Frederic Melton
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 Swiss cheese differs in terms of its fat and water content, production methods, maturation, and storage. While some Swiss cheeses are hard and almost brittle, others are soft and creamy. For example, Vacherin Mont-d'Or is a soft cheese with a smooth and runny texture, while younger versions of Le Gruyère, one of the most famous Swiss cheeses, have a much softer texture and milder flavour.
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What You'll Learn
Swiss cheese texture and firmness
Swiss cheese is made from either pasteurised or raw milk and can be 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 Swiss cheese has distinct characteristics and differs in terms of fat and water content, as well as production methods, maturation, and storage.
The texture of Swiss cheese varies depending on the type. Soft Swiss cheeses, like Vacherin Mont-d'Or, have a smooth, runny, and pudding-like texture. They are known for their short maturation period of just a few weeks. These soft cheeses are ideal for use in both cold and warm dishes and as dessert cheeses. When properly wrapped and stored in a cool place, they can last for at least a week.
Semi-hard Swiss cheeses, such as Raclette Suisse®, Raclette du Valais AOP, and Appenzeller®, have a firm yet elastic texture. They mature for 3 to 6 months and are highly valued for their versatility in cold and warm dishes. When stored properly in a cool place, they can last for about two weeks.
Hard Swiss cheeses, including the well-known Le Gruyère AOP, can have a softer texture when younger, making them excellent for melting. The texture of Le Gruyère AOP, in particular, evolves as it matures.
Extra-hard Swiss cheeses, such as Sbrinz AOP, have a very low water content, contributing to their hard and dry texture. These cheeses are suitable for a lengthy maturation period, requiring at least 18 months to be ready to eat and 2 to 3 years to be fully matured.
Overall, the texture of Swiss cheese ranges from soft and runny to hard and brittle, depending on the specific type and maturation period.
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Swiss cheese maturation and storage
The maturation of Swiss cheese involves several processes that can span from a few days to several months or even years. It begins with the selection of high-quality milk, typically raw cow's milk from local Swiss dairies, which contributes to the cheese's distinct character. Specific bacteria and enzymes are then introduced to initiate fermentation and curdling, crucial for flavour development and texture. Rennet, sourced from the stomach lining of young calves or made from microbial cultures, is also added to help the cheese curdle and mature. The curds are cut into small pieces, determining the type of cheese—smaller pieces result in harder cheese.
Once the curds have reached the desired consistency, the cheese is formed into wheels and undergoes an initial ageing process. The wheels are immersed in a saltwater or brine bath for 24 hours to aid in maturation and the formation of a rind, which helps protect the cheese from external influences and maintains its shape. The brine bath also increases the salt content of the cheese, improving its taste and preventing the growth of unwanted bacteria. The cheese is then transferred to maturation cellars or caves, where it ages for several months to over a year.
During maturation, the cheese undergoes visual, chemical, and microbiological changes. The formation of an external rind, holes inside the cheese, and changes in colour and texture are all part of the maturation process. The flavour of the cheese also intensifies and becomes richer. Affineurs, or cheese refiners, may add finishing touches during maturation by rubbing the cheese with herbs, cider, white wine, or other special treatments to enhance its flavour.
In terms of storage, Swiss cheese should be refrigerated at all times to prolong its shelf life. It is best stored in its original packaging or wrapped in parchment or wax paper, followed by a loose layer of plastic wrap to maximise freshness. Properly stored, Swiss cheese can last three to four weeks in the refrigerator and six to eight months in the freezer. Frozen cheese may become crumbly and lose some of its flavour, making it better suited for cooked dishes.
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Types of Swiss soft cheese
Switzerland produces over 475 varieties of cheese, with about 99% of these made from cow's milk. Swiss cheese is categorised into different types, including extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, melting cheese, cheese spread, and melted cheese.
Soft cheeses are generally made using pasteurised milk and have a water content of around 50%. They have a very short maturation period of just a few weeks. There are two main types of soft cheese: white-mould cheese and smeared soft cheese. Tomme Vaudoise and Swiss brie are examples of white-mould cheese, which has a white rind that is generally eaten. During the maturation period of smeared soft cheese, the cheese is washed or smeared with brine, which gives it a brown rind. An example of this type of cheese is Vacherin Mont-d'Or AOP, which has a deep reddish rind and a pudding-like interior. When heated in the oven, the cheese becomes aromatic and soft to the touch.
