Patrick Oconnell
Switzerland has a rich history of cheesemaking, with evidence of its production dating back to 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 Switzerland is now famous for. Swiss cheese can be 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 cheese has distinct characteristics and differs in terms of fat and water content, production methods, maturation, and storage. This article will focus on Swiss hard cheeses and explore their unique qualities and versatility in various dishes.
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What You'll Learn
Swiss cheese types: extra-hard, hard, semi-hard, soft, cream, spread, and melted
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 cheese has distinct characteristics and differs in terms of its fat and water content, production methods, maturation, and storage.
Extra-hard cheeses, such as Sbrinz AOP, are made from natural raw milk and have a very low water content. They are full-fat cheeses with a fat content of 45% in dry matter. This makes them suitable for lengthy maturation, with some varieties taking up to 2 to 3 years to fully mature.
Hard cheeses, including Emmentaler (also known as Emmental or Emmenthaler), Gruyère, and Appenzeller, are versatile and can be used in a variety of hot or cold dishes. They have a distinct character and originate in the Alps of Europe. These cheeses are typically cooked using thermophilic lactic fermentation starters and are pressed to expel excess moisture, resulting in a firm but elastic texture.
Semi-hard cheeses, such as Gouda, have a smooth flavour and can range from semi-hard to hard in texture. They are known to melt well and are commonly used in sandwiches, hot meals, and soups.
Soft cheeses in Switzerland are typically classified into two types: soft cheese with mould ripening (white-mould cheese) and smeared soft cheese. Examples include Tomme Vaudoise, Swiss Brie, and Vacherin Mont-d'Or AOP. These cheeses have a short maturation period of a few weeks and can be used in both cold and warm dishes.
Cream cheese is made by adding cream to milk and is often used in desserts or as a spread. It has a light and slightly tangy flavour.
Cheese spreads can be made from melting cheese, with a soft consistency and high water content, or from a combination of fresh and aged natural cheeses, resulting in a soft, creamy, and spreadable texture.
Melted cheese, such as the famous Swiss cheese fondue, is produced differently from other types of cheese. It generally has a fat content of 30% to 45% FDM and contains emulsifying salts that turn the protein into a soluble form.
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Emmentaler: a famous hard Swiss cheese with holes
Swiss cheese is categorised into different types of cheese, including extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, cheese spread, and melted cheese. Each type of cheese differs in terms of fat and water content, production methods, maturation, and storage.
Emmentaler, also known as Emmenthaler or Emmental, is a famous hard Swiss cheese with holes. Named after the Emme Valley in the canton of Bern, Emmentaler has been made from raw cow's milk since at least the 15th century. It is one of the most well-known Swiss cheeses, along with Le Gruyère AOP, Maréchal, Appenzeller, and Etivaz.
Emmentaler is a versatile cheese that can be used in cooking or enjoyed on its own. It is available in several degrees of maturity, from mild to full-flavoured, and its flavour profile ranges from nutty and buttery to tangy and lactic, depending on its age. The cheese is not overly salty or sharp, and its depth of flavour intensifies with longer ageing.
The holes in Emmentaler are a result of the cheesemaking process, specifically the release of carbon dioxide during the fermentation of lactose. This process also contributes to the cheese's unique flavour and texture.
In summary, Emmentaler is a renowned hard Swiss cheese characterised by its holes and versatile flavour profile. It has been crafted in Switzerland for centuries and is a beloved component of dishes such as fondue and grilled meats.
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Le Gruyère: a popular Swiss hard cheese
Swiss cheese is often hard in texture, and one of the most popular hard cheeses produced in Switzerland is Le Gruyère. In fact, it is one of the most famous Swiss cheeses, with a history of production dating back to the 12th century.
Le Gruyère is made from raw cow's milk, with evening milk being skimmed and left overnight to settle, then mixed with the full-fat morning milk. The milk is heated to 34 °C (93 °F) in a copper vat, and then curdled by adding liquid rennet. The cheese is then matured in cellars with a specific climate—high humidity (between 94% and 98%) and a temperature of around 13-14 °C (55-57 °F). The maturation time varies, with some wheels being matured for up to 18 or even 24 months to create a strongly flavoured cheese.
Le Gruyère has a nutty, savoury flavour and is known for its distinctive but not overpowering taste. This makes it a versatile cheese that can be used in a variety of dishes. It is often used in baking, such as in quiche, and is a good melting cheese, making it ideal for fondues and French onion soup. It is also used in sandwiches, like the classic French Croque Monsieur, and can be grated over salads and pastas.
Le Gruyère Premier Cru is a special variety of Le Gruyère that is matured exclusively in the canton of Fribourg for 14 months. It has won the title of the best cheese in the world at the World Cheese Awards five times, highlighting the exceptional quality and flavour of this Swiss hard cheese.
