Kamil Perry
Swiss cheese is made from cow's milk and can be categorised into different types, including extra-hard, hard, semi-hard, soft, cream cheese, cheese spread, and melted cheese. The most popular variety of Swiss cheese in the US is Jarlsberg, which is also produced in Ireland. This cheese is semi-firm and mild, with a buttery and nutty flavour. It is aged for a minimum of three months and has a characteristic smooth, shiny yellow body. Other famous Swiss cheeses include Le Gruyère, Sbrinz, and Appenzeller.
| Characteristics | Values |
|---|---|
| Type | Semi-hard cheese |
| Place of origin | Norway |
| Production locations | Norway, Ireland, Ohio, USA |
| Texture | Semi-firm, smooth, shiny, creamy, supple |
| Flavor | Mild, buttery, slightly sweet, nutty |
| Use cases | Cooking, snack |
| Minimum aging period | 3 months |
| Weight | 10 kg |
| Diameter | 330 mm |
| Height | 95-105 mm |
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What You'll Learn
Irish Swiss cheese is made in County Tipperary
Irish Swiss cheese, also known as Tipperary Irish Swiss cheese, is indeed made in County Tipperary, Ireland. It is a premium-quality cheese made from the milk of grass-fed cows and matured for over 90 days. The aging process gives it a sweet and nutty flavour, a smooth texture, and a yellow rind. It is similar to Jarlsberg cheese, which is also produced in Ireland and the US state of Ohio, in addition to its country of origin, Norway. Jarlsberg is a mild, buttery Swiss-type cheese that is aged for a minimum of three months and has a characteristic smooth, shiny yellow body with a creamy, supple texture.
Irish Swiss cheese is likely considered a semi-hard cheese, as it falls somewhere between hard and soft cheese in terms of texture and maturity. Hard cheeses, such as Parmigiano Reggiano, Cheddar, and Gruyère, are typically aged for longer periods, resulting in a denser and more crumbly texture. On the other hand, soft cheeses are less mature and have a higher moisture content, resulting in a creamier and more spreadable texture.
The classification of cheeses as hard or soft also depends on the cheese-making process, the type of milk used, and the specific cheese variety. For example, some hard cheeses can be made with raw or pasteurised milk, and the production methods can vary slightly between different cheesemakers. The environment in which the cheese is aged, such as temperature and humidity, can also influence the final texture and flavour of the cheese.
Irish Swiss cheese, with its 90-day maturation period, falls within the range of many semi-hard cheeses, which are typically aged for a few months. This aging duration contributes to its unique texture and flavour profile. The specific grass-fed cow's milk used in its production also impacts the cheese's characteristics, resulting in a high-quality product that is enjoyed as a snack or paired with drinks such as red wine, ale, or porter.
In summary, Irish Swiss cheese, crafted in County Tipperary, occupies a delightful middle ground between hard and soft cheeses, offering a semi-hard texture and a delightful flavour that showcases the expertise of Irish cheesemakers.
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Swiss cheese is semi-hard
Swiss cheese is categorised into different types, including extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, cheese spread, and melted cheese. Each type of Swiss cheese has distinct characteristics and differs in terms of fat and water content, production methods, maturation, and storage.
Jarlsberg, a mild Swiss-type cheese made from cow's milk, is an example of a semi-hard Swiss cheese. It originates from the former countship of Jarlsberg and is now produced in Norway, Ireland, and the U.S. state of Ohio. Jarlsberg has a yellow wax rind and a semi-firm, shiny-yellow interior. It has a smooth, creamy, and supple texture, with a nutty and slightly sweet flavour. It is typically aged for a minimum of three months and is distinguished by its medium to large holes.
Other examples of Swiss semi-hard cheeses include Raclette Suisse®, Raclette du Valais AOP, Appenzeller®, Tilsiter, Tête de Moine AOP, Vacherin Fribourgeois AOP, Bündner Bergkäse, and Mutschli. These cheeses are made from pasteurised or raw milk and mature for three to six months. They are versatile and can be used in cold and warm dishes, such as fondue or raclette. Some varieties, like Tête de Moine AOP, are known for their unique shapes or slicing methods, such as forming rosettes.
While Swiss cheese varieties can vary in texture and flavour, the classification of a cheese as "semi-hard" is based on its moisture content and maturation period. Semi-hard cheeses have a water content of around 50% and mature for three to six months, while soft cheeses have a higher water content and a shorter maturation period of a few weeks. On the other hand, hard cheeses like Sbrinz, a descendant of cheeses made in central Switzerland for millennia, can be matured for 16 months or longer.
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Swiss cheesemaking dates back to 2500 BC
Swiss cheese is famous worldwide, with its distinctive holes and unique flavour. The history of cheesemaking in Switzerland dates back to around 2500 BC, when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, resulting in the creation of the hard cheeses for which Switzerland is renowned.
