Frederic Melton
Swiss cheese is typically made using cow's milk and is cooked using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. The cheese is then pressed to expel excess moisture, resulting in a firm yet elastic texture and a nutty, buttery flavour. Swiss cheesemaking has a long history, dating back to around 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved, with the introduction of rennet in the 15th century leading to the creation of many hard cheeses that Switzerland is known for today. While Emmental is commonly associated with Swiss cheese outside of Europe, Gruyère is consumed and considered the archetypal Swiss cheese within Switzerland and continental Europe. Other classic Swiss cheeses include Appenzeller, Sbrinz, and Tête de Moine, each boasting distinct flavours and aromas.
| Characteristics | Values |
|---|---|
| Best-known Swiss-type cheeses | Swiss Emmental, Gruyère, and Appenzeller |
| Other famous Swiss cheeses | Sbrinz, Le Gruyère AOP, Tête de Moine AOP, Sprinz, and Appenzeller |
| French Swiss-type cheeses | Beaufort and Comté |
| Austrian Swiss-type cheeses | Alpkäse |
| Italian Swiss-type cheeses | Asiago and Montasio |
| Norwegian Swiss-type cheese | Jarlsberg |
| Dutch Swiss-type cheese | Maasdam |
| Swiss cheesemaking history | Dates back to 2500 BC |
| Swiss cheese production | More than 500 varieties of cheese made each year |
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What You'll Learn
- Swiss cheese is made using thermophilic lactic fermentation starters, with curds incubated at 45°C or more
- Swiss cheesemaking dates back to 2500 BC, evolving from cottage cheese to hard cheeses
- Swiss cheese varieties include Emmental, Gruyère, and Appenzeller, with distinct characteristics and production methods
- Alpine cheesemaking was encouraged by monasteries, who owned land and collected cheese as rent
- Italian grana cheeses, like Parmesan, are related to Swiss cheeses and are known for their hard texture
Swiss cheese is made using thermophilic lactic fermentation starters, with curds incubated at 45°C or more
Swiss cheese, or Swiss-type cheese, is a variety of hard or semi-hard cheese with origins in the Alps of Europe. It is typically made using cow's milk, with about 99% of Swiss cheeses produced this way. Swiss cheesemaking has a long history, dating back to around 2500 BC. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, resulting in the creation of many hard cheeses that Switzerland is known for today.
Swiss-type cheeses are "cooked" cheeses, which means they are made using thermophilic lactic fermentation starters. This involves incubating the curds at a high temperature of 45°C or more. The process of making Swiss cheese includes the use of starter lactic acid bacteria, which play a crucial role in converting lactose to lactic acid. This conversion results in a decrease in pH, which then affects various aspects of the cheese manufacturing process and ultimately influences the final composition and quality of the cheese.
The specific starter culture used in Swiss cheese production is essential for achieving the desired characteristics. These starters consist of combinations of acid-producing bacteria strains, such as Lactococcus lactis subsp. lactis and Leuconostoc lactis. The role of these bacteria is to generate lactic acid, which gives Swiss cheese its distinct flavour and texture. The curds are then incubated at elevated temperatures, contributing to the unique characteristics of the final product.
The traditional method of making Swiss cheese involved combining the herds of about a dozen households for the summer season. They constructed high chalets in the Alps to make the cheese, resulting in the distinct characteristics of Swiss-type cheeses. Today, Switzerland produces over 475 varieties of cheese, with some being widely exported, such as Emmental, which is commonly known as "Swiss cheese" in North America and some other areas outside Europe.
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Swiss cheesemaking dates back to 2500 BC, evolving from cottage cheese to hard cheeses
Swiss cheesemaking has a long and rich history, with evidence of its craft dating back to 2500 BC when dairy farming was introduced to the region. Initially, Swiss cheese was similar to cottage cheese, but over time it evolved into the hard cheeses that Switzerland is known for today.
The advancement of cheesemaking in Switzerland can be attributed to various factors. During the Middle Ages, local monasteries in the Alpine regions encouraged cheesemaking, as they owned large tracts of unused land and collected cheese as tithes. This led to the development of local economies centred around cheese production. One notable example is the Abbey of Saint Gall in Switzerland, which owned much of the Appenzell region from the 10th century onwards.
Another significant factor in the evolution of Swiss cheese was the introduction of rennet in the 15th century. Rennet is a crucial ingredient in cheesemaking, as it causes milk to curdle and separate into solid curds and liquid whey. This allowed cheesemakers to create harder cheeses with longer shelf lives.
The Alpine process of cheesemaking also introduced several innovations. The curd was cut into small particles to facilitate whey expulsion, and then cooked at high temperatures and pressed to reduce moisture content. These techniques, combined with the unique diet of the cows grazing on alpine grasses and herbs, gave Swiss cheeses their distinct characteristics, such as a nutty and buttery flavour and a firm yet elastic texture.
Today, Switzerland boasts over 500 varieties of cheese, with some of the most famous Swiss cheeses being Le Gruyère, Emmentaler, and Sbrinz. These cheeses have been crafted for centuries, with Gruyère being mentioned in a medieval source from 1115 and Sbrinz being made for over two millennia. The diversity of Swiss cheeses showcases the country's dedication to perfecting the art of cheesemaking, which has become an integral part of Swiss culture and cuisine.
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Swiss cheese varieties include Emmental, Gruyère, and Appenzeller, with distinct characteristics and production methods
Swiss cheese, also known as Alpine cheese, is a group of hard or semi-hard cheeses with distinct characteristics and production methods. The term "Swiss cheese" is often used as a generic term for mass-produced cheese sold in North America, which is only vaguely reminiscent of true Swiss cheese varieties. Switzerland itself produces over 475 varieties of cheese, with about 99% of them made from cow's milk.
