Patrick Oconnell
Swiss cheese is produced using fresh milk, which is supplied by farmers to creameries twice a day. The milk is then tested for its bacteriological and sensory condition and is either gently thermised or pasteurised. The cheesemaker will then add special lactic acid bacteria cultures and rennet, which is sourced from the stomach lining of calves, goats, or lambs, or from plants or bacteria cultures. The milk is then left to stand for 35-40 minutes, during which time the rennet curdles the milk. The curds are then soaked in brine, a salt and water solution, and the cheese is heated and cooled multiple times throughout the process. The bacteria in the cheese expand and release carbon dioxide, creating the distinctive holes that make Swiss cheese famous.
| Characteristics | Values |
|---|---|
| Distinctive features | Holes, smell, texture, and flavor |
| Source of holes | Bacteria that release carbon dioxide |
| Milk source | Cow's milk |
| Milk delivery | Twice a day |
| Milk testing | Bacteriological and sensory condition |
| Milk heating | Thermised (63°C) or pasteurised (72°C) |
| Milk heating during cheese-making | 30°C-32°C |
| Bacteria | Lactic acid bacteria |
| Rennet | Sourced from animal stomach linings or microbial cultures |
| Curds | Cut into small pieces, determining cheese hardness |
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What You'll Learn
Milk is sourced from cows
Swiss cheese is produced from fresh milk, which is supplied by farmers to creameries twice a day. The milk comes from cows, which are healthy and well-cared for, ensuring the milk is of the highest quality. The properties of this milk play a crucial role in determining the final character and taste of the cheese. The milk is carefully tested and filtered to ensure it meets the stringent standards required for cheese-making.
Upon delivery, the milk undergoes rigorous testing to determine its bacteriological and sensory condition. This includes evaluating the number of cells, which provides valuable information about the udder health of the cows, and the microbial count, which indicates the hygiene standards during the milking process. These tests are essential to guarantee the milk is safe and suitable for cheese production.
The milk used in Swiss cheese-making is primarily cow's milk, with a small number of varieties using milk from other animals. The breed of the animal can influence the characteristics of the final cheese, contributing to the unique flavour and texture associated with Swiss cheese. The milk is sourced from local farms, ensuring a fresh and continuous supply for the cheese-making process.
Farmers take great pride in the quality of their milk, and it is this attention to detail that contributes to the renowned flavour and texture of Swiss cheese. The milk is delivered in large quantities, ensuring a steady supply for the cheese-making process. The creameries then further test the milk, especially if it is intended for unpasteurised cheese production, to guarantee its safety and suitability.
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Bacteria and rennet are added
Swiss cheese is made from fresh cow's milk, which is supplied by farmers to creameries twice a day. The milk is then tested for its bacteriological and sensory condition. The milk is tested for the number of cells, which indicates the health of the animal's udder, and the microbial count, which provides information about the hygiene of the milking and milk. If no unpasteurised cheese is to be produced, the milk is gently heated to 63°C to produce thermised milk, or to at least 72°C to produce pasteurised milk.
Once the milk has been heated, it is poured into a vat and stirred as it is gradually heated to 30°-32°C. At this stage, lactic acid bacteria and rennet are added to begin the coagulation process. Rennet can be sourced from the stomach lining of young calves, goats, or lambs, from special bacteria cultures, or from plants. It is added in liquid, powder, or paste form. The addition of bacteria increases the acidity in the milk, which enhances the effect of the rennet. The rennet curdles the milk, resulting in a gelatinous substance. The mixture is then left to stand for 35-40 minutes.
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Curds are soaked in brine
Curds are soaked in a brine solution, which is a crucial step in the Swiss cheese-making process. This step helps to preserve the cheese and develop its characteristic flavor. The brine solution is typically made up of water and salt, with the salt concentration varying depending on the cheese maker's preferences and the desired flavor of the final product. Soaking the curds in brine has several important functions in the cheese-making process.
Firstly, brine plays a critical role in removing any residual whey from the curds. By drawing out the whey, the brine helps to firm up the curd structure, preparing the curds for the next steps in the cheese-making process. This step also contributes to the distinctive texture of Swiss cheese. Secondly, the brine solution is crucial for controlling the pH levels within the curds. Soaking the curds in brine helps lower the pH, creating a more acidic environment. This step is key to slowing down the growth of unwanted bacteria, promoting the development of the desired bacterial cultures, and influencing the final flavor profile of the cheese.
The brine solution also contributes to the distinct appearance of Swiss cheese. The soaking process helps to develop and enhance the color of the curds, giving them a more appealing and uniform look. This step ensures that the final product has the characteristic pale yellow to ivory hue associated with Swiss cheese. Additionally, the brine-soaking process is instrumental in preparing the curds for the all-important pressing stage. By soaking the curds in brine, they become more pliable and easier to work with during pressing. This step ensures that the curds can be properly formed and molded into the desired shape without cracking or breaking.
