Andy Montoya
Swiss cheese, also known as Emmental or Emmentaler in Switzerland, is a type of cheese made from cow's milk. It is known for its distinctive holes, which are called eyes. These holes are considered so essential to Swiss cheese that batches without them are deemed blind by cheesemakers. Swiss cheese was first made in Switzerland in the 15th century and has since become popular worldwide.
| Characteristics | Values |
|---|---|
| Milk Source | Cow |
| Bacteria | Propionibacterium freudenrichii subspecies shermanii (P. shermanii) |
| Temperature | 70 degrees Fahrenheit |
| Texture | Soft and malleable |
| Flavor | Not sharp, acidic or salty, nutty |
| Other Names | Emmental, Emmentaller, Baby Swiss |
Explore related products
What You'll Learn
Swiss cheese is made from cow's milk
Swiss cheese, also known as "Emmental" or "Emmentaler" in Switzerland, is indeed made from cow's milk. It was first made in Switzerland in the 15th century and has since become a popular variety of cheese worldwide.
The distinctiveness of Swiss cheese lies in the holes, also known as "eyes," which are considered essential to its character. These holes are formed due to the presence of additional bacteria called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short. During the cheese-making process, P. shermanii produces carbon dioxide gas. As Swiss cheese is made at a warm temperature of around 70 degrees Fahrenheit, it remains soft and malleable, allowing the growing bacteria to create round openings by emitting gases.
The process of making Swiss cheese starts with adding bacteria to cow's milk, initiating chemical reactions that separate the milk into solid "curds" and liquid "whey." The whey is typically drained off and dried into a powder, while the curds are further processed. The specific type and amount of bacteria, as well as factors like the salting method, temperature, and aging duration, all contribute to the unique taste and texture of Swiss cheese.
Swiss cheese is known for its firm yet elastic texture and nutty, fruity, or woody flavours, depending on the variety. Some popular varieties of Swiss cow's milk cheeses include Emmental, Baby Swiss, Jarlsberg, Raclette, and Tete de Moine. Each of these cheeses has its own unique characteristics, such as hole size, texture, and flavour profile.
In summary, Swiss cheese is a cow's milk cheese that has become synonymous with the holes or "eyes" that give it its distinctive appearance and texture. The process of making Swiss cheese involves specific bacteria, temperature control, and the formation of gases, resulting in a unique and much-loved cheese variety.
President Cheese: A True French Delicacy?
You may want to see also
Bacteria is added to milk to make cheese
Swiss cheese, also known as "Emmental" or "Emmentaller" in Switzerland, is typically made from cow's milk. It is known for its distinct holes, which are referred to as "eyes". When a batch of Swiss cheese doesn't have these holes, it is considered "blind" by cheesemakers. The eyes are formed due to the addition of a specific type of bacteria, called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short.
Cheese, in general, is made by adding bacteria to milk, which creates chemical reactions that separate it into solid "curds" and liquid "whey". The whey is usually drained, concentrated, and dried into a powder. The amount and type of bacteria used can vary, and this influences the taste and texture of the cheese. Other factors that impact the final product include the salting method, temperature, and aging or ripening time.
The process of making cheese involves the controlled removal of water from milk, which increases its shelf life. This is done through the coagulation of milk, which can be enzymatic or acidic, resulting in a semi-solid curd composed of casein and milk fat. The curds are then separated from the whey, salted, shaped, and left to ripen in a controlled environment.
Bacteria are added to milk to start the cheesemaking process and are known as "starter cultures" or "starter bacteria". They convert lactose (milk sugar) into lactic acid, lowering the milk's pH and facilitating the separation of curds and whey. There are two main types of starter bacteria: mesophilic and thermophilic. Mesophilic bacteria thrive at room temperature and are used for mellow cheeses like Cheddar, Gouda, and Colby. Thermophilic bacteria prefer higher temperatures of around 55°C and are used for sharper cheeses such as Gruyère, Parmesan, and Romano.
In addition to starter bacteria, rennet is often added to milk in the cheesemaking process. Traditionally, rennet was derived from the stomachs of young mammals, such as calves. However, due to supply concerns, substitutes have been developed, including extracts from adult cows, pigs, fungi, and genetically modified microorganisms that produce GM rennet, which is now the most commonly used form.
Cheese Straws: A Mississippi Culinary Tradition
You may want to see also
Swiss cheese is known as Emmental or Emmentaller in Switzerland
Swiss cheese, which is made with cow's milk, is known as "Emmental" or "Emmentaller" in Switzerland. It originated in the country in the 15th century and has since become one of the most popular cheeses worldwide.
The holes in Swiss cheese, also known as "eyes," are considered so essential that batches without them are deemed "blind" by cheesemakers. These holes are created by the bacteria Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short, which produce carbon dioxide gas during the cheesemaking process. The warm temperature of around 70 degrees Fahrenheit causes the cheese to become soft and malleable, allowing the growing bacteria to create round openings as they emit gas.
The distinct character of Swiss cheese arose from the historical practice of making cheese in the summer on high Alpine grasslands (known as "alpage" in French) and then transporting it with cows down to the valleys in the autumn. This cultural tradition, called Alpine transhumance, resulted in the unique characteristics of Swiss-type cheeses. They are typically made in large rounds or "wheels" with a hard rind to prolong their shelf life.
