Andy Montoya
Swiss cheese is known for its distinctive holes, smell, texture, and flavor. The process of making Swiss cheese begins with fresh milk, which is gradually heated and stirred. Lactic acid bacteria and rennet are added to start the coagulation process, resulting in curds. These curds are then cut into small pieces, determining the type of cheese they will become – smaller pieces result in harder cheese. The curds are then stirred and heated again, with higher temperatures leading to harder cheese. The curds are then soaked in a brine solution, absorbing salt and releasing water. During this process, bacteria release carbon dioxide, creating the characteristic holes in Swiss cheese. The cheese is then poured into moulds, compressed, and shaped. The final product is a delicious and unique cheese, beloved by many!
| Characteristics | Values |
|---|---|
| Flavor | A pleasing and desirable characteristic Swiss cheese flavor, consistent with the age of the cheese, and free from undesirable flavors. |
| The cheese may possess flavors such as barny, fruity, metallic, old milk, onion, rancid, sour, weedy, whey-taint, yeasty, acid, bitter, feed, flat, and utensil to a slight degree. | |
| Body | Uniform, firm, and smooth. The cheese may possess a slight weak body. |
| Eyes and texture | Well-developed round or slightly oval-shaped eyes. The majority of the eyes shall be 3/8 to 13/16 inch in diameter. |
| The cheese may possess eye characteristics such as dead eyes, dull, frog mouth, one-sided, overset, rough, shell, underset, and uneven to a slight degree. | |
| The cheese may possess texture characteristics such as gassy, splits, sweet holes, checks, picks, and streuble to a slight degree. | |
| Rind | Sound, firm, and smooth, providing good protection to the cheese. |
| The surface of the cheese may exhibit mold to a very slight degree, but there shall be no indication that mold has penetrated the interior. | |
| Rindless | Blocks of Swiss cheese should be reasonably uniform in size and well-shaped. |
| The wrapper or covering shall adequately and securely envelop the cheese, be neat, unbroken, and fully protect the surface of the cheese, but may be slightly wrinkled. | |
| Color | Natural, attractive, and uniform. The cheese shall be white to light yellow in color. |
| Moisture content | Not more than 41% |
| Milkfat content | Solids contain not less than 43% of milkfat |
| Age | Not less than 60 days old |
| Production | Typical annual production of Swiss cheese in the United States is approximately 330 million pounds (150 kt). |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Origin | Emmental region of Switzerland |
Explore related products
What You'll Learn
- Bacteria and flavour: Swiss cheese gets its flavour and holes from a trio of bacteria
- Curds: Curds are formed when good bacteria and milk are combined and heated
- Eyes: The dime-sized holes in Swiss cheese are called eyes
- Rennet: Rennet curdles milk and helps the cheese mature
- Whey: Whey is a waste product from the cheesemaking process
Bacteria and flavour: Swiss cheese gets its flavour and holes from a trio of bacteria
Swiss cheese, also known as Emmental cheese, is a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. It is known for its distinctive holes, known as "eyes", and its nutty and sweet flavour. The cheese is produced using three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani).
The holes in Swiss cheese are formed by the activity of these bacteria. In the late stages of cheese production, the propionibacteria consume the lactic acid produced by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms small bubbles that slowly develop into the eyes of the cheese. The size of the holes can vary, with some cheeses having large holes and others having smaller ones.
The bacteria also contribute to the flavour of Swiss cheese. The acetate and propionic acid produced by the propionibacteria give the cheese its characteristic nutty and sweet taste. The flavour of Swiss cheese can vary depending on its age, with older cheeses developing a deeper, more intense flavour. The cheese may also exhibit slight flavours of acid, bitter, feed, flat, or utensil notes.
In addition to the bacteria, the flavour of Swiss cheese is influenced by the diet of the cows from which the milk is obtained. Dairy farmers in the Emmental region are particular about what they feed their cows, as they understand that the diet affects the final flavour of the cheese. During the summer months when cows can graze, they feed on natural herbs, which contribute to the sweet cream and hazelnut aromas found in the cheese.
