Patrick Oconnell
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is made with pasteurized or part-skim milk, unlike the original Swiss cheese made with raw milk. The holes in Swiss cheese, known as eyes, are caused by bacteria consuming the milk's lactic acid and releasing carbon dioxide gas bubbles, which get trapped as the paste hardens. The most famous Swiss cheese is arguably Le Gruyère, which has been produced since the 12th century.
| Characteristics | Values |
|---|---|
| Number of varieties | 500+ |
| Typical production method | Cooked using thermophilic lactic fermentation starters, incubating curd at 45°C or more, then pressed to expel excess moisture |
| Typical ingredients | Cow's milk, Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (P. freudenreichii subsp. shermani) |
| Typical flavor | Nutty, buttery, fruity, subtly sweet, faintly acidic |
| Typical texture | Firm but elastic, gooey, slick, stretchy, and runny when melted |
| Typical color | Yellow |
| Typical hardness | Medium-hard |
| Typical hole characteristics | Presence of holes known as "eyes"; cheese without holes is known as "blind" |
| Hole formation | Propionibacterium consumes lactic acid and releases carbon dioxide gas bubbles, which get trapped as the paste hardens; another theory attributes hole formation to specks of hay in milk |
| Typical weight | 200-265 pounds per wheel |
| Notable varieties | Emmentaler, Le Gruyère, Raclette du Valais, Tête de Moine, Baby Swiss, Lacy Swiss |
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What You'll Learn
- Swiss cheese is made with raw cow's milk, while non-Swiss versions are made with pasteurized or part-skim milk
- The holes in Swiss cheese are caused by bacteria consuming lactic acid and releasing carbon dioxide gas
- The term Swiss cheese is a generic name for any variety of cheese resembling Emmenthal, which has a semihard texture and distinctive holes
- Swiss cheese is often imitated, but the American versions tend to have a milder flavor and a lighter price tag
- Swiss cheese is classified as a Swiss-type or Alpine cheese, and it is cooked using thermophilic lactic fermentation starters
Swiss cheese is made with raw cow's milk, while non-Swiss versions are made with pasteurized or part-skim milk
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. While the term "Swiss cheese" is often used to refer to the mass-produced variety commonly found in North America, the traditional Swiss cheese made in Switzerland is crafted from raw cow's milk. This raw milk gives Swiss cheese its distinctive range of flavours, from nutty to fruity to subtly sweet and faintly acidic, depending on its maturity.
In contrast, non-Swiss versions of Swiss cheese, such as the American-produced varieties, are typically made with pasteurized or part-skim milk. Pasteurization is a process of heating milk to a specific temperature to destroy bacteria and has become a standard practice in the dairy industry to improve milk safety. However, by using pasteurized milk, these non-Swiss versions of Swiss cheese lose some of the complex flavours and aromas found in the traditional Swiss cheese made with raw milk.
One of the most famous Swiss cheeses is Le Gruyère, which has been produced in the Fribourg canton of Switzerland since the early 12th century. Authentic Gruyère is made from raw cow's milk, with evening milk being skimmed and left overnight to settle before being mixed with full-fat milk collected in the morning. This traditional process contributes to the unique flavour and texture of Gruyère, making it slightly sweeter and more buttery than other Swiss cheeses.
Another notable Swiss cheese is Emmentaler, which has been crafted in the Emme Valley of the Bern canton since the 12th century. Weighing up to 265 pounds per wheel, Emmentaler is recognized worldwide for its large "eyes" or holes that develop during maturation. While Emmentaler made outside of Switzerland may use pasteurized milk, traditional Swiss Emmentaler uses raw cow's milk, contributing to its deeper flavours of hazelnuts and brown butter.
While the use of raw milk in Swiss cheese production may raise food safety concerns, Switzerland has strict regulations and standards for its dairy industry. The Appellation d'origine protégée (AOP) standards in Switzerland govern various aspects of cheese production, including the permitted breeds of cows, pastures, locations, methods of making, and maturation periods. These stringent standards help ensure the safety and quality of Swiss cheese made with raw milk.
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The holes in Swiss cheese are caused by bacteria consuming lactic acid and releasing carbon dioxide gas
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. The term does not imply that the cheese is made in Switzerland, and Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
The holes in Swiss cheese, also known as "eyes", are caused by bacteria consuming lactic acid and releasing carbon dioxide gas. This process occurs during the late stages of cheese production, when propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide gas forms bubbles that get trapped as the cheese paste hardens, leaving behind the characteristic holes in Swiss cheese.
The presence of holes in Swiss cheese has long been a topic of interest, with theories circulating for over a century. One popular theory suggests that the holes are caused by bacteria consuming lactic acid and releasing carbon dioxide. However, a formal study by the Swiss Agroscope Institute for Food Sciences in 2015 challenged this idea and proposed an alternative explanation. According to the study, the holes are caused by specks of hay that inadvertently fall into the milk bucket and weaken the structure of the curd, resulting in the formation of holes during the cheese-making process.
