Kamil Perry
Swiss cheese is a variety of cheese produced in Switzerland and known for its distinctive appearance, with the blocks containing riddles of holes known as eyes. The flavour of Swiss cheese varies depending on the size of the eyes, with larger eyes indicating a more pronounced flavour. Sharp Swiss cheese is a variety of Swiss cheese that has been aged for approximately 12 months, resulting in a stronger flavour. This variety is also known for its nutty, bittersweet taste and can be paired with various wines and beers.
| Characteristics | Values |
|---|---|
| Flavour | Nutty, bittersweet, mild, sharp |
| Texture | Creamy |
| Age | 12 months |
| Food pairings | Crackers, sandwiches, burgers, ham, pasta bake, hot dog buns, bread, dijon mustard, mayo, cornichon, Reuben sandwich |
| Wine pairings | Cabernet Sauvignon, Merlot, Beaujolais, Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc |
| Beer pairings | Lager, Pale Ale, Weiss Beer |
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What You'll Learn
- Sharp Swiss cheese is a more mature version of Swiss cheese, aged for approximately 12 months
- Swiss cheese is nutty, bittersweet, and creamy
- Swiss cheese is a good substitute for Gruyere
- Swiss cheese pairs well with wine, especially Cabernet Sauvignon and Merlot
- Swiss cheese is riddled with holes, known as eyes, which are a result of the cheese-making process
Sharp Swiss cheese is a more mature version of Swiss cheese, aged for approximately 12 months
Swiss cheese is known for its nutty, bittersweet taste and distinctive appearance, with the blocks riddled with holes known as "eyes". The larger the eyes in a Swiss cheese, the more pronounced its flavour, as the same conditions that lead to large eyes—longer ageing or higher temperatures—also produce a stronger flavour.
Locally made Amish Swiss cheese closely resembles the original Swiss Emmental cheese, which was originally produced in the Swiss canton of Bern. The time-honoured process for making Swiss cheese was brought to Pearl Valley, Ohio, by the local Amish and Mennonite people.
Baby Swiss is another variety of Swiss cheese, made by substituting water for the milk's whey to slow bacterial action. It has smaller holes and a milder flavour. Lacy Swiss is another variety of US small-hole Swiss made with low-fat milk.
Swiss cheese pairs well with numerous wines, including Cabernet Sauvignon, Merlot, Beaujolais, and Pinot Noir. For white wine, Chardonnay, Riesling, and Sauvignon Blanc are good matches. For beer lovers, Swiss cheese goes well with Lager, Pale Ale, and Weiss Beer.
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Swiss cheese is nutty, bittersweet, and creamy
Swiss cheese is known for its nutty, bittersweet, and creamy flavour. This distinct taste has made it one of the most iconic cheeses globally. The "eyes", or holes, in Swiss cheese are formed by the carbon dioxide released by bacteria during the late stages of production. The size of these holes, or "eyes", directly correlates to the intensity of the flavour—larger holes indicate a more pungent taste.
The nutty flavour of Swiss cheese is attributed to the presence of three types of bacteria: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). These bacteria release acetate and propionic acid, which give the cheese its characteristic sweetness and nuttiness.
The bittersweet and creamy notes in Swiss cheese can be attributed to the fermentation process and the type of milk used. Swiss cheese is traditionally made with cow's milk, which has a sweet and creamy flavour. The longer the cheese is aged, the more pronounced these flavours become, resulting in a bittersweet taste.
The distinct appearance and flavour of Swiss cheese have made it a popular ingredient in dishes such as fondue and sandwiches. It is also commonly paired with wines such as Cabernet Sauvignon, Merlot, and Chardonnay. The versatility and unique flavour profile of Swiss cheese have contributed to its popularity and status as an iconic cheese variety.
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Swiss cheese is a good substitute for Gruyere
Swiss cheese is an excellent choice for melting, making it a great substitute for fondues or quiches. It pairs well with various wines, such as Cabernet Sauvignon, Merlot, Beaujolais, and Pinot Noir. If you prefer white wine, it also goes well with Chardonnay, Riesling, and Sauvignon Blanc. For beer lovers, Swiss cheese goes well with Lager, Pale Ale, and Weiss Beer.
When it comes to culinary uses, Gruyere's bold flavour makes it a popular choice for gratins and soups, where its complex taste can shine through. Swiss cheese, with its milder flavour, can still be used in these dishes but may not have the same impact on flavour. However, its melting capabilities make it a suitable alternative in most recipes calling for Gruyere.
Some varieties of Swiss cheese, such as Amish Swiss cheese, have a more pronounced flavour due to a longer ageing process or higher temperatures during production. These sharper versions of Swiss cheese are even better substitutes for Gruyere if you prefer a more mature variety.
