Patrick Oconnell
Swiss cheese is a beloved variety of cheese known for its distinctive appearance and flavour. While opinions vary on its taste, with some finding it disgusting, others consider it the perfect addition to a sandwich or charcuterie board. So, what is it that gives Swiss cheese its unique characteristics, and why is it so divisive?
| Characteristics | Values |
|---|---|
| Texture | Creamy and firm |
| Taste | Mild, nutty, salty, bitter |
| Aroma | Mild, nutty |
| Colour | Pale yellow |
| Signature | Holes known as "eyes" |
| Best paired with | Ham sandwiches, French onion soup, cheese dip |
| Best brand | Sargento |
| Type | Baby Swiss, Emmentaler |
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What You'll Learn
Swiss cheese is nutty, salty, and creamy
Swiss cheese is a beloved choice on cheese boards and in culinary creations. Its flavour is nutty, salty, and creamy, with a mild bitterness that lingers on the taste buds. The texture is a delightful balance between creamy and firm, with small crystalline crunches that add depth to the sensory experience.
The unique flavour of Swiss cheese is achieved through a combination of factors, including the milk used, the addition of rennet, and the fermentation process. The milk itself contributes a particular taste, influenced by the cow's diet. Rennet, a crucial ingredient, is often made from the leftover milk of the previous day's cheese-making process, giving each batch its distinct character.
The fermentation process, driven by specific bacteria, not only creates the characteristic holes ("eyes") in Swiss cheese but also adds distinct flavours. The length of fermentation, temperature, and other conditions further refine the taste, resulting in subtle nuances that develop and evolve during the ripening process.
The aging process is particularly important for Swiss cheese. Extended aging, sometimes lasting for months, allows the flavours to mature and intensify, contributing to the nuanced taste appreciated by enthusiasts. This aging process, known as "affinage," requires careful monitoring of temperature and humidity to ensure the cheese reaches its peak flavour and quality.
Baby Swiss cheese, a variety developed in the 1960s in response to Americans' preference for milder cheeses, offers a milder, milkier taste with a softer and smoother texture. It is often used in sandwiches due to its high moisture content, which makes it ideal for melting.
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It has a mild bitterness
Swiss cheese is renowned for its mild, nutty, and unique bitter taste. This bitterness is described as lingering, akin to the taste of raw walnut or almond, and is characteristic of Swiss cheese. The bitterness is more pronounced in regular Swiss cheese than in baby Swiss, which has a milder, milkier taste.
Baby Swiss cheese, developed in the 1960s in Charm, Ohio, is a response to Americans' preference for milder cheeses. It has a higher moisture content, smaller holes, and a creamier flavour and texture, resembling mozzarella. Its mild flavour and excellent melting properties make it ideal for grilled cheese sandwiches.
The bitterness in Swiss cheese is likely due to the precise balance of curdling and the addition of specific bacteria during the cheese-making process. The length of time, temperature, and other conditions during the ripening process also influence the flavour, resulting in subtle taste variations.
While Swiss cheese is known for its mild bitterness, it also offers a delightful texture that balances creaminess and firmness. The interaction between smoothness and the occasional small, crystalline crunch adds depth to the sensory experience.
The colour of Swiss cheese ranges from pale yellow to milky white, depending on the variety. Its visual appeal is enhanced by the characteristic holes, known as "eyes," which contribute to the cheese's texture and visual identity.
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Baby Swiss cheese is glossier and milder
Swiss cheese is a generic term for several varieties of cheese made in Switzerland and North America. It is typically a firm, pale-yellow cheese with a sweet and nutty flavour. Some types of Swiss cheese have large holes, known as "eyes", which are created when the bacteria used to ripen the cheese releases carbon dioxide. Swiss cheese with no holes is called "blind".
Baby Swiss cheese is a type of Swiss cheese that is made in America, specifically in Wisconsin, Pennsylvania, and Ohio. It is made from whole milk and is characterised by its smaller size and smaller holes compared to traditional Swiss cheese. Baby Swiss has a milder, sweeter, and creamier flavour than regular Swiss cheese, making it ideal for fondue, quiche, or mac and cheese recipes. It is also softer and melts more easily, which creates a good "pull" for grilled cheese sandwiches.
While opinions vary on the taste of Swiss cheese, with some people considering it the worst type of cheese to exist, others find it to be delicious. Those who enjoy Swiss cheese appreciate its mild, nutty, and slightly bitter flavour, as well as its creamy, salty taste. The texture is described as dry, chewy, and squeaky, with the perfect amount of salt to accompany its creaminess.