The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century. He described "Caseus Helveticus", the cheese of the Helvetians, who lived in the territory of present-day Switzerland. The Romans brought the tradition of making hard cheese to the Alpine regions. In the Middle Ages, cheesemaking was mentioned in a medieval source from 1115 in the former county of Gruyère, and in a charter from the city of Burgdorf dating back to 1273, which refers to cheesemaking in the Emmental valley.
Up until the early Middle Ages, the population of Switzerland was almost entirely self-sufficient, with the Alpine valleys inhabited only where cereal crops could be grown. The Alps and their foothills were dominated by dairy farming, and the Swiss turned their attention to cheesemaking. The Swiss initially believed that transportable cheese could only be produced in the Alps, but this notion was challenged by Philipp Emanuel von Fellenberg, who set up an experimental cheese dairy on his Hofwil estate in 1805, proving that good cheese could be produced in the lowlands. This shift in cheese production to the lowlands and the Central Plateau was furthered by Rudolf Emanuel von Effinger, who built a cheese dairy in the Emmental valley in 1815.
The 'great age of cheese' began in Switzerland at the end of the 19th century, with farmers and entrepreneurs investing heavily in the cheese trade. Switzerland now produces over 500 varieties of cheese each year, with the famous Le Gruyère AOP being produced since the early 12th century. Authentic Raclette du Valais AOP, used in the famous melted cheese dish, has been produced in the canton of Valais since the 16th century.
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Swiss cheese is made from raw cow's milk
Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, excluding fresh cheeses. Most of these cheeses, particularly those well-known internationally, are semi-hard Alpine or Swiss-type cheeses like Emmental and Gruyère. Dairy products are widely consumed in Switzerland, with butter and cream being staple ingredients in Swiss cuisine.
Swiss milk production accounts for CHF 2.1 billion per year, contributing over 20% to the country's total agricultural production. In 2011, of the nearly 3.5 million metric tons of milk produced, around 1.5 million were processed into cheese, 400,000 into drinking milk, and 500,000 into butter. The remaining milk is used to make canned milk, consumer cream, yogurt, and other dairy products.
Cheesemaking in Switzerland is strictly regulated, with a long history that dates back more than 1,000 years. By the early 17th century, Swiss cheeses were already renowned in neighbouring countries, and their firm texture made them ideal for export. As demand increased, the Sennen, or mountain cheese-makers, developed a cooperative system to expand production.
Swiss-made cheeses are not marketed by brands but are instead marked with an individual I.D. stamp. The largest cheeses, such as Emmentaler and Gruyère, bear the trademark of the Switzerland Cheese Union on their outer rind. If a Swiss cheese has a brand on it, it indicates that it is not a true Alpine cheese and is likely made from pasteurized milk.
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Swiss cheese is popular in the US
Swiss cheese is a popular variety of cheese in the US, with an annual production of approximately 330 million pounds (150 kt). The term "Swiss cheese" is a generic term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. Swiss cheese is characterised by its distinctive appearance, with blocks or rounds of cheese riddled with holes known as "eyes". The term ""Swiss cheese" is sometimes used interchangeably with "Emmentaler cheese", and the cheese is often simply referred to as "Swiss".
The popularity of Swiss cheese in the US has led to the development of American Swiss cheeses, such as Baby Swiss and Lacy Swiss. These varieties have smaller holes and a milder flavour than traditional Swiss cheese. Baby Swiss is made from whole milk, while Lacy Swiss is made from low-fat milk. Swiss cheese is also produced in other countries, including Finland, Estonia, and Ireland. In the US, Swiss cheese is commonly used in sandwiches and snacks, and its versatility and distinctive flavour make it a popular choice for consumers.
Jarlsberg cheese, a mild Swiss-type cheese made from cow's milk, is another popular imported Swiss cheese in the US. It is produced in Norway, Ireland, and the US state of Ohio. Jarlsberg has a yellow wax rind and a semi-firm yellow interior. Its flavour is described as buttery, clean, rich, and slightly sweet and nutty. Jarlsberg is a versatile cheese used for cooking and snacking, similar to Swiss cheese.
The popularity of Swiss cheese in the US can be attributed to its unique flavour, versatility, and the presence of American Swiss cheese variants. The cheese's distinctive appearance, with its characteristic holes, also makes it visually appealing and easily recognisable. Swiss cheese has become an integral part of the US culinary landscape, with its annual production and consumption reflecting its popularity among Americans.
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Frequently asked questions
Swiss cheese is categorised into different types, including extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, cheese spread, and melted cheese. Imported Irish Swiss cheese, such as Kerrygold Swiss, is considered a hard cheese.
Swiss cheese is traditionally made from raw cow's milk.
Evidence of Swiss cheesemaking dates back to 2500 BC when dairy farming was first introduced to the region. Swiss cheesemaking has evolved over the centuries, from cottage cheese-like styles to the introduction of rennet in the 15th century, which led to the creation of many hard cheeses.
Some examples of Swiss hard cheeses include Sbrinz, Le Gruyère, and Appenzeller.
Kerrygold Swiss cheese is made in the grasslands below the Rock of Cashel in County Tipperary, Ireland. It is available for purchase online and at select retailers.
