Bushra Griffith
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss cheese is characterised by holes known as eyes, which are formed by the carbon dioxide released by bacteria during the late stages of cheese production. The term Swiss cheese can also refer to the Swiss cheese plant, a tropical houseplant known for its large, heart-shaped leaves that develop holes as it ages, resembling the holes in Swiss cheese. The Swiss cheese plant, or Monstera adansonii, is native to Central and South America and is known for its vigorous climbing habit, using aerial roots to push itself up trees or woody vines.
| Characteristics | Values |
|---|---|
| Common name | Swiss cheese plant, Swiss cheese vine, Monkey mask plant |
| Botanical name | Monstera adansonii |
| Genus | Monstera |
| Family | Araceaem (Arum family) |
| Native region | Central and South America |
| Growth habit | Vining |
| Leaf shape | Heart-shaped, elongated with a taper at the point |
| Leaf colour | Green |
| Soil type | Rich, loose, well-draining |
| Soil composition | Fallen leaves, plant debris |
| Humidity | Above 50% |
| Temperature | 60°F to 85°F |
| Fertilizer | Balanced fertilizer with N-P-K of 5-2-3 |
| Bacteria used in cheese production | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Milk used in cheese production | Raw milk, pasteurized milk, part-skim milk, whole milk, low-fat milk |
| Number of varieties | More than 500 |
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What You'll Learn
Swiss Cheese Vine
The Swiss cheese vine, or Monstera adansonii, is a tropical houseplant that gets its name from the perforated foliage that resembles Swiss cheese. The holes in the leaves are common among vining plants and serve the purpose of allowing wind to pass through the plant in the wild without tearing it off of the tree or structure it climbs. The Swiss cheese vine is native to the tropical regions of Central and South America and typically grows quickly, with an average growth rate of one to two feet per year in ideal conditions.
The Swiss cheese vine thrives in bright, indirect light or partial shade, warm temperatures of 60°F to 85°F, and moderate to high humidity. It should be watered regularly, allowing the soil to dry out between waterings to prevent overwatering, which can cause leaf yellowing. A balanced fertilizer made for houseplants should be applied monthly during the growing season.
The Swiss cheese vine can be grown in a hanging pot or basket, where it will produce long vines that tumble over the edges. Alternatively, it can be grown as a climbing plant by providing a support system such as a moss pole, wooden stake, or branches of other plants or trees. In their native habitat, the vines can climb over 50 feet up tree trunks by producing hook-like aerial roots that latch onto the bark. When grown indoors, the aerial roots may not have anything to latch onto, but the plant can still be grown as a climbing vine by providing an artificial support system.
The Swiss cheese vine typically has two forms – wide leaf and narrow leaf. The wide leaf form has more rounded leaves with more fenestrations, while the narrow leaf form has more pointed, lance-like leaves with fewer holes. Both forms require the same care, and the difference becomes more apparent as the plant matures.
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Swiss Cheese Plant
The Swiss cheese plant, also known as the Monstera Deliciosa, is a tropical plant native to Central and South America. It is a member of the arum family (Araceae) and is known for its distinctive perforated foliage, which has earned it the common name "Swiss Cheese Plant". The Swiss cheese vine, or Monstera adansonii, is a similar plant that is often grown as a houseplant. Both plants get their names from the large, heart-shaped leaves that develop holes as the plant ages, resembling Swiss cheese.
The Swiss cheese plant thrives in warm, humid environments with temperatures between 60°F and 85°F and humidity above 50%. A warm, well-lit bathroom that is free of drafts can be a good environment for the plant. If additional humidity is needed, a pebble tray or humidifier can be used. During the growing season, from May to September, a balanced fertilizer made for houseplants should be applied monthly.
The Swiss cheese vine is a tropical houseplant that is easy to grow but requires some learning to master its care. Its unique foliage and vining growth habit make it a charming addition to any houseplant collection. The holes, or fenestrations, in the leaves are common among vining plants and serve the purpose of allowing wind to pass through the plant in the wild without tearing it off of the tree it is climbing. The Swiss cheese vine grows in and on trees but is often rooted in the soil below, which is typically rich and loose, made up of fallen leaves and other plant debris.
The Monstera family, which includes both the Swiss cheese plant and the Swiss cheese vine, is known for its distinctive leaves with perforations or fenestrations. These fenestrations can sometimes be open along the edges of the leaves due to mishandling or transport, or from new spikes of leaf growth that push up into the hole of another leaf and cause tearing. The botanical name Monstera is derived from the Latin word for monstrous or peculiar, referring to the unique characteristics of the plant's leaves.
