Frederic Melton
Swiss cheese is a divisive dairy product. Some people love it, but others think it's disgusting and refer to it as garbage. Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a yellow, medium-hard cheese originating from Switzerland. It has a distinctive appearance due to the holes, known as eyes, formed by bacteria producing carbon dioxide bubbles during production. While some appreciate the nutty and sweet flavour that these bacteria give the cheese, others find it pungent and off-putting. With a significant annual production of Swiss cheese in the United States alone, it is clear that this type of cheese has a large following. However, its unique texture and taste continue to be a source of controversy, sparking debates about its merit as a food item.
| Characteristics | Values |
|---|---|
| Hardness | Hard |
| Flavour | Nutty and sweet |
| Texture | Extra chewy |
| Production | Made with raw milk in Switzerland, but can be made with pasteurized or part-skim milk in other countries |
| Hole Development | Caused by carbon dioxide bubbles formed by propionibacteria; may also be influenced by particulate matter |
| Variety | Baby Swiss, Lacy Swiss, Emmental |
| Annual Production in the US | Approximately 330 million pounds |
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What You'll Learn
Swiss cheese has a weird hardness and rubbery texture
Swiss cheese is a type of cheese that resembles Emmental, a medium-hard yellow cheese originating from the Emmental region of Switzerland. It is known for its distinctive appearance, with blocks or rounds of cheese riddled with holes, known as "eyes". The cheese gets its characteristic holes from the production process, which involves the use of three types of bacteria. In the late stages of production, propionibacteria consume the lactic acid excreted by other bacteria and release carbon dioxide gas, which slowly forms bubbles that create the eyes.
While Swiss cheese is a popular variety, some people find its texture and flavour unappealing. Some describe it as having a weird hardness and rubbery texture, especially when used in sandwiches, making it chewier than other cheeses. This unusual texture is due to the production process and the bacteria used, which also contribute to its distinctive flavour.
The unique flavour of Swiss cheese is nutty and sweet, resulting from the acetate and propionic acid produced by the bacteria during ripening. However, some people find this flavour overpowering and unpleasant, comparing it to toe fungus. Despite its divisive flavour and texture, Swiss cheese is widely consumed and produced in various countries, including the United States, Finland, Estonia, and Ireland.
In North America, Swiss cheese refers to any variety resembling Emmental, and there are several types, such as Baby Swiss and Lacy Swiss, which have smaller holes and a milder flavour. The annual production of Swiss cheese in the United States alone reaches approximately 330 million pounds, showcasing its popularity in that country. However, the term "Swiss cheese" is also used in other parts of the world, including Australia and India, where it is often interchangeable with "Emmental cheese".
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The flavour is pungent and overpowering
Swiss cheese is a type of cheese that resembles Emmental, a medium-hard cheese originating from the Emmental region of Switzerland. While some people enjoy Swiss cheese, others find its flavour pungent and overpowering.
One person described Swiss cheese as "disgusting", saying that it has a weird hardness and a strong flavour that overpowers the other ingredients in a sandwich. They compared the taste to "toe fungus" and described it as pungent and horrible, ruining everything it touches. This is in stark contrast to other cheeses like cheddar, gouda, and muenster, which are often praised for their delicious dairy flavours that elevate sandwiches.
The unique flavour of Swiss cheese is created by the use of three types of bacteria during production: 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 distinctive holes ("eyes") in Swiss cheese. The acetate and propionic acid are responsible for the nutty and sweet flavour notes commonly associated with Swiss cheese.
However, not all Swiss cheese has the same flavour profile. The variety known as "Baby Swiss" has a milder flavour and is made from whole milk, while "Lacy Swiss" is made from low-fat milk and also has a more subtle taste. These milder varieties may be better suited to those who find the flavour of traditional Swiss cheese too pungent or overpowering.
It's worth noting that the term "Swiss cheese" is generic and does not necessarily indicate that the cheese was made in Switzerland. Swiss-style cheeses are now produced in various countries, including the United States, Finland, Estonia, and Ireland, and can vary in flavour and quality depending on the production methods and ingredients used.
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Swiss cheese is made with three types of bacteria
Swiss cheese, a type of cheese that originated in Switzerland, is known for its distinctive holes, which are called "eyes". The term "Swiss cheese" is used 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 United States, Finland, Estonia, and Ireland, and is sometimes made with pasteurized or part-skim milk, unlike the original Swiss version, which is made with raw milk.
