Patrick Oconnell
Swiss cheese is a lot more diverse than the pale yellow slices with holes that most Americans are familiar with. In reality, there are more than 475 varieties of Swiss cheese, with new varieties being created all the time. So how do you choose the right Swiss cheese? Well, it depends on your taste preferences and what you plan to use it for. If you're looking for a cheese to grate over French onion soup or to include on a charcuterie board, you might opt for a sharp-tasting variety like Kerrygold. If you're watching your fat intake, you might prefer a reduced-fat variety like Jarlsberg. And if you're making a sandwich, you'll want a cheese that's mild and nutty, with a signature bitterness.
| Characteristics | Values |
|---|---|
| Flavour | Mild, nutty, salty, tangy, creamy, bitter, sharp, sweet |
| Texture | Dry, soft, dense, firm, pliable, elastic, fudgy, rubbery |
| Colour | Pale yellow |
| Type of milk | Cow's milk, sheep's milk, goat's milk |
| Production | Made in large rounds or "wheels" with a hard rind |
| Age | Aged for at least 16 months |
| Brand | Kerrygold, Jarlsberg, Boar's Head |
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What You'll Learn
Flavour: nutty, salty, tangy, bitter, creamy, or sharp
When it comes to flavour, Swiss cheeses can be nutty, salty, tangy, bitter, creamy, sharp, or a combination of these. The flavours of Swiss cheese are influenced by the diet of the cows whose milk is used, which includes alpine grasses and herbs.
One of the most famous Swiss cheeses, Gruyère, has a complex flavour profile that is sweet, salty, nutty, and earthy. It is made from raw cow's milk, and the evening milk is skimmed and left overnight before being mixed with full-fat morning milk. Gruyère is a great choice for a charcuterie board and can be paired with sliced pears, lingonberry jam, figs, pecans, salami, and prosciutto. It also works well in recipes like onion soup, vegetable bakes, and savoury tarts.
Emmentaler, sometimes referred to as "Swiss cheese," has a sharp and complex flavour with notes of browned butter and nuts. It is not overly salty and has a velvety, dense, and springy texture with large holes formed during fermentation. Emmentaler is offered in different expressions of ripeness, ranging from a minimum of four months to more than 14 months, with longer-aged wheels having more intensity and a lactic tang.
Appenzeller is another Swiss cheese known for its bold, assertive, and spicy personality. It has herbaceous and floral aromas with intense savoury flavours and a minerally tang balanced by milky sweetness. Appenzeller is an excellent choice for the classic Swiss potato dish, rösti.
Raclette du Valais AOP, made in the Swiss Alps, has a semi-firm and dense texture and a subtly grassy flavour with a milky, tangy finish. It is traditionally used for the famous melted cheese dish raclette and can also be enjoyed on its own with roasted chestnuts, cold meats, and a glass of local Valais wine called Fendant.
Tête de Moine, another Swiss cheese ideal for a cheese board, has bold flavours and a texture that makes it great for cooking. It can be melted over roasted potatoes, mixed with warm cream and herbs for gnocchi, or used as a topping for burgers.
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Texture: dry, creamy, crumbly, or rubbery
When it comes to choosing Swiss cheese, texture plays a crucial role in the overall experience. The texture of cheese refers to its physical structure and mouthfeel—how it feels when touched, cut, and eaten. It can be described using various adjectives, such as dry, creamy, crumbly, or rubbery.
Starting with dry cheeses, these tend to have a lower moisture content, resulting in a firmer and less creamy texture. Examples of dry cheeses include aged varieties like Parmigiano-Reggiano, Pecorino Romano, and aged Asiago. These cheeses are ideal for grating and adding flavourful, dry flakes to dishes.
On the other hand, creamy cheeses are characterised by their high moisture and fat content, making them soft, spreadable, and smooth. Cream cheese, Mascarpone, fresh Chèvre, Boursin, and very ripe Brie or Camembert are excellent choices for those seeking a creamy texture. These cheeses are perfect for spreading on crackers, bread, or even as dips.
If you prefer a crumbly cheese, look for varieties specifically known for this texture, such as Feta, Cotija, Blue Cheeses (Stilton, Roquefort), Cheshire, or Wensleydale. Aged Cheddar also develops a crumbly texture. These cheeses are ideal for crumbling over salads, soups, or pasta dishes, adding a salty, tangy, or sharp flavour.
While "rubbery" may not be the first texture that comes to mind when thinking about cheese, certain varieties do exhibit this unique characteristic. Cheese curds, for example, often have a rubbery texture and are popular in snacks or recipes like Poutine. Some varieties of mozzarella, such as Mozzarella di Bufala from Italy, can also have a rubbery mouthfeel due to the stretching and rolling of the curds during production.
When choosing Swiss cheese, it's important to note that "Swiss" is a generic term for a type of cheese that includes Emmental and baby Swiss varieties, recognised by their holes and light or pale yellow colour. Swiss cheese typically falls into the semi-hard category, with a lower moisture content due to ageing. It is known for its slicing ability, offering a good balance of firmness and moisture.