It is important to note that not all Swiss-type cheeses have holes, and those that do vary in the size and number of holes. The formation of holes is influenced by various factors, including the production conditions, the type of bacteria present, and the cheesemaking techniques employed. While the holes in Swiss cheese may have been considered flaws in the past, the 19th-century makers of Emmental cheese embraced them as a unique characteristic, contributing to the cheese's popularity.
Overall, the holes in Swiss cheese are a distinctive feature that sets it apart from other cheeses. The combination of bacterial activity and cheesemaking techniques results in the formation of carbon dioxide gas bubbles, which create the characteristic "eyes" in Swiss cheese.
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The term Swiss cheese is a generic name for any variety of cheese resembling Emmenthal, which has a semihard texture and distinctive holes
The term "Swiss cheese" is a generic name for any variety of cheese resembling Emmenthal, which has a distinctive semihard texture and holes. It is also known as Swiss-type or Alpine cheese. The name does not imply that the cheese is made in Switzerland, although the original Swiss cheese is. The holes in Swiss cheese, known as "eyes", are caused by carbon dioxide gas bubbles released by bacteria consuming the milk's lactic acid. These holes range from pea-sized to walnut-sized.
The production of Swiss cheese involves using thermophilic lactic fermentation starters, incubating the curd at high temperatures of 45°C or more, and then pressing it to expel excess moisture. This process results in a firm yet elastic texture. The flavour of Swiss cheese is not sharp, acidic, or salty but rather nutty and buttery. When melted, it becomes gooey, slick, stretchy, and runny.
The United States Department of Agriculture (USDA) uses the terms Swiss cheese and Emmentaler cheese interchangeably. However, the cheese commonly found in U.S. grocery stores labelled as "Swiss cheese" does not have the same character as true Emmenthal. American versions of Swiss cheese tend to have a milder flavour and a lighter price tag. They are also made with pasteurized milk or part-skim milk, while the original Swiss cheese is made with raw milk.
Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. They have smaller holes and a milder flavour than traditional Swiss cheese.
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Swiss cheese is often imitated, but the American versions tend to have a milder flavor and a lighter price tag
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. While the original Swiss cheese is made with raw milk, American versions tend to use pasteurized milk or follow U.S. law by aging the unpasteurized cheese at least 60 days.
The American-produced Swiss cheese is an imitation of true Swiss cheese, but with a milder flavor and a lighter price tag. The variety commonly found in U.S. grocery stores labeled as "Swiss cheese" does not have the character of a true Swiss cheese. The holes in the American versions tend to be more consistent in size, and there is no rind. The flavor of American Swiss cheese is also milder and less complex than its Swiss counterpart, which can range from nutty to fruity to subtly sweet and faintly acidic depending on its maturity.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. These cheeses are designed to mimic the appearance and texture of traditional Swiss cheeses, such as Emmentaler and Gruyère, which are known for their distinctive "eyes" or holes.
While the American versions may be more affordable and accessible, they lack the depth of flavor and complexity found in traditional Swiss cheeses. The generic nature of American Swiss cheese allows for wider distribution and a more consistent product, but it also results in a milder flavor profile that may not satisfy those seeking the authentic taste of Switzerland.
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Swiss cheese is classified as a Swiss-type or Alpine cheese, and it is cooked using thermophilic lactic fermentation starters
Swiss cheese is a generic term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese, and it is cooked using thermophilic lactic fermentation starters.
The term "Swiss cheese" does not imply that the cheese is made in Switzerland, as it is now produced in many countries, including the United States, Finland, Estonia, and Ireland. However, the original Swiss cheese from Switzerland is made with raw milk, while some other versions are made with pasteurized or part-skim milk.
Swiss-type cheeses are technically "cooked" cheeses, made using thermophilic lactic fermentation starters. This involves incubating the curd at a high temperature of 45°C or more, and then pressing the cheese to expel excess moisture. This group of cheeses is also known as "cooked pressed cheeses" or "fromages à pâte pressée cuite" in French.
The Alpine cheesemaking process, which Swiss-type cheeses follow, was introduced by local monasteries in the Po Valley starting in the 11th century. The process involves cutting the curd into small particles to facilitate whey expulsion and then cooking the curds at high temperatures to reduce moisture content. The low acidity and salt levels in Swiss-type cheeses promote the growth of specific bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces carbon dioxide gas and leads to the formation of holes or "eyes" in the cheese.
While most varieties of Swiss-type cheeses have few or no eyes, Emmental cheese is known for its distinctive large holes. The generic Swiss cheese commonly found in North America is similar in appearance to Emmenthal but with a milder flavor and a lighter price tag.
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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. It is classified as a Swiss-type or Alpine cheese. Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss-type cheeses are "cooked" using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are then pressed to expel excess moisture, which is why they are also called "cooked pressed cheeses". The curds are cut into small particles to facilitate whey expulsion and then cooked at high temperatures to reduce moisture content. The low acidity and salt in Swiss-type cheeses help in the growth of particular bacteria, which produce gases, including carbon dioxide, that create the holes or "eyes" in the cheese.
Swiss cheese ranges in flavor from nutty to fruity to subtly sweet and faintly acidic, depending on its maturity. It is not sharp, acidic, or salty, but rather nutty and buttery. When melted, it becomes gooey, slick, stretchy, and runny.
