Kamil Perry
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. It is characterized by its yellow colour and holes, known as eyes, formed by the release of carbon dioxide during production. Swiss cheese is produced in several countries, including the United States, Finland, Estonia, and Ireland, and has given rise to many varieties, including Baby Swiss and Lacy Swiss. The process of making Swiss cheese involves the use of specific bacteria, temperature control, and brining to achieve its distinctive texture, holes, and flavour.
| Characteristics | Values |
|---|---|
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Milk type | Raw milk, pasteurized milk, part-skim milk, whole milk, low-fat milk, full-fat cow's milk |
| Flavor | Buttery, nutty, creamy, sweet, salty, sharp, tangy, spicy |
| Texture | Medium-hard, dense, elastic, crunchy |
| Color | Yellow |
| Production steps | Curds formation, brine soaking, heating and cooling, drying out curds |
| Aging | Longer aging leads to more complex flavor and larger holes |
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What You'll Learn
Bacteria and hole formation
The holes in Swiss cheese are primarily due to a particular bacterial strain known as Propionibacterium. 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, propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms bubbles that develop the "'eyes'" of the cheese. The size and distribution of the holes are influenced by temperature, humidity, and fermentation times.
While the role of bacteria in hole formation is well-established, there are other factors at play as well. Some experts suggest that the holes in Swiss cheese are caused by hay particles in the milk rather than carbon dioxide released by bacteria. This theory was proposed by scientists from Agroscope, a Swiss agricultural research centre, who noted that Swiss cheeses had fewer holes in recent years as open buckets were replaced by sealed milking machines, reducing the presence of hay particles in the milk.
However, other sources still maintain that bacteria are the primary cause of hole formation. The release of carbon dioxide gas by propionic acid bacteria "blows" holes in the cheese, and the absence of hay particles in modern cheese-making processes may also contribute to reduced hole size.
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Ingredients and preparation
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. The term "Swiss cheese" is sometimes used in India, and it is also often referred to as Emmental. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
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). These bacteria are combined with cow's milk to produce curds, which are then soaked in brine (a salt and water solution). During this process, the cheese absorbs salt and releases water, while the bacteria release carbon dioxide, creating the distinctive holes in Swiss cheese. The cheese is heated and cooled multiple times throughout the production process.
To make Swiss cheese, you will need the following ingredients:
- Milk (either whole, low-fat, or raw cow's milk)
- Bacteria cultures: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. Bulgaricus), and Propionibacterium
- Brine solution: water, salt, calcium chloride, and white vinegar
- Combine the bacteria cultures with milk and heat it to produce curds.
- Soak the curds in the brine solution for about 2.5-3 hours per pound of cheese.
- Ensure that the cheese does not float above the brine surface, and sprinkle salt on the top surface as needed.
- Flip the cheese and re-salt the surface halfway through the brining process.
- Remove the cheese from the brine and begin drying out the curds by increasing the heat slowly to 102°F.
- Add hot water at 130°F to the curds in a slow and controlled manner, so they reach 95°F in 5 minutes.
- Stir the curds for 5 minutes, and then add more water to reach a final temperature of 102°F within the next 5-10 minutes.
- Slowly stir the curds for 30-40 minutes to achieve the desired dryness. Examine the curds to ensure enough moisture has been removed.
- Allow the cheese to age. The longer it ages, the more complex the flavor becomes, and the larger the holes will grow due to the bacteria's activity.
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Soaking and salting
To prepare the brine, you will need to mix one gallon of water with 2.25 pounds of salt. Additionally, you can add one tablespoon of calcium chloride (30% solution) and one teaspoon of white vinegar to enhance the brine. The quantity of salt is crucial, as an excess can impede the development of the gas-producing propionic bacteria, which are essential for creating the characteristic holes in Swiss cheese.
During the soaking process, the cheese is immersed in the brine solution for a specific duration. The general guideline is to soak the cheese in the brine for approximately 2.5 to 3 hours per pound. Since the cheese will float above the brine surface, it is important to sprinkle an additional teaspoon or two of salt on top of the cheese to ensure even salting.
