Bushra Griffith
Switzerland has an incredible dairy culture, with evidence of cheesemaking dating back to 2500 BC. Today, there are around 450-500 varieties of Swiss cheese, including the well-known Gruyère, Emmental, and Appenzeller. One of the most famous Swiss cheeses, Le Gruyère, has been produced since the 12th century and is known for its aromatic, melt-in-your-mouth flavour. While most Swiss cheeses are thick, some varieties, such as Tête de Moine, are traditionally shaved into thin, twirly rosette slices using a Girolle or Pirouette device. These rosettes enhance the cheese's intense flavours and aromas, which are derived from the alpine grasses and herbs eaten by the cows. The thickness of cheese slices can vary depending on the type of cheese and the slicing method, with some customers expressing a preference for ultra-thin slices in their sandwiches and snacks.
| Characteristics | Values |
|---|---|
| Type of Swiss Cheese | Tête de Moine, Emmentaler, Gruyère, Appenzeller, Sbrinz, Vacherin |
| Thickness of Shaved Swiss Cheese | Thin, shaved into rosette slices |
| Thickness of Deli Slices | 1.5" |
| Thickness of Ultra-Thin Slices | N/A |
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What You'll Learn
Swiss cheese varieties
Switzerland has a rich history of cheesemaking, with evidence of its production dating as far back as 2500 BC. 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 many hard cheeses that the country is now renowned for. From 1914 to 1999, the Swiss cheese industry was dominated by the Cheese Union, which controlled all aspects of production, marketing, and export. After the disbandment of the organisation, cheesemakers felt liberated to experiment with new varieties, resulting in an explosion of over 500 new cheese variants being crafted each year.
One of the most famous Swiss cheeses is Le Gruyère AOP, which is often imitated, leading consumers to mistake the generic, alpine-style cheese found in supermarkets for the legendary wheels produced since the early 12th century. Named after the walled city in the Fribourg canton, Gruyère is made from raw cow's milk. The evening milk is skimmed and left overnight to settle, then blended with the full-fat milk collected the next morning. Tête de Moine, which translates to "monk's head" because of its resemblance to a monk's haircut, is another Swiss cheese variety that is traditionally scraped into thin rosettes or flowers. This shaving technique intensifies the cheese's tangy and nutty flavour, developed from the alpine grasses and herbs eaten by cows.
Emmentaler, named after the Emme Valley in the German-speaking canton of Bern, has been crafted from raw cow's milk in this region since the 12th century. This cheese is recognised worldwide for its colossal size, weighing up to 265 pounds per wheel, and its distinctive large "eyes" formed during maturation. Sbrinz, a descendant of cheeses made by Celtic ancestors since the 1st century, is another ancient Swiss cheese variety produced in central Switzerland. Made with full-fat Swiss Brown cow's milk, Sbrinz wheels are soaked in brine for 15 days and then aged for a minimum of 16 months, resulting in a dense paste filled with crunchy tyrosine crystals and a fudgy texture.
Appenzeller, crafted in the Appenzellerland region of northeast Switzerland for over 700 years, is known for its distinctive flavour and texture. The secret lies in the herbal brine rubbed on the exterior of the wheel as it begins maturation. This brine, a closely guarded recipe combining wine, herbs, spices, and occasionally brandy, significantly influences the bold, spicy personality of the cheese. During maturation, the wheels are periodically washed with this brine and stored in caves for 7 to 12 months.
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Shaving devices
The girolle shaving device consists of a round, wooden plate with a vertical pin in the middle and a crank handle. It is designed to pare Tête de Moine cheese into thin rosettes, which release the cheese's intense aromas and flavours. The thin shaving gives the cheese an interesting texture and allows it to melt in the mouth. The girolle can also be used to shave chocolate into similar thin ruffles if the chocolate is set in an appropriately cylindrical form.
The Original Girolle was invented in 1982 by Nicolas Crevoisier, specifically for Tête de Moine cheese. It is made of simple pieces of wood and metal and typically sells for upwards of US$35. The device has boosted the popularity of Tête de Moine cheese and is considered the world's most clever cheese slicer.
While the girolle is designed specifically for Tête de Moine, other shaving devices, such as deli slicers, can be used to slice or shave cheese to different thicknesses. The thickest setting on a deli slicer is typically 1.5 inches, while other settings can range from 0.25 inches to 10-12 mm. These devices allow for the customization of cheese thickness, depending on the desired application, such as melting cheese for a sandwich or creating thin shavings for a cheese board.
