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Swiss cheese is a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. Swiss cheese is known for its distinctive appearance, with holes of various sizes known as eyes riddling the blocks or rounds of the cheese. The formation of these eyes is due to the activity of bacteria and the fermentation of various substances. The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period allows more time for bacteria to act. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus, and Propionibacterium.
| Characteristics | Values |
|---|---|
| Bacteria used in production | Streptococcus thermophilus, Lactobacillus (L.), Propionibacterium (Propionibacterium freudenreichii subsp. shermani), L. delbrueckii subsp. bulgaricus |
| Bacteria responsible for hole formation | Propionic acid bacteria, Escherichia communior, Aerobacter aerogenes |
| Hole formation | Carbon dioxide gas produced by propionic acid bacteria forms bubbles that develop into holes |
| Hole size | Vary from medium to large, typically cherry to walnut-sized |
| Flavor | Nutty and sweet |
| Texture | Hard or semi-hard, elastic and smooth |
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What You'll Learn
- Swiss cheese is made with bacteria including Streptococcus thermophilus, Lactobacillus, and Propionibacterium
- The bacteria produce carbon dioxide gas, which creates the holes, or eyes, in Swiss cheese
- The larger the eyes, the more flavourful the cheese, as larger holes indicate a longer fermentation period
- Swiss cheese is made with raw milk in Switzerland, but is sometimes made with pasteurised milk in other countries
- Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese
Swiss cheese is made with bacteria including Streptococcus thermophilus, Lactobacillus, and Propionibacterium
Swiss cheese is made with bacteria, specifically Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria work together to give Swiss cheese its distinctive characteristics, including the formation of eyes and its nutty and sweet flavour.
The process of making Swiss cheese involves the interaction of different bacteria, each contributing to the unique qualities of the cheese. Streptococcus thermophilus is a type of Streptococcus bacteria commonly used in cheese-making. This bacterium plays a role in the initial stages of cheese production, helping to set the stage for the development of the cheese's texture and flavour.
Lactobacillus is another crucial bacterium in Swiss cheese production. Specifically, the Lactobacillus helveticus strain is commonly used in Swiss and other Alpine cheeses. This bacterium contributes to the sweet flavour often found in Swiss cheese. It also promotes the growth of tyrosine crystals, enhancing the cheese's overall sensory experience. Lactobacillus delbrueckii subsp. bulgaricus is another strain of Lactobacillus that can be used in Swiss cheese production, offering similar functional contributions.
Propionibacterium, particularly the strain Propionibacterium freudenreichii subsp. shermani, plays a pivotal role in the late stages of Swiss cheese production. These bacteria consume the lactic acid produced by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the eyes, the distinctive holes in Swiss cheese. The acetate and propionic acid contribute to the nutty and sweet flavour profile characteristic of Swiss cheese.
The combination of these bacteria, along with other factors such as milk type, weight, shape, ripening period, and shelf life, results in the unique characteristics of Swiss cheese. The size of the eyes in Swiss cheese also influences its flavour, with larger eyes indicating a more pronounced flavour due to the longer fermentation period allowing more time for bacterial action.
In summary, Swiss cheese is indeed made with bacteria, including Streptococcus thermophilus, Lactobacillus, and Propionibacterium, each contributing to the distinct flavour, texture, and appearance of this popular cheese variety.
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The bacteria produce carbon dioxide gas, which creates the holes, or eyes, in Swiss cheese
Swiss cheese is characterised by its yellow, medium-hard body with holes known as "eyes". The holes are formed by the bacteria propionibacteria, which consume the lactic acid excreted by other bacteria in the cheese and release carbon dioxide gas, acetate, propionic acid, and other substances. The carbon dioxide forms bubbles, which then develop into the eyes of the cheese. The longer the fermentation period, the more time the bacteria have to act, resulting in larger eyes and a more pronounced flavour. This also poses a problem for cheese with large eyes, as it does not slice well and comes apart in mechanical slicers.
The distinctive eyes of Swiss cheese are a result of the metabolism of various substances by bacteria. The cheese is hard or semi-hard, brine-salted, and has a nutty and sweet flavour due to the presence of propionic acid and acetate. The body of the cheese has an elastic texture, with regular cherry to walnut-sized gas holes, or eyes. The activity of propionic acid bacteria is essential to eye formation, and the cheese is manufactured using specific techniques that differ from traditional Swiss procedures.
Swiss cheese, also known as Emmental cheese, was originally manufactured in the Emmental (Emmen valley) region of Switzerland. The term "Swiss cheese" is now used to refer to any variety of cheese that resembles Emmental cheese, and it is produced in many countries, including the United States, Finland, Estonia, and Ireland. The cheese is usually made with pasteurised or part-skim milk, although the original Swiss version was made with raw milk.
The bacteriology of Swiss cheese has been studied extensively, with experiments focusing on the growth of bacteria such as S. thermophilus, L. helveticus, and L. bulgaricus. The pH of the cheese at different times after dipping can indicate the effectiveness of the starters used, such as S. thermophilus and Lactobacillus. The growth and action of lactobacillus cultures are influenced by the size of the cheese, as the interior of larger cheeses cools more slowly. The presence of certain bacteria, such as Escherichia communior or Aerobacter aerogenes, can be suppressed by using active starters.