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Aroma: sweet, nutty, or salty
When it comes to choosing Swiss cheese, one of the key considerations is its aroma, which can range from sweet and nutty to salty. The aroma of Swiss cheese is an important part of the overall sensory experience, setting the stage for the flavours that follow.
The aroma of Swiss cheese is influenced by the unique combination of bacteria and yeast used in its production. One of the key contributors to its aroma is the presence of propionic acid bacteria, which produce compounds that give Swiss cheese its distinctively sweet and slightly tangy smell. The longer the cheese is aged, the more pronounced and complex this aroma becomes, with the development of deeper, earthy notes.
The aroma of Swiss cheese is often described as nutty, with a fragrance that is both enticing and comforting. This nuttiness is also reflected in the flavour of the cheese, adding a subtle sweetness that is not overpowering. The mild sweetness of Swiss cheese makes it appealing to a broad audience and enhances its versatility in various dishes.
In addition to the nutty and sweet notes, Swiss cheese can also have a salty aroma. This saltiness is said to accompany the creaminess of the cheese perfectly, contributing to its overall flavour profile. The combination of salty and creamy notes makes Swiss cheese a popular choice for sandwiches, salads, and other dishes.
Overall, the aroma of Swiss cheese is an integral part of its appeal, and its complex blend of sweet, nutty, and salty notes adds to the richness of its flavour profile. When choosing Swiss cheese, considering its aroma can help guide you towards a variety that best suits your taste preferences and culinary needs.
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Type of milk: cow, sheep, or goat
Swiss cheese is almost always made with cow's milk. Traditional Swiss cheeses like Emmentaler, Gruyère, and Sbrinz are made with raw cow's milk. The distinct character of Swiss cheese arose from the requirements of cheese made in the summer on high Alpine grasslands, where cows graze. The cheeses were then transported with the cows down to the valleys in the autumn, in the historic culture of Alpine transhumance.
Switzerland's landscape and climate are conducive to cows, and dairy farming is central to cheese production. The country's topographical makeup plays a significant role in the cheesemaking process. Swiss milk used for cheesemaking comes from farms with small herds, typically consisting of 10 to 40 cows. These cows are treated according to the 'Raus-program', which requires them to be outdoors in the summer for 26 days per month and at least 13 days per month in winter.
While sheep's and goat's milk cheeses do exist in Switzerland, they are very rare. Goats and sheep are typically found in more marginal climates, such as hot and dry places where grass does not grow well.
When choosing Swiss cheese, it is essential to consider the type of milk used, as it can impact the flavour, texture, and overall characteristics of the cheese. Cow's milk Swiss cheese tends to have a nutty flavour and a firm yet pliable and elastic texture.
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Production: traditional or experimental
Swiss cheese has a long history, with evidence of cheesemaking in the region dating back to 2500 BC. For a long time, the Swiss Cheese Union (also known as the Cheese Union) controlled all aspects of production, marketing, and export, but since its disbandment in 1999, cheesemakers have been free to innovate and experiment with new techniques and recipes. Despite this newfound freedom, Swiss cheese production remains closely tied to its roots. The Appellation d'Origine Protégée (AOP) continues to monitor the production and distribution of 12 traditional "name-controlled" styles, ensuring that traditional methods are preserved.
Switzerland's distinct topography and climate play a significant role in the cheesemaking process. The country's landscape is particularly conducive to dairy farming, with cows grazing on alpine grasses and herbs. This diet gives Swiss cheese its distinctive aromas and flavours, such as sweet cream and hazelnuts, with a tangy and nutty flavour profile.
Traditional Swiss cheese varieties include Emmental, Gruyère, Appenzeller, and Raclette, each with its own unique characteristics and regional influences. Emmental, for example, is known for its large holes and nutty flavour, while Gruyère offers a stronger flavour profile. On the other hand, softer, salt water-washed cheeses are also part of the Alpine tradition, though they are less commonly found outside of Switzerland.
While traditional methods and varieties remain important, Swiss cheese continues to evolve as cheesemakers experiment with new flavours and techniques. This has led to the creation of modern innovations and new varieties, such as "Baby Swiss", which has a milder flavour than traditional Swiss cheese.
When choosing Swiss cheese, it is important to consider the label and origin. Cheeses made in Switzerland or following traditional Swiss cheese-making methods are more likely to deliver an authentic experience and adhere to strict quality standards.
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Frequently asked questions
Swiss cheese is a milk-based food produced in a large range of flavours, textures, and forms. It is typically made from cow's milk, but can also be made from sheep or goat milk.
Swiss cheese should be mild and nutty, with a signature bitterness.
Some popular types of Swiss cheese include Emmentaler, also known as "the one with the holes"; Sbrinz, a Parmesan-like cheese; and Le Gruyère, which is constantly imitated.
Kerrygold, Jarlsberg, and Boar's Head all make well-regarded Swiss cheeses.
The Appellation d'Origine Protégée (AOP) closely monitors the production and distribution of 12 traditional "name-controlled" styles of Swiss cheese. Look for the AOP designation on your cheese to ensure authenticity.
