in other countries to refer to cheeses that resemble Emmentaler, it is important to note that this term is not commonly used in Switzerland itself. The people of Switzerland refer to their cheeses by their specific names, such as Gruyère, Emmentaler, or Appenzeller, rather than using a generic term like "Swiss cheese." This is similar to how people in the UK may refer to a wide range of cheeses with actual names, such as Greek, French, or Italian cheese, rather than simply calling them "European cheese."
Therefore, while the term "Swiss cheese" may be commonly used in countries like the United States and Australia to refer to a specific type of cheese, it is not an accurate or commonly used term in Switzerland itself. The people of Switzerland have a rich variety of cheeses with distinct names and histories, and they take pride in their unique cheese culture.
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Swiss cheese is sometimes called 'hole cheese' in the UK
Swiss cheese is sometimes called hole cheese in the UK. This is because Swiss cheese is any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Emmental cheese is known for its distinctive holes, known as "eyes". The holes are formed by carbon dioxide bubbles released by bacteria during the late stages of cheese production. The larger the holes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives bacteria more time to act.
In the US, the term "Swiss cheese" does not mean it is a product of Switzerland, but rather refers to a specific class of cheese that resembles Emmentaler. This class of cheese has specific criteria for milkfat content, aging time, and flavour profile. Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland, and is sometimes made with pasteurised or part-skim milk, unlike traditional Swiss cheese, which is made with raw milk.
In Switzerland, there are dozens of different varieties of cheese, and none of them are called Swiss cheese. Some notable examples of Swiss cheese include Le Gruyère, Appenzeller, Raclette du Valais, and Sbrinz. Switzerland produces over 475 varieties of cheese, and about 99% of Swiss cheeses are made from cow's milk.
While the term "Swiss cheese" may be simplistic, it is useful for distinguishing a specific type of cheese with holes from other varieties. In the UK, even budget supermarkets offer a wide range of cheeses with actual names, rather than simply labelling them as Greek, French, American, or Swiss.
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Swiss cheese is also known as Swiss-type or Alpine cheese
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. Swiss cheese is also known as Swiss-type or Alpine cheese. This is because the cheese originates in the Alps of Europe.
In Switzerland, there are many different types of cheese, and none of them are called Swiss cheese. Instead, they have names like Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Tête de Moine. These cheeses are made with high-quality milk and crafted in an artisanal way, with most of them being handmade according to traditional recipes.
In the United States, the term "Swiss cheese" refers to a specific class of cheese that meets certain criteria in terms of milkfat content, aging time, and flavour profile. It does not refer to a product of Switzerland, but rather to a cheese that closely resembles Emmentaler. The US Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
In Australia, both terms are used, along with Swiss-style cheese, sometimes with a differentiation between the two. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
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Frequently asked questions
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss cheese is characterised by holes known as "eyes", with cheese without these holes known as "blind".
In Switzerland, there are many different types of cheese, and none of them are called Swiss cheese. Instead, they are referred to by their specific names, such as Emmentaler, Gruyère, Appenzeller, Vacherin Fribourgeois, and Tête de Moine.
In the US, the term "Swiss cheese" refers to cheeses made in North America that are similar to Emmentaler. It does not mean that the cheese is a product of Switzerland, but rather that it meets specific criteria in terms of milkfat content, aging time, and flavour profile.