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Swiss cheese-making: from cottage cheese to hard cheeses
Swiss cheese has evolved over the centuries, from cottage cheese-like styles to the hard cheeses Switzerland is renowned for today. The introduction of rennet in the 15th century was a significant development in Swiss cheesemaking, leading to the creation of many hard cheeses.
From Cottage Cheese to Rennet
Evidence of Switzerland's cheesemaking dates back to 2500 BC when dairy farming was first introduced to the area. Initially, Swiss cheese was similar to cottage cheese, but over time it evolved into harder varieties with the introduction of rennet. Rennet, an enzyme that curdles milk, was added to the cheesemaking process in the 15th century, allowing for the creation of harder cheeses.
Traditional Swiss Cheeses
Switzerland has a rich history of cheesemaking, with many traditional varieties that have been produced for centuries. Some of the most famous Swiss cheeses include Emmentaler, Le Gruyère, Sbrinz, and Tête de Moine. Emmentaler, also known as "Swiss cheese," is a hard cheese with holes that ranges from mild to full-flavoured. Le Gruyère, made from raw cow's milk, is another popular hard cheese with a dense and spicy personality. Sbrinz, made with full-fat cow's milk and aged extensively, has a dense paste filled with crunchy tyrosine crystals and a fudgy texture. Tête de Moine, produced in the Jura region of western Switzerland, is known for its bold flavours and texture, making it a favourite for cooking and cheese boards.
Swiss Cheese-Making Process
The process of making Swiss cheese involves several steps to achieve its distinctive flavour and texture. First, milk is heated and mixed with bacterial cultures and rennet to form curds. The curds are then cut into small pieces and heated to high temperatures to expel whey and create a more solid mass. This step is crucial for developing the elastic texture characteristic of Swiss cheeses like Baby Swiss. The curds are then slowly dried and stirred to achieve the desired dryness. After consolidating the curds, they are placed in a cheese mould and pressed to form a solid cheese. The cheese is then aged, during which time it develops its distinctive holes and complex flavour.
Hard Cheeses
Hard cheeses are known for their firm texture and long-term storage capabilities. Examples of well-known hard cheeses include Cheddar, Parmigiano Reggiano, and Swiss cheeses like Emmentaler and Gruyère. The curds for hard cheeses are processed to expel moisture through various methods, including cutting the curd into smaller pieces, heating and pressing the curd, and salting. The longer ageing process of hard cheeses contributes to their dry and crumbly texture, making them ideal for grating.
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Examples of hard Swiss cheeses: Sbrinz, Maréchal, Appenzeller, and Etivaz
Switzerland has been making cheese for millennia, with evidence of cheesemaking in the region dating back to 2500 BC. Over the centuries, Swiss cheesemaking has evolved, leading to the creation of many hard cheeses that the country is now renowned for. Here are some examples of hard Swiss cheeses:
Sbrinz
Sbrinz is an extra-hard, full-fat cheese produced in Central Switzerland. It is made using only full-fat cow's milk, and the extensive aging process gives it a dense paste full of crunchy tyrosine crystals and a fudgy texture. Sbrinz is one of the oldest European cheeses, with evidence of its production dating back to the 1st century AD. It is often grated and used in dishes like pasta, soups, and risotto, or eaten in small pieces, sometimes with wine.
Maréchal
Maréchal, or "Monks Head", is a cheese produced in the Jura region of western Switzerland for more than 800 years. It is named after the village of Bellelay, where it was first produced by monks. The cheese is stored in the shape of wheels, resembling the balding heads of the abbey residents.
Appenzeller
Appenzeller is a Swiss cheese, though there is limited information on its specifics.
Etivaz
L’Etivaz is an Alpine cheese from Switzerland, specifically made in the Pays d’Enhaut region of the Western Alps. It is made using traditional methods, including hand-stirring raw cow's milk in copper vats over open flames. L’Etivaz has a distinct fruity and nutty flavor with notes of roasted hazelnuts, caramel, pineapple, sweet grass, and floral undertones. It is typically aged for a minimum of two years and is only produced during the summer.
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Frequently asked questions
Swiss cheese is categorised into different types of cheese: extra-hard, hard, semi-hard, soft, cream cheese, cheese spread, and melted cheese. Each type differs in terms of fat and water content, production methods, maturation, and storage.
Yes, Swiss cheese can be hard cheese. Some examples of hard Swiss cheeses include Emmentaler AOP, Le Gruyère AOP, Maréchal, Appenzeller, and Etivaz.
Hard Swiss cheeses are made from raw cow's milk. The curds are cut into small pieces and heated at high temperatures, then formed into wheels or blocks of cheese.
Swiss cheese gets its holes from the production process. The curds are cut into small pieces and heated, which causes the cheese to release moisture in the form of liquid whey.
