Patrick Oconnell
Swiss cheese is popular both within Switzerland and internationally. In Switzerland, the most popular cheese is Gruyère, followed by Sbrinz, Appenzeller, Raclette, and Tête de Moine. Switzerland produced around 200,000 tonnes of cheese in 2022, a third of which was exported, mainly to other European countries. Swiss cheese, or Emmental cheese, is also popular outside of Switzerland, particularly in the United States, which produces approximately 330 million pounds of Swiss cheese annually. The term Swiss cheese is often used to refer to any variety of cheese that resembles Emmental, which is characterised by its holes, officially known as eyes.
| Characteristics | Values |
|---|---|
| Annual production in the US | 330 million pounds |
| Annual production in Switzerland | 200,000 tonnes |
| Per capita consumption in Switzerland | 20 kg per person |
| Number of cheese varieties in Switzerland | 450-700 |
| Most popular Swiss cheese in Switzerland | Gruyère |
| Most popular Swiss cheese worldwide | Emmentaler |
| Number of dairies producing Sbrinz | 42 |
| Milk used for Sbrinz | Full-fat cow's milk |
| Milk used for Gruyère | Raw cow's milk |
| Milk used for most Swiss cheeses | Cow's milk |
| Bacteria used in Swiss cheese production | Streptococcus thermophilus, Lactobacillus, Propionibacterium |
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What You'll Learn
Swiss cheese is made from cow's milk
Swiss cheese, typically associated with the Alps, cows, holes, and sandwiches, is made from cow's milk. In fact, most cheese in Switzerland is made from cow's milk. Swiss cows graze on fresh grass in the summer and are fed hay during the winter. The milk has to reach the cheese dairy within 18 hours of milking and be processed no longer than 24 hours after milking.
The process of cheesemaking involves adding bacteria to the milk, which creates chemical reactions that cause it to change into a combination of solid "curds" and liquid "whey." The whey is generally drained off, concentrated, and dried into a powder. The types and amounts of bacteria used in the production of Swiss cheese influence its taste and texture. Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticui or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani).
The distinctive holes in Swiss cheese, also known as "'eyes," are formed due to the presence of additional bacteria called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short. These bacteria produce carbon dioxide gas, and as Swiss cheese is made at a warm temperature, the cheese is soft and pliable. As the bacteria grow, the gases they emit create the round openings. When the holes don't appear, cheesemakers say the cheese is "blind."
Swiss cheese was first made in Switzerland in the 15th century, where it is known as "Emmental" or "Emmentaler." It is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. The name "Swiss cheese" is now used for any variety of cheese that resembles Emmental, and it is produced in many countries, including the United States, Finland, Estonia, and Ireland.
Switzerland is renowned for its cheese production, with around 200,000 tonnes of cheese produced in 2022. The Swiss consume a lot of cheese, with an average of over 20kg per person each year. Switzerland exports about a third of its cheese production, mainly to other European countries, especially Germany.
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Emmental is the most popular Swiss cheese globally
Emmental is a variety of Swiss cheese that is the most popular Swiss cheese globally. It is also sometimes referred to as Swiss cheese. Emmental is a medium-hard cheese that originated in the Emmental region of Switzerland, and it is classified as a Swiss-type or Alpine cheese. The cheese is renowned for its distinctive appearance, riddled with holes known as "eyes", which are formed during the late stage of cheese production when propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas. The carbon dioxide slowly forms bubbles, resulting in the development of the "eyes".
The strict production procedures for Emmental contribute to its popularity and unique characteristics. To earn the Appellation d'Origine Protégée (AOP) or Protected Designation of Origin, specific criteria must be met. The cows that produce the milk for Emmental must only eat grass and hay, and the cheese must be free of additives or genetically modified ingredients. Additionally, Emmental cheese making is limited to the canton of Bern, specifically to around 110 villages in the Emme Valley, where the cheese gets its name.
The unique flavour of Emmental is another factor in its global popularity. The cheese is known for its sweet and nutty taste, with hints of hazelnuts and brown butter. The longer-aged varieties develop a more intense flavour and a pleasant, lactic tang, making them ideal for melting into fondue or topping grilled meats. The texture of Emmental is also appealing, with a creamy finish and a slightly crumbly texture in some cases.
Emmental's popularity extends beyond Switzerland, where it is widely consumed and cherished. The cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland. The United States Department of Agriculture, for example, uses the terms Swiss cheese and Emmentaler cheese interchangeably. Emmental's global popularity can be attributed to its distinctive flavour, texture, and appearance, as well as its versatility in various dishes and its association with the idyllic Swiss Alps.
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Gruyère is the most popular Swiss cheese in Switzerland
Switzerland is a country of cheese lovers, with each Swiss person consuming over 20 kg of cheese per year. There are more than 700 types of cheese in Switzerland, ranging from hard to soft, extra-hard, cream, Alpine, and farm cheese. While the most popular Swiss cheese around the world is Emmental, the famous "Swiss cheese" with holes, within Switzerland, the most popular cheese is Gruyère.
