Bushra Griffith
Switzerland is a country synonymous with cheese, and with good reason. The Swiss have been making cheese for centuries, and today there are more than 450 unique varieties of Swiss cheese, with some sources claiming there are more than 500 or even 700 types. The Swiss consume a lot of cheese—over 20kg per person each year—and around 200,000 tonnes of cheese were produced in 2022, a third of which was exported, mainly to other European countries.
| Characteristics | Values |
|---|---|
| Number of varieties | More than 450 unique kinds, with some sources stating more than 500 or 700 |
| Types | Hard, soft, extra-hard, cream, Alpine, farm, semi-hard, semi-soft, thermalized |
| Milk used | Cow's milk, goat's milk, sheep's milk |
| Production in 2022 | 200,000 tonnes |
| Export in 2022 | A third of the total production |
| Per capita consumption | Over 20 kg per person each year |
| Popular varieties | Gruyère, mozzarella, Emmentaler, Sbrinz, Tête de Moine, Appenzeller, Raclette, Challerhocker |
| Distinct features | Cooked pressed cheeses with few or small holes, nutty and buttery flavour, firm but elastic texture |
Explore related products
What You'll Learn
Switzerland's cheese history
Switzerland has a rich and ancient history of dairy farming and cheesemaking. The breeding of cattle, sheep, and goats for milk dates back to the Neolithic period, as evidenced by archaeological remains found throughout the country. While there is no direct evidence of cheese production during this early period, it is likely that the milk was used to make cheese, as the Latin word "caseus" and its derivatives in other languages refer to "cheese made in a form".
The first written mention of "Swiss cheese" was by the Roman historian Pliny the Elder in the first century AD. He described a hard cheese called "Caseus Helveticus", made by the Helvetii tribe who occupied the territory of present-day Switzerland. This cheese was similar to the Sbrinz cheese that is still produced in central Switzerland today. Sbrinz has been made for over two millennia and is considered one of Europe's oldest cheeses.
During the Middle Ages, the use of rennet, an enzyme from a cow's stomach lining, became common north of the Alps, leading to the production of hard cheeses. Hard cheeses were more durable and became essential for travellers and pilgrims crossing mountain passes. In the 15th century, the introduction of rennet to the cheesemaking process in Switzerland resulted in the creation of many of the hard cheeses the country is now famous for.
The Swiss have perfected the art of cheesemaking over the centuries, and today, there are over 475 varieties of cheese produced in the country, with some sources claiming over 500 varieties. These cheeses range from hard to soft, extra-hard, cream, Alpine, and farm cheese. The most well-known Swiss cheeses include Gruyère, mozzarella, and Emmental, the quintessential Swiss cheese with holes. Switzerland exported about 40% of its cheese production in 2019, making it economically important for the country.
Some other notable Swiss cheeses include Tête de Moine, made in the Jura region of western Switzerland for over 800 years; Appezeller, made in the Appenzellerland region of northeast Switzerland for over 700 years; and Raclette and Vacherin Fribourgeois, popular soft cheeses.
The Artisans Behind Cheese: Masters of Dairy Craft
You may want to see also
Swiss cheese characteristics
Switzerland produces around 200,000 tonnes of cheese each year, with a third of this being exported, mainly to other European countries, especially Germany. There are more than 500 varieties of Swiss cheese, including hard cheese, soft cheese, extra-hard cheese, cream cheese, Alpine cheese, and farm cheese.
Swiss cheese refers to several varieties, including the American version of Swiss Emmental, which is often simply known as "Swiss" cheese. It is characterised by its shiny, pale yellow colour and a firmer texture compared to baby Swiss. The flavour is mild, sweet, and nutty, with a savoury but not sharp taste. Swiss cheese is made without forming a rind and pairs well with fruits like apples, pears, and grapes, as well as thinly sliced prosciutto and salami. It is made from cow's milk and has a mild, sweet, and nut-like flavour. It is known for its shiny, pale yellow appearance and large holes (called "eyes"), which result from carbon dioxide released during the maturation process. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time.