Baby Swiss cheese, in particular, has received positive reviews for its creamy flavour and smooth, glossy appearance. It is said to taste like a milder version of regular Swiss cheese, with a sweetness that sets it apart. The smaller holes in Baby Swiss cheese contribute to its softer texture and make it ideal for melting.
In summary, Baby Swiss cheese is a variety of Swiss cheese that stands out for its milder, sweeter, and creamier characteristics. Its smaller holes, smoother texture, and softer flavour make it a versatile ingredient for various dishes, especially those requiring melted cheese. While tastes may vary, Baby Swiss cheese is generally well-regarded for its unique attributes and its ability to enhance sandwiches, fondue, and other culinary creations.
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The aging process is key to its flavour
The aging process is key to Swiss cheese's flavour. Unlike many other cheeses, Swiss cheese benefits from extended aging, which can last for several months. During this time, the flavours mature and intensify, contributing to the nuanced taste that Swiss cheese enthusiasts enjoy. This process, known as affinage, requires skilled monitoring of temperature, humidity, and time to ensure that each wheel of cheese reaches its peak of flavour and quality.
The length of aging can vary, resulting in Swiss cheeses with different strengths of flavour. For example, Baby Swiss cheese, developed in the 1960s, is a milder variety due to shorter ripening periods. Regular Swiss cheese, on the other hand, can have a pretty strong flavour when aged sufficiently. The aging process also influences the texture of the cheese, with Swiss cheese known for its delightful balance between creaminess and firmness.
The unique flavour of Swiss cheese is also influenced by the precise balance of curdling during the early stages of cheese-making. The formation of curds contributes to both the texture and taste of the final product. Additionally, the specific bacteria added during the heating process contribute to the flavour development through the fermentation of acids. The holes characteristic of Swiss cheese, known as "eyes," are also a result of this bacterial fermentation.
The geographical location of Switzerland itself also plays a role in shaping the taste of Swiss cheese. The milk used in cheese-making brings a particular flavour, influenced by the cows' diet. This, combined with century-old cheese-making techniques passed down through generations, contributes to the distinct flavour profile of Swiss cheese.
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It's called Emmentaler in Switzerland
Swiss cheese is known for its mild and nutty flavor, with a signature bitterness. It is often described as having a creamy, salty taste. The texture is dry and chewy, with a perfect amount of salt to accompany its creaminess. It is characterized by holes of various sizes, called ""eyes", which are a result of bacterial activity and the presence of microscopic hay dust in the milk during milking.
In Switzerland, this cheese is called "Emmentaler", derived from the river Emme and the German word "tal" or "valley". Emmentaler is a traditional Swiss cheese that originated in the Emme Valley in the canton of Bern. It is Switzerland's oldest cheese and is considered an integral part of Swiss heritage. The cheese is produced in a round shape, aged in traditional cellars for at least four months, and has a firm, dense body with a hard, inedible rind.
The term "Emmentaler" is registered as a geographical indication in Switzerland, and it is recognized as such in several other countries as well. However, only a limited number of countries recognize the term for cheeses of non-Swiss origin. In many parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese, whether produced in Switzerland or elsewhere.
The production of Emmentaler involves gently heating raw cow's milk in large copper kettles or vats. Natural whey and rennet are added to trigger coagulation and curd formation. The curds are then separated, placed in molds, and brined before being aged. During the maturing process, a mix of cultures, including propionic bacteria, is added. This bacteria feeds on the lactic acid and releases carbon dioxide bubbles, which get trapped in the rind and form the characteristic holes.
Emmentaler is typically consumed cold, in chunks or slices, and is also used in dishes like gratins and French onion soup. It is often used in sandwiches, chef salads, and charcuterie boards. The presence of holes in the cheese not only adds to its unique appearance but also helps prevent gaps and cracks in the block of cheese.
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Frequently asked questions
Swiss cheese has a mild, nutty, and salty taste with a signature bitterness. It is also described as having a creamy and nutty fragrance.
The best Swiss cheese is subjective and depends on individual preferences. However, Sargento's Creamery baby Swiss cheese is said to have the ideal thickness and a super creamy texture. It also has the characteristic itty-bitty holes of baby Swiss cheese.
Swiss cheese is commonly used in sandwiches, grilled cheese, Reubens, and ham sandwiches. It can also be grated on top of French onion soup or mixed with a roux and milk to make a cheese dip.
