Bushra Griffith
Swiss cheese is a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is produced using a combination of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The distinct holes in Swiss cheese, known as eyes, are formed during the propionic acid fermentation process, where the propionibacteria release carbon dioxide, creating bubbles that develop into the characteristic holes. The fermentation process also contributes to the nutty and sweet flavor profile of Swiss cheese.
| Characteristics | Values |
|---|---|
| Place of origin | Switzerland |
| Type of milk | Raw |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Number of bacteria used | 3 |
| Cheese with eyes called | "Swiss-type" or "propionic acid fermentation" cheese |
| Cheese without eyes called | "Blind" |
| Countries where it is produced now | United States, Finland, Estonia, Ireland, India, France, Netherlands, and Scandinavia |
| Flavour | Nutty, sweet, and distinctive |
| Texture | Hard or semi-hard |
| Colour | Yellow |
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What You'll Learn
Swiss cheese is made using three types of bacteria
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland.
During the production of Swiss cheese, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the "eyes" characteristic of Swiss cheese. The acetate and propionic acid give Swiss cheese its nutty and sweet flavor.
The size of the eyes in Swiss cheese impacts its flavor. A longer fermentation period allows the bacteria more time to act, resulting in a more pronounced flavor. However, cheese with larger eyes does not slice well and tends to come apart in mechanical slicers. As a result, industry regulators have limited the eye size for Swiss cheese to receive a Grade A stamp.
The unique feature in the production of Swiss cheese, compared to other cheeses such as Cheddar or Gouda, is the use of the culture Propionibacterium freudenreichii subsp. The cooking temperature is also an important element of the hurdle technology, ensuring the hygienic safety of Swiss cheese produced from raw milk.
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The bacteria produce carbon dioxide, which creates the holes, or eyes
The holes in Swiss cheese, also known as "eyes", are created by the release of carbon dioxide. This is a by-product of the propionic acid fermentation process, which is initiated by raising the ripening temperature to around 20–24 °C. The cheese then needs to be stored at a lower temperature of 10–13 °C to slow down the fermentation process once sufficient eye development has been achieved.
The propionic acid fermentation process is what gives Swiss cheese its characteristic eyes, as well as its nutty flavour. The size of the eyes can vary from medium to large (1-3 cm), and the number of eyes can also differ. Spontaneous fermentation leads to irregular eye formation, while using a culture of selected propionibacteria allows for more regular eye formation.
The term "Swiss cheese" is used to refer to any variety of cheese that resembles Emmental cheese, which is a medium-hard cheese that originated in the Emmental region of Switzerland. Swiss-type cheeses are always cooked and are typically brine-salted. They have a nutty flavour and a distinctive smell, texture, and flavour due to the bacteria used in their production.
Three types of bacteria are typically used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In the later stages 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 forms the bubbles that create the eyes in the cheese.
The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period gives the bacteria more time to act. However, cheese with larger eyes does not slice well and comes apart in mechanical slicers. As a result, industry regulators have limited the eye size for Swiss cheese to receive a Grade A stamp.
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Swiss cheese is also known as Emmental cheese
Swiss cheese is a generic term used for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss-type cheeses have round, cherry-sized "eyes" that vary in size from medium to large (1-3 cm). The eyes are formed by the carbon dioxide bubbles that are released during the production of Swiss cheese.
In many parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. Emmentaler is registered as a geographical indication in Switzerland, and a limited number of countries recognize the term as a geographical indication. Similar cheeses of other origins, especially from France (as "Emmental"), the Netherlands, Bavaria, and Finland, are widely available and sold by that name.
Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The propionic acid fermentation leads to characteristic eyes and gives the cheese its nutty flavor. The nutty flavor is a result of the acetate and propionic acid released by the bacteria during production.
Emmental cheese is usually consumed cold, as chunks or slices, and is also used in various dishes, particularly gratins and fondue. It is also known to melt easily, making it perfect for sauces.