Among the best-known Swiss cheeses are Emmental, Gruyère, and Appenzeller. Emmental, also known as Emmenthal, is a semi-hard cheese with a mildly nutty flavour, a subtle aroma of hay, and holes of varying sizes. Its production involves cutting the curd into small particles, cooking at high temperatures, and pressing, which reduces moisture content and encourages the formation of holes. While Emmental is commonly associated with "Swiss cheese" in North America, it is important to note that it is only one of many Swiss cheese varieties.
Gruyère, named after the valley in the Fribourg region of Switzerland, is another famous Swiss cheese. It is also made with cow's milk, with a similar production process to Emmental, including the formation of a rind. Gruyère is generally described as slightly sweeter and more buttery, with smaller and more evenly spaced holes that may shrink during the aging process. The flavours and textures of Gruyère evolve as it matures, with younger versions having softer textures and milder flavours, making them excellent for melting.
Appenzeller, produced in the Appenzellerland region of northeast Switzerland, is known for its unique maturation process. The exterior of the cheese wheel is rubbed with a secret herbal brine of wine, herbs, spices, and occasionally brandy, significantly influencing its flavour and texture. This Swiss cheese variety has been made for over 700 years, showcasing the rich history and diversity of Swiss cheese-making traditions.
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Alpine cheesemaking was encouraged by monasteries, who owned land and collected cheese as rent
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with distinct characteristics. Their origins lie in the Alps of Europe, though they are now eaten and replicated in most cheesemaking parts of the world.
In the Middle Ages, Alpine cheesemaking was encouraged by local monasteries, which owned large tracts of little-used Alpine land. These monasteries, including the Abbey of Saint Gall in Switzerland and Muri Abbey, took cheese as tithes, or rent. They also provided peasant families with equipment and animals, encouraging cheesemaking as an important part of the local economy.
The cheesemaking process reflected the needs of Alpine transhumant makers. Timber was abundant in the high summer slopes, but salt was expensive and scarce, so it was used sparingly compared to other cheese types. The cows grazed on the high slopes from around May to October, and the same cows and herders often made a different kind of cheese from winter milk. The Alpine process introduced innovations such as cutting the curd into small particles and cooking at high temperatures, reducing moisture content and encouraging the growth of specific bacteria.
The best-known Swiss cheeses, all made from cow's milk, include Emmental, Gruyère, and Appenzeller. Swiss cheesemaking has a long history, with evidence of dairy farming in the area dating back to 2500 BC. The creation of hard cheeses was facilitated by the introduction of rennet in the 15th century, and the industry was dominated by the Cheese Union from 1914 to 1999. Since then, there has been an explosion of new varieties, with over 500 types of cheese now made annually.
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Italian grana cheeses, like Parmesan, are related to Swiss cheeses and are known for their hard texture
Switzerland produces over 475 varieties of cheese, with evidence of Swiss cheesemaking dating as far back as 2500 BC. Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with distinct characteristics. Their origins lie in the Alps of Europe, and they are now consumed and replicated in most cheesemaking parts of the world. Swiss-type cheeses are typically "cooked", meaning they are made using thermophilic lactic fermentation starters and incubating the curd at a high temperature of 45°C or more. Emmental, Gruyère, and Appenzeller are some of the best-known Swiss cheeses, widely exported and recognised.
Italian grana cheeses, such as Parmesan and Grana Padano, are considered a related group of very hard Italian cheeses. Although their origins lie in the Po Valley, they share the broad Alpine cheesemaking process. The production of these cheeses began after local monasteries initiated drainage programmes from the 11th century onwards. They borrowed techniques from the Alpine cheesemaking regions, but the resulting cheeses were distinct, using much more salt and less heating.
Parmesan, or Parmigiano Reggiano, is one of the most popular and expensive cheeses globally, commonly used in many Italian dishes. It is made from unpasteurised cow's milk and is known for its nutty flavour and slightly granular texture. Grana Padano, produced in the Po River Valley region of Northern Italy, is another famous grating cheese with a similar taste and texture to Parmesan but a milder flavour. It is made from partially skimmed cow's milk and aged for a minimum of 9 months, resulting in a creamy and slightly nutty taste.
Other well-known Italian grating cheeses include Trentin Grana, produced in the Trentino-Alto Adige region with a fruity and nutty flavour, and Lodi Grana, made in Lombardy with a nutty and slightly sweet taste. These cheeses are essential to Italian cuisine, adding a savoury and salty touch to dishes like pasta, risotto, and soups.
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Frequently asked questions
Swiss cheese is a type of cheese made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. Swiss cheese is typically made from cow's milk and has a firm but elastic texture with a nutty and buttery flavour.
Some examples of Swiss cheese include Emmentaler, Gruyère, and Appenzeller.
While Swiss cheese typically refers to cheese made in Switzerland, there are Italian cheeses that are made in the Alpine style. These include Asiago and Montasio from Italy's Alpine regions, as well as Tomme, which is made in the Italian Alps.
Swiss cheesemaking dates back to around 2500 BC when dairy farming was first introduced to the area. Over the centuries, Swiss cheesemaking evolved from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of many hard cheeses.
Swiss-type cheeses are typically "cooked pressed cheeses", meaning they are pressed to expel excess moisture. They often have few to no holes, or "eyes", and are known for their elastic texture and nutty, buttery flavour. When melted, Swiss cheeses become gooey, slick, stretchy, and runny.