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. It is named after the town of Gruyères in Fribourg. Gruyère is considered a good cheese for baking because of its distinctive but not overpowering taste. It is used in many dishes, such as quiche, French onion soup, croque-monsieur, and chicken and veal cordon bleu. It is also an excellent melting cheese, making it ideal for fondues.
The production of Gruyère involves a critical maturation process called affinage, which requires specific temperature and humidity conditions to achieve the desired texture and flavour. Gruyère has a flavour that evolves as it ages, starting as creamy and nutty and developing into a more earthy and complex profile. It develops small cracks or "eyes" during maturation, which contribute to its unique characteristics.
Gruyère has gained recognition and accolades, including being named the best cheese in the world at the World Cheese Awards and the biennial World Championship Cheese Contest. It has also secured protected status, such as the Appellation d'origine contrôlée (AOC) in Switzerland and the Protected Geographical Indication (PGI) in the EU.
In summary, Gruyère is the most popular Swiss cheese in Switzerland, renowned for its versatility, distinct flavour, and excellent quality. It is a source of national pride and has earned international acclaim in the cheese world.
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Swiss cheese is also made in the US, Finland, Estonia, and Ireland
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, which originated in the Emmental region of Switzerland. It is now produced in many countries, including the US, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurized or part-skim milk, unlike the original Swiss cheese, which is made with raw milk.
In the US, Swiss cheese is produced in many varieties, including Baby Swiss and Lacy Swiss, both of which have small holes and a mild flavor. Baby Swiss was first made in the mid-1960s by the Guggisberg Cheese Company in Charm, Ohio, and is made from whole milk. Lacy Swiss, on the other hand, is made from low-fat milk. The typical annual production of Swiss cheese in the US is approximately 330 million pounds (150 kt).
In Finland, Estonia, and Ireland, Swiss cheese is also produced, although there are fewer details available about the specific varieties produced in these countries. It is likely that these countries also use pasteurized or part-skim milk in their production processes, as this is a common alternative to the use of raw milk in Swiss cheese production outside of Switzerland.
While Swiss cheese is now made in many countries, Switzerland remains a major producer and exporter of cheese. In 2022, Switzerland produced around 200,000 tonnes of cheese, a third of which was exported, mainly to other European countries, especially Germany. Switzerland is known for its variety of cheeses, with over 475 varieties produced each year, including hard, soft, extra-hard, cream, Alpine, and farm cheeses.
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Swiss cheese gets its holes from bacteria and hay dust
Swiss cheese, or Emmental, is known for its distinctive holes, known as "eyes". The cheese is produced in many countries, including the United States, Finland, Estonia, Ireland, and Switzerland, where it originated. The holes in Swiss cheese have long been attributed to bacteria that release carbon dioxide and cause the bubbles that form the holes. However, this theory has been challenged in recent years.
Swiss scientists from the Agroscope agricultural research centre have discovered that the holes in Swiss cheese are actually caused by hay dust particles from dairy barns that find their way into the milk. This discovery explains why the holes in Swiss cheese have been getting smaller in recent years. With the modernisation of dairy processing techniques, hay is less likely to contaminate the milk, resulting in fewer and smaller holes.
The traditional method of milking involved using open buckets, which allowed hay particles to fall into the milk. Modern methods, such as sealed milking machines, have eliminated this issue. In a series of tests, scientists from Agroscope added different amounts of hay dust to the milk and confirmed that it played a crucial role in the formation and number of holes.
While bacteria do contribute to the formation of holes, it is the interaction between the bacteria and the hay dust particles that creates the unique characteristic of Swiss cheese. The bacteria consume the lactic acid produced during cheese production and release carbon dioxide gas, which becomes trapped by the hay dust particles, forming the bubbles that develop into the distinctive holes.
Swiss cheese is incredibly popular, with Switzerland producing around 200,000 tonnes of cheese in 2022, a third of which was exported, primarily to Germany. The Swiss themselves consume a lot of cheese, with an average per-person consumption of over 20 kg per year. The most popular Swiss cheese around the world is Emmental, known for its holes, while within Switzerland, Gruyère is the favourite.
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Frequently asked questions
Swiss cheese is very popular in Switzerland. In fact, the Swiss consume over 20kg of cheese per person each year. There are more than 700 types of cheese in Switzerland, and the most popular Swiss cheese within the country is Gruyère.
Swiss cheese is also popular outside of Switzerland. In the United States, the typical annual production of Swiss cheese is approximately 330 million pounds. Swiss cheese is also produced in other countries such as Finland, Estonia, and Ireland. The most famous Swiss cheese around the world is Emmentaler, often simply called "Swiss cheese".
Swiss cheese is popular for its unique taste and appearance. Swiss cheese is crafted in many shapes and sizes, and is known for its holes, which are formed by bacteria in the cheese producing carbon dioxide bubbles. Swiss cheese has a nutty and sweet flavour, with aromas of sweet cream and hazelnuts.