Overall, Swiss cheese is a versatile and tasty alternative to Gruyere, suitable for most recipes that call for this Swiss cheese.
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Swiss cheese pairs well with wine, especially Cabernet Sauvignon and Merlot
Swiss cheese is known for its nutty, bittersweet taste. The distinct appearance of Swiss cheese is characterised by the presence of holes, known as "eyes". The larger the eyes in a Swiss cheese, the more pronounced its flavour. This is because the same conditions that lead to large eyes—longer ageing or higher temperatures—also contribute to a stronger flavour.
Swiss cheese pairs well with numerous wines, especially the reds Cabernet Sauvignon and Merlot. The lip-smacking tannins in Cabernet Sauvignon cut through the fat of bold, sharp cheeses, creating a harmonious interplay of fat and flavour. Merlot, on the other hand, has softer tannins and smooth, plummy notes. This medium-bodied red wine complements medium cheeses with salty, nutty flavours, enhancing its red fruit-forward nature.
Cabernet Sauvignon is a versatile wine that also pairs well with other sharp cheeses such as aged cheddar, aged gouda, comté, and parmesan reggiano. Similarly, Merlot's flavour profile makes it a good match for cheeses like Gruyere, Havarti, Cheddar, Colby, and Parmesan. Gruyere, a semi-hard Swiss cheese, is known to pair well with Merlot, as the wine brings out the nutty notes in the cheese while contributing its earthiness and blackberry notes to the flavour profile.
Swiss cheese is also a good match for white wines like Chardonnay, Riesling, and Sauvignon Blanc. A semi-dry Riesling is an excellent choice for saltier cheeses like Swiss cheese, while a dry Riesling is better suited for softer cheeses such as Brie. Chardonnay, the world's second most popular grape, is a versatile wine that can bring out the nutty flavours of certain cheeses, such as Fontina. Sauvignon Blanc, with its vibrant acidity and notes of tangy lemon and minerality, pairs well with goat cheese, enhancing its herbiness and creaminess.
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Swiss cheese is riddled with holes, known as eyes, which are a result of the cheese-making process
Swiss cheese is a medium-hard cheese that originated in Emmental, Switzerland. It is known for its nutty, bittersweet taste and distinctive appearance, with blocks of the cheese riddled with holes known as "eyes". The eyes are caused by carbon dioxide bubbles that form during the cheese-making process.
The formation of these holes can be attributed to a specific bacterium called Propionibacterium freudenreichii subspecies shermanii, or simply "Props". This bacterium is found in hay, grasses, and soil, and it can make its way into the raw milk when cows are milked. During the cheese-making process, the milk is heated, and the Props bacteria convert the milk into carbon dioxide at temperatures of around 70°F. As the cheese cools, the carbon dioxide gets trapped in air bubbles, creating the eyes.
The size of the eyes in Swiss cheese can vary, and larger eyes generally indicate a more pronounced flavour. This is because the conditions that lead to larger eyes, such as longer ageing or higher temperatures, also contribute to a stronger flavour. In recent years, the eyes in Swiss cheese have become smaller or even nonexistent due to changes in the cheese-making process. Traditionally, cheese was made in barns using open buckets, allowing hay particles to fall into the milk and create weaknesses in the curd structure for gas to form and create the eyes. However, modern methods of milk extraction have reduced the presence of hay particles, resulting in fewer and smaller holes.
Swiss cheese is often aged to enhance its flavour, resulting in sharper and more mature varieties. Sharp Swiss cheese is aged for approximately 12 months, developing a stronger flavour compared to regular Swiss cheese. The longer ageing process not only intensifies the flavour but also influences the size of the eyes, as the cheese has more time to develop larger holes.
Swiss cheese is a versatile variety that pairs well with various wines and beers. It is an excellent substitute for Gruyere cheese, especially for those who prefer a more mature flavour profile. The distinct appearance and taste of Swiss cheese have made it one of the most iconic cheeses globally, enjoyed by cheese connoisseurs and Grandpa alike!
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Frequently asked questions
Swiss cheese is a type of cheese characterised by its nutty, bittersweet taste and the holes in the cheese known as "eyes". Swiss cheese is known to pair well with wine and beer.
Sharp Swiss cheese is a more mature version of Swiss cheese that has been aged for approximately 12 months. The longer aging process results in a stronger flavour.
Swiss cheese is considered sharp when compared to other varieties of cheese, such as Baby Swiss, which is made with whole milk and has a milder flavour, or Lacy Swiss, which is made with low-fat milk.