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Thickness settings
The thickness of shaved Swiss cheese depends on the type of cheese being shaved and the device used to shave it. One of the most famous Swiss cheeses, Le Gruyère, is often shaved into rosettes using a "Girolle" or "Pirouette". These rosettes are thin, twirly, and flower-like, and they enhance the cheese's intense aroma and flavour. Another Swiss cheese, Tête de Moine, which translates to "monk's head", is traditionally scraped into thin rosettes resembling a medieval tonsure, or the haircut of a monk with a shaved head and intact sides.
The thickness settings of a deli slicer can vary, but the thickest setting is typically 1.5 inches, with thinner settings available down to 0.25 inches or 10-12 mm. Some customers prefer Swiss cheese slices that are ultra-thin, as they can be used in a variety of meals and snacks, including sandwiches, burgers, and as a topping for other dishes. The thinness of the slice also affects how quickly the cheese melts, with thinner slices melting faster and reducing the chance of overheating a sandwich or burger.
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Shaving techniques
Shaving Swiss cheese is a delicate art, and the technique depends on the type of cheese being shaved and the desired outcome.
One famous Swiss cheese that is commonly shaved is Tête de Moine, which translates to "monk's head". This cheese is traditionally scraped into thin rosettes or flowers, resembling a medieval tonsure haircut. The shaving device used for this cheese is called a "girolle", specifically invented for this variety of cheese. The girolle can also be used to shave chocolate into similar thin ruffles. Shaving Tête de Moine in this manner adds to its price, as the thin shaving technique extends the life of the cheese wheel and changes its texture and taste by increasing its surface area.
For other Swiss cheeses, such as Emmentaler, a deli slicer can be used to achieve a thicker slice. The thickness of a deli slicer setting can vary, with the thickest settings being around 1.5 inches, while other settings can be as thin as 0.25 inches or 10-12 mm.
Overall, the shaving technique for Swiss cheese will depend on the type of cheese and the desired thickness of the slices or shavings. Thinly shaved cheese can be ideal for a cheese board or salad, as it adds a delicate texture and allows the cheese to melt in your mouth, enhancing the flavour.
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Serving suggestions
Shaved Swiss cheese is a versatile ingredient that can be used in a variety of dishes. Here are some serving suggestions to make the most of this delicious cheese:
Salads and Appetizers
The delicate, thin shavings of Swiss cheese make it an ideal topping for salads. It adds a creamy texture and a nutty flavour that complements the crisp greens and vegetables. For a more indulgent option, try wrapping the cheese around fresh, seasonal fruits such as pears or apples for a sweet and savoury appetizer.
Sandwiches and Burgers
Shaved Swiss cheese is a popular choice for sandwiches and burgers. Its thin slices melt quickly and evenly, ensuring a gooey, delicious bite without overheating the rest of the ingredients. The rich, nutty flavour of the cheese pairs well with meats such as ham or chicken and adds a depth of flavour to vegetarian options as well.
Pizzas
For pizza lovers, shaved Swiss cheese can take your pie to the next level. Its unique flavour and melt-in-your-mouth texture make it a tasty topping. Try pairing it with traditional pizza ingredients like tomatoes and herbs, or get creative with unusual combinations—the versatility of Swiss cheese knows no bounds!
Hot Dishes
Shaved Swiss cheese can be incorporated into a variety of hot dishes. Try sprinkling it over baked pasta dishes, casseroles, or even stirring it into soups and chowders for a creamy, flavourful boost. Its high melting point makes it a chef's favourite for grilled dishes, adding a layer of rich, savoury goodness.
Cheese Boards
Of course, Swiss cheese is a classic choice for a cheese board. The thin, twirly rosette slices, or flowers, created by a Girolle or Pirouette shaving device, make for a beautiful and delicious presentation. Pair it with some crackers, charcuterie, and your favourite condiments for a show-stopping appetizer or dessert.
With its distinctive flavour and texture, shaved Swiss cheese is a versatile ingredient that can elevate a wide range of dishes. Whether melted, grilled, or enjoyed fresh, it's sure to be a tasty addition to your culinary creations!
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Frequently asked questions
Shaved Swiss cheese is typically very thin, with a rich nutty flavor.
Sargento Swiss Ultra-Thin slices are a popular option for those looking for thin slices of Swiss cheese.
The thickest setting on a deli slicer is typically 1.5 inches.
Swiss cheese, particularly Tête de Moine, is traditionally shaved into thin, twirly rosette slices using a "Girolle" or "Pirouette".
Le Gruyère AOP is arguably the most famous Swiss cheese, with a constant imitation of its style.
