Bushra Griffith
Swiss cheese is made from cow's milk and gets its distinctive holes, smell, texture, and flavor from a combination of bacteria and temperature control during the production process. The type of bacteria and size of holes are key to the flavor of the cheese, with larger holes indicating a stronger flavor. The process of making Swiss cheese involves several steps, including curdling milk, cutting curds, heating and cooling, and soaking the cheese in a brine solution. The bacteria used in the process release carbon dioxide, creating bubbles that form the holes during aging. The aging process also affects the flavor, with longer aging resulting in a more complex taste.
| Characteristics | Values |
|---|---|
| Bacteria | Propionic bacteria, lactic acid bacteria, and lactose-converting bacteria |
| Bacteria Function | Breaks down lactic acid, generates carbon dioxide, creates holes, and adds flavour |
| Milk | Cow's milk |
| Milk Temperature | 30°-32°C |
| Milk Consistency | Gelatinous |
| Curds | Small pieces of curd make harder cheese |
| Stirring | More stirring makes a harder cheese |
| Heating | Higher heating temperatures make a harder cheese |
| Whey | Whey is a waste product that is pumped away and processed into other products |
| Brine | Absorbs salt and releases water and whey |
| Rind | Tight rind with no openings |
| Aging | Longer aging increases flavour complexity |
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Bacteria and flavour
The distinctive holes, smell, texture, and flavour of Swiss cheese are the result of a trio of bacteria mixed with cow's milk. The bacteria found in Swiss cheese are similar to those found in yogurt and milk, and they work with the body's immune system. The three types of bacteria used in the production of Swiss cheese are Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani).
Propionic bacteria break down lactic acid and generate carbon dioxide, which forms the bubbles ("eyes") as the cheese ages. This process is similar to bread dough rising but takes much longer. The longer the cheese is allowed to age, the more complex the flavour gets and the larger the holes become. The propionic acid and acetate produced by the Propionibacterium freundenreichii subsp. shermani bacteria provide the sweet and nutty flavour of Swiss cheese.
The process of making Swiss cheese begins with fresh milk, which is brought in by the truckload multiple times each day. Curds form when the bacteria are combined with milk and heated. These curds are then soaked in brine, a salt and water solution. During this process, the cheese absorbs the salt and releases water, while the bacteria expand and release carbon dioxide, creating the holes that make Swiss cheese famous. The cheese is heated and cooled multiple times throughout the process.
The final cheese should have a tight rind with no openings to harbour moulds. This can be achieved by soaking the cheese in a brine bath, which helps maintain a clean surface during the aging process. The brine solution typically consists of one gallon of water, 2.25 pounds of salt, one tablespoon of calcium chloride (30% solution), and one teaspoon of white vinegar. The cheese is then set in the brine for about 2.5 to 3 hours per pound, with additional salt sprinkled on the top surface.
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Curds and whey
The first step in making cheese is separating milk into two parts: curds (the milk solids) and whey (the liquid left behind). Curds are a byproduct of coagulating milk, a process also known as curdling. Coagulation happens when you add an acid, like lemon juice or vinegar, to dairy. The increase in acidity causes the milk proteins to tangle together into solid masses. This process will also occur naturally if you leave milk out to sour.
Curds form when good bacteria are combined with milk and heated. The milk is poured into a vat and stirred as it is gradually heated. The lactic acid bacteria and rennet are then added to begin the coagulation process. This curdling results in a gelatinous substance. The curds are then cooked and allowed to settle and consolidate into a mass. The whey is then drained, and a plate is placed on top of the curds with a weight on top to help consolidate the warm curd and minimise any mechanical holes in the cheese body. The remaining whey is then removed, and the curd mass is transferred into a cheese mould for draining.
The curd is then soaked in brine, a salt and water solution. During the soaking process, the cheese absorbs the salt and releases water. At the same time, the bacteria expand and release carbon dioxide, which creates the holes that make Swiss cheese famous. The cheese is heated and cooled multiple times throughout the process. The whey leftover from cheesemaking contains, among other things, milk sugar (lactose), milk proteins, minerals, and fat. Sometimes leftover whey is discarded, but it can also be processed into whey cheeses or whey protein supplements.
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Heating and cooling
The production of Swiss cheese starts with fresh milk, which is brought in by farmers twice each day. This milk is then tested and filtered, and if it is not being used to produce unpasteurised cheese, it is gently heated to produce thermised or pasteurised milk. The milk is heated to 63°C to be thermised, and to at least 72°C to be pasteurised.