Emmental, or Emmentaler, is considered the quintessential Swiss cheese with holes. It is made from raw cow's milk in the Emme Valley in the German-speaking canton of Bern ("tal" means "valley" in Swiss German). The scent of Emmental suggests meadows, raisins, and wood fires. The flavour is strong and fruity with a mature, woody finish. French Emmental has a slightly stronger taste than the Swiss variety. Emmental stands well on its own as a snacking cheese and is also used in salads and sandwiches. It pairs well with fruits like apples and pears, as well as rye, pumpernickel, or sourdough breads. It also goes well with coarse mustards, corned beef, and sauerkraut. Fruity red wines like Beaujolais, Merlot, Syrah, or Shiraz are good choices to accompany Emmental.
Other well-known Swiss cheeses include Gruyère, which is made in the Appenzellerland region of northeast Switzerland and has a complex personality that pairs well with a wide range of flavours, including fresh cherries, apricots, hazelnuts, wildflower honey, and even wholegrain mustard. Sbrinz, one of Europe's oldest cheeses, has been made in central Switzerland for over two millennia. It is made from raw Swiss Brown cow's milk, with nearly 160 gallons of milk used to make each 100-pound wheel. It is aged for at least 16 months and has a dense, fudgy texture, making it an excellent grating cheese for soups, chowders, risotto, and schnitzels. Tête de Moine, or "monk's head", has been made in the Jura region of western Switzerland for more than 800 years. It is cut horizontally instead of into wedges, and the thin layers produced by this cutting technique are said to bring out the most flavour and texture from the cheese.
Papa John's Real Cheese: Mozzarella Magic Explained
You may want to see also
Swiss cheese production
Switzerland is a country synonymous with cheese, and its cheesemaking history dates back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses the country is famous for.
Most Swiss cheese is made from cow's milk, with cows grazing on fresh grass in the summer and being fed hay during the winter. The milk has to reach the cheese dairy within 18 hours of milking and be processed within 24 hours. Rennet, an enzyme from a cow's stomach lining, is added to the milk to begin the coagulation process. Rennet can also be sourced from young goats or lamb stomachs, special bacteria cultures, or rarely, from plants. The curds are then cut into small pieces using a cheese harp, with the size of the curd pieces determining the type of cheese—the smaller the pieces, the harder the final cheese. The curds are stirred and gradually heated, with the desired water content dictating the temperature. The higher the water content, the higher the temperature. This process causes the curd granules to contract and separate from the whey, a waste product that is pumped away and used in other products like whey drinks, whey butter, and quark.
After heating, the cheese is soaked in brine, a salt and water solution. During this process, the cheese absorbs the salt and releases water, while bacteria release carbon dioxide, creating the distinctive holes in Swiss cheese. The cheese is then heated and cooled multiple times. The maturation period for Swiss cheese can last from a few days to several months or even years, during which time the cheese turns into a solid. An affineur, an expert in cheese maturation, adds the finishing touches during this period and presents the cheese for sale when it reaches peak maturation. Special treatments with cider, white wine, or herbal brine can also be used to enhance the flavour of the cheese during maturation.
Today, there are over 500 varieties of Swiss cheese made each year, with around 200,000 tonnes of cheese produced in 2022. A third of this is exported, mainly to other European countries, especially Germany. Gruyère, mozzarella, and Emmental are the most widely produced Swiss cheeses, with other notable varieties including Sbrinz, Tête de Moine, and Appezeller.
Goat Cheese: A Step-by-Step Guide to Making It
You may want to see also
Explore related products
Popular Swiss cheese types
Switzerland has a rich history of cheesemaking, with evidence of production dating back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of the hard cheeses the country is renowned for. Today, Switzerland produces over 475 varieties of cheese, with more than 500 types made each year. The country exports about a third of its cheese, mainly to other European countries, especially Germany.
