Bushra Griffith
Swiss cheese is a style of cheese that originated in the Alps, specifically in the Emmental region of Switzerland. It is a yellow, medium-hard cheese with a distinctive appearance due to the holes, known as eyes, that are formed in the cheese. While Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, it is worth noting that the term Swiss cheese does not always imply that the cheese is made in Switzerland. In fact, Jarlsberg, a popular Swiss-type cheese produced in Norway, is often referred to as a type of Swiss cheese or Baby Swiss cheese, despite its Norwegian origins.
| Characteristics | Values |
|---|---|
| Origin of Swiss Cheese | The West Central region of Switzerland, also known as the Emmental area |
| Origin of Jarlsberg Cheese | Norway |
| Original Recipe for Jarlsberg Cheese | Combination of Swiss Emmentaler and Norwegian Gouda |
| Current Producers of Jarlsberg Cheese | Norway, Ireland, and the USA |
| Bacteria Used in Swiss Cheese Production | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium |
| US Department of Agriculture's Definition of Swiss Cheese | A specific class of product resembling Emmentaler in milkfat content, aging time, and flavor profile |
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What You'll Learn
- Swiss cheese is a style of cheese that originated in the Alps
- In the US, Swiss cheese refers to a class of products resembling Emmental cheese
- Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland
- Jarlsberg, a Swiss-type cheese, is the largest-selling imported cheese in the US
- Swiss cheese is popular due to its rich taste and unique appearance
Swiss cheese is a style of cheese that originated in the Alps
In Switzerland, there are many different types of cheese, such as Gruyère and Emmentaler, but none are called Swiss cheese. Emmentaler, also known as Emmental or Swiss cheese, was first manufactured in the west-central region of Switzerland, in an area known for its large rolling fields ideal for dairy cattle grazing. The unique taste and appearance of Emmentaler became popular, and Swiss cheese started to be produced as early as 1300.
Over time, Swiss-style cheeses have been produced in various countries, including the United States, Finland, Estonia, Ireland, and Norway. Jarlsberg, a popular Norwegian cheese, is often referred to as a type of Swiss or Baby Swiss cheese. It is a direct descendant of the Swiss Emmentaler, introduced to Norway in the 1830s. Jarlsberg was developed in the 1950s by combining the characteristics of Gouda and Emmentaler cheeses.
The distinctive holes in Swiss cheese are formed by the addition of gram-positive bacteria to the starter culture. These bacteria produce carbon dioxide bubbles, creating the "eyes" in the cheese. The bacteria also contribute to the sweet and nutty flavour profile of Swiss cheese. The production of Swiss cheese involves the use of three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium.
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In the US, Swiss cheese refers to a class of products resembling Emmental cheese
In the United States, Swiss cheese is a generic term for a class of products that resemble Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. The term does not imply that the cheese is made in Switzerland, but rather that it meets specific criteria in terms of milkfat content, aging time, and flavour profile. This definition is codified by the US Department of Agriculture, which uses the terms Swiss cheese and Emmentaler cheese interchangeably.
The American version of Swiss cheese is typically mass-produced and sold in slices for sandwiches. It has a milder flavour and tends to be paler and shinier than traditional Emmenthal. It is made with pasteurized or part-skim milk, rather than the raw milk used in the original Swiss variety.
There are also several varieties of American Swiss cheeses, such as Baby Swiss and Lacy Swiss, which have smaller holes and a milder flavour. Baby Swiss was developed in the mid-1960s by the Guggisberg Cheese Company in Ohio and is now produced in several states, including Wisconsin, Ohio, and Pennsylvania.
While the term "Swiss cheese" is commonly used in the United States, it can be confusing to outsiders who may interpret it as referring to a product of Switzerland. However, within the US, it is a well-understood product name, and consumers can find it in most delis and grocery stores.
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Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland
Swiss cheese is now produced in several countries besides Switzerland. This includes the US, Finland, Estonia, and Ireland. In the US, the term "Swiss cheese" refers to a specific class of products that resemble Emmentaler cheese in terms of milkfat content, aging time, and flavour profile. The term is used interchangeably with "Emmentaler cheese" by the United States Department of Agriculture. However, it does not imply that the cheese is made in Switzerland.
In the US, two popular varieties of Swiss cheese are Baby Swiss and Lacy Swiss, both of which have small holes and a mild flavour. Baby Swiss, developed in the 1960s by the Guggisberg Cheese Company, is made from whole milk, while Lacy Swiss is made from low-fat milk. The US also recognises Jarlsberg, a Norwegian cheese, as a 'Swiss-type' or Alpine cheese.