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The larger the eyes, the more flavourful the cheese, as larger holes indicate a longer fermentation period
Swiss cheese is a generic term 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 imply that the cheese is made in Switzerland, as it is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese is known for its distinctive appearance, with blocks or rounds of cheese riddled with holes known as "'eyes'. The larger the eyes in Swiss cheese, the more pronounced its flavor. This is because a longer fermentation period gives the bacteria more time to act. The fermentation process involves the interaction of propionic and lactic acid, which is carried out by bacteria such as Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii.
During the late stages of cheese production, propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms bubbles that develop into the eyes of the cheese. The acetate and propionic acid contribute to the nutty and sweet flavor characteristic of Swiss cheese.
The size of the eyes in Swiss cheese varies from medium to large, and they can range in size from cherries to walnuts. The formation of the eyes is influenced by factors such as milk treatment, starters used, weight, shape, ripening period, and shelf life. While larger eyes indicate a more flavorful cheese, they also pose a problem during slicing, as the cheese tends to come apart in mechanical slicers. As a result, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
In summary, the larger the eyes in Swiss cheese, the more flavorful it is due to the longer fermentation period allowing more time for bacterial activity. This unique characteristic of Swiss cheese has made it a popular variety of cheese produced and enjoyed worldwide.
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Swiss cheese is made with raw milk in Switzerland, but is sometimes made with pasteurised milk in other countries
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a 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. While the traditional Swiss cheese made in Switzerland uses raw milk, Swiss cheese produced in other countries may use pasteurized or part-skim milk.
The use of raw milk in cheese production is traditional in Switzerland, with cheese varieties such as Emmentaler AOP, Gruyère AOP, Sbrinz AOP, and other cheese specialties being made with raw milk. Raw milk cheese has a more assertive flavor and firmer texture due to the unique terroir found in the high mountains/Alps of Switzerland. The enzymes in the raw milk and the bacteria from the natural environment remain active during the cheese-making process, producing aromas that contribute to the distinctive flavor of Swiss cheese.
However, in other countries where Swiss cheese is produced, pasteurized milk is sometimes used. Pasteurization involves heating the milk to at least 72°C for 15 seconds to deactivate enzymes and naturally occurring bacteria. This results in a milder flavor compared to raw milk cheese. Pasteurized Swiss cheese is typically consumed when it is younger and may have a slightly different texture due to the absence of the enzymes and bacteria found in raw milk.
The decision to use raw or pasteurized milk in cheese production depends on various factors, including local regulations, safety concerns, and the desired flavor and texture profiles. While raw milk cheese has a richer flavor and texture, pasteurized milk cheese may be preferred by some producers and consumers for its reduced risk of bacterial contamination.
It is worth noting that the term "Swiss cheese" does not always imply that the cheese is made in Switzerland. The use of the term varies across different countries, and in some cases, cheeses made with pasteurized milk may still be labeled as "Swiss cheese" or "Swiss-style cheese."
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Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese
The term "Swiss cheese" is a generic term for any variety of cheese that resembles Emmental cheese. Emmental cheese, also known as Emmenthal or Emmentaler, is a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is classified as a Swiss-type or Alpine cheese and is known for its distinctive holes, known as "eyes". The term "Swiss cheese" does not imply that the cheese is made in Switzerland, as it is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss-type cheeses were originally manufactured in the Emmental region of Switzerland, where they have been produced for centuries. The precursors to these cheeses were mountain cheeses. Emmental is considered one of the most recognizable Swiss-type cheeses and is often simply referred to as "Swiss cheese". It is characterized by its large eyes, which develop during maturation, and its nutty and sweet flavour.
The formation of the eyes in Swiss cheese is due to the activity of propionic acid bacteria, specifically Propionibacterium freudenreichii subsp. shermani. In the late stages of cheese production, these bacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the eyes, while the acetate and propionic acid contribute to the cheese's flavour.
The typical annual production of Swiss cheese in the United States is approximately 330 million pounds. There are several varieties of American Swiss cheeses, including Baby Swiss and Lacy Swiss, which are made from whole milk and low-fat milk, respectively, and have smaller holes and a milder flavour compared to traditional Emmental. While Swiss cheese is often mass-produced and milder in flavour than traditional Swiss varieties, some versions, such as Baby Swiss, more closely resemble the artisan character of Emmenthal.
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Frequently asked questions
Yes, Swiss cheese contains bacteria, including Streptococcus thermophilus, Lactobacillus (L.), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani).
The bacteria are essential in the fermentation process and contribute to the formation of the distinctive "'eyes'" or holes in Swiss cheese. They also give Swiss cheese its characteristic nutty and sweet flavor.
The propionic acid bacteria produce carbon dioxide gas, which slowly forms bubbles and creates the "eyes." Additionally, the interactions between propionic and lactic acid produced by the bacteria contribute to the unique flavor and texture of Swiss cheese.
