Bushra Griffith
Swiss cheese is made from fresh milk, supplied by farmers to creameries twice a day. The milk is heated, and bacteria and rennet are added to curdle it. The curds are then dried out by slowly increasing the heat. The cheese is then pressed into moulds, and the whey is drained off. The cheese is then placed in a brine bath, where it absorbs salt and releases more whey. The cheese is then moved to an ageing space, where holes develop. The cheese is turned daily to ensure even moisture distribution and hole size. Finally, the cheese undergoes testing for hole formation, quality, taste, and external appearance.
How Swiss Cheese is Made Step-by-Step
| Characteristics | Values |
|---|---|
| Type of Milk | Cow's milk |
| Milk Temperature | 84°F (86°F for raw milk with higher fat) |
| Bacteria Used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Rennet Source | Stomach lining of calves, goats or lambs, bacteria cultures, plants |
| Moulds | Perforated |
| Brine Bath Temperature | 15°C |
| Brine Bath Salt Content | 22% |
| Brine Bath Time | Few hours to two days |
| Aging Space Temperature | 65-70°F |
| Aging Space Moisture | 80% |
| Aging Space Time | 3-4 weeks for hole development, 2-3 weeks for smaller holes |
| Cold Room Temperature | 45-50°F |
| Cold Room Moisture | 85% |
| Cold Room Time | One month or more |
Explore related products
What You'll Learn
Milk is heated to 84°F (86°F for raw milk)
Swiss cheese is made from fresh milk, usually cow's milk, supplied by farmers to creameries twice a day. The first step in making Swiss cheese is to heat the milk to 84°F (86°F for raw milk with higher fat content). This is done by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly and stir it well to ensure even heating.
Once the milk reaches the target temperature, the culture can be added. This includes calcium chloride and propionic shermanii, with the amounts adjusted based on the type of milk used. To prevent the powder from caking and sinking in clumps, sprinkle it over the milk's surface and allow about two minutes for it to rehydrate before stirring it in.
After the culture is added, the milk is ready for the next steps in the cheesemaking process, which include curdling, moulding, and brining. The cheese is then aged, during which holes form due to gas-forming bacteria, contributing to the characteristic texture and appearance of Swiss cheese.
Overall, the process of heating the milk to the correct temperature is a crucial initial step in Swiss cheese production, ensuring the milk is prepared accurately for the subsequent cheesemaking stages.
Guinness Cheese: Brewing a Tasty Irish Treat
You may want to see also
Culture is added to the milk
Swiss cheese is made from fresh milk, supplied by farmers to creameries twice a day. The majority of Swiss cheese is made using cow's milk, although there are over 700 varieties of Swiss cheese.
Once the milk reaches a temperature of 84°F (86°F if using raw milk with higher fat), the culture is added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.
The culture used in Swiss cheese is a combination of bacteria that were naturally present in milk some 40 years ago and have since been cultivated by Agroscope Liebefeld-Posieux. 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. Shermanii).
After the culture is added, the milk is slowly heated to 102°F by slowly adding hot water at 130°F to the curds. This is done in several steps, with stirring in between, until the curds reach a final dryness. The curds are then checked for proper dryness and examined to ensure that enough moisture has been removed.
Goldfish Cheese: What's the Secret Ingredient?
You may want to see also
Rennet is added to curdle the milk
Swiss cheese is made from fresh milk, supplied by farmers to creameries twice a day. The milk is heated to 84°F (86°F if using raw milk with a higher fat content). Once the milk is at the right temperature, a culture is added, along with rennet. Rennet is added to curdle the milk. Rennet is sourced from the stomach lining of young calves, or sometimes young goats or lamb stomachs. It can also be sourced from special bacterial cultures or, rarely, from plants such as cardoon thistle or solanum dobium. Only a few grams of rennet are needed to curdle around 1,000 litres of milk.
After the rennet is added, the mixture is carefully stirred, and then around one-third of the whey is removed. This slows down the bacteria and acid production and creates the elastic texture found in Swiss cheese. The curds are then dried out by slowly increasing the heat to 102°F. This is done by slowly adding hot water to the curds. The curds are stirred, and more water is added until the desired temperature is reached. The final water addition should equal the whey that was removed. The curds are then slowly stirred for 30-40 minutes to ensure they are properly dry.