Technically, Swiss-type cheeses are "cooked," meaning they are made using thermophilic lactic fermentation starters and incubated at high temperatures of 45°C or more. They are then pressed to expel excess moisture, earning them the description of "'cooked pressed cheeses'" or "fromages à pâte pressée cuite" in French. While the holes in Swiss cheese are a defining feature, most varieties have few or smaller holes compared to the large openings found in some Emmental or its imitations.
The scent of Emmental evokes meadows, raisins, and wood fires, while its flavor is strong and fruity with a mature woody finish. It is a versatile cheese, enjoyed on its own as a snack or in salads, sandwiches, and melted dishes. Emmental pairs well with various foods, including fruits, breads, mustards, and meats, and it is a key ingredient in the classic Reuben sandwich. When it comes to beverages, Emmental complements fruity red wines such as Beaujolais, Merlot, Syrah, or Shiraz.
Crystal Farms Cheese: Where Is It Really From?
You may want to see also
Explore related products
Swiss cheese without holes is called blind
Swiss cheese is made from cow's milk. The holes in Swiss cheese, also known as "eyes," are caused by tiny bits of hay present in the milk. When cheese is made in barns using open buckets, hay particles can find their way into the collected milk. These small pieces of hay create weaknesses in the curd structure, allowing gas to form and create holes. This is also supported by the fact that milk for cheese-making is now usually extracted using modern methods, which explains why Swiss cheese today has fewer holes than it used to.
Swiss cheese without holes is called "blind." The holes are considered so essential to Swiss cheese that when they are missing, cheesemakers declare the batch "blind." The holes are caused by additional bacteria called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short. Under the specific conditions in which Swiss cheese is made, the P. shermanii bacteria produce carbon dioxide gas. As the cheese is made at a warm temperature of around 70 degrees Fahrenheit, it is soft and pliable. Thus, as the bacteria grow, the gases they emit create round openings.
The formation of holes in Swiss cheese has long been a subject of curiosity, with various theories proposed over the years. In 1917, William Clark suggested that the holes were caused by carbon dioxide released by bacteria present in the milk, a theory that was widely accepted for almost a century. However, in 2015, researchers from the Swiss agricultural institute Agroscope challenged this idea, attributing the holes to the presence of hay particles in the milk.
Cheesemakers typically try to prevent the formation of gas in their cheeses, especially in harder varieties, as it can lead to unsightly crevices and cracks instead of the desired round eyes. This is why some cheeses, like Baby Swiss, have smaller eyes, and others, like Fontina, may not have any eyes at all.
Cheese Puffs: A Snack with a Historical Twist
You may want to see also
Swiss cheese is cooked or cooked pressed cheese
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. It is made from cow's milk, with bacteria that help convert the milk into a solid form. The distinct holes in Swiss cheese, also known as "eyes", are formed due to the bacteria Propionibacterium freudenrichii subspecies shermanii, which produce carbon dioxide gas during the cheese-making process. The warm temperature of around 70 degrees Fahrenheit used in the production of Swiss cheese contributes to its soft and malleable texture, allowing the formation of round openings as the bacteria emit gases.
Technically, Swiss-type cheeses are "cooked" and belong to the category of "cooked pressed cheeses". They are made using thermophilic lactic fermentation starters, with the curd being incubated at a high temperature of 45°C or more. The higher temperature helps to expel excess moisture from the cheese, resulting in a firm but elastic texture. The pressing step in cheese-making can be done mechanically or by the weight of the curd itself, and it helps complete the curd formation, giving the cheese its characteristic shape.
The process of making Swiss cheese begins with pasteurizing or heat-treating the raw cow's milk to ensure quality, safety, and uniformity. "Good" bacteria, or the starter culture, are then added to initiate the cheesemaking process and influence the flavor and texture of the final product. A milk-clotting enzyme called rennet is introduced, causing the milk to coagulate and form a custard-like mass. This mass is then cut into smaller pieces to separate the whey (liquid) from the curds (milk solids).
The curds are then reheated to further remove moisture, and the cooked and pressed cheese wheels are aged in maturing caves for several months. During this curing process, they develop their fully-formed taste and texture. The curing step is done in specific heat and humidity-controlled environments and can take a long period, contributing to the unique characteristics of Swiss cheese.
The Stilton Cheese Craft in Nottinghamshire
You may want to see also
Frequently asked questions
Yes, Swiss cheese is made from cow's milk.
The holes in Swiss cheese, also known as "eyes", are created by bacteria called Propionibacterium freudenrichii subspecies shermanii, or P. shermanii for short. This bacteria produces carbon dioxide gas, which forms round openings in the cheese as it is made at a warm temperature, making the cheese soft and malleable.
Some popular Swiss cow's milk cheeses include Emmental, Baby Swiss, Jarlsberg, Raclette, and Tete de Moine.
Swiss cheese was traditionally made in large rounds or "wheels" with a hard rind to extend its shelf life. It is a "cooked pressed cheese", meaning it is made using thermophilic lactic fermentation starters and incubated at a high temperature of 45°C or more.
When the holes are missing, cheesemakers say that the batch is "blind".