Semi-soft cheeses called Baby Swiss and Lacey Swiss are two American contributions to this type of cheese. In Switzerland, semi-soft cheeses are also made, such as those from the canton of St Gallen, where the cheese is wrapped in fir bark, giving it a distinct woodiness.
While Swiss cheese is often associated with the mass-produced variety found in American delis, Switzerland's dairy culture extends far beyond this. The country's cheesemaking history dates back to around 2500 BC, and today, Switzerland's cheese landscape is diverse, with traditional varieties and experimental styles coexisting.
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Swiss cheese production methods
Swiss cheese is made from fresh milk delivered to the cheese dairies twice daily from neighbouring farms. Upon delivery, the milk is tested for quality and then filtered. If the milk is not intended to produce unpasteurised cheese, it is thermised (heated to 63°C) or pasteurised (heated to at least 72°C).
The milk is then slowly heated in a cheese vat to 30°-32°C, with constant stirring. Special lactic acid bacteria cultures and rennet are added to cause curdling, which creates a jelly-like substance. Rennet can be sourced from the stomach lining of young calves, goats or lambs, from special bacteria cultures, or rarely, from plants. The curd is then collected and cut into small pieces (raw cheese grains). The smaller the pieces, the harder the final cheese will be.
The curds are then stirred and gradually heated. The higher the desired water content for the cheese, the more it is heated. For example, hard and extra-hard cheese is heated to approximately 51-58°C, while soft cheese is heated to approximately 35°C. Stirring and warming the curds causes the curd granules to contract and separate from the whey. The cheese solidifies, and the whey is pumped away and processed into other products.
The cheese then undergoes a brine bath, where it absorbs salt and releases whey. The rind slowly forms, and the taste of the cheese intensifies. During maturation, which can last from a few days to several months or even years, the rind develops, the inside of the cheese changes colour, holes are formed, and the cheese becomes firmer. The cheese affineur may refine the cheese by rubbing in herbs, cider, must, or white wine. The flavour of the cheese is also influenced by a trio of bacteria: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. 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" or holes.
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Swiss cheese history
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emmental area of West Central Switzerland. The term does not imply that the cheese is made in Switzerland, and Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland.
Swiss cheese was first manufactured in Switzerland as early as the 14th century. The Emmental region was ideal for pastures, with large rolling fields for dairy cattle grazing. The milk obtained from the cows was used to make cheese, and soon, cheese became synonymous with the region. In the 1800s, the people of Emmental started making larger quantities of cheese, which they could market outside of the area, and the first cheese dairies were established. This made the cheese very popular, even with people who did not live in the region, and many more dairies were developed in Emmental, resulting in the large-scale production of cheese.
Swiss cheese is categorised into different types, including extra-hard, hard, semi-hard, soft, cream, spread, and melted cheese. Each type differs in terms of fat and water content, as well as production methods, maturation, and storage. For example, extra-hard cheeses are made from natural raw milk, with a very low water content, making them suitable for a lengthy maturation period of around 18 months to 3 years. On the other hand, soft cheeses, such as Vacherin Mont-d'Or, have a high water content and a short maturation period of a few weeks. They stand out for their smooth and runny texture.
The holes in Swiss cheese, known as "eyes", are formed by the addition of gram-positive bacteria to the starter culture. The bacteria produce carbon dioxide bubbles, which create the holes. The larger the holes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act. However, cheese with large holes does not slice well and comes apart in mechanical slicers. As a result, US industry regulators have reduced the minimum eye size for Swiss cheese to receive a Grade A stamp.
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Frequently asked questions
Swiss cheese is a generic name for a type of cheese that includes varieties such as Emmental (also known as Emmentaler) and baby Swiss. It is characterised by its holes and light or pale yellow colour.
Swiss cheese comes in various textures, including soft, creamy, hard, and brittle. Therefore, some Swiss cheeses are soft cheeses.
Some examples of soft Swiss cheeses include Tomme Vaudoise, Swiss brie, Vacherin Mont-d'Or AOP, and Challerhocker.
Soft Swiss cheeses are generally made using pasteurised milk and have a water content of around 50%. They have a very short maturation period of just a few weeks.
Soft Swiss cheeses should be wrapped properly and stored in a cool place. They can last for at least one week when stored correctly.