To ensure uniform salting, it is recommended to flip the cheese halfway through the brine period and re-salt the surface. This process helps distribute the salt evenly on all sides of the cheese. The soaking step is crucial, as it allows the cheese to absorb the salt while releasing water. This exchange contributes to the development of the desired texture and flavour of the Swiss cheese.
Overall, the soaking and salting process plays a vital role in preparing Swiss cheese. By controlling the salinity and duration of soaking, cheesemakers can influence the final characteristics of the cheese, including its texture, flavour, and the formation of the iconic holes.
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Drying and heating
The curds are then slowly stirred for 30-40 minutes to ensure even heating and to achieve the desired level of dryness. It is important to monitor the curds closely during this stage to ensure they are properly dried. The curds should be thoroughly cooked and sufficiently dry, as this affects the texture and quality of the final cheese.
During the drying and heating process, the bacteria continue to work, breaking down lactic acid and producing carbon dioxide. This is a critical step in the formation of the distinctive "eyes" or holes in Swiss cheese. The carbon dioxide forms bubbles that gradually develop into the characteristic holes as the cheese ages. The longer the cheese ages, the larger the holes become, and the more complex the flavour of the cheese becomes.
After the drying and heating process, the cheese is ready for the brine bath. This step involves soaking the cheese in a saturated brine solution, which is typically made by adding a specified amount of salt to water, along with calcium chloride and white vinegar. The cheese floats on the brine surface, so additional salt is sprinkled on top. During the brine bath, the cheese absorbs salt and releases water, contributing to its flavour and texture. The brine bath also helps to inhibit the growth of unwanted moulds on the surface of the cheese during its aging process.
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Aging and flavour development
The aging process is critical to the flavour development of Swiss cheese. The longer the cheese is aged, the more complex its flavour becomes. This is due to the continued breakdown of lactic acid by propionic bacteria, which also generates carbon dioxide and creates the distinctive holes or "eyes" in Swiss cheese. The aging process also affects the texture of the cheese, with longer-aged varieties developing a dense paste containing crunchy tyrosine crystals and a fudgy texture, as is the case with Sbrinz, a full-fat cow's milk cheese made in Switzerland for over two millennia.
The aging process for Swiss cheese typically ranges from a minimum of four months to more than 14 months, with longer-aged cheeses developing a more intense flavour and a pleasant lactic tang. The cheese is soaked in a brine solution, a mixture of salt and water, during the aging process. This allows the cheese to absorb the salt and release water, while the bacteria expand and release carbon dioxide. The cheese is also heated and cooled multiple times throughout the aging process, further contributing to flavour development.
The type of milk used also impacts the aging process and flavour development of Swiss cheese. Traditional Swiss cheeses, such as Emmentaler, are made with raw cow's milk, while modern variations may use pasteurised or part-skim milk. The use of raw milk contributes to the unique flavour profile of Swiss cheeses, as the milk contains alpine grasses and herbs that give the cheese aromas of sweet cream and hazelnuts, with a tangy and nutty flavour.
Additionally, the presence of specific bacteria plays a crucial role in flavour development during aging. Three types of bacteria are commonly used in Swiss cheese production: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In the later stages of cheese production, propionibacteria consume the lactic acid produced by other bacteria and release acetate, propionic acid, and carbon dioxide. The acetate and propionic acid contribute to the nutty and sweet flavour profile of Swiss cheese.
The aging and flavour development of Swiss cheese is a complex process influenced by various factors, including the length of aging, the type of milk used, the presence of specific bacteria, and the production techniques employed. The combination of these factors results in the distinctive flavour, texture, and appearance of Swiss cheese.
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Frequently asked questions
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. It is also known as Swiss-type or Alpine cheese. Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland.
Swiss cheese is prepared by combining good bacteria with milk and heating it to form curds. These curds are then soaked in brine, a salt and water solution. During this process, the cheese absorbs salt, releases water, and the bacteria expand to release carbon dioxide, creating the distinctive holes in Swiss cheese. The cheese is heated and cooled multiple times.
Swiss cheese is made using cow's milk and a trio of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The bacteria work together to give Swiss cheese its unique holes, smell, texture, and flavour.
