Kamil Perry
Swiss cheese is a term used to refer to 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, and there are more than 500 varieties of Swiss cheese made each year. Swiss cheese is typically measured in pounds, with the annual production of Swiss cheese in the United States being approximately 330 million pounds. The term Swiss cheese can also refer to the distinctive appearance of the cheese, which is riddled with holes known as eyes.
| Characteristics | Values |
|---|---|
| Annual production in the US | 330 million pounds (150 kt) |
| Bacteria used in production | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Texture | Medium-hard |
| Colour | Yellow |
| Type of milk used | Raw milk, pasteurized milk, part-skim milk, full-fat milk, low-fat milk |
| Flavour | Nutty, sweet, buttery |
| Production technique | Thermophilic lactic fermentation starters, curd incubation at 45°C or higher, pressing to expel excess moisture |
| Hole characteristics | Riddled with holes ("eyes") or "blind" (no holes) |
| Examples | Emmental, Baby Swiss, Lacy Swiss, Le Gruyère, Sbrinz, Tête de Moine |
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What You'll Learn
Swiss cheese varieties
Swiss cheese is a broad term used to describe any variety of cheese that resembles Emmental, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss-type cheeses are technically "cooked", meaning they are made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are later pressed to expel excess moisture, so they are also described as "cooked-pressed cheeses". Most Swiss-type cheeses have few to no holes, or "eyes", and have a firm but elastic texture with a nutty and buttery flavour.
There are more than 500 varieties of Swiss cheese made each year. Here are some of the most notable:
Emmentaler is made from raw cow's milk in the Emme Valley in the canton of Bern, where it has been produced since the 15th century.
Le Gruyère is named for the walled city in the Fribourg canton and has been produced since the early 12th century. It is made from raw cow's milk, with skimmed evening milk mixed with full-fat morning milk.
Appenzeller has been made for over 700 years in the Appenzellerland region of northeast Switzerland. The cheese is formed, cut, and reheated to remove moisture, then cooked and pressed before being kept in maturing caves for 7-12 months. The secret to its bold, spicy flavour is the herbal brine of wine, herbs, spices, and occasionally brandy that is rubbed on the exterior as maturation begins.
Sbrinz has been made in central Switzerland for over two millennia and is considered one of Europe's oldest cheeses. It is made from raw Swiss Brown cow's milk, 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, resulting in a dense paste with crunchy tyrosine crystals and a fudgy texture.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses, with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk.
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How Swiss cheese gets its holes
The holes in Swiss cheese, also known as "eyes", are formed by the release of carbon dioxide during the late stages of cheese production. 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 later stages of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop into the eyes. The size of the holes has decreased over time due to modern sanitation methods that have eliminated debris such as hay dust in the milk.
Swiss cheese generally refers to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in the German-speaking canton of Bern, Switzerland. The term is now used more generically and does not always imply that the cheese is made in Switzerland. Swiss-type cheeses are typically "cooked", meaning they are made using thermophilic lactic fermentation starters and incubated at high temperatures of 45°C or more. They are then pressed to expel excess moisture, resulting in a firm yet elastic texture.
While Emmental cheese typically has large holes, most Swiss-type cheeses have few to no holes, or smaller holes. Baby Swiss and Lacy Swiss are two American varieties of Swiss cheese with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk.
Switzerland has a long history of cheesemaking, dating back to around 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved, with the introduction of rennet in the 15th century leading to the creation of many of the hard cheeses Switzerland is known for today. There are now over 500 varieties of Swiss cheese produced annually, including well-known varieties such as Le Gruyère, Tête de Moine, and Sbrinz, in addition to the traditional Emmentaler.
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Swiss cheese production
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. They are later pressed to expel excess moisture, which is why they are also described as "cooked pressed cheeses". Most varieties have few holes or "eyes", or the holes are much smaller than those found in some Emmental cheeses.
