Randy Chandler
Swiss cheese is renowned for its nutty flavour and dry texture. Switzerland has been a cheese hub since the Middle Ages, with evidence of cheesemaking in the region dating back to 2500 BC. Today, there are over 500 varieties of Swiss cheese, ranging from soft to semi-hard to hard cheeses. While Swiss cheese is often associated with holes, only a few varieties have holes, known as eyes, and even then, the holes are usually much smaller than those found in imitations. When it comes to mildness, different Swiss cheeses can vary, with some known for their signature bitterness, while others are milder and nuttier, making them excellent melting cheeses.
| Characteristics | Values |
|---|---|
| Flavour | Mild, nutty, buttery, creamy, slightly sweet, bitter, fruity, salty, sharp, acidic |
| Texture | Dry, firm but elastic, soft, silky, creamy, rubbery |
| Type | Cooked pressed cheese |
| Colour | Pale yellow |
| Holes | Yes, called "eyes" |
| Milk | Cow's milk, raw cow's milk, summer milk, raw or unpasteurized milk |
| Rind | Soft white |
| Aroma | Strong, nutty, fruity, salty, meaty, savory, woody |
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What You'll Learn
Swiss cheese is made from cow's milk
One of the most famous Swiss cheeses is Le Gruyère AOP, made from raw cow's milk. The evening milk is skimmed and left overnight to settle, then mixed with full-fat milk collected the next morning. More than 100 gallons of milk are needed to create a single 80-pound wheel. After being soaked in saltwater for 24 hours, the cheese is aged in special cellars for up to two years, developing a unique flavour and texture.
Another iconic Swiss cheese is Emmentaler, which also uses raw cow's milk. It is one of Europe's oldest cheeses, with a history spanning over two millennia. Emmentaler has a distinctive flavour, described as nutty and buttery, with hints of brown butter and hazelnuts. It is an excellent melting cheese, perfect for fondue or grilled meats.
Baby Swiss cheese, known for its pale yellow colour and small holes, is made from whole cow's milk. It has a mild, buttery, creamy, and slightly sweet flavour, making it ideal for melting into egg dishes. Raclette, a cow's milk cheese, is another variety that is delicious when grilled, as the heat intensifies its nutty and fruity aroma.
Swiss cheeses are generally described as having a nutty, buttery, or bitter flavour profile. The texture is often firm but elastic, and the cheeses are known for their distinctive holes, technically called "eyes." The cheesemaking process involves thermophilic lactic fermentation, with the curd incubated at high temperatures before being pressed to remove excess moisture.
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It has a nutty, buttery flavour
Swiss cheese is not a single type of cheese but a family of cheeses with hundreds of varieties. The base of all Swiss cheeses is traditionally one of the twelve Appellation d'Origine Protégée (AOP) "name-controlled" styles. Swiss cheeses are typically made from cow's milk, with a texture that is firm but still elastic. The flavour is not sharp, salty, or acidic, but nutty and buttery.
One of the most famous Swiss cheeses is Le Gruyère AOP, which has been produced since the early 12th century. Gruyère is made from raw cow's milk, with a maturation process that takes between five to 24 months. Younger versions of Gruyère have a softer texture and milder flavours, making them excellent for melting.
Another well-known Swiss cheese is Emmentaler, which has been made in the Emme Valley in the canton of Bern since at least the 15th century. Emmentaler is offered in eight different expressions of ripeness, ranging from a minimum of four months to more than 14 months. The flavours of Emmentaler are not overly salty or sharp but rather nutty and buttery, with hints of brown butter and hazelnuts.
Raclette, a Swiss cow's milk cheese, is fantastic when heated under a hot grill. The heat intensifies its nutty and slightly fruity aroma, and the rind becomes crunchy and savoury. Tete de Moine, another Swiss cheese, is made from rich summer milk and has a firm and creamy texture with a sweet and tangy flavour and hints of musty wood and nuts.
Baby Swiss, a type of Swiss cheese, is pale yellow in colour with a soft, silky texture and small holes. It has a mild, buttery, creamy, and slightly sweet flavour, making it an excellent melting cheese for egg dishes.
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Swiss cheese is technically 'cooked'
Swiss cheese is technically cooked because it is made using thermophilic lactic fermentation starters, which involves incubating the curd at a high temperature of 45°C or more. This process is followed by pressing the cheese to expel excess moisture, which is why Swiss cheese is also referred to as a "cooked pressed cheese".
Swiss cheese is known for its firm but elastic texture and nutty, buttery, and slightly bitter flavour. It is often described as mild, especially when compared to other types of cheese. The level of bitterness can vary, with some Swiss cheeses having a more intense meaty aroma due to the process of washing the cheese in saltwater.
