Frederic Melton
Swiss cheese is characterised by its mild sweetness, nutty undertones, and a subtle tanginess. The tang in Swiss cheese is produced by the interaction of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In the late stages of cheese production, Propionibacteria consumes the lactic acid excreted by the other bacteria, releasing acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the distinctive eyes or holes in Swiss cheese, while the acetate and propionic acid contribute to its nutty and sweet flavour. The tanginess in Swiss cheese distinguishes it from other cheeses, providing a refreshing contrast to its sweeter, nuttier notes.
| Characteristics | Values |
|---|---|
| Flavour | Sweet, nutty, grassy, earthy, mild, tangy |
| Texture | Smooth with occasional small, crystalline crunches |
| Aroma | Mild, distinctive, nutty, grassy |
| Appearance | Pale yellow with holes ("eyes") |
| Weight | 13-pound wheel |
| Production | Made from raw cow's milk, bacteria (Streptococcus thermophilus, Lactobacillus, Propionibacterium), rennet |
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What You'll Learn
The tang in Swiss cheese is influenced by the diet of cows
The flavour of Swiss cheese is a harmonious blend of various elements, ranging from mild sweetness to nutty undertones and a hint of tanginess. The tang in Swiss cheese is influenced by the diet of cows, which gives the raw milk used for cheesemaking its unique characteristics.
The type of milk produced by cows is influenced by their diet. For example, cattle diets that are low in lipids produce a hard milk fat high in the cheesy-flavoured endogenous fatty acids. On the other hand, diets high in lipids result in softer milk fat. The diet of pasture-fed cows can also introduce phytol, dihydrophytol, phytenes, and phytadienes into the milk fat, affecting its flavour and texture.
The rich diversity of flowers and grass eaten by grazing cows in the Swiss Alps gives Swiss cheese its subtly grassy flavour with a milky, tangy finish. For instance, the alpine grasses and herbs eaten by cows give the cheese aromas of sweet cream and hazelnuts, with a tangy and nutty flavour. In addition, the milk produced by cows in the Vallée de Joux of Vaud in early spring, when there is a lot of wild onion grass, can give the cheese a slight onion flavour.
The "secret stuff" added to Swiss cheese during the cheesemaking process also influences its flavour. Originally, rennet was an enzyme taken from a young calf's stomach, but nowadays, it is often a bit of the milk from the previous day's cheese. This "secret stuff" is closely guarded by cheesemaking families and is said to be a "very old secret".
The tang in Swiss cheese is thus influenced by a combination of factors, including the diet of cows, the specific bacteria added during cheesemaking, and the "secret stuff" added to the cheese. These factors come together to create the distinctive tangy flavour of Swiss cheese.
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The bacteria used in production contribute to the tang
The bacteria used in the production of Swiss cheese play a pivotal role in developing its characteristic tang. Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) are the trio of bacteria employed in this process. Each contributes distinctively to the flavour profile of Swiss cheese.
Propionibacteria, one of the key players, feed on the lactic acid produced by the other bacteria during the later stages of cheese production. This metabolic process results in the release of acetate, propionic acid, and carbon dioxide gas. The carbon dioxide gas slowly forms the distinctive bubbles known as "eyes" in Swiss cheese. Interestingly, the presence of these eyes influences the intensity of the cheese's flavour. The longer fermentation period associated with larger eyes allows more time for bacterial activity, enhancing the flavour profile.
The acetate and propionic acid produced by the propionibacteria are the primary contributors to the nutty and sweet flavours characteristic of Swiss cheese. This combination of acids and the bacterial activity during fermentation introduces a slight tanginess or acidity, creating a refreshing zing that distinguishes Swiss cheese.
The milk used in the cheesemaking process also plays a significant role in flavour development. The diet of the cows, including the rich diversity of flowers and grass they graze on, imparts subtle grassy flavours with a milky, tangy finish to the raw milk. This connection between the cows' diet and the flavour of the milk is a key factor in the overall taste profile of Swiss cheese.
In addition to the bacteria and milk, the process of fermentation itself adds depth to the flavour. The earthy tang of fermentation enhances the overall sensory experience of Swiss cheese, inviting tasters to explore the nuances of the wildflowers and herbs from the Alpine meadows where the cows grazed. This interplay between the bacteria, milk, and fermentation process creates the harmonious blend of sweetness, nuttiness, and tanginess that has made Swiss cheese a beloved culinary masterpiece.
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The secret stuff added to heated milk influences tanginess
The flavour of Swiss cheese is influenced by various factors, including the milk, the "secret stuff", and the fermentation process. The milk itself contributes unique flavours depending on the cow's diet. For instance, cheese made from the milk of cows that graze on alpine grasses and herbs may have a nutty flavour, while milk from cows that feed on onion grass can impart a subtle onion taste.
The "secret stuff" added to heated milk, specifically an enzyme called rennet, plays a crucial role in the distinctiveness of Swiss cheese. Traditionally, rennet was derived from the stomach of a young calf. However, in modern cheesemaking, it is often obtained from the previous day's cheese, carefully selected at the right stage of the cheesemaking process. This "secret stuff" is responsible for the distinct characteristics of Swiss cheese, including its tanginess.
Rennet is added to heated milk to initiate the coagulation process, separating the milk into solid curds and liquid whey. This step is essential for the formation of Swiss cheese's characteristic texture and flavour. The specific type of bacteria used in Swiss cheese production, such as Streptococcus thermophilus and Lactobacillus, also contribute to its tangy flavour. These bacteria produce lactic acid, which is then converted into flavour compounds by other bacteria, resulting in the nutty, sweet, and tangy notes associated with Swiss cheese.
