Kamil Perry
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 area of Switzerland. Swiss cheese is characterised by its large holes, known as eyes, which are created by the addition of gram-positive bacteria to the starter culture. The bacteria also give Swiss cheese its nutty and sweet flavour. Switzerland has a rich history of cheesemaking, dating back to 2500 BC, and today, the country produces over 475 varieties of cheese. Some of the most well-known Swiss cheeses include Emmental, Gruyère, and Appenzeller.
| Characteristics | Values |
|---|---|
| Appearance | Yellow, medium-hard cheese with holes known as "eyes" |
| Taste | Rich, nutty, sweet, and spicy |
| Texture | Hard or semi-hard |
| Production | Made with raw milk or pasteurized/part-skim milk |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Origin | Emmental, Switzerland |
| Varieties | Emmental, Gruyère, Appenzeller, Baby Swiss, Lacy Swiss, Sbrinz, Tête de Moine, Le Gruyère AOP |
| Production locations | Switzerland, United States, Finland, Estonia, Ireland, Australia |
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What You'll Learn
- Swiss cheese is made using three types of bacteria, which release carbon dioxide gas, forming bubbles or eyes
- The size of the eyes in Swiss cheese affects its flavour
- Swiss cheese is a generic term for any variety of cheese that resembles Emmental
- Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland
- Swiss cheese is popular due to its rich, delicious taste and unique appearance
Swiss cheese is made using three types of bacteria, which release carbon dioxide gas, forming bubbles or eyes
Swiss cheese, or cheese of the Swiss-type, 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-type cheeses are hard or semi-hard cheeses that are now eaten and imitated in most cheesemaking parts of the world. The term "Swiss cheese" does not imply that the cheese is made in Switzerland, but rather that it is made in the style of Swiss cheese, which has holes or "eyes".
The holes in Swiss cheese are formed by the addition of gram-positive bacteria to the starter culture. These bacteria release carbon dioxide gas, forming bubbles that create the holes or "eyes" in the cheese. The bacteria are also responsible for the sweet and nutty taste of Swiss cheese. The low acidity and salt content of Swiss cheese promote the growth of these bacteria, specifically Propionibacterium freudenreichii subspecies shermanii.
The distinct character of Swiss-type cheeses arose from the requirements of cheese made in the summer on high Alpine grasslands. The cheese was 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, making them robust enough for keeping and transporting.
The process of making Swiss-type cheeses involves cutting the curd into small particles to facilitate whey expulsion, which is now often done using a "cheese harp", a set of metal wires. The curds are then cooked at high temperatures and pressed to further reduce moisture content. This process of cooking and pressing the curds is a characteristic feature of Swiss-type cheeses.
Swiss cheese has a long history, with evidence of cheesemaking in Switzerland dating back to the Neolithic age and the Stone Age. The first mention of 'Swiss' cheese was made by the Roman historian Pliny the Elder in the first century, who described "Caseus Helveticus", the cheese of the Helvetians, who populated present-day Switzerland. Over the centuries, Swiss cheesemaking has evolved, with the introduction of rennet in the 15th century leading to the creation of many hard cheeses for which Switzerland is renowned.
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The size of the eyes in Swiss cheese affects its flavour
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 area of Switzerland. Swiss cheese is characterised by its distinctive appearance, with blocks or rounds of cheese riddled with holes known as "eyes". The term "Swiss cheese" is used to refer to this variety of cheese produced in many countries, including the United States, Finland, Estonia, and Ireland.
The size of the eyes in Swiss cheese is known to affect its flavour. Larger eyes in Swiss cheese indicate a longer fermentation period, allowing more time for bacteria to act and resulting in a more pronounced flavour. The bacteria responsible for the formation of eyes, primarily Propionibacterium freudenreichii subsp. shermani, also contribute to the sweet and nutty taste characteristic of Swiss cheese.
The correlation between eye size and flavour poses challenges in the cheese industry. Cheese with large eyes tends to be difficult to slice mechanically, leading to issues in commercial settings. As a solution, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to obtain the Grade A stamp. This ensures that the cheese can be efficiently sliced while still delivering a desirable flavour profile.
The unique flavour of Swiss cheese is influenced not only by the size of the eyes but also by the diet of the cows from which the milk is sourced. Dairy farmers in the Emmental region are particular about the cows' feed, as it directly impacts the cheese's final flavour. During summer grazing, cows feed on natural herbs, contributing to the sweet cream and hazelnut aromas found in Swiss cheese.