Some of the most popular Swiss cheese types include:
Emmental
The quintessential Swiss cheese, Emmental is known for its distinctive holes, firm but elastic texture, and nutty, buttery flavour. It has been made in the Emme Valley in the canton of Bern since the 12th century from raw cow's milk. Weighing up to 265 pounds per wheel, Emmentaler is easily recognisable worldwide due to its large "eyes", which develop during maturation.
Gruyère
Le Gruyère AOP is considered one of the most famous Swiss cheeses and is constantly imitated, leading consumers to mistake the generic, alpine-style cheese for the legendary original. Gruyère has been produced since the early 12th century in the walled city in the Fribourg canton using raw cow's milk. It pairs well with a wide range of flavours, including fresh cherries, apricots, hazelnuts, wildflower honey, and even wholegrain mustard.
Appenzeller
Appenzeller, also known as Appezeller, is produced in the Appenzellerland region of northeast Switzerland. The cheese is characterised by the herbal brine of wine, herbs, spices, and occasionally brandy, which is rubbed on the exterior of the wheel as maturation begins. This secret recipe, kept under wraps for centuries, significantly influences the flavour and texture of the cheese.
Sbrinz
Considered one of Europe's oldest cheeses, Sbrinz has been made in central Switzerland for over two millennia. It is produced using raw Swiss Brown cow's milk, with nearly 160 gallons of milk used to make each 100-pound wheel. Sbrinz is then soaked in brine for 15 days and aged for at least 16 months, resulting in a dense paste full of crunchy tyrosine crystals and a fudgy texture.
Tête de Moine
Tête de Moine, or "monk's head", has been made in the Jura region of western Switzerland for more than 800 years. Unlike most other cheeses, Tête de Moine is cut horizontally instead of into wedges, and it is traditionally served using a girolle, a device created to maximise its flavour and texture. The bold flavours and texture of Tête de Moine make it an excellent choice for cooking, such as melting over roasted potatoes or mixing with warm cream and herbs for gnocchi.
The Making of Eatlean Cheese: A Step-by-Step Guide
You may want to see also
Swiss cheese consumption
Switzerland is a country synonymous with cheese. The Swiss have been making cheese for centuries, both for their own consumption and for export. In 2022, Switzerland produced around 200,000 tonnes of cheese, a third of which was exported, mostly to other European countries, especially Germany. This works out at over 20kg per person each year.
The Swiss are big cheese eaters, with each person consuming on average around 22.9kg of cheese in 2022. This is the equivalent of a full-sized check-in suitcase. In total, people in Switzerland consumed 204,000 tonnes of imported and domestic cheese in 2022. Demand for soft and quark cheeses has increased in Switzerland in the past year, but demand for most other types of cheese has fallen. In the past 15 years, the consumption of semi-hard cheeses has increased from 5.72kg to 6.42kg per person.
Switzerland is home to more than 500 varieties of cheese, including hard cheese, soft cheese, extra-hard cheese, cream cheese, Alpine cheese, and farm cheese. The most famous Swiss cheeses include Gruyère, Emmental, Sbrinz, Appenzeller, Vacherin Fribourgeois, and Tête de Moine. Gruyère is the most popular cheese within Switzerland, although Sbrinz, Appenzeller, Raclette, and Tête de Moine also have excellent reputations.
Emmental, the cheese with the holes, is the most famous Swiss cheese around the world. It is often simply called 'Swiss cheese'. Emmental has been made in the Emme Valley in the canton of Bern for centuries, using raw cow's milk. Most Swiss cheese is made from cow's milk, with cows grazing on fresh grass in the summer and being fed hay in the winter. The milk must reach the cheese dairy within 18 hours of milking and be processed within 24 hours.
Dragon Cheese: Where is This Mythical Treat Made?
You may want to see also
Frequently asked questions
There are more than 500 varieties of cheese made in Switzerland each year.
Some of the most popular Swiss cheeses include Gruyère, Emmentaler, Sbrinz, Appenzeller, Tête de Moine, and Raclette.
Most Swiss cheese is made from cow's milk, with goat's and sheep's cheese production being relatively low.
