Randy Chandler
Switzerland is known for its cheese, with evidence of Swiss cheesemaking dating as far back as 2500 BC. Swiss German speakers say Chääs or Käse when referring to cheese. Swiss cheese, or cheese that resembles Emmental, is characterised by its yellow, medium-hard texture and holes known as eyes. The larger the eyes, the more flavourful the cheese. Some popular Swiss cheeses include Le Gruyère, Sbrinz, and Appezeller.
| Characteristics | Values |
|---|---|
| Translation of "cheese" in Swiss German | Chääs, Käse |
| Swiss cheese | A generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland |
| Appearance | Blocks or rounds riddled with holes known as "eyes" |
| Production | Three types of bacteria are used: Streptococcus thermophilus, Lactobacillus, and Propionibacterium |
| The carbon dioxide released by the bacteria forms the "eyes" | |
| Flavor | Nuttier and sweeter due to the presence of acetate and propionic acid |
| The larger the "eyes", the more pronounced the flavor | |
| Varieties | Baby Swiss, Lacy Swiss, Sbrinz, Le Gruyère, Tête de Moine, and Appezeller |
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What You'll Learn
- 'Chääs' and Käse are Swiss-German translations for 'cheese'
- Swiss cheese is a generic term for any variety of cheese resembling Emmental
- Emmental is a medium-hard cheese that originated in the Emmental region of Switzerland
- Swiss cheese is characterised by holes known as 'eyes'
- Sbrinz, one of Europe's oldest cheeses, has been made in central Switzerland for over 2000 years
'Chääs' and Käse are Swiss-German translations for 'cheese'
Switzerland has a rich history of cheesemaking, dating back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the creation of many hard cheeses that Switzerland is now famous for. There are now over 500 varieties of Swiss cheese, including the well-known Emmental, Le Gruyère, and Sbrinz.
When referring to the food in Swiss-German, the word for cheese is "Chääs" or "Käse". An example sentence in Swiss-German could be "De Tom het gern Chäs", which translates to "Tom likes cheese".
Swiss cheese, in the broader sense, refers to any variety of cheese that resembles Emmental, which originated in Switzerland. It is typically a yellow, medium-hard cheese with a distinctive appearance due to the holes, known as "eyes". The larger the eyes in Swiss cheese, the more pronounced its flavour, as larger holes indicate a longer fermentation period.
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In North America, the term Swiss cheese is used generically to describe this style of cheese, regardless of its country of origin.
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Swiss cheese is a generic term for any variety of cheese resembling Emmental
The term "Swiss cheese" is used to describe a range of cheeses produced in various countries, including the United States, Finland, Estonia, and Ireland. These cheeses are sometimes made with pasteurised or part-skim milk, in contrast to the traditional Swiss Emmental, which is made with raw milk. In the United States, the terms Swiss cheese and Emmentaler cheese are often used interchangeably, reflecting the close association between the two.
The history of Swiss cheesemaking dates back thousands of years, with evidence of dairy farming in the region as early as 2500 BC. Over time, Swiss cheesemaking evolved from cottage cheese-like styles to the development of hard cheeses, such as Emmentaler, which has been produced since the 12th century. Weighing up to 265 pounds per wheel, Emmentaler is known for its distinctive large eyes and yellow colour, earning it recognition as one of the most famous Swiss cheeses globally.
Today, Switzerland boasts over 500 varieties of cheese, with new creations constantly emerging. While Emmentaler remains a classic, other notable Swiss cheeses include Sbrinz, a dense and spicy cheese made from raw Swiss Brown cow milk, and Appenzeller, known for its bold flavour and unique maturation process involving herbal brine. The diversity of Swiss cheeses showcases the country's rich dairy heritage and ongoing innovation in cheesemaking.
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Emmental is a medium-hard cheese that originated in the Emmental region of Switzerland
Emmental, also known as Emmenthaler, Emmenthal, or Emmenthaler, is a medium-hard cheese that originated in the Emmental region of Switzerland. The cheese is made from cow's milk and has a pale yellow or creamy colour. It is distinguished by large holes, known as "eyes", which are formed during the fermentation process when bacteria produce carbon dioxide. The size of the holes indicates the length of the maturation period. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavour. This is because a longer fermentation period gives bacteria more time to act.
Emmental is named after the Emme Valley in the German-speaking canton of Bern ("tal" means "valley" in Swiss German). The name Emmenthal is derived from the river Emme and the German word "tal", which means "valley". Switzerland has four national languages and cultures, including French, German, and Italian, which is why the cheese is known by several different names.