In conclusion, the size of the eyes in Swiss cheese is a significant factor that influences its flavour. The larger the eyes, the more pronounced the flavour. However, the industry must balance flavour development with mechanical slicing capabilities, leading to regulations on eye size. Additionally, the cows' diet and the presence of specific bacteria further contribute to the distinct flavour profile of Swiss cheese.
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Swiss cheese is a generic term for any variety of cheese that resembles Emmental
Emmental cheese has been made in the Emmental region, also known as the Emme Valley, since the 12th or 13th century. The cheese gets its name from this region, which is located in the German-speaking canton of Bern ("tal" means valley in Swiss German). The area is ideal for dairy farming, with large rolling fields that have been used for cattle grazing for thousands of years.
One of the most distinctive features of Emmental or Swiss cheese is the presence of holes, known as "eyes". These holes are formed by the release of carbon dioxide gas during the late stages of cheese production. The propionibacteria used in Swiss cheese production consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas. The size of these eyes can vary, and larger eyes indicate a more pronounced flavour due to a longer fermentation period. However, cheese with large eyes does not slice well, and as a result, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
In addition to Emmental, there are several other varieties of Swiss cheese, including Gruyère, Appenzeller, and Sbrinz. These cheeses are considered Swiss-type or Alpine cheeses, a group of hard or semi-hard cheeses that originated in the Alps of Europe. They are now produced and enjoyed worldwide, with Switzerland exporting about 40% of its cheese production in 2019.
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Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland
Swiss cheese is a term used for any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. The term is generic and does not imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the US, Finland, Estonia, and Ireland.
In the US, Swiss cheese is widely popular and is produced using pasteurized or part-skim milk, unlike the traditional Swiss cheese made with raw milk. The annual production of Swiss cheese in the US is approximately 330 million pounds. Two popular varieties of Swiss cheese in the US are Baby Swiss and Lacy Swiss, which are made from whole milk and low-fat milk, respectively, and have smaller holes and a milder flavour.
Finland, Estonia, and Ireland are also among the countries that produce Swiss cheese. While the traditional Swiss cheese, Emmental, originated in Switzerland and is still produced locally, Swiss-type cheeses have spread beyond the country's borders and are now enjoyed worldwide.
The distinctive characteristic of Swiss cheese is the presence of holes, known as "eyes," formed by the release of carbon dioxide gas during the late stages of cheese production. The larger the eyes in a Swiss cheese, the more pronounced its flavour due to a longer fermentation period. However, cheese with larger holes does not slice well, posing a challenge for commercial use.
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Swiss cheese is popular due to its rich, delicious taste and unique appearance
The unique flavour of Swiss cheese is influenced by the diet of dairy cows in the Emmental region, which includes alpine grasses and herbs such as sweet cream and hazelnuts, resulting in a tangy and nutty flavour profile. The production of Swiss cheese involves the use of specific bacteria, including Streptococcus thermophilus, Lactobacillus, and Propionibacterium, which contribute to its sweet and nutty taste. The bacteria produce carbon dioxide bubbles, which form the eyes and give the cheese its characteristic appearance.
The history of Swiss cheese dates back centuries, with evidence of cheesemaking in Switzerland as early as 2500 BC. The Emmental region, with its rolling fields and pastures, became synonymous with dairy farming and cheese production, particularly the Emmental cheese variety. The unique taste and appearance of Swiss cheese were popularised through literature, and the establishment of cheese dairies in the 1800s further contributed to its widespread popularity.
Today, Swiss cheese is produced in many countries, including the United States, Finland, Estonia, and Ireland, and has become a generic term for this style of cheese. However, the original Swiss cheese, made with raw milk in Switzerland, remains renowned for its flavour and quality. The export of Swiss cheese is economically important for Switzerland, with approximately 40% of production being exported in 2019.
Swiss cheese continues to be a favourite among cheese enthusiasts due to its rich and delicious taste, as well as its visually stimulating appearance. The combination of flavourful dairy, bacterial cultures, and traditional production methods results in a cheese that is not only tasty but also visually distinctive, making it a popular choice for cheese lovers around the world.
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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 is characterised by its large holes, known as "eyes", and nutty flavour.
Swiss cheese is traditionally made using cow's milk, although some varieties use sheep or goat milk. Three types of bacteria are used in production: Streptococcus thermophilus, Lactobacillus, and Propionibacterium. The bacteria create carbon dioxide bubbles, which form the "eyes", and give the cheese its nutty flavour.
Some well-known Swiss cheeses include Emmental, Gruyère, and Appenzeller. Sbrinz is another variety that has been made in central Switzerland for over two millennia. Tête de Moine is a great choice for a cheese board, and Le Gruyère is a popular variety that is often imitated.