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Swiss Cheese Production
Swiss cheese is made from cow's milk and gets its distinctive holes, smell, texture, and flavour from a combination of bacteria and other ingredients. The first step in making Swiss cheese is to produce curds from fresh milk. Bacteria are combined with milk and heated to form curds, which are then soaked in brine—a solution of salt and water. During this process, the cheese absorbs salt and releases water, while the bacteria expand and release carbon dioxide, creating the holes that Swiss cheese is famous for. The cheese is heated and cooled multiple times.
The process of making Swiss cheese begins with milk being poured into a "cheese vat" and gradually heated to 30°-32°C. Special lactic acid bacteria cultures and rennet are added to the milk, increasing its acidity and aiding the coagulation process. The milk is left to stand for 35-40 minutes, during which time the rennet curdles the milk. A cheese harp is then used to cut the curd into small pieces, determining the type of cheese that will be made—the smaller the pieces, the harder the cheese. The curds are then stirred and heated, with the temperature depending on the desired water content and hardness of the cheese.
As the curds are heated and stirred, they contract and separate from the whey, a green liquid waste product that is pumped away and processed into other products such as drinks, butter, and quark. Once the desired solidity level has been reached, the cheese is poured into a mould with holes in the base to allow the whey to escape. The cheese is compressed to remove additional liquid and then placed in a brine bath, where it absorbs salt and releases whey.
The final cheese should have a tight rind without openings to prevent mould growth during ageing. The cheese is then ready for its brine bath, where it floats above the surface and is sprinkled with salt. It is flipped and re-salted halfway through the process, which usually takes about 2.5-3 hours per pound of cheese. The cheese should not be oversalted, as this impedes the development of gas-producing propionic bacteria, which create the holes in Swiss cheese. The longer the cheese is aged, the more complex its flavour becomes, and the larger the holes will grow.
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Swiss Cheese Bacteria
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes". The acetate and propionic acid give Swiss its nutty and sweet flavor.
The longer the Swiss cheese is aged, the larger the eyes will be. Additional conditions that affect eye formation include acid content and temperature, which can be altered to control the size of the eye. True Swiss cheese has eyes that are cherry to walnut-sized. However, Swiss cheese manufactured in the US tends to have smaller eyes due to a shorter aging process.
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses with small holes and a mild flavor. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. The presence of hay dust in the milk may also play a role in the development of the holes, as it increases the number and size of the eyes formed.
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Swiss Cheese Varieties
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. They are later pressed to expel excess moisture, so they are also described as "cooked pressed cheeses". Most Swiss cheese varieties have few to no holes, or "eyes", and have a firm but elastic texture with a nutty and buttery flavour.
There are over 500 varieties of Swiss cheese, with a long history of cheesemaking in the country, dating back to 2500 BC. Here are some of the notable Swiss cheese varieties:
- Emmentaler is the original Swiss cheese, made from raw cow's milk in the Emme Valley in the canton of Bern.
- Sbrinz is one of Europe's oldest cheeses, having been made in central Switzerland for over 2000 years. It is made from raw Swiss Brown cow's milk and has a dense, fudgy texture.
- Le Gruyère is arguably the most famous Swiss cheese, with a long history dating back to the 12th century. It is named after the walled city in the Fribourg canton and is made from raw cow's milk.
- Appenzeller has been made in the Appenzellerland region of northeast Switzerland for over 700 years. Its distinctive flavour comes from the herbal brine, a secret recipe, rubbed on the exterior of the wheel during maturation.
- Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses, with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk.
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Frequently asked questions
The Swiss cheese plant, also known as Monstera adansonii, is a tropical houseplant native to Central and South America. It gets its name from its large, heart-shaped leaves that develop holes as the plant ages, resembling Swiss cheese.
Swiss cheese is a type of medium-hard yellow cheese that originated in Switzerland. It is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is made with pasteurized or part-skim milk, unlike traditional Swiss cheese, which is made with raw milk.
Swiss cheese is made using three types of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. During the late stages of production, the propionibacteria consume the lactic acid produced by the other bacteria and release acetate, propionic acid, and carbon dioxide gas.
The holes in Swiss cheese, also known as "eyes," are formed by the gas released by bacteria during the cheese-making process. A hypothesis proposed by Swiss researchers in 2015 also suggests that the absence of debris, such as hay dust, in modern sanitation practices has led to reduced hole sizes in Swiss cheeses.