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 a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes". The acetate and propionic acid give Swiss its nutty and sweet flavor.
Switzerland has a long history of cheesemaking, dating back to around 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved, with the introduction of rennet in the 15th century leading to the creation of many of the hard cheeses the country is renowned for. From 1914 until 1999, the Cheese Union controlled all aspects of cheese production, marketing, and export. Since the disbandment of the organization, cheesemakers have been free to create new cheeses in addition to traditional ones, leading to an explosion of new varieties. Today, there are more than 500 varieties of Swiss cheese made each year.
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Swiss cheese in the US
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. 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. The United States Department of Agriculture (USDA) uses the terms Swiss cheese and Emmentaler cheese interchangeably.
In the United States, Swiss cheese is typically made with pasteurized or part-skim milk, while the original Swiss cheese from Switzerland is made with raw milk. The typical annual production of Swiss cheese in the United States is approximately 330 million pounds (150 kt). There are several varieties of American Swiss cheeses, including Baby Swiss and Lacy Swiss. Both of these varieties have small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk.
Swiss cheese gets its distinctive holes, known as "eyes", from the production process. 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). During a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that create the "eyes". The acetate and propionic acid give Swiss cheese its nutty and sweet flavour.
While Swiss cheese in the United States is often made with pasteurized or part-skim milk, some American cheesemakers produce Swiss-style cheeses using raw milk. These cheeses are typically aged for several months to develop their flavour and texture. Some American cheesemakers also experiment with different milk sources, such as full-fat cow’s milk, to create unique varieties of Swiss-style cheese.
Swiss cheese is a versatile ingredient in American cuisine. It is commonly used in sandwiches, grilled cheese, and other melted cheese dishes. It is also a popular choice for cheese plates and snacks. Swiss cheese is often paired with fruits such as apples or pears, as well as nuts and honey. It can also be used in cooking, adding a creamy texture and nutty flavour to dishes such as macaroni and cheese, casseroles, and quiches.
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Swiss cheese taste
Swiss cheese is a variety of cheese that originated in Switzerland and is known for its distinctive appearance, with blocks or rounds riddled with holes known as "eyes". The term "Swiss cheese" is now used more generically for any cheese that resembles Emmental, a medium-hard, yellow cheese. Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland, and there are regional variations, including Baby Swiss and Lacy Swiss, which are American Swiss cheeses with small holes and a mild flavour.
The taste of Swiss cheese is a harmonious blend of various elements, with a flavour profile that ranges from mild sweetness to nutty undertones and a hint of tanginess. The subtle, nutty and earthy notes are reminiscent of roasted nuts, adding depth and character to the cheese. The maturation process, known as affinage, is a key stage in Swiss cheese-making, with the cheese benefiting from extended aging, which can last for several months. This aging process allows the flavours to mature and intensify, contributing to the nuanced taste that enthusiasts of Swiss cheese appreciate.
The texture of Swiss cheese is also an important part of the sensory experience, offering a delightful balance between creamy and firm. The interaction between the smoothness and the occasional small, crystalline crunches adds depth and complexity to the overall sensory experience. While Swiss cheese may not be known for its pungency, it does have a mild yet distinctive fragrance that enhances the tasting journey.
The distinct flavour and texture of Swiss cheese are influenced by traditional cheese-making techniques passed down through generations, dating back to the 14th century. The precise balance of curdling and draining, as well as the formation of curds, play a crucial role in shaping the final product. Additionally, the geographical characteristics of Switzerland itself contribute to the unique taste of Swiss cheese.
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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 Switzerland.
The holes in Swiss cheese are called "eyes". Cheese without eyes is known as "blind".
Three types of bacteria are used in the production of Swiss cheese. In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release carbon dioxide gas, which slowly forms the bubbles that develop the "eyes".
Swiss cheese can be measured in cups or pounds. One pound of shredded Swiss cheese is approximately equal to 2 cups.