The texture of Swiss cheese is uniform, firm, and smooth, with a sound and protective rind. The colour of the cheese is white to light yellow, and it has a moisture content of up to 41%. Swiss cheese is typically at least 60 days old and conforms to strict standards for quality and safety.
The Ultimate Guide to Nurturing Your Swiss Cheese Monstera
You may want to see also
Curds: Curds are formed when good bacteria and milk are combined and heated
Swiss cheese is made by combining good bacteria and milk, which are then heated to form curds. This process involves bringing in fresh milk, which is then mixed with bacteria similar to those found in yoghurt and heated. This mixture of bacteria and milk produces curds, which are then soaked in brine, a solution of salt and water. During this process, the cheese absorbs salt and releases water, while the bacteria expand and release carbon dioxide, creating the distinctive holes in Swiss cheese. The cheese is heated and cooled multiple times.
The curds are formed by adding rennet to the milk, which curdles it and helps the cheese to mature. The milk is stirred as it is gradually heated, and lactic acid bacteria and rennet are added to begin the coagulation process, resulting in a gelatinous substance. The milk is then left to stand for 35-40 minutes, during which time the rennet curdles the milk. The amount of rennet added depends on the desired consistency of the curds, with more rennet resulting in harder cheese.
Once the curds have formed, they are cut into small pieces using a cheese harp, which can have wires or blades. The size of the curd pieces determines the texture of the final cheese, with smaller pieces resulting in a harder cheese. The curds are then stirred and heated, with the temperature depending on the desired water content and texture of the cheese. As the curds are heated and stirred, they contract and separate from the whey, which is a green liquid that is considered a waste product in cheesemaking.
The curds are then poured into perforated moulds, allowing the whey to escape and the cheese to take on a specific shape. The moulds are compressed to remove any remaining liquid, and the cheese is then soaked in a brine bath, absorbing salt and releasing whey. This process of heating, stirring, and soaking the curds is crucial to developing the unique texture, flavour, and appearance of Swiss cheese.
Swiss Cheese and Whey: What's the Deal?
You may want to see also
Eyes: The dime-sized holes in Swiss cheese are called eyes
The holes in Swiss cheese are called "eyes". Swiss cheese, also known as Emmental cheese, is a yellow, medium-hard cheese that originated in the Emmental region of Switzerland as early as the 14th century. It is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
The eyes in Swiss cheese are created by adding gram-positive bacteria to the starter culture. 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). In the late stages of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release carbon dioxide gas, which forms the bubbles that create the eyes. The majority of the eyes should be 3/8 to 13/16 inch in diameter, or about the size of a dime.
The eyes of Swiss cheese are a distinctive feature that contributes to its unique appearance. The cheese is known for its large holes, which make each slice visually stimulating. The presence of eyes differentiates Swiss cheese from blind cheese, which is cheese without holes.
The size and development of the eyes in Swiss cheese have been influenced by modern sanitation practices. A hypothesis proposed by Swiss researchers in 2015 suggests that the elimination of debris such as hay dust in the milk may have contributed to reduced hole size in Swiss cheeses.
The flavor of Swiss cheese is also influenced by the bacteria used in its production. The propionic acid and acetate produced by the bacteria give Swiss cheese its characteristic sweet and nutty flavor. The flavor of Swiss cheese should be pleasing and consistent with the age of the cheese, and it may possess slight notes of barny, fruity, metallic, or other flavors.