The process of making Emmental cheese has remained largely unchanged for centuries, with only minor improvements in processing technology. The first step is to source high-quality raw milk from cows that are grass and hay-fed and have ample space to roam. The milk is then transported to cheese dairies over short distances to ensure freshness and sustainability. Strict quality control measures are implemented, with continuous monitoring to ensure the milk is flawless.
In Switzerland, traditional Emmental cheese must be aged for a minimum of four months to be considered "classic" Emmentaler. "Reserve" Emmentaler is aged for eight months, and Premier cru for 14 months. The cheese is produced in a round shape with a natural rind and aged in traditional cellars. Several varieties of Emmentaler are registered as geographical indications, and the denomination "Emmentaler Switzerland" is protected. However, the term "Emmentaler" is not protected, and similar cheeses are widely available from other countries.
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Swiss cheese is characterised by holes known as 'eyes'
Swiss cheese, specifically varieties such as Emmental, is characterised by holes known as "eyes". These holes are formed by bubbles of carbon dioxide that develop during the cheesemaking process. The gas is produced by bacteria present in the milk, specifically propionic acid bacteria (propionibacteria), including Propionibacterium freudenreichii subsp. shermanii.
The process by which these "eyes" form is quite fascinating. The propionibacteria consume the lactic acid excreted by other bacteria in the cheese, releasing acetate, propionic acid, and carbon dioxide. The carbon dioxide slowly accumulates at weak points in the curd structure, forming the bubbles that create the eyes. The size and number of eyes in Swiss cheese can vary, and larger eyes generally indicate a more pronounced flavour due to a longer fermentation period.
Historically, the presence of holes in Swiss cheese was considered a flaw, and cheesemakers tried to avoid their formation. This perception has changed, and now Swiss cheese without eyes is referred to as "blind". The development of "eyes" in Swiss cheese has also been influenced by modern sanitation practices, which have reduced the presence of debris such as hay dust in the milk, resulting in smaller hole sizes or even "blind cheese".
In 1917, William Clark proposed that the holes in Swiss cheese were caused solely by carbon dioxide released by bacteria. While this theory was widely accepted for almost a century, it was challenged in 2015 by researchers from Agroscope, a Swiss agricultural institute. They suggested that the eyes were actually caused by tiny particles of hay present in the milk, creating weaknesses in the curd structure and allowing gas to form the holes. To address the reduction in hole size due to increased hygiene standards, the Swiss Federal Administrative Court approved the addition of hay flower powder during cheesemaking in 2025.
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Sbrinz, one of Europe's oldest cheeses, has been made in central Switzerland for over 2000 years
Switzerland has a rich history of cheese-making, with evidence of the craft dating as far back as 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of many hard cheeses that the country is now famous for.
One of these hard cheeses is Sbrinz, which is considered one of Europe's oldest cheeses. Sbrinz has been made in central Switzerland for over 2000 years and is a descendant of the cheeses made by Celtic ancestors since the 1st century. It is a very hard cheese, often grated or consumed in small pieces, and sometimes in thin slices. It is made using only full-fat local cow's milk from the Swiss Brown breed, with nearly 160 gallons of milk used to make each 100-pound wheel. The wheels are soaked in brine for 15 days and then aged for at least 16 months, with the full flavour developing after about 24-30 months in storage.
The name Sbrinz is believed to have originated from the town of Brienz in the Bernese Oberland, which was a transportation hub for cheeses from the Oberland and Central Switzerland in the 16th and 17th centuries. Italian purchasers named the cheese "Sbrinz" after this place of origin, and the term spread into Switzerland. Another theory suggests that the name comes from the Lombard dialect word "sbrinzo", which refers to any hard cheese.
Sbrinz is now a "controlled term of origin" (AOC) under the Bundesamt für Landwirtschaft (Federal Office for Agriculture), which specifies the origin of the milk and the processes that must be followed for the cheese to be labelled as Sbrinz. Today, only 42 dairies in central Switzerland make Sbrinz, and it is known for its dense paste full of crunchy tyrosine crystals and a remarkably fudgy texture. It is a versatile cheese, commonly used in Swiss cuisine as a grating cheese for pasta, soups, chowders, risotto, and schnitzels.
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Frequently asked questions
Chääs or Käse.
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland.
The holes in Swiss cheese are called "eyes". Cheese without eyes is known as "blind".
The eyes in Swiss cheese are formed by carbon dioxide, which is released by bacteria during the late stages of cheese production.