In Australia, the terms "Swiss cheese" and "Swiss-style cheese" are used to refer to cheeses resembling the traditional Swiss variety with large holes, known as "eyes". The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives bacteria more time to act. However, cheese with large eyes does not slice well and falls apart in mechanical slicers.
Finland, Estonia, and Ireland are also among the countries producing Swiss cheese. These versions may be made with pasteurised or part-skim milk, differing from the original Swiss cheese made with raw milk.
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Jarlsberg, a Swiss-type cheese, is the largest-selling imported cheese in the US
In the US, the term "Swiss cheese" does not necessarily refer to cheese that is made in Switzerland. Instead, it denotes a specific class of cheese that closely resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is characterised by its nutty and sweet flavour and the holes in the cheese, known as "eyes".
Jarlsberg is a type of Swiss cheese that originated in Norway. It is a direct descendant of the Swiss Emmentaler, which was introduced to Scandinavia around 1830. Within 20 years, Norwegians had adapted the recipe and began producing their own nutty, waxy, large-holed cheese in the county of Jarlsberg. The modern version of Jarlsberg was developed in the 1950s at the Dairy Institute of the Agricultural University of Norway. It is a cross between Norwegian Gouda and Emmental, with a smaller, softer, and sweeter flavour profile.
Jarlsberg is produced in Norway, Ireland, and the US state of Ohio. It is licensed by Norwegian dairy producers and is considered a Swiss-type cheese due to its similarities to Emmentaler. Jarlsberg is a mild, semi-soft cheese made from pasteurised cow's milk. It has a distinctive yellow-wax rind and a semi-firm, yellow interior. The cheese is known for its nutty, buttery flavour and large, irregular holes. It is an affordable, versatile cheese that is well-suited for cooking and snacking.
Jarlsberg has become a popular choice for cheese lovers worldwide. It is the largest-selling imported cheese in the US and has been since 1979. The cheese is exported by Tine SA, Norway's largest dairy product cooperative, and accounts for 80% of their total exports. Jarlsberg is also popular in other countries, such as the UK, Australia, and Norway, where it is used as a topping for the best-selling frozen pizza, Grandiosa.
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Swiss cheese is popular due to its rich taste and unique appearance
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. The term does not imply that the cheese is made in Switzerland, but rather, it refers to a specific class of products that meet certain criteria in milkfat content, aging time, and flavour profile. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
The popularity of Swiss cheese can be attributed to its rich taste and unique appearance. Swiss cheese is known for its distinctive holes, called "eyes," which are formed during the late stages of cheese production. The holes are created by the fermentation of acids released by bacteria over time. The bacteria Propionibacterium freudenreichii subsp. shermani is responsible for producing the carbon dioxide gas that forms the bubbles and eventually develops the eyes. The presence or absence of these holes is so important that cheese without eyes is known as "blind."
The unique appearance of Swiss cheese, with its riddles of holes, makes it stand out from other types of cheese. The holes also contribute to the texture of the cheese, making it extra chewy and adding a rubbery resistance when used in sandwiches or other dishes. While some people may find this texture unappealing, others appreciate the contrast it adds to their meals.
The rich taste of Swiss cheese is a result of the combination of milk, the "secret stuff," and the fermenting process. The milk itself contributes to the flavour, depending on the diet of the cow it comes from. For example, cheese made from cows grazing in high alpine meadows may taste different from those grazing in the lowlands. The "secret stuff" refers to rennet, a substance added to the heated milk, traditionally obtained from a young calf's stomach but more commonly replaced with a bit of milk from the previous day's cheese production.
The fermenting process further enhances the flavour of Swiss cheese. The specific bacteria added during this stage, along with variations in time, temperature, and other conditions, create subtle taste differences. The longer the cheese is allowed to ripen, the more complex its flavour becomes. This interplay between the milk, rennet, and fermentation gives Swiss cheese its nutty and sweet flavour profile, with a pungent aroma that some find unappealing but others find irresistible.
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Frequently asked questions
Swiss cheese is a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss cheese has a rich, delicious, mouth-watering taste and a distinctive appearance, with blocks or rounds of the cheese riddled with holes known as "eyes".
No, Swiss cheese does not originate in Norway. Swiss cheese, or Emmental cheese, originated in Switzerland. However, Jarlsberg, a type of Swiss-type cheese, is a Norwegian cheese.
Jarlsberg is a mild Swiss-type cheese made from cow's milk. It originates in the former countship of Jarlsberg in Norway and is named after Jarlsberg Manor. It has a yellow wax rind and a semi-firm yellow interior. It is a mild, buttery cheese with a nutty flavour.
