Frederic Melton
Swiss cheese is not a kind of cheese in Switzerland, but the name used internationally for a variety of cheeses that resemble Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. The distinct holes in Swiss cheese are formed by the fermentation of acids released by bacteria over time, and the flavour of Swiss cheese is also influenced by this process of fermentation. The flavour of Swiss cheese is also influenced by the length of time it is left to age, as well as temperature and other conditions. The flavour of Swiss cheese is described as nutty, sweet, tangy, and savoury.
| Characteristics | Values |
|---|---|
| Bacteria used in production | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Flavor | Savory, nutty, slightly sweet, mild, tangy, bold, robust |
| Texture | Medium-hard, firm |
| Type of milk used | Raw cow milk, pasteurized milk, part-skim milk |
| Aging process | Extended aging, lasting for months |
| Origin | Switzerland |
| Production technique | Curdling, draining, heating, fermentation |
| Secret ingredients | Rennet, herbal brine |
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What You'll Learn
- Swiss cheese is made with bacteria that give it a nutty, sweet flavour
- The ageing process intensifies the flavour
- The secret stuff added to Swiss cheese also affects its flavour
- Swiss cheese made in Switzerland is known as Emmentaler cheese
- Swiss cheese has a distinctive appearance due to the holes known as eyes
Swiss cheese is made with bacteria that give it a nutty, sweet flavour
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. While Swiss cheese is not a kind of cheese in Switzerland itself, it is produced in many countries, including the United States, Finland, Estonia, and Ireland.
The flavour of Swiss cheese can also be influenced by the length of time, temperature, and other conditions during production. The aging process, which can last for months, allows the flavours to mature and intensify, contributing to the nuanced taste appreciated by Swiss cheese enthusiasts.
In addition to the bacteria and aging process, the secret stuff added to the cheese, such as rennet, can also impact its flavour. Rennet is a substance originally derived from a young calf's stomach but is now often a bit of milk from the previous day's cheese. The specific ingredients added to the cheese and the techniques used in its production are closely guarded secrets by cheesemaking families.
Variations in Swiss cheese, such as Gruyère and Appenzeller, offer different flavour profiles while still retaining the nutty and sweet characteristics associated with Swiss cheese. Gruyère, for example, has a milder flavour when young and develops deeper flavours of hazelnuts and brown butter with age. Appenzeller, on the other hand, is known for its herbaceous and floral aromas, intense savoury flavours, and milky sweetness.
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The ageing process intensifies the flavour
The ageing process is a critical aspect of Swiss cheese-making, and it plays a significant role in intensifying the flavour of the cheese. Unlike many other types of cheese, Swiss cheese benefits from extended ageing, which can last for several months or even over a year. During this patient ageing process, the flavours of the cheese mature and intensify, contributing to the nuanced and complex taste that is highly appreciated by Swiss cheese enthusiasts.
The ageing process involves keeping the cooked and pressed wheels of cheese in maturing caves or cellars, where they are periodically washed with a secret brine recipe, a mixture of wine, herbs, spices, and occasionally brandy. This brine has a profound influence on the flavour and texture of the cheese. The longer the cheese ages, the more intense the flavours become, resulting in a cheese with a deeper, more pronounced taste.
For example, Le Gruyère, one of the most famous Swiss cheeses, has a maturation process that begins with the wheels being soaked in saltwater for 24 hours. They are then aged in the cheesemaker's cellar for three months before being transferred to special maturing cellars for an additional five to 24 months. The flavours and texture of Gruyère evolve as it matures, with older versions having more intense, savoury flavours that are best enjoyed on a cheese board.
Appenzeller, another Swiss cheese, is known for its bold and robust personality. The secret to its unique flavour lies in the herbal brine rubbed on the exterior of the wheel as maturation begins. This combination of herbs, spices, and occasionally brandy, imparts intense savoury flavours with herbal and floral undertones, resulting in a cheese that leaves a lasting impression on the palate.
The ageing process also contributes to the development of the distinctive "eyes" in Swiss cheese. These holes are formed during maturation due to the fermentation of acids released by bacteria over time. The propionibacteria 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 nutty and sweet flavour of Swiss cheese.
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The secret stuff added to Swiss cheese also affects its flavour
Swiss cheese is not a kind of cheese in Switzerland. What is known as Swiss cheese outside of Switzerland is usually a close relative of Emmentaler cheese in Switzerland. The "secret stuff" added to Swiss cheese, also known as a "culture", affects its flavour.