The pressing for this cheese is minimal, as a pre-press has already been done under the whey in the vat to consolidate the cheese body. The cheese is then pressed at about two times its weight and turned and re-wrapped at one-hour intervals. The weight is increased after about one to one-and-a-half hours if needed for a smooth surface. The cheese is kept warm during this period at 75-80°F for a total pressing time of five hours. It is then moved to a cooler space of 52-56°F to rest for eight to ten hours.
The cheese is then moved to an ageing space of 65-70°F and 80% moisture for three to four weeks to develop holes. The cheese is turned daily to help even out the moisture, which affects the hole sizes and distribution. The cheese may be waxed at this point or simply dry-brushed periodically for a natural rind. It is then moved to a cold room of 45-50°F and 85% moisture for a month or more for flavour development.
Quark Cheese: How is it Made?
You may want to see also
Explore related products
The cheese is pressed and re-wrapped in cloth
Once the cheese has reached the desired level of solidity, it is time to press it. The cheese is first pressed at about two times its weight, which is approximately 8-10 lbs. After one hour, the cheese is turned and re-wrapped in press cloth. If needed, the weight can be increased after 1-1.5 hours to achieve a smooth surface. The weight can go up to 20-25 lbs. It is important to keep the cheese warm at 75-80°F during the total press time of 5 hours.
At the end of the pressing process, the cheese should have reached its final acidity. It is then moved to a cooler space of 52-56°F to rest for 8-10 hours. It is crucial that the cheese does not develop excessive acid, as this will hinder the growth of gas-forming bacteria. The cheese is then moved to an aging room at 65-70°F and 80% moisture for 3-4 weeks to develop holes. Smaller holes can be achieved in 2-3 weeks. During this time, the cheese should be turned daily to distribute moisture evenly, which will impact hole size and distribution. The cheese may be waxed or dry-brushed periodically for a natural rind.
For flavor development, the cheese is then moved to a cold room at 45-50°F and 85% moisture for at least a month. This step allows the cheese to develop its distinctive flavor. The cheese is then ready for testing, which includes inspections of hole formation, quality, taste, and external appearance. Once it passes these tests, the Swiss cheese is ready to be sold and enjoyed!
Cheese Strings: Plastic or Not?
You may want to see also
The cheese is placed in a brine bath
After the cheese has been pressed into its moulds and the whey has been drained, the cheese is placed in a brine bath. This is a crucial step in the cheesemaking process, as it helps to remove any remaining whey from the cheese and also imparts a salty flavour. The brine bath is a solution of water and salt, with a salt content of around 22% and a temperature of approximately 15 °C. The high salt concentration helps to draw out the whey, and the cheese will float in this bath, absorbing the salt and releasing whey. The length of time the cheese spends in the brine bath depends on its size, with smaller cheeses staying in the bath for a few hours and larger ones remaining for up to two days. During this time, a rind forms on the cheese, and its flavour becomes more intense.
The brine bath is carefully controlled to ensure the optimal temperature and salt content for the cheese. The temperature of the brine bath is maintained at a cool 15 °C, which helps to slow down the activity of the bacteria in the cheese. This, in turn, gives the bacteria time to produce gas, which results in the formation of holes in the cheese. The size of the holes can be controlled by adjusting the temperature and humidity of the ageing room, with higher temperatures and humidity resulting in larger holes.
After the brine bath, the cheese is moved to a cold room for flavour development. This is a carefully controlled environment, with a temperature of 45-50 °F and 85% moisture. The cheese will remain in this cold room for a month or more, allowing its flavour to mature and intensify. This step is crucial in developing the characteristic flavour of Swiss cheese, which is beloved by many.
The cheesemaking process is a delicate balance of science and craft, requiring expertise, dexterity, and precision. Each step, from the brine bath to the ageing process, plays a vital role in shaping the final character and quality of the cheese.
Dollar Tree Cheese: What's in the Ingredients List?
You may want to see also