The duration of the brine soaking varies depending on the specific cheese variety being produced and the preferences of the cheese maker. However, it typically lasts for a significant amount of time, ranging from a few hours to even a full day. This prolonged soaking ensures that the brine fully penetrates the curds, achieving the desired effects on texture, flavor, and appearance. After the brine soaking is complete, the curds are removed and typically placed in molds to be pressed and formed into the familiar Swiss cheese shape. The brine-soaking process is a critical step in the complex art of Swiss cheese production, contributing to its unique texture, flavor, and appearance. By carefully controlling the brine solution and soaking time, cheese makers can produce a consistent and delicious product that has become a favorite around the world.
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Cheese is heated and cooled
The process of making Swiss cheese involves heating and cooling the cheese multiple times. Firstly, upon delivery, the milk is tested and filtered. If no unpasteurised cheese is being produced, the milk is gently heated to 63°C to produce thermised milk, or to at least 72°C to produce pasteurised milk. The milk is poured into a vat and stirred as it is gradually heated.
Lactic acid bacteria and rennet are then added to the milk, which is now at 30°-32°C, to begin the coagulation process. This results in a gelatinous substance as the milk curdles. The milk is left to stand for 35-40 minutes.
After this, the curds are soaked in brine, a salt and water solution. During this process, the cheese absorbs salt and releases water. The bacteria expand and release carbon dioxide, creating the holes that Swiss cheese is famous for.
The cheese is then heated and cooled multiple times throughout the process. The specific temperatures and timings involved in these steps are carefully controlled to ensure the highest quality of Swiss cheese.
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The holes are formed by bacteria
The distinctive characteristic of Swiss cheese, those enigmatic holes, has long been a curiosity for many. While there are various types of Swiss cheese, the one most commonly associated with holes is Emmental, renowned for its mild, nutty flavour and, of course, its holes. The formation of these holes, or "eyes," as they are sometimes called, is indeed a result of bacterial activity, specifically involving a bacteria called Propionibacterium freudenreichii. This bacteria plays a pivotal role in the unique flavour and texture of Swiss cheese. During the cheesemaking process, after the milk is heated and curdled, the curds are cut and stirred, and then the mixture is heated again. This second heating process, done at a lower temperature, is when the magic happens. The bacteria P. freudenreichii, which has likely been added as a culture, starts to work. It produces carbon dioxide as a byproduct of its metabolism, and as the cheese begins to set and solidify, the CO2 gets trapped, forming bubbles.
These bubbles are the precursors to the holes. The curds also play a role in hole formation, as they are stacked and packed together during the cutting and stirring process, creating pockets and channels. As the cheese ages, these pockets and channels expand and merge, creating the characteristic holes. The size and distribution of the holes can vary, and cheesemakers have some control over this by adjusting factors like curd size, heating temperature, and duration. A higher temperature or longer heating time, for example, can lead to larger holes as more CO2 is produced and the bubbles expand more. The bacterial culture and the specific conditions in the cheese vat also influence hole formation.
The bacteria P. freudenreichii is particularly important as it can survive and continue metabolizing in the low-oxygen environment of the cheese. It is added to the milk at the beginning of the process and must remain active throughout the various stages of cheesemaking to produce the desired amount of CO2. In addition to hole formation, this bacteria also contributes to the flavour of Swiss cheese. It produces propionic acid, which gives the cheese its nutty, sweet, and slightly acidic taste. This acid also helps to inhibit the growth of other bacteria, ensuring that the desired bacterial culture dominates and the cheese develops the right flavour profile.
While the bacteria and their byproducts are essential, the cheesemaking process as a whole is a delicate balance of art and science. The transformation of milk into cheese involves a complex interplay of ingredients, bacteria, temperature, and time. Each step, from curdling to cutting to heating, influences the final product, and a slight variation in any of these factors can affect the size and distribution of the holes. Thus, the cheesemaker's skill and experience are crucial in guiding this transformation and ensuring the consistent quality and characteristic holes of Swiss cheese. In summary, the holes in Swiss cheese are a delightful quirk of bacterial activity, specifically the work of Propionibacterium freudenreichii. Through the production of carbon dioxide and the careful manipulation of curds, cheesemakers craft this iconic cheese with its unique appearance and flavour.
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Frequently asked questions
Swiss cheese is made from fresh cow's milk, which is supplied by farmers to the creameries twice a day.
Swiss cheese gets its holes from the carbon dioxide released by bacteria. The bacteria create carbon dioxide as they expand during the soaking process, forming holes in the cheese.
The dime-sized holes in Swiss cheese are called "eyes".
The first step in making Swiss cheese is producing curds. Fresh milk is heated and combined with good bacteria to form curds.
Rennet is used to curdle the milk in Swiss cheese. Rennet can be sourced from the stomach lining of young calves, goats, or lambs, or from special bacteria cultures.