The "secret stuff" added to Swiss cheese is called rennet. Rennet is originally derived from the enzyme found in a young calf's stomach. However, it is often replaced by a portion of the milk from the previous day's cheese, taken at the right step in the cheesemaking process. The cheesemaking families closely guard the secret of what is added to the cheese and who keeps care of this substance.
The flavour of Swiss cheese is also influenced by the types and amounts of bacteria used. 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 the late 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 slowly forms the bubbles that develop the "eyes", and the acetate and propionic acid give Swiss cheese its nutty and sweet flavour.
The size of the eyes in Swiss cheese also affects its flavour. In general, the larger the eyes in Swiss cheese, the more pronounced its flavour. This is because a longer fermentation period gives the bacteria more time to act. However, cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, there has been a push for smaller eyes in Swiss cheese, which has resulted in milder-flavoured cheese.
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Swiss cheese made in Switzerland is known as Emmentaler cheese
Swiss cheese is not a kind of cheese in Switzerland. The term "Swiss cheese" is used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurized or part-skim milk, unlike the original Swiss version, which is made with raw milk.
In Switzerland, what the rest of the world calls Swiss cheese is known as Emmentaler cheese. Emmentaler is registered as a geographical indication in Switzerland, although a limited number of countries recognize the term as such. Emmentaler cheese is usually consumed cold, as chunks or slices, and is also used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère, another highly popular Swiss cheese.
Emmentaler cheese is produced in small rural dairies with raw cow's milk, adding only natural ingredients such as water, salt, natural starter cultures, and rennet. Preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind and is aged in traditional cellars for a minimum of four months.
Emmentaler cheese gets its distinctive holes, known as "eyes", from the fermentation of acids released by bacteria over time. The carbon dioxide released by the bacteria forms bubbles that slowly develop the "eyes". The "eyes" of Swiss cheese can vary in size, and historically, the holes were seen as a sign of imperfection. The flavour of Emmentaler cheese is nutty and sweet due to the presence of acetate and propionic acid.
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Swiss cheese has a distinctive appearance due to the holes known as eyes
Swiss cheese has a distinctive appearance due to the holes known as "eyes". These holes form during the maturation process when carbon dioxide slowly forms bubbles that develop into eyes. 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. While "Swiss cheese" is a generic term, Emmental cheese, also known as Emmentaler, has been produced in the Emme Valley of Switzerland since the 12th century. Weighing up to 265 pounds per wheel, Emmentaler is recognisable for its large eyes.
The process of making Swiss cheese involves a precise balance of curdling, which contributes to both the texture and taste of the final product. Traditional Swiss cheese-making methods include heating milk and adding rennet, an enzyme originally derived from a young calf's stomach. The addition of specific bacteria is also important, as the holes in Swiss cheese are created by the fermentation of acids released by these bacteria over time. 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 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 forms the bubbles that become the eyes, while the acetate and propionic acid contribute to the nutty and sweet flavour of Swiss cheese. The maturation process is crucial to the development of flavour in Swiss cheese, with longer-aged cheeses having more intense and nuanced flavours.
The "eyes" of Swiss cheese are so distinctive that their presence or absence is used to classify the cheese. Cheese with eyes is referred to as "Swiss cheese" or "Emmentaler cheese", while cheese without eyes is known as "blind". The holes in Swiss cheese were historically seen as a sign of imperfection, and cheesemakers tried to avoid them by pressing during production. However, the eyes eventually became a defining characteristic of Swiss cheese, contributing to its unique appearance and texture.
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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 Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Yes, Swiss cheese has a distinct flavour that ranges from mild sweetness to nutty undertones and a subtle tanginess. The flavour of Swiss cheese is also influenced by the length of time, temperature, and other conditions during the ageing process.
The flavour of Swiss cheese is influenced by the bacteria added during the cheese-making process, as well as the "secret stuff", or rennet, which is added to the heated milk. The specific combination of herbs, spices, and occasionally brandy used in the brine recipe also contributes to the flavour of Swiss cheese.
Some examples of Swiss cheese include Gruyère, Appenzeller, and Emmentaler. Gruyère has a savoury and slightly sweet taste with a firm texture. Appenzeller is known for its strong nuttiness, herbal and floral undertones, and intense, savoury flavours. Emmentaler has deeper flavours of hazelnuts and brown butter, especially when aged for longer.