Five Guys' Secret Swiss Cheese Menu
You may want to see also
Explore related products
Rennet: Rennet curdles milk and helps the cheese mature
Swiss cheese is made from cow's milk, bacteria, salt, and rennet. Rennet is a group of enzymes that act on proteins in milk. It is derived from the stomachs of ruminant animals. In a ruminant's stomach, rennet curdles milk for easier digestion. Rennet serves the same purpose in cheesemaking: it triggers coagulation, or the curdling process, transforming liquid milk into solid curds. Rennet is added to milk that has been gently heated to produce thermised or pasteurised milk. The mixture is then left to stand for 35-40 minutes, during which time the rennet curdles the milk. The curds are then cut into small pieces, which determines the type of cheese that will be produced—the smaller the pieces, the harder the final cheese. The curds are then stirred and heated, and the higher the desired water content for the cheese, the more it is heated. The curds are stirred and heated until the cheese reaches the desired level of solidity. The cheese is then poured into a mould, and the whey is allowed to escape. The cheese is compressed to remove additional liquid and then soaked in a brine solution, during which time the cheese absorbs the salt and releases water.
Moss Poles: Essential Support for Swiss Cheese Plants?
You may want to see also
Whey: Whey is a waste product from the cheesemaking process
Cheesemaking, an ancient and intricate craft, inevitably generates whey as a byproduct. Whey is the liquid that remains after milk has been curdled and strained during the cheese-crafting process. In the context of Swiss cheese production, which involves the crafting of mild, nutty, and subtly sweet varieties like Emmentaler and Gruyère, the management and disposal of whey pose significant challenges for cheesemakers.
Whey is created when milk, typically from cows or goats, is coagulated using bacterial culture and rennet, a complex mixture of enzymes. The addition of these coagulants causes the milk to separate into solid curds and liquid whey. While the curds are carefully cut and stirred, eventually forming the foundation of the cheese, the whey is left behind as a pale green or yellow liquid. This whey contains lactose, vitamins, minerals, and proteins, but its high acidity and water content make it unsuitable for human consumption in its raw form.
In the traditional crafting of Swiss cheese, the large quantity of whey produced relative to the cheese yield has historically been considered a waste product. Disposing of whey responsibly is crucial to avoid environmental pollution, as improper disposal can lead to the contamination of water bodies and soil degradation. Modern advancements in sustainability practices have led to innovative solutions, where whey is increasingly being repurposed for various applications.
One common approach to managing whey is to treat it as a valuable resource for animal feed. Whey can be dried and mixed with other ingredients to create a nutritious feed for livestock, especially pigs and poultry. This practice not only reduces waste but also provides a cost-effective source of protein and energy for farm animals. Additionally, whey can be further processed to create whey protein concentrates and isolates, which find applications in the health and fitness industries as supplements.
Another emerging use for whey is in the production of biofuels and biogas. Through specialized treatment processes, whey can be converted into ethanol, a type of biofuel, providing an alternative energy source. Additionally, the organic matter in whey can be anaerobically digested to produce biogas, which can be used for heat and electricity generation. These applications contribute to the development of a more circular economy and help reduce the environmental footprint of the dairy industry.
While whey has long been considered a waste product, the evolving landscape of sustainability and resource management is paving the way for innovative solutions. By exploring diverse applications for whey, cheesemakers can contribute to environmental conservation efforts, improve production efficiency, and enhance the overall sustainability of the Swiss cheese-crafting process. These developments underscore the dynamic nature of the dairy industry's commitment to responsible practices.
Cheese in Swiss: A Guide to Saying it Right
You may want to see also
Frequently asked questions
Swiss cheese is made by adding lactic acid bacteria and rennet to milk, which is then heated and stirred. This mixture is then curdled and cut into small pieces, determining the type of cheese it will become. The curds are then stirred and heated, affecting the water content of the cheese. The cheese is then poured into a mould with holes in the base, allowing the whey to escape.
The holes in Swiss cheese, known as "eyes", are caused by the release of carbon dioxide by bacteria as the cheese absorbs salt during the brine bath. The size of the holes depends on the bacteria used and the temperature at which the cheese is made, with warmer temperatures allowing for larger holes.
Swiss cheese is typically made using cow's milk, although it can also be made with goat's or sheep's milk.
The texture of Swiss cheese can vary from soft to hard, depending on the size of the curd pieces and the temperature at which the curds are heated.
Swiss cheese has a mild, nutty flavour that is influenced by the bacteria used during production. The larger the holes in the cheese, the more flavourful it tends to be.
