Kamil Perry
Swiss cheese is typically aged for up to four months, but some varieties are matured for much longer—up to three years. The aging time depends on the desired flavour, texture, and type of cheese, as well as production methods, storage conditions, and type of milk used. During the aging process, Swiss cheese develops its distinctive holes, which grow larger over time and are considered a desirable feature. To age Swiss cheese, it is important to maintain a consistent temperature and humidity in the location where the cheese is stored, often referred to as a cheese cave. While a standard refrigerator can be used, it tends to be cooler and can dry out the cheese, so the warmest part of the refrigerator should be used, and the cheese should be stored in an airtight container.
Characteristics of ageing Swiss cheese:
| Characteristics | Values |
|---|---|
| Aging time | Typically a maximum of four months, but can vary from several months to three years depending on the desired flavour, texture, and type of Swiss cheese |
| Flavour | Longer aging results in a nuttier and tangier flavour compared to milder Swiss cheeses |
| Texture | Longer aging results in a firmer and slightly crumbly texture compared to softer and creamier cheeses aged for shorter periods |
| Appearance | Aged cheeses tend to have a deeper yellow colour |
| Holes | During aging, carbon dioxide gas bubbles form air pockets, resulting in the characteristic holes or "eyes" in Swiss cheese. These holes grow larger as the cheese ages |
| Lactose levels | Aging reduces lactose levels, making the cheese more digestible for those with lactose intolerance |
| Storage conditions | Requires consistent temperature and humidity, typically in a cool environment |
| Storage container | Should be sealable and airtight to prevent the cheese from drying out, with a general rule of thumb of 40% cheese and 60% empty space within the container |
Explore related products
What You'll Learn
Heating milk to 84°F
To begin the process of making Swiss cheese, you need to start by heating the milk to 84°F (alternatively, some sources suggest 30–31°C or 37°C). This is a crucial step as it ensures the milk is at the right temperature to receive the diluted rennet, which will activate the coagulation of fats and proteins, creating a curd.
The milk temperature must be stabilised before adding any other ingredients. For Swiss cheese, you need 5,000 IMCU of coagulant per 100 kg of milk. Dilute the coagulant in at least 200 ml of water per 100 L of milk. Once the milk is at the correct temperature, add the diluted rennet and start the agitators. Keep these running for about two minutes and then remove them.
The agitators need to be removed so that the setting can occur. This should take around 20–40 minutes. You will know the setting is complete when the curd breaks cleanly and is still a little soft. It is important to start cutting at this point, as the curd firms quickly due to the relatively high setting temperature. Cut vigorously until the curd is the size of rice grains.
Once the curd has reached the correct size, stir it vigorously until it is firm and resilient. This should take around 30–60 minutes. At this stage, there should be little acid development, with a pH of around 6.55–6.50. The curd is now ready to be cooked, and the temperature can be slowly increased.
Swiss Cheese: How Aging Affects Taste
You may want to see also
Adding culture and rennet
To make Swiss cheese, you'll need milk, salt, cultures, and rennet. Rennet is a type of coagulant used in cheese-making when separating milk into curds and whey. It is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids (the parts used in cheesemaking) from the liquids.
There are several types of rennet. The most common one is calf rennet, which contains two enzymes, chymosin and pepsin, in a natural ratio that is suitable for most cheese styles. Calf rennet is considered the best choice for longer-aged cheese, like Swiss cheese, because some of its residual components help complete the breakdown of proteins. Liquid and paste rennet is the easiest to work with because it can be measured more precisely. However, tablet and powdered rennet can be stored for longer periods and survive better in warmer climates.
The amount of rennet added will vary depending on the type of cheese being made. Rennet isn't always necessary, and some cheeses that don't use rennet will use another method of coagulation, such as the addition of an acid (like vinegar) or a culture. Some cheeses that don't always require rennet include farmer's cheese, cottage cheese, and vegan cheeses. However, rennet is used to better cultivate the final flavor profile of the cheese.
In most cheese-making recipes, milk is first ripened with cultures, then rennet is added. This makes the proteins, found in milk, form into solid curds. Once the curd is cut, liquid whey is able to drain properly from the curd.
Swiss Cheese: A Protein-Rich Superfood?
You may want to see also
Achieving dryness
Achieving the right level of dryness is a critical step in the cheese-making process. The curds should be slowly stirred for 30-40 minutes to achieve the final dryness. It is important to check the curds for proper dryness by examining them to ensure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.
Once the curds have been cooked, they should be allowed to settle and consolidate into a mass. They can be drained to 1” above the cheese surface and a plate can be placed on top of the curds, large enough to cover the curd mass. A weight can be added on top of the plate, approximately half of the expected curd weight. This will help consolidate the warm curd and minimise any mechanical holes in the cheese body.
The cheese should not be allowed to develop excessive acid with a final pH of greater than 5.2-5.3. This will impede the development of gas-forming bacteria, which is important for the characteristic holes in Swiss cheese. The final cheese should have a tight rind with no openings to harbour mould, making it easier to maintain and keep clean during ageing.
