Frederic Melton
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 Emmental region of Switzerland. The term does not imply that the cheese is made in Switzerland, but rather refers to a specific class of products that meet criteria in milkfat content, aging time, and flavour profile. Swiss cheese is characterised by its distinctive appearance, with blocks or rounds of cheese riddled with holes known as eyes. The holes are formed by bacteria breaking down lactic acid and generating carbon dioxide, creating bubbles in the cheese as it ages.
| Characteristics | Values |
|---|---|
| Origin of the name | The term "Swiss cheese" refers to the origin of the cheese, which is Switzerland. However, it does not imply that the cheese is made in Switzerland. |
| Type of cheese | Swiss cheese is a semi-hard cheese with a distinctive appearance due to the holes, known as "eyes," formed in the cheese. |
| Production | Swiss cheese is made with cow's milk and a mixture of bacteria, including Streptococcus thermophilus, Lactobacillus, and Propionibacterium. |
| Flavor | Swiss cheese has a slightly nutty and sweet flavor. The larger the eyes in the cheese, the more pronounced the flavor. |
| Varieties | There are two main types of Swiss cheese: Baby Swiss and Traditional Swiss. Baby Swiss is an American creation that ages for about a month, while Traditional Swiss ages for two months to several years. |
| Consumption | Swiss cheese is consumed in North America and some other areas outside Europe, where it is commonly known as Swiss cheese or Emmental. |
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What You'll Learn
Swiss cheese is a generic term for Emmental cheese
Emmental cheese, also known as Emmentaler, has been made in the Emmental region, or the Emme Valley in the canton of Bern, since the 12th or 13th century. Weighing up to 265 pounds per wheel, Emmentaler is one of the most recognisable cheeses in the world due to its large "eyes" or holes, which develop during maturation. The holes are formed by the bacteria used in the production of the cheese, which release carbon dioxide as they break down the lactic acid in the cheese, creating bubbles that eventually become holes. The larger the holes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act.
In Switzerland itself, Gruyère is consumed more than Emmentaler and is considered the archetypal Swiss cheese. Other well-known Swiss-type or Alpine cheeses include Tête de Moine, made in the Jura region of western Switzerland, and Appenzeller. There are over 500 varieties of cheese made in Switzerland each year, showcasing the country's rich cheese culture and history.
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Emmental cheese originated in Switzerland
Emmental cheese, also known as Swiss cheese, originated in Switzerland. It is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. The term "Swiss cheese" is a generic term used for any variety of cheese that resembles Emmental cheese. It is classified as a Swiss-type or Alpine cheese. The term "Swiss" refers to the origin of the cheese and is not its name.
The Emmental region is known for its large rolling fields, which are ideal for dairy cattle grazing. Local farmers have used these pastures for thousands of years to graze their cows. The milk obtained from these cows was used to make cheese. Over time, cheese became synonymous with the Emmental region. The cheese's unique appearance and incredible taste were popularized by a writer through a series of novels set in the Emmental dairy and cheese industry.
According to historical records, Swiss cheese has been produced in Emmental as early as the 1300s. However, it was only in the 1800s that the first cheese dairies were established in the region, making the cheese popular even outside the region. Emmental cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. While the traditional Swiss cheese is made with raw milk, the modern versions may use pasteurized or part-skim milk.
The distinctive holes in Swiss cheese, also known as "eyes", are formed during the maturation process. They are caused by the bacteria used in cheese production, which break down the lactic acid in the cheese, generating carbon dioxide and creating bubbles that develop into holes. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period allows more time for the bacteria to act. However, cheese with large eyes does not slice well and tends to come apart in mechanical slicers.
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Bacteria and carbon dioxide create the holes in Swiss cheese
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. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
The holes in Swiss cheese, also known as "eyes", are created by bacteria and carbon dioxide. 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). These bacteria break down the lactic acid in the cheese, generating carbon dioxide and creating bubbles in the cheese as it ages. The longer the cheese ages, the bigger the holes, and the more intricate the flavor becomes.
In the late stages of cheese production, 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". The acetate and propionic acid give Swiss cheese its nutty and sweet flavor.
The size of the holes in Swiss cheese has been a subject of discussion in the cheese industry. While larger holes may indicate a more pronounced flavor due to a longer fermentation period, cheese with large holes does not slice well and comes apart in mechanical slicers. As a result, industry regulators have reduced the minimum eye size for Swiss cheese to receive a Grade A stamp.
The unique appearance and taste of Emmental cheese, or Swiss cheese, have been popularized over the years, and it is now one of the most recognizable cheeses in the world.
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Swiss cheese is made from cow's milk
The name "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 area of Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and is sometimes made with pasteurized or part-skim milk. However, the original Swiss cheese from Switzerland is made with raw cow's milk.
Swiss cheese is a natural product containing no artificial additives or genetically modified substances. It is made from fresh milk delivered daily to dairies from nearby farms. Each of these farms must be within 20km of the dairy, and the properties of the milk contribute to the final character of the cheese. The traditional varieties of Swiss cheese are still produced in village dairies, with each wheel of cheese made by hand following recipes handed down through the generations.
The holes in Swiss cheese, also known as "eyes," are created by bacteria called Propionibacterium freudenreichii subspecies shermanii, or P. shermanii for short. These bacteria consume the lactic acid produced by other bacteria and release carbon dioxide gas, acetate, and propionic acid. The carbon dioxide forms bubbles that create the eyes, and the acetate and propionic acid give Swiss cheese its nutty and sweet flavor. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period gives the bacteria more time to act.
Swiss cheese made in the United States, such as Baby Swiss and Lacy Swiss, tends to have smaller eyes to prevent the cheese from coming apart in mechanical slicers. However, the formation of eyes in Swiss cheese was originally seen as a sign of imperfection, and cheesemakers tried to avoid them by pressing the cheese during production. It was only in modern times that the holes became an identifier of Swiss cheese.
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Swiss cheese is also known as Alpine cheese
The history of Swiss cheese, or Alpine cheese, dates back to the 1300s in the Emmental region of Switzerland. The cheese became popular due to its unique appearance and incredible taste, which was popularized by a writer through a series of novels set in the Emmental dairy and cheese industry. Today, there are over 500 varieties of cheese made in Switzerland each year, and Swiss cheese, or Alpine cheese, is enjoyed and imitated worldwide.
The distinct character of Swiss cheese or Alpine cheese, arises from the requirements of cheese made in the summer on high Alpine grasslands. Traditionally, the cheese was made in large rounds or "wheels" with a hard rind, making it robust for transportation. The cheese was produced using milk from cows that grazed on Alpine grasses and herbs, imparting unique aromas and flavours to the final product.
The holes or "eyes" in Swiss cheese, or Alpine cheese, are formed by the activity of bacteria during the cheese-making process. Specifically, the bacteria break down lactic acid, generating carbon dioxide and creating bubbles that develop into holes as the cheese ages. The larger the holes, the more pronounced the flavour, as a longer fermentation period allows for more complex flavour development. However, cheese with large holes does not slice well, posing a challenge for mechanical slicers.
Swiss cheese, or Alpine cheese, has a nutty and slightly sweet flavour, with less salt compared to other cheeses. It pairs well with fresh fruit, chutney, pretzels, salted nuts, and cured meats. Its excellent melting properties make it ideal for fondues, soufflés, quiches, burgers, and omelettes.
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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 Emmental region of Switzerland.
Swiss cheese gets its name from its country of origin, Switzerland.
Swiss cheese was first manufactured in the West Central region of Switzerland, also known as the Emmental area, as early as 1300.
Swiss cheese is a cow's milk cheese made with a mixture of three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium.