The term "Swiss cheese" actually refers to a wide variety of cheeses made in Switzerland, with over 500 varieties produced each year. The most famous Swiss cheese is arguably Le Gruyère, which has been produced since the early 12th century. Other well-known Swiss cheeses include Emmentaler, Raclette, and Tete de Moine.
The unique flavour and texture of Swiss cheese make it a versatile ingredient in various dishes. It is commonly used in sandwiches, melted on top of grilled meats, or paired with fruits, crackers, and wines. The younger versions of Swiss cheese, aged for six to nine months, are milder in flavour and excellent for melting, making them ideal for French onion soup, omelettes, and quiches.
The process of cooking the curd at high temperatures and pressing out excess moisture gives Swiss cheese its distinctive characteristics, contributing to its firm yet elastic texture and unique flavour profile. This "cooking" process is a key step in the production of Swiss cheese, setting it apart from other types of cheese and resulting in its recognisable texture and taste.
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There are over 500 varieties of Swiss cheese
Swiss cheese is often thought of as a mild, nutty, and bitter cheese with a dry texture and lots of holes. However, there is a wide variety of Swiss cheeses, with over 500 varieties made each year. Switzerland's cheesemaking history dates back to 2500 BC, and the country has since become renowned for its hard cheeses. The distinct character of Swiss-type or Alpine cheeses, which include Emmental, Gruyère, and Appenzeller, arose from the requirements of cheese made during the summer on high Alpine grasslands.
One of the most famous Swiss cheeses is Le Gruyère AOP, which has been produced since the early 12th century. Gruyère is made from raw cow's milk, with a mix of skimmed evening milk and full-fat morning milk. It has a milder flavour when young, making it ideal for melting, and a more intense flavour when aged longer. Another well-known Swiss cheese is Emmentaler, which is recognised for its large "eyes" and offered in various stages of ripeness, from four months to over 14 months.
Sbrinz is one of Europe's oldest cheeses, with a history of over two millennia in central Switzerland. It is made from raw Swiss Brown cow's milk and aged for at least 16 months, resulting in a dense paste with tyrosine crystals and a fudgy texture. Tête de Moine, known for its bold flavours and texture, is another excellent choice for cheese boards and cooking.
Switzerland's cheese industry was previously dominated by the Cheese Union, which controlled production, marketing, and export. After the organisation disbanded in 1999, cheesemakers were free to experiment, leading to an explosion of new varieties. Today, Switzerland exports about 40% of its cheese production, contributing significantly to the country's economy.
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Swiss cheese is mild, but has a lingering bitterness
Swiss cheese is renowned for its mild and nutty flavour, but it is also characterised by a subtle bitterness that lingers on the palate. This unique bitterness is what makes Swiss cheese so distinctive and recognisable. While the bitterness is subtle, it is an essential part of the cheese's flavour profile, adding depth and complexity to the nutty, buttery, and creamy notes.
The bitterness in Swiss cheese is often described as lingering, providing a lasting impression on the palate even after the initial nutty and creamy flavours have subsided. This lingering bitterness is what sets Swiss cheese apart from other mild cheeses, giving it a unique and memorable character.
Swiss cheese is typically made using thermophilic lactic fermentation starters, with the curd being incubated at high temperatures of 45°C or more. This process contributes to the development of the cheese's distinct flavour, including the subtle bitterness. The cheesemaking process also involves pressing the cheese to expel excess moisture, resulting in a firm yet elastic texture that is characteristic of Swiss cheese.
The bitterness in Swiss cheese can vary depending on the specific type and brand, as well as individual taste preferences. Some brands, such as Jarlsberg, are known for their more pronounced bitterness, while others may have a milder bitterness that is less prominent. Additionally, factors such as ageing and ripening processes can influence the intensity of bitterness in Swiss cheese.
Switzerland has a long history of cheesemaking, dating back to 2500 BC when dairy farming was first introduced to the area. Over the centuries, Swiss cheesemaking has evolved, leading to the creation of numerous varieties of cheese, including the well-known Emmentaler and Gruyère. Today, there are more than 500 varieties of cheese made in Switzerland each year, showcasing the country's rich cheesemaking tradition and innovation.
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Frequently asked questions
Swiss cheese is a general term for hundreds of varieties of cheese made in Switzerland. Most Swiss cheeses are made from cow's milk and are described as having a nutty, buttery, and sometimes bitter flavour. Swiss cheeses are usually firm but elastic in texture.
Swiss cheese is generally considered to be a mild cheese. Younger versions of Swiss cheese, such as Le Gruyère, have a softer texture and milder flavour. Baby Swiss is also considered mild, buttery, creamy, and slightly sweet. However, some Swiss cheeses, such as Tete de Moine, are considered stronger in flavour.
The holes in Swiss cheese are called "eyes".