The fermentation process further enhances the tanginess of Swiss cheese. During fermentation, bacteria continue to act on the cheese, breaking down proteins and fats and producing additional flavour compounds. The larger the eyes or holes in the cheese, the more pronounced its flavour, as a longer fermentation period allows more time for bacterial activity. This tanginess, combined with the mild sweetness and nutty undertones of Swiss cheese, creates a harmonious blend that delights the taste buds.
Additionally, the maturation process of Swiss cheese also influences its tanginess. After being cooked and pressed, the cheese wheels are aged in caves for 7-12 months. During this time, they are periodically washed with a secret brine recipe, further developing their flavour and contributing to the overall tanginess of the cheese. The interaction of smoothness and occasional crystalline crunches in Swiss cheese adds depth to the sensory experience, making it a culinary masterpiece.
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The size of the holes in Swiss cheese affects its flavour
The flavour of Swiss cheese is influenced by several factors, including the milk source, the specific production techniques, and the fermentation process. Notably, the size of the holes in Swiss cheese, known as "eyes", also contributes to its distinctive flavour.
The holes in Swiss cheese are formed during the later stages of production when propionibacteria consume the lactic acid produced by other bacteria, releasing acetate, propionic acid, and carbon dioxide gas. These carbon dioxide bubbles become trapped, forming the characteristic eyes in the cheese. The size of these holes, or eyes, influences the flavour profile of Swiss cheese.
Historically, the presence of holes in cheese was considered a flaw, and cheesemakers attempted to avoid them. However, in modern times, the holes have become an identifier of Swiss cheese, with larger holes indicating a more pronounced flavour. The longer fermentation period associated with larger holes allows bacteria more time to act, resulting in a stronger flavour profile. This poses a challenge for cheese processors as cheese with large holes does not slice well and tends to come apart in mechanical slicers. As a consequence, industry regulators have imposed restrictions on eye size for Swiss cheese to obtain specific grade stamps.
The size of the holes in Swiss cheese not only impacts its flavour but also its texture and mouthfeel. The interaction between the smoothness of the cheese and the occasional small, crystalline crunches adds depth to the sensory experience. The subtle aromas and delicate scents of Swiss cheese further enhance its overall character.
The flavour of Swiss cheese is a complex interplay of various elements, including mild sweetness, nutty undertones, and a hint of tanginess. The tanginess, or slight acidity, provides a refreshing zing that elevates the overall taste experience. This gentle tanginess, along with the mild sweetness and nutty notes, creates a harmonious blend that distinguishes Swiss cheese as a culinary delight.
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The tang in Swiss cheese is enhanced by its texture
Swiss cheese is renowned for its complex flavour profile, which is influenced by various factors, including the milk source, production techniques, and maturation process. The tang in Swiss cheese, a subtle acidity, is an essential component of this flavour profile, and it is enhanced by the cheese's unique texture.
The tanginess in Swiss cheese is derived from the fermentation process and the bacteria cultures used during production. The carbon dioxide released by bacteria forms bubbles, creating the characteristic \"eyes\" or holes in the cheese. This tanginess is complemented by nutty and sweet flavours, resulting from the same bacterial activity. The larger the eyes in a Swiss cheese, the more pronounced its flavour, as a longer fermentation period allows more time for the bacteria to act.
The texture of Swiss cheese, with its smooth mouthfeel and occasional small, crystalline crunches, adds depth to the sensory experience. The interaction of smoothness and crunchiness enhances the perception of tanginess. This textural contrast is integral to the overall character of Swiss cheese, setting the stage for the tasting journey.
The milk used for cheesemaking also contributes to the tanginess of Swiss cheese. The raw milk sourced from cows grazing in the Alpine meadows infuses a subtle grassy flavour with a milky, tangy finish. The diet of these cows, including alpine grasses, herbs, and wildflowers, imparts a distinctive aroma and flavour to the milk, which translates into the cheese's tanginess.
The maturation process further enhances the tang in Swiss cheese. During maturation, the cheese wheels are kept in caves, where they age for several months. This ageing process intensifies the flavours, allowing the tanginess to develop and become more pronounced. The specific conditions of the maturing caves, including temperature and humidity, also influence the texture and flavour of the cheese.
In summary, the tang in Swiss cheese is enhanced by its texture, which includes a smooth mouthfeel and subtle crystalline crunches. This textural interplay accentuates the subtle acidity of the cheese, creating a harmonious flavour profile that delights the taste buds and engages the senses. The tanginess in Swiss cheese is a defining characteristic, setting it apart from other cheeses and contributing to its reputation as a culinary masterpiece.
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Frequently asked questions
Swiss cheese is a medium-hard cheese that originated in the Emmental region of Switzerland. It is yellow in colour and has distinctive holes, known as "eyes", throughout.
Swiss cheese has a mild sweetness with nutty undertones and a hint of tanginess. The tanginess comes from the process of fermentation. The cows' milk used to make the cheese is also said to have a subtly grassy flavour, which contributes to the tang.
The holes in Swiss cheese, or "eyes", are caused by carbon dioxide bubbles. These bubbles are formed by propionibacteria, which release acetate, propionic acid, and carbon dioxide gas during the later stages of cheese production.
