Frederic Melton
Swiss cheese is a broad term for a variety of cheeses from Switzerland and neighbouring countries with Alpine regions. Swiss-type cheeses are cooked, meaning they are made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are also pressed to expel excess moisture, giving them a firm but elastic texture and a nutty, buttery flavour. Some of the most well-known Swiss cheeses include Emmental, Gruyère, and Appenzeller. Interestingly, the term Swiss cheese is often used to refer specifically to Emmental cheese, which is characterised by its naturally occurring holes. However, not all Swiss cheese is Emmental, and Switzerland produces over 450 varieties of cheese, with most made from cow's milk.
| Characteristics | Values |
|---|---|
| Number of varieties | 475 |
| Main ingredient | Cow's milk (99%) |
| Other ingredients | Sheep milk and goat milk |
| Best-known Swiss-type cheeses | Emmental, Gruyère, and Appenzeller |
| Characteristics | Firm but elastic texture, nutty and buttery flavour, gooey when melted |
| Production technique | "Cooked pressed cheese" or "fromages à pâte pressée cuite" in French |
| Hole characteristics | Most varieties have few to no holes or "eyes" |
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What You'll Learn
Swiss cheese is cooked at high temperatures to remove excess moisture
Swiss cheese, also known as Alpine cheese, is a group of hard or semi-hard cheeses with distinct characteristics that originate in the Alps of Europe. Swiss-type cheeses are technically "cooked", meaning they are made using thermophilic lactic fermentation starters, with the curd being incubated at a high temperature of 45°C or more. This process helps to reduce the moisture content in the cheese.
The Alpine cheesemaking process involves cutting the curd into small particles to facilitate whey expulsion, which is done by stirring the cheese with a "cheese harp", a set of metal wires. The curds are then cooked at high temperatures and pressed, further reducing the moisture content. This process is known as "'cooked pressed'" and is common in Alpine cheeses such as French Beaufort and Swiss Emmental, Gruyère, and Appenzeller.
The distinct characteristics of Swiss-type cheeses arose from the needs of cheese made during the summer on high Alpine grasslands. The cheese was then transported with the cows down to the valleys in the winter, as part of the historic culture of Alpine transhumance. The cheeses were traditionally made in large rounds or "wheels" with a hard rind, making them robust enough for storage and transportation.
The presence of excess moisture in Swiss cheese is generally detrimental to its quality. High moisture content can negatively impact the yield, and it can also affect the texture and flavour of the cheese. The high temperatures used in the cooking process help to expel this excess moisture, resulting in a firmer, less acidic, and less salty cheese with a nutty and buttery flavour.
Swiss cheese is known for its distinct holes or "eyes", which are formed during the cooking process. The high temperatures encourage the growth of particular bacteria, such as Propionibacterium freudenreichii subspecies shermanii, which produce gases including carbon dioxide. These gases create the holes in the cheese, which were once considered a fault but are now an iconic feature of Swiss cheese.
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Swiss cheese is made from cow's milk
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a medium-hard cheese that originated in the area around Emmental, Switzerland. The term does not imply that the cheese is actually made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In its production, three types of bacteria are used: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. As the bacteria break down the lactic acid in the cheese, they generate carbon dioxide, creating bubbles in the cheese as it ages and forming holes known as "eyes". The larger the eyes in a Swiss cheese, the more pronounced its flavor.
In Switzerland, cheese dairies and mountain pastures produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine. Swiss milk production represents CHF 2.1 billion per year, more than 20% of total agricultural production. The dairy industry is thus the most important branch of the Swiss food industry.
Swiss cheese is made by heating raw cow's milk to 90°F. Once heated, lactic acid bacteria and rennet are stirred into the milk, thickening or curdling it. Then a cheese harp is used to cut the curds into tiny cubes. As the mixture is heated, the bacteria grow, producing carbon dioxide. The heat is increased to 120°F, and the milk continues to be stirred. Cheesecloth is used to move the heated curds into a mold. The cheese is then put into a brine bath, which removes lactose and adds flavor. Then the cheese is stored, and the aging process begins. Traditional Swiss cheese is usually ready to eat after four months.
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Swiss cheese is semi-hard with a nutty, buttery flavour
Swiss cheese is not necessarily French cheese, although the two share some similarities and Switzerland borders France. Switzerland produces over 450 varieties of cheese, with 99% of Swiss cheeses made from cow's milk. Swiss cheese is typically semi-hard, with a nutty, buttery flavour.
