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Swiss cheese is a variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in Switzerland. Swiss-type cheeses, also known as Alpine cheeses, are typically hard or semi-hard cheeses made from cow's milk. While the term Swiss cheese is used to refer to any variety of cheese that resembles Emmental, the cheese itself is now produced in many countries, including the United States, Finland, Estonia, and Ireland. The unique holes in Swiss cheese, known as eyes, are formed due to the production of gases by bacteria during the cheese-making process.
| Characteristics | Values |
|---|---|
| Original Place of Production | Switzerland |
| Main Ingredient | Raw Cow's Milk |
| Bacteria Used in Production | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani) |
| Texture | Firm but Elastic |
| Flavor | Nutty and Buttery |
| Melting Quality | Gooey, Slick, Stretchy, and Runny |
| Production | Summer in Alpine Grasslands, then transported with cows to valleys in winter |
| Production Technique | "Cooked" using thermophilic lactic fermentation starters, incubating curd at a high temperature of 45°C or more |
| Pressing Technique | Pressed to expel excess moisture, also known as "cooked pressed cheeses" |
| Hole Formation | Propionibacteria consume lactic acid and release gases like carbon dioxide, forming holes or "eyes" |
| Hole Preference | Generally regarded as a fault, but encouraged by 19th-century Emmental makers for marketing |
| Traditional Production Vessel | Copper or copper-lined vats or "kettles" |
| Industrial Production Vessel | Stainless steel |
| Hole Size | Emmental has larger holes, while Gruyère has smaller holes |
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What You'll Learn
Swiss cheese is made from cow's milk
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses that originated in the Alps of Europe. These include well-known varieties such as Emmental, Gruyère, and Appenzeller, as well as numerous other traditional cheeses from Switzerland and neighbouring countries with Alpine regions. The distinct character of Swiss-type cheeses arose from the historical practice of making cheese in the summer on high Alpine grasslands (known as "alpage" in French) and then transporting the cheese with the cows down to the valleys in the winter. This cultural tradition is known as Alpine transhumance.
Traditionally, Swiss-type cheeses were made in large rounds or "wheels" with a hard rind, which made them robust enough for keeping and transporting. They are typically cooked cheeses, meaning they are made using thermophilic lactic fermentation starters and incubated at high temperatures of 45°C or more. This process also involves cutting the curd into small particles and expelling excess moisture by pressing the cheese, resulting in a low-acidity product. The low acidity, along with low salt content, encourages the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces gases that form the characteristic holes or "eyes" in the cheese.
While the term "Swiss cheese" is commonly used for any variety of cheese that resembles Emmental, it does not necessarily imply that the cheese is made in Switzerland. Swiss cheese is now produced in many countries, including the United States, Finland, Estonia, and Ireland. In these countries, Swiss cheese is sometimes made with pasteurized or part-skim milk, unlike the traditional Swiss cheese made with raw cow's milk.
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Swiss cheese is a variety of cheese that resembles Emmental cheese
The distinct characteristics of Swiss-type cheeses arose from the historical practice of making cheese in the summer on high Alpine grasslands (alpage in French) and then transporting the cheese with the cows down to the valleys in the winter. This cultural practice is known as Alpine transhumance. Traditionally, these cheeses were made in large rounds or "wheels" with a hard rind to ensure longevity during transportation and storage.
The production of Swiss-type cheeses involves "cooking" the cheese using thermophilic lactic fermentation starters, incubating the curd at high temperatures of 45°C or more. This process is followed by pressing the curd to expel excess moisture, resulting in a firm but elastic texture. The low acidity and salt content of these cheeses promote the growth of specific bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces gases like carbon dioxide, forming the characteristic holes or "eyes" in the cheese.
Emmental cheese, a variety of Swiss-type cheese, has been produced in the Emme Valley in the canton of Bern since the 12th century. Weighing up to 265 pounds per wheel, Emmental is recognisable for its large "eyes" that develop during maturation. The term "Swiss cheese" is often used interchangeably with "Emmentaler cheese" in countries like the United States and Australia, reflecting the close association between the two types of cheese.
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Swiss cheese is now produced in many countries
Swiss cheese, also known as Swiss-type or Alpine cheese, is a variety of hard or semi-hard cheese with a distinct character. Its origins lie in the Alps of Europe, specifically Switzerland, where it has been produced for centuries. Swiss cheese is traditionally made in large rounds or "wheels" with a hard rind, which provides longevity to the shelf life. The cheese is cooked using thermophilic lactic fermentation starters, with the curd incubated at high temperatures of 45°C or more.
While Switzerland is the original producer of Swiss cheese, it is now produced in many countries around the world. The term "Swiss cheese" has become 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 now made in countries such as the United States, Finland, Estonia, and Ireland, and in Australia, where it is sometimes produced with pasteurized or part-skim milk instead of raw milk used in Switzerland.
The production of Swiss cheese has spread beyond Switzerland due to a combination of historical, cultural, and economic factors. Historically, cheesemaking in Switzerland was influenced by the local monasteries and the Cheese Union, which controlled the industry until 1999. The disbandment of the Cheese Union led to an explosion of new varieties, with Swiss cheesemakers creating new types of cheese and sharing their expertise globally.