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Swiss cheese is cooked at 52-54°C
Swiss cheese, or Emmental cheese, is cooked at 52-54°C after cutting. This step is crucial in ensuring the cheese's hygienic safety, as it eliminates undesirable microorganisms. During pressing, the temperature is maintained at around 50°C for several hours, allowing the curd to dry. This temperature range is also necessary to achieve the proper pH level for the desired fermentation process and to maintain the soft and elastic texture of the cheese.
The process of making Swiss cheese involves specific bacteriological requirements due to the use of raw milk from cows fed a silage-free diet. The type of milk and the absence of silage in the cows' diet contribute to the stringent bacteriological conditions. This is an important distinction from other cheeses, as Swiss cheese is typically made with raw milk, while other varieties may use pasteurized or part-skim milk.
The cooking temperature of 52-54°C is a critical element in the production of Swiss Emmental cheese. It ensures that the final product meets the necessary safety standards by eliminating harmful microorganisms. This temperature range also influences the cheese's texture, keeping it soft and elastic due to the high calcium level.
Additionally, the cooking process initiates the fermentation that gives Swiss cheese its distinctive characteristics. Propionic acid fermentation, caused by propionibacteria, leads to the formation of the "'eyes'" or holes in the cheese and contributes to its nutty flavour. The cooking temperature plays a role in achieving the optimal pH level, typically between 5.20 and 5.30, which accelerates this fermentation process.
The ripening temperature is then raised to 20-24°C to further facilitate propionic acid fermentation. Once sufficient eye development is achieved, the cheese is stored at a lower temperature of 10-13°C to slow down the fermentation process. This temperature control is essential in managing the fermentation rate and ultimately influences the final characteristics of the Swiss cheese.
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The cheese is soaked in brine, a salt and water solution
Swiss cheese refers to any variety of cheese resembling Emmental cheese, a medium-hard cheese that originated in the Emmental region of Switzerland. Swiss-type cheeses are characterised by round holes known as "eyes" that vary in size. The eyes are formed by the carbon dioxide released by bacteria during the fermentation process.
Brining is an important step in the cheesemaking process, including for Swiss cheese. It involves soaking the cheese in brine, a salt and water solution, which offers several benefits. Firstly, brining adds flavour to the cheese, enhancing its overall taste profile. Secondly, it helps remove lactose, which could otherwise be converted into lactic acid by bacteria, hindering proper ripening. Thirdly, brining contributes to the formation of a rind, inhibiting the growth of surface mould attracted to the cheese.
To make brine, salt is dissolved in water, and the salinity can be adjusted by changing the proportion of salt to water. Light brine, for instance, uses 13 ounces of salt per gallon of water, resulting in 10% salinity, while medium brine uses 26 ounces of salt per gallon of water, yielding 20% salinity. The brine should be kept cool, typically at a temperature of around 55°F, and stored in a non-reactive container.
During brining, the cheese is placed in the brine solution, and it may float due to the density of the brine. To ensure even brining, the cheese is flipped halfway through the process and re-salted. The duration of brining depends on the type of cheese, with denser, low-moisture cheeses requiring more time than moist, open-textured varieties. After brining, the cheese is drained and air-dried before the development of a natural rind or waxing.
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Frequently asked questions
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland.
Swiss cheese is made by mixing cow's milk with a trio of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). Curds are formed when the bacteria are combined with milk and heated, and these curds are then soaked in brine (a salt and water solution). The cheese is heated and cooled multiple times throughout the process. The characteristic holes ("eyes") in Swiss cheese are formed due to the production of CO2 during propionic acid fermentation.
Swiss cheese has a distinctive flavour that is described as sweet and nutty. The longer the fermentation period, the more pronounced the flavour, as the bacteria have more time to act.
Some varieties of Swiss cheese include Emmental, Baby Swiss, Lacy Swiss, Beaufort, Appenzeller, Maasdammer, and Jarlsberg.