The milk is then poured into a vat and stirred as it is gradually heated to 30°-32°C. Lactic acid bacteria and rennet are added to begin the coagulation process, resulting in a gelatinous substance. The milk is left to stand for 35-40 minutes, during which time the rennet curdles the milk. The curds are then cut into small pieces with a cheese harp, which can feature wires and/or blades. The size of the curds determines the type of cheese that will be produced—the smaller the curds, the harder the cheese will be. The curds are then stirred and heated, with the temperature depending on the desired water content for the cheese. Harder and extra-hard cheeses are heated to approximately 51-58°C, while soft cheeses are heated to around 35°C. The curds are soaked in brine, a salt and water solution, during which the cheese absorbs the salt and releases water. The bacteria also expand and release carbon dioxide, creating the holes that Swiss cheese is famous for.
The cheese is then heated and cooled multiple times throughout the process. It is ready for processing and inspection when dime-sized holes, known as "eyes" in the industry, are present in a sample. The final product is a cheese with a firm but elastic texture and a nutty and buttery flavour.
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Brine baths
The process of making Swiss cheese typically begins with fresh milk, which is turned into curds. These curds are then soaked in a brine bath, which is a saltwater solution. This step is crucial as it helps protect the cheese from unwanted bacteria and moulds that can affect its quality and shelf life. During the brine bath, the cheese absorbs salt, which inhibits the growth of harmful microorganisms.
Additionally, the brine bath plays a key role in developing the distinct flavour of Swiss cheese. The salt absorbed during the brine bath enhances the taste of the cheese, making it more savoury and complex. This process is known as "brine ageing" and is commonly used for cheeses like Feta, Mozzarella, and Halloumi, resulting in a characteristic salty tang.
One of the most fascinating aspects of the brine bath is its contribution to the formation of holes in Swiss cheese. As the cheese soaks in the brine, bacteria present in the curds expand and release carbon dioxide. This gas creates bubbles, which eventually form the characteristic holes of Swiss cheese. These holes, known as "eyes" in the cheese industry, are considered a hallmark of high-quality Swiss cheese.
The duration of the brine bath can vary depending on the type of cheese being produced. For example, wheels of Le Gruyère, one of the most famous Swiss cheeses, spend approximately 24 hours in saltwater to initiate the maturation process. On the other hand, Sbrinz, a traditional Swiss cheese, is soaked in brine for 15 days before being aged for at least 16 months.
In addition to saltwater brine baths, some Swiss cheeses, like Appenzeller, are treated with herbal brine made from a combination of wine, herbs, spices, and occasionally brandy. This brine is rubbed on the exterior of the cheese wheels as they begin their maturation process, imparting unique flavours and textures.
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Hole formation
The holes in Swiss cheese, known as "eyes", are formed during the production process. The first step in making Swiss cheese is to produce curds by combining good bacteria with milk and heating it. These curds are then soaked in brine, a solution of salt and water. During this process, the cheese absorbs the salt and releases water, while the bacteria expand and release carbon dioxide, creating the holes that Swiss cheese is famous for. The size of the holes is influenced by the amount of gas produced by the bacteria, with larger holes indicating a more full-flavoured cheese.
The type of bacteria used is crucial to the formation of holes and the development of flavour. Propionic bacteria, for instance, break down lactic acid and generate carbon dioxide, forming bubbles as the cheese ages. This process is similar to the rising of bread dough but takes a much longer time. The longer the cheese is allowed to age, the more intricate the flavour becomes, and the larger the holes grow.
The temperature at which Swiss cheese is made also contributes to hole formation. It is produced at a warmer temperature, allowing it to remain softer and facilitating the formation of pockets. Additionally, the curds are stirred and heated to varying degrees depending on the desired hardness of the cheese. The higher the temperature, the harder the cheese will be.
The curds are cut into small pieces using a cheese harp, and the duration of stirring with the harp impacts the size of the curd pieces. Longer stirring results in smaller curds, leading to a harder final cheese due to the reduced water content. The curds are then heated and cooled multiple times throughout the process, further influencing the hole formation and the overall texture of the cheese.
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Frequently asked questions
The holes in Swiss cheese, known as "eyes", are created by bacteria that release carbon dioxide as the cheese ages. The longer the cheese is aged, the more carbon dioxide is released, and the larger the holes become.
Swiss cheese is traditionally made using cow's milk.
Swiss cheese uses a combination of lactic acid bacteria and propionic bacteria.
To make Swiss cheese, milk is heated and mixed with bacteria and rennet to start the curdling process. The curds are then cut into small pieces and stirred as they are gradually heated. The curds are then soaked in a brine solution, where they absorb salt and release water. The cheese is then compressed into a mould and allowed to age.