Cultural practices, such as the tradition of Alpine transhumance, where cows and cheese were transported between high Alpine grasslands and valleys, also shaped the development and spread of Swiss cheese. This traditional method of cheese production influenced the distinct characteristics of Swiss-type cheeses, and as people migrated and shared their knowledge, it led to the imitation of Swiss cheese in other cheesemaking regions.
Additionally, the economic importance of cheese production in Switzerland and the global demand for Swiss cheese have contributed to its worldwide production. Switzerland exports about 40% of its cheese production, and the high quality and variety of Swiss cheeses are enjoyed internationally. As Swiss cheese gained popularity, other countries began producing it to meet the demand and take advantage of the economic opportunities associated with this sought-after delicacy.
Today, Swiss cheese has become a global phenomenon, with its production spanning across continents. While Switzerland remains renowned for its traditional Swiss-type cheeses, the spread of cheesemaking knowledge and the adaptation of techniques have led to Swiss cheese being produced in many countries, each contributing to the diverse and ever-evolving world of cheesemaking.
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Swiss cheese is sometimes made with pasteurized or part-skim milk
Swiss cheese is made from cow's milk, with about 99% of Swiss cheeses produced using cow's milk. While traditional Swiss cheese is made with raw milk, Swiss cheese produced in other countries such as the United States, Finland, Estonia, and Ireland is sometimes made with pasteurized or part-skim milk.
The term "Swiss cheese" refers to any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the Emmental region of Switzerland. Swiss-type cheeses, also known as Alpine cheeses, are typically hard or semi-hard cheeses with a distinct character that originated in the Alps of Europe. These cheeses are now produced and imitated in many parts of the world.
The distinct characteristics of Swiss-type cheeses arose from the historical practice of making cheese in the summer on high Alpine grasslands (alpage) and then transporting the cheese with the cows down to the valleys in the winter, known as Alpine transhumance. Traditionally, these cheeses were made in large rounds or "wheels" with a hard rind to ensure longevity during transportation and storage.
Swiss-type cheeses are typically cooked using thermophilic lactic fermentation starters, with the curd incubated at high temperatures of 45°C or more. This process, along with pressing the cheese to expel excess moisture, gives Swiss-type cheeses their firm yet elastic texture. The low acidity and salt content of these cheeses promote the growth of bacteria, specifically Propionibacterium freudenreichii subspecies shermanii, which produces gases like carbon dioxide that form the characteristic holes or "eyes" in the cheese.
While the presence of holes was initially considered a flaw, makers of Emmental cheese in the 19th century began to encourage larger holes as a marketing strategy. Today, Swiss cheese is produced with varying sizes and numbers of holes, with some types of cheese considered blind if they have no holes at all.
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Swiss cheese is known for its distinct holes, known as eyes
Swiss cheese is known for its distinct holes, known as "eyes". These holes are caused by the bacteria Propionibacterium freudenreichii, which produces gases, including carbon dioxide, during the fermentation process. While the holes in Swiss cheese are often regarded as a defining feature, they were actually considered a flaw if they were too large. It wasn't until the 19th century that cheesemakers in Emmental began to encourage the formation of larger eyes, realising the marketing potential of this unique characteristic.
The term "Swiss cheese" is used to describe any variety of cheese that resembles Emmental, a yellow, medium-hard cheese that originated in the Emme Valley in the canton of Bern, Switzerland. Swiss-type cheeses, also known as Alpine cheeses, are typically hard or semi-hard cheeses made with cow's milk. They are characterised by their distinct flavour and texture, which arises from the specific requirements of cheese produced in the Alpine regions during the summer months.
The art of cheesemaking in Switzerland dates back centuries, with archaeological evidence suggesting that cattle were already being bred in the region during the Neolithic 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 time, Switzerland has become known for its diverse and high-quality cheeses, with the country producing over 475 varieties of cheese.
One of the most recognisable Swiss cheeses is Emmentaler, which has been made in the Emme Valley since the 12th century. Weighing up to 265 pounds per wheel, Emmentaler is known for its large eyes, which develop during maturation. Another famous Swiss cheese is Gruyère, which is made in the former county of Gruyère. While Gruyère used to have larger holes than it does today, it is still considered a Swiss-type cheese, known for its distinct flavour and texture.
In addition to Emmentaler and Gruyère, Switzerland boasts many other renowned cheeses, such as Sbrinz, made in the Jura region for over 800 years, and Tête de Moine, first produced by monks in the village of Bellelay. With its rich history, diverse flavours, and unique characteristics like the eyes in Swiss cheese, it's no wonder that Swiss cheese is enjoyed and imitated worldwide.
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Frequently asked questions
Swiss cheese is typically made from cow's milk.
Some well-known Swiss cheeses include Emmentaler, Gruyère, and Appenzeller.
Swiss-type cheeses are typically hard or semi-hard with a distinct character. They are often made in large rounds or "wheels" with a hard rind and have a nutty and buttery flavour.
The holes, or "eyes", in Swiss cheese are formed by the gases produced by bacteria, such as Propionibacterium freudenreichii subspecies shermanii, during the fermentation process.
The hard-cheese tradition in Switzerland dates back to the Romans, who introduced it to the Alpine regions. Over time, various monasteries in the Alps encouraged cheesemaking, and it became an important part of the local economy. Swiss cheese, specifically Emmentaler, has been produced in the Emme Valley since the 12th century.