During the ageing process, the cheese should be stored in an environment with consistent temperature and humidity. This space is often referred to as a cheese cave. A hygrometer can be used to measure humidity levels. The cheese can be aged in a regular refrigerator, but the temperature is cooler than a cheese cave, and it tends to remove moisture, causing the cheese to dry out. The cheese should be stored in an airtight container with 40% cheese and 60% empty space. Alternatively, a small jar filled with water can be placed in the drawer with the cheese to prevent it from drying out.
Swiss Cheese: Bacteria's Best Friend or Foe?
You may want to see also
Explore related products
Pressing and wrapping
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses that originated in the Alps of Europe. The distinct character of these cheeses arose from the requirements of cheese made in the summer on high Alpine grasslands. The cheese is then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.
The Alpine process introduced three innovations. Firstly, the curd was cut into small particles to facilitate whey expulsion, now done by stirring the cheese with a "cheese harp", a set of metal wires (in French tranche-caillé or lyre). Secondly, the curds were cooked at high temperatures and pressed, reducing the moisture content. Finally, the low acidity and salt content help the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces the gases (including carbon dioxide) responsible for the holes or "eyes" in the cheese.
To press Swiss cheese, the curds should be cooked well through and examined to ensure that enough moisture has been removed. A broken curd should be firm throughout, and the curds should have a moderate resistance when pressed between the fingers. Once the curds have been cooked, let them settle and consolidate into a mass. Try to gather them to one side of the pot for better consolidation. Next, drain the whey to 1” above the cheese surface and place a plate on top of the curds that's large enough to cover the curd mass. Add a weight to the plate that's approximately 1/2 of the expected curd weight, 2.5 lbs for 4 gal (1.5 lbs for 2 gal). This will help consolidate the warm curd nicely and minimize any mechanical holes in the cheese body.
When wrapping Swiss cheese, do not use plastic wrap. Wrapping cheese directly in plastic is the equivalent of flavour suffocation. Cheese is a living, breathing thing, and closing it off from air is detrimental to its flavour. Plastic wrap also has a taste, and it only takes a day for that flavour to start affecting the cheese. The best way to store your cheese is in cheese paper. If you don’t have cheese paper handy, the next best thing is to wrap your cheese first in parchment or waxed paper, and then loosely in plastic wrap or a plastic baggie. This method provides a bit of breathability for the cheese without drying it out.
Swiss Cheese Holes: Flavor Enhancers or Myth?
You may want to see also
Aging and flavour development
Aging, also known as ripening, is one of the most important steps in the cheesemaking process. It allows the cheese to develop its full flavor, aroma, and texture. While some cheeses do not require aging, such as fresh cheeses like cream cheese, farmer's cheese, and cottage cheese, semi-hard and hard cheeses like Swiss cheese require a longer aging period to achieve their desired texture, flavor, and aroma.
Swiss cheese is typically aged for a maximum of four months, but some varieties are aged for much longer. For example, Hook's Swiss cheese is aged for three years, resulting in a nuttier and tangier flavor compared to milder Swiss cheeses. The aging time for Swiss cheese depends on various factors, including the desired flavor, texture, and type of cheese, as well as production methods, storage conditions, and the type of milk used.
During the aging process, Swiss cheese forms carbon dioxide gas bubbles that create air pockets, resulting in the characteristic holes or "eyes" in the cheese. These holes grow larger as the cheese ages and are considered a desirable feature. The longer aging process contributes to the development of a stronger, more pronounced flavor, and a firmer, slightly crumbly texture.
To age Swiss cheese, it is important to maintain consistent temperature and humidity levels. This space is often referred to as a cheese cave. The ideal temperature range for aging cheese is between 45-58 °F (7-14 °C), and humidity can be maintained by using damp sponges or paper towels placed in the aging container, not touching the cheese. The goal is to add moisture to the air without wetting the cheese.
Swiss Cheese for Sleep: Does It Work?
You may want to see also
Frequently asked questions
The first step is to prepare the cheese before ageing. This includes adding bacterial culture to milk, creating lactic acid from the lactose, and coagulating the fats and proteins to create a curd.
Swiss cheese should be kept in a cool environment, typically between 45-58 °F (7-14 °C). A cellar or a "cheese cave" is a great choice for maintaining consistent temperature and humidity.
The humidity in the container is usually maintained by the moisture within the cheese. If the humidity is too low, a damp sponge or paper towel can be placed in the container to elevate the humidity.
Swiss cheese is typically aged for a maximum of four months. However, the ageing time can vary depending on the desired flavour and texture, with some Swiss cheeses being aged for up to three years.
Ageing Swiss cheese allows for the development of its distinct flavour, texture, and appearance. Aged cheeses tend to have a deeper yellow colour, a sharper flavour, and a firmer texture. Proper ageing also reduces lactose levels, making the cheese more digestible for those with lactose intolerance.