Swiss cheese gets its characteristic holes, texture, smell, and flavor from a combination of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria are mixed with cow's milk to produce the cheese. During the cheese-making process, 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 create the "eyes" in the cheese. The acetate and propionic acid give Swiss cheese its nutty and sweet flavor.
The size of the eyes in Swiss cheese can affect its flavor, as larger eyes indicate a longer fermentation period, which gives the bacteria more time to act. However, cheese with large eyes does not slice well and tends to come apart in mechanical slicers. As a result, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
The production of Swiss cheese typically involves heating and cooling the cheese multiple times. The cheese is also soaked in brine, a salt and water solution, which allows the cheese to absorb salt while releasing water. During this process, the bacteria expand and release carbon dioxide, contributing to the formation of the holes that Swiss cheese is known for.
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It is produced in many countries outside of Switzerland
Swiss cheese is a generic term for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in Switzerland. Swiss cheese is now produced in many countries outside of Switzerland, including the United States, Finland, Estonia, Ireland, and India. In these countries, Swiss cheese is sometimes made with pasteurized or part-skim milk, rather than the raw milk used in traditional Swiss cheese.
The United States, in particular, has a significant production of Swiss cheese, with an annual output of approximately 330 million pounds (150 kt). There are several varieties of American Swiss cheeses, including Baby Swiss and Lacy Swiss, which are made with whole milk and low-fat milk, respectively, and have smaller holes and a milder flavor than traditional Swiss cheese.
In Australia, the terms "Swiss cheese" and "Emmentaler cheese" are used interchangeably, along with the term "Swiss-style cheese" in some cases. This may differentiate between the cheese made in Switzerland and those produced in other countries.
The production of Swiss cheese involves the use of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). The distinct "eyes" or holes in Swiss cheese are formed by the carbon dioxide gas released by the propionibacteria during the later stages of cheese production.
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Swiss cheese is classified as a Swiss-type or Alpine cheese
Swiss cheese is a generic term for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland, and is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland, which is made with raw milk.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character that originated in the Alps of Europe. The distinct character of Swiss-type cheeses arose from the requirements of cheese made in the summer on high Alpine grasslands (alpage in French) and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally, Swiss-type cheeses were made in large rounds or "wheels" with a hard rind to provide longevity to the shelf life. The best-known Swiss-type cheeses include Emmental, Gruyère, and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions.
The cheesemaking process for Swiss-type cheeses reflects the needs of Alpine transhumant makers. At the high summer slopes, timber to "cook" the cheese was abundant, but salt was scarce and expensive, so little is used compared to many other cheese types. Swiss-type cheeses are typically aged for at least a few months, but often much longer. The cows reach the high slopes by about May and remain until about October, often moving in stages as the snow retreats. The highest alpage suitable for grazing is at around 2,800 meters (9,200 ft). Cheese is made during this period and mostly stored before being brought down in autumn.
The Alpine process of making Swiss-type cheeses introduced three innovations. Firstly, the curd was cut into small particles to facilitate whey expulsion, now done by stirring the cheese with a "cheese harp", a set of metal wires (in French tranche-caillé or lyre). Secondly, the curds were "cooked at high temperatures" and pressed, reducing the moisture content. Finally, the low acidity and salt levels help the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces the gases, including carbon dioxide, that form the holes or "eyes" in the cheese. These holes were generally regarded as a fault if they were large, until 19th-century makers of Emmental began to encourage them, a brilliant marketing stroke.
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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 has a distinctive appearance due to the holes ("eyes") formed by carbon dioxide bubbles during production.
Some people find Swiss cheese unappealing due to its texture and flavor. They describe it as extra chewy with a rubber-like texture and an unpleasant, pungent taste that overpowers other flavors in dishes.
The term "Swiss cheese" does not necessarily imply that the cheese is made in Switzerland. While Emmental cheese, the original Swiss cheese, originated in Switzerland and is still produced there, other countries like the United States, Finland, Estonia, and Ireland also make Swiss cheese.
Baby Swiss and Lacy Swiss are two American varieties of Swiss cheese. Baby Swiss is made with whole milk and has a mild flavor with small holes. Lacy Swiss is made with low-fat milk and also has a mild flavor and smaller holes.