The distinct character of Swiss cheese is attributed to the Alpine grasses and herbs eaten by cows, which impart sweet cream and hazelnut aromas with a tangy and nutty flavour. The cheese is also noted for its firm yet elastic texture, lacking the sharpness, acidity, or saltiness found in other cheeses.
One notable variety of Swiss cheese is Emmental, also known as Emmenthaler, Emmenthal, or Emmenthaler. It is a semi-hard, yellow cheese with naturally occurring holes of varying sizes. Another variety, Sbrinz, is considered one of Europe's oldest cheeses, having been made in central Switzerland for over two millennia. It is a descendant of cheeses made by Celtic ancestors in the 1st century.
Switzerland's rich dairy history and diverse cheese offerings contribute to the unique characteristics of Swiss cheese, making it a favourite among cheese connoisseurs worldwide.
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Swiss cheese is also known as Alpine cheese
Switzerland produces over 450 varieties of cheese, with a range of flavours, textures, and forms. Swiss-type cheeses are "cooked", meaning they are made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are then pressed to expel excess moisture, which is why they are also referred to as "cooked pressed cheeses", or "fromages à pâte pressée cuite" in French.
The general characteristics of Swiss-type cheeses are a firm but elastic texture, and a nutty and buttery flavour. When melted, they become "gooey", "slick, stretchy and runny". Swiss cheese is often melted in cooking.
The Alpine cheesemaking process involves cutting the curd into small particles to facilitate whey expulsion, which is now done by stirring with a "cheese harp", a set of metal wires. The curds are then cooked at high temperatures and pressed, further reducing the moisture content. The low acidity and salt content of Swiss-type cheeses promote the growth of particular bacteria, including Propionibacterium freudenreichii subspecies shermanii.
The most well-known Swiss cheeses include Emmental, Gruyère, and Appenzeller, as well as many other traditional varieties. In North America and other parts of the world outside Europe, Emmental is commonly referred to as "Swiss cheese". However, in Switzerland and continental Europe, Gruyère is consumed and considered the archetypal Swiss cheese.
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French cheese has more styles and varieties
Swiss cheese is not necessarily French cheese, and French cheese has more styles and varieties. Switzerland produces over 450 varieties of cheese, while France has between 1000 and 1600 varieties. Percentage-wise, however, Switzerland has more variety per person.
Swiss-type cheeses are cooked, meaning they are made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are then pressed to expel excess moisture, giving them a firm but elastic texture, and a nutty and buttery flavour. Swiss-type cheeses are also described as "cooked pressed cheeses" or "fromages à pâte pressée cuite" in French. Most varieties have few or no holes, or "eyes", and when melted, they become gooey and stretchy.
The best-known Swiss-type cheeses are made from cow's milk and include Emmental, Gruyère, and Appenzeller. Emmental, also known as Emmenthaler, Emmenthal, or Emmenthaler, is a semi-hard, yellow cheese with naturally occurring holes. While it is a type of Swiss cheese, not all Swiss cheese is Emmental. In Switzerland, more Gruyère is consumed, and it is considered the archetypal Swiss cheese.
French cheeses that are similar to Swiss-type cheeses include Beaufort and Comté, from the Jura Mountains near the Alps. The French Beaufort cheese is made using a similar process to other "cooked pressed" Alpine cheeses. Cantal cheese, from the Auvergne region of France, is another example of a French cheese that is similar to Swiss-type cheeses but is made with less heat, more salt, and more pressing. This process was later used for English Cheddar cheese.
In summary, while Swiss cheese and French cheese can share similar characteristics, French cheese has more styles and varieties overall. This variety is due in part to the diverse cheesemaking traditions and innovations in France and its neighbouring countries.
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Frequently asked questions
Swiss cheese is a type of cheese that originated in Switzerland. It is typically made using cow's milk and is known for its distinct "eyes" or holes. Swiss cheese can be semi-hard and yellow like Emmental, or pale and shiny like American Swiss.
French cheese refers to a variety of cheeses produced in France. French cheeses can be soft, like Beaufort and Comté, or hard like Cantal. France has a wide range of cheese varieties, with some sources estimating between 1000 and 1600 types.
Swiss cheese is typically made using thermophilic lactic fermentation starters, which involve incubating the curd at high temperatures of 45°C or more. This process cooks and presses the cheese to expel excess moisture, resulting in a firm yet elastic texture.
Beyond their national origins, Swiss and French cheeses can differ in style and variety. Swiss cheese is known for its distinct holes and semi-hard texture, while French cheese encompasses a broader range of textures and flavours, with soft cheeses like Brie and Camembert being particularly renowned.
